Cookery

MODULE

TECHNICAL VOCATIONAL LIVELIHOOD

Technical Vocational Livelihood Education-Home Economic- Cookery
Quarter 1 – Module 12 Prepare Variety of Salads and Dressing
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in
any work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this module are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to use
these materials from their respective copyright owners. The publisher and authors
do not represent nor claim ownership over them.

Published by the Department of Education Division of Pasig City

Development Team of the Self-Learning Module

Writer: Jovaille D. Barquilla
Editor: Name
Reviewers: Susan O. Grijalvo and Susan L. Manalo
Illustrator: Rizza Joy Magno
Layout Artist:Name
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Aurelio G. AlfonsoEdD
OIC-Assistant Schools Division Superintendent
Victor M. JaveñaEdD
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division

Education Program Supervisors

Librada L. AgonEdD(EPP/TLE/TVL/TVE)
Liza A. Alvarez(Science/STEM/SSP)
Bernard R. Balitao(AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD(MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. HerreraEdD(Filipino/GAS/Piling Larang)
Perlita M. IgnacioPhD(EsP)
Dulce O. Santos PhD(Kindergarten/MTB-MLE)
Teresita P. TagulaoEdD(Mathematics/ABM)

Printed in the Philippines by Department of Education – Schools Division of Pasig

City
 Cookery

Quarter 1
Self-Learning Module12
Prepare Variety of Salads and Dressing
Introductory Message

For the facilitator:

Welcome to the Technical Vocational Education-Home Economics Cookery

Grade 12 Self-Learning Module on Prepare Variety of Salads and Dressing

This module was collaboratively designed, developed and reviewed by

educators from Schools Division Office of Pasig C ity headed by its Officer-In-Charge
Schools Division Superintendent, Ma. Evalou Concepcion A. Agustin in partnership
with the Local Government of Pasig through its mayor, Honorable Vico Sotto.
The writers utilized the standards set by the K to 12 Curriculum using the Most
Essential Learning Competencies (MELC) while overcoming their personal, social,
and economic constraints in schooling.

This learning material hopes to engage the learners into guided and
independent learning activities at their own pace and time. Further, this also aims
to help learners acquire the needed 21st century skills especially the 5 Cs namely:
Communication, Collaboration, Creativity, Critical Thinking and Character while
taking into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
For the learner:

Welcome to the Technical Vocational Education-Home Economics Cookery

Grade 12 Self-Learning Module on Prepare Variety of Salads and Dressing

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an active
learner.

This module has the following parts and corresponding icons:

Expectation - These are what you will be able to know after

completing the lessons in the module

Pre-test - This will measure your prior knowledge and the

concepts to be mastered throughout the lesson.

Recap - This section will measure what learnings and skills that
you understand from the previous lesson.

Lesson- This section will discuss the topic for this module.

Activities - This is a set of activities you will perform.

Wrap Up- This section summarizes the concepts and

applications of the lessons.

Valuing-this part will check the integration of values in the

learning competency.

Post-test - This will measure how much you have learned from
the entire module. Ito po ang parts ng module
 EXPECTATION

This module deals with the skills and knowledge required in preparing and
presenting variety of salads and dressing.
Upon completion of this module you should be able to:
1. identify the guidelines and important factors in making salad;
2. recall the procedure for quantity salad production;
3. appreciate the importance of knowing the guidelines and important factors in
making salad.

PRE–TEST

Directions: Read the following questions carefully. Choose and encircle the
letter that best describes the statement.

1. Potatoes for ___________ should be cooked whole before feeling and cut in
order to preserve nutrients.
a. Vegetables b. Salad
c. Fruit Salad d. Dressings
2. Which of the statement below is true?
A. Bound salads are portioned using scoop using scoop to give height
and shape to the salad.
B. fruit salads are often arranged, mixed or tossed of most fruits, that
are delicate and easily broken.
a. A b. B
c. Both A and B d. None of these
3. Neat, accurate cutting of __________ is important because the shapes of the
vegetables add to eye appeal.
a. Fruits b. Vegetables
c. Ingredients d. Meat
4. After cooking, vegetables must be thoroughly _______ and _________ before
using.
a. Washed and drained b. Drained and chilled
c. Chilled and taste d. None of these
5. Which statement is correct?
A. Drained canned fruits well before mixing them in the salad.
B. To dissolve sweetened, flavored gelatin, stir in cold liquid to avoid lumping
and let it stand for 5 minutes to absorb water.
 a. A b. B
c. Both A and B d. None of these

RECAP

Matching type: Last module discussed about classifications of Salads according

to their function in meal and classification of salads according to ingredients used.
In line with this, match column A with the correct answer in column B. Write the
letter of your answer on the blank provided before each number.

