9

Technology and Livelihood

Education
Quarter 2 – Module 5
COOKERY 9

Present a Variety of Salad and

Dressing
These Self-Learning Modules (SLM) were designed and written with you in mind to
help you master the skills in Presentation of a Variety of Salads and Dressings. The
scope of this learning material focuses on the many different learning situations.
Moreover, the language used recognizes the diverse vocabulary level of learners. The
lessons are also arranged following the standard sequence of the course. Hence, the
order in which you read them can be changed to correspond with the textbook you are
now using.

The SLM contains:

Lesson 1: Present a variety of salads and dressings

After going through this SLM, you are expected to:

Present salads and dressings attractively.

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 Pretest

Directions: Read and analyze each item carefully. Write the letter of the correct answer
on a separate sheet of paper.
1. Which of the following structure of a salad is an edible decorative item that gives
eye appeal and adds flavor to the food?
A. Base C. Dressing
B. Body D. Garnish

2. Common salad plating styles includes except

A. Served in edible bowl C. Stuffed and plated
B. Served in skewers D. Tossed and plated

3. What is the acronym of SHIFT?

A. Shape, Height, Ingredients, Flavor and Taste
B. Shape, Height, Interest, Flavor and Texture
C. Shape, Height, Interest, Flavor and Taste
D. Spices, Height, Interest, Flavor and Taste

4. Why do jars, cups and glasses are now popular in serving salad?
A. Convenience C. Simplicity
B. Creativity D. Satisfaction

5. Which of the following should be considered when plating salads?

A. Service Style C. Salad Type
B. Ingredients used D. Available Time

6. Why are most salads arranged and not tossed?

A. Tossed salad spoil easier
B. Tossing may affect the freshness of fruits
C. Fruits have bright colors that may over-all appearance of the salad
D. Fruits are delicate ingredients and tossing may affect their texture

7. Which of the following salad should be filling in serving portion?

A. Appetizer Salad C. Main Course Salad
B. Dessert Salad D. Side Dish Salad

8. In salad presentation, which of the following CANNOT be used as frames?

A. Citrus C. Lettuce
B. Tomatoes D. Chips

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9. Which of the following salad does dressing should be added until serving time?
A. Fruit Salad C. Bound Salad
B. Gelatin Salad D. Green Salad

10. What plating arrangement is best for composed salad?

A. Tossed and plated C. Stuffed
B. Pattern D. Molds

11. The following should be considered in determining the dressing to be used

EXCEPT.
A. Type of salad to be prepared
B. Plating style of the salad
C. Purpose of the Dressing
D. Service Sequence

12. What creates the salad’s identity and often gives the salad its name?
A. Base C. Dressing
B. Body D. Garnish

13. Which is does NOT belong to the group in adding salad dressing?
A. Added ahead of time C. Mixed with the ingredient
B. Added at service time D. Served separately

14. One of the guidelines in arranging salad is applying KIS principle. What does
KIS mean?
A. Keep in Safe C. Keep in Sweet
B. Keep it Simple D. Keep it Shape

15. Which is term referring to salad ingredients tossed in a mixture of oil and
vinegar?
A. A la Grecque C. Al Caprese
B. Ala Carte D. Al Dente

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 Present a Variety of Salads and Dressings

Present Salads and Dressings Attractively

The presentation of food often refers to its visual composition on the plate, in a state
of readiness to be eaten. Cooks often pay close attention to plate presentation, choosing
ingredients and techniques to suit a desired effect, following a standard arrangement, and
wiping away drips.

The way you present your food is what tempts customers to try a dish. We eat with our
senses: what we see, smell, and feel. Food that is plated and presented well is more attractive
to customers and distinguishes a meal. Presentation and plating can also draw attention to
specific ingredients of a dish, whether for an aesthetic or practical reason.

Food plating is the process of arranging and decorating food to enhance its
presentation. Improving the presentation of a dish adds value to the dining experience and
provides room for a higher mark-up on your food. This plays heavily on the cliché that we ‘eat
with our eyes’, but it’s also a trick which can play into your hands as a chef or restauranteur.

Structure of a Salad Plated

Salad has four parts

• Base or Under liner

A cup-shaped leaves of iceberg or Boston lettuce make attractive bases. They give
height to salad.

• Body – main part of the salad.

The body creates the salad’s identity and often gives the salad its name. Garden-fresh
vegetables form the body of a garden salad. The body of a protein salad might be
meat, poultry, fish, or legumes.

• Garnish – An edible decorative item that is added to salad to give eye appeal and
adds flavor as well. It should harmonize with the rest of the salad ingredients. Most
importantly, the garnish should be simple so that it does not overpower the
presentation of the salad.

• Dressing – A seasoned liquid or semi liquid added to the body of the salad to give
added flavor, tartness, spiciness, and moistness.
Dressing may be added at service time, served separately for the customer to add, or
mixed with the ingredients ahead of time.

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 Guidelines for Arranging Salads
1.Keep the salad off the rim of the plate.

2. Strive for a good balance of colors.

3. Height helps make a salad attractive.

4. Cut ingredients neatly. Cut in a uniform manner whenever possible.

5.Make every ingredient identifiable.

6.Keep it simple.

The following are some of the important aspects of plating that you should look into before
serving a plate or a platter of salad.
➢ Uniformity
Same dishes should be the same in terms of color, size, shape, garnishing and
portion size. Another way of making the dishes uniform is by presenting same dishes
with the same utensils and made of the same materials.

• Simplicity and Stability

Salads and dressings should be assembled as simple as possible without
compromising their visual appeal. Too elaborate arrangements should be avoided to
keep the stability of the plating and to highlight the main ingredient of the dish.

• SHIFT (Shape and Height, Interest, Flavor and Taste)

This five-letter mnemonic means making sure that:
• The plate shows various shapes which can be in uniform or varying sizes;
• Elements are arranged in varying levels in terms of height to add another
dimension to the dish;
• Garnishes are use to enhance the color dish making it appealing and enticing;
• The flavors combine harmoniously resulting to a pleasing taste that provides
satisfaction of all senses.

• Portion
The amount of plated salad should be appropriate to the function the dish will
serve on the menu. Appetizer salads should be just enough to stimulate the appetite
without being too filling while main-course salads are expected to be filling. The
dressing, whether served tossed in the salad or in a separate container, should be
enough to cover the entire salad. The size of plate should be appropriate to the portion
size to keep the salad off the rim of the plate.

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 • Safety and Sanitation
When plating, you should make sure that all the utensils are clean and safe to
be used by the guests. Ceramic crockery and cutlery items should be free from cracks.
Stainless or iron tableware should not have dents and rust. The garnish should be
edible and prepared properly. More importantly, the doneness and freshness of food
should be checked before serving. It should be made sure that cooked food items will
be served cooked and raw items will be served fresh.
Salads and their dressings can be arranged and plated in many ways. Several factors
need to be considered when determining how salads will presented. The most common ones
as the following:

• Salad type – Some salad types have distinct arrangements and presentations.
Tradionally, composed salads look different from a bound salads;

• Ingredients used – The quality of ingredients need to kept until the salad is taken by
the diners. Some element may affect the texture, color and flavor of other items when
added too early or arranged improperly;

• Service style – The way meals are served also affect how salads are presented. In a
buffet set-up, salads may be arranged on serving dishes for the guests to serve
themselves. In a French or a spoon and fork service, salads are commonly arranged
in front of the guests; and

• Function – What the