A B
_____1. This salad contains fruits as A. Accompaniment salad
their main ingredients.
_____2. This salad should be large B. Fruit salads
enough to serve as full meal and should
contain a portion of protein
_____3. This salads are usually sweet C. Main course salad
and may contain items such as fruits,
sweetened gelatin, nuts and cream.
_____4. This salad must balance and D. Composed salad
harmonize with the rest of the meal
_____5. This salad made by arranging E. Dessert salad
two or more elements attractively on a
plate.

LESSON

Learning Outcome 2
Prepare Variety of Salads and dressing

Figure 2 boring salad

Figure 1 Dull Salad
 You have noticed two different pictures that show a dull salad. There are lots
of guidelines that might help you to prepare a delicious and eye appealing one. By
reading this module, you will learn different techniques that will help you to
prepare a good quality salad.

A salad is a quick and simple way to include lots of healthy fruits and
vegetables into your meal. But the poor salad has an image problem, blond, boring,
etc.
Making a delicious, healthy and eye appealing salad is quick and easy if you
follow a few basic guidelines and procedures.

Guidelines for Making Salads

1. Vegetables, Legumes, Grains and Pasta Salads
 Neat, accurate cutting of ingredients is important because the shapes
of the vegetables add to eye appeal.
 Cut vegetables as close as possible to serving time or they may dry or
at all edges.
 Cooked vegetables to a firm, crisp texture and good color.
 After cooking, vegetables must be thoroughly drained and chilled before
using.
 Starches, pastas and legumes should be cooked until completely tender
but not overcooked.
 Vegetables are sometimes marinated or soaked in a seasoned liquid
before being made into salad. The marinade is usually some form of oil
and vinegar dressing that also serves as the dressing for the salad. Do
not plate marinated salads too far ahead of time because the lettuce
base will wilt.
 Grains and pastas may also be marinated for a short time. If marinated
too long, pasta absorb too much liquid and become very soft. Legumes
should not be allowed to stand longer in marinate because the acid
toughen the proteins in the beans.
2. Bound Salads
 Cooked ingredients must be thoroughly cooled before being mixed with
mayonnaise and the completed salad mixture must be kept chilled at
all times.
 Leftover such as chicken meat or fish which have been handled
according to the rules of good sanitation and food management can be
used for making bound salads.
 Potatoes for salads should be cooked whole before peeling and cut in
order to pressure nutrients.
 Crisp vegetables like celery, green peppers, carrots, chopped pickles,
onions and water chestnuts are used.
 Bland ingredients like potatoes and some foods maybe marinated in
seasoned liquid such as vinaigrette before being mixed with
mayonnaise and other ingredients.
  Fold in thick dressings gently to avoid crushing or breaking the main
ingredients.
 Bound salads are portioned using scoop to give height and shape to the
salad.
 For plated salads, serve on a base with greens and choose attractive,
colorful garnishes when appropriate.
3. Fruit Salads
 Fruit salads are often arranged, mixed or tossed of most fruits that are
delicate and easily broken. An exception is the Waldorf salad, made of
frim apples mixed with nuts, celery and mayonnaise-based dressing.
 Broken or less attractive pieces of fruit should be placed on the bottom
of the salad while more attractive pieces arranged on top.
 Some fruit discolor when cut and should be dipped into an acid such
as tart or fruit juice.
 If both vegetables and fruit salads are being prepared, vegetables salad
should be prepared first.
 Drained canned fruits well before mixing them in the salad.
 Dressings for fruit salad are usually sweet, but fruit juices are used to
add tartness.
4. Composed Salads
 Prepare and season each ingredient separately and evaluate the flavor
and quality.
 Arrangements maybe plated ahead of time and add delicate ingredients
just before serving.
 Flavors and texture of all ingredients should provide pleasing contrast
 Observe general concepts of plating and presentations of output.
5. Gelatin Salads
 Observe the correct proportion od gelatin and liquid. Too much gelatin
makes a stiff, rubbery product wile too little makes a soft product that
will not form the desire shape.
 To dissolve unflavored gelatin, stir in cold liquid to avoid lumping and
let it stand for 5 minutes to absorb water. Then heat it until dissolved.
 For quick setting, dissolve the gelatin to half of the volume of liquid and
the other half is cold water to lower the temperature. For even faster
setting, add crushed ice in an equal volume of cold water, stir until the
ice is melted.
 Do not add raw pineapple and papaya to gelatin salads because these
fruits contain enzymes which dissolves gelatin.
 Canned fruits and other juicy items must be well drained before adding
because they will watered down the gelatin.
 To unmold gelatin if it is firm;
 Loosen it by dipping a small portioned knife in warm
water and running the tip of it around the top edge of the
molded gelatin.
 Dip the mold into hot water for 1-2 seconds
  Quickly moisten tips of the fingers and gently pull gelatin
away from edge.
 Refrigerate gelatin salads

By following these guidelines, you will surely prepare a healthy, delicious, and
eye appealing salad.

Procedure for Quantity Salad Production

1. Prepare all ingredients. Wash and cut greens, fruits, vegetables, and
garnishes. Prepare cooked vegetables and mixed bound and marinated salads.
2. Arrange salad plates or worktable. Line them up on trays for easy transfer to
refrigerator.
3. Place bases on all plates.
4. Arrange body of salad on all plates
5. Garnish all salads
6. Refrigerate until serving
7. Do not add dressing to green salads until serving.

Important Factors to consider in Salad Preparation

1. Quality ingredients. Salad is good as the quality of its ingredients, so you have
to use ingredients that are fresh, ripe and in season.
2. Eye appeal. It should be attractive , appetizing, creatively presented.
3. Simplicity. Make it simple not overcrowded.
4. Neatness. Keep salad neatly placed in plate.
5. Contrast and harmony of colors. Contrast in color for your garnishing can
accentuate the appearance of the salad.
6. Proper food combinations. Choose combination of ingredients carefully.
7. Foods should be recognizable. Taste of the food that you are using as a base
should be identifiable when you taste the salad. The dressing should
dominates the taste.
8. Keep foods properly chilled but not ice-cold.
9. Serve hot foods while hot and cold foods cold.
10. Keep it clean and crispy. This is done by washing greens in large quantity of
water and drain well and removing the green from the water to allow the dirt
to settle to the bottom of the container.
11. Flavorful. Tempting and stimulating if prepared and presented properly.
12. Drain all the ingredients well. Water or excess juices will weaken dressings and
will make your salad look messy.
13. Do not overcook food. Food and ingredients when overcooked eliminates the
color and its vitamins and minerals as well.
 ACTIVITIES

Activity 1
Below is a picture of a mouth-watering salad. What do you think are the
important factors applied or considered in the preparation of this salad? Write your
answers on the line provided below.

Figure 3

Activity 2
Let’s challenge your memory by filling the blanks with the correct word to
complete the procedure for quantity salad production

1. Prepare all _______________.

2. Arrange _______________ or worktable. Line them up on trays for easy transfer
to refrigerator.
3. Place ___________ on all plates.
4. Arrange ______________ on all plates
5. ___________ all salads
6. ___________until serving
7. Do not add ___________ to green salads until serving.

WRAP–UP

This module was indeed fun of learning! Tell something what you have learned today
by completing the statement below

Today I learned how to ___________________________________________________________

__________________________________________________________________________________
__________________________________________________________________________________
At first, I thought _________________________________________________________________

__________________________________________________________________________________
__________________________________________________________________________________
But then I discovered that _______________________________________________________

__________________________________________________________________________________
__________________________________________________________________________________
And now I understand that _______________________________________________________

__________________________________________________________________________________
__________________________________________________________________________________

VALUING

What inspire you after reading and accomplishing the different activities in this
module, Write your thoughts in the space provided below.

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
_________________________________________________________________________________.

POST-TEST

True or False. Write TRUE if the statement is correct and FALSE if it is incorrect.
Write your answer in the space provided before its number.

____________1. Do not add raw pineapple and papaya to gelatin salads because these
fruits contain enzymes which dissolves gelatin.

____________2. If both vegetables and fruit salads are being prepared, fruit salad
should be prepared first.

____________3. After cooking, vegetables must be thoroughly drained and chilled

before using.

____________4. Cut vegetables as close as possible to serving time or they may dry or
at all edges.

____________5. Appetizer salads are portioned using scoop to give height and shape
to the salad
2016
LM Cookery SHS. Department of Education, National Capital Region, Philippines
A. Books
REFERENCES
RECAP
1. B
2. C
3. E
4. A
5. D
PRE-TEST POST TEST
1. c 1. TRUE
2. c 2. FALSE
3. d 3. TRUE
4. a 4. TRUE
5. a 5. FALSE
Activity 1 Activity 2
(any of the following) 1. ingredients
Quality ingredients 2. Salad plates
Eye appeal 3. bases
Simplicity 4. body
Neatness 5. Garnish
Contrast and harmony of colors 6. Refrigerate
Proper food combinations 7. dressing
Foods are recognizable
Clean and crispy
Flavorful
KEY TO CORRECTION 1.
 B. Online Sources

Brooks, Ralph “ 11 Principles of making delicious and healthy salads” Edinburgh,

(no date). https://www.movementandnutrition.co.uk/11-principles-to-making-
delicious-salad/ (accessed July 15, 2020)

Durand, Faith “How to make the Perfect Simple Salad”

https://www.thekitchn.com/how-to-make-the-perfect-simple-salad-cooking-
lessons-from-the-kitchn-173111 (June 4, 2020). (accessed July 15, 2020)

C. Online Image Sources

Figure 1 http://mamato5blessings.com/2013/02/turn-your-boring-
salad-into-this/
Figure 2 http://mamato5blessings.com/2013/02/turn-your-boring-
salad-into-this/
Figure 3 https://food.ndtv.com/recipe-tossed-mixed-salad-sabzi-ka-
salad-1-490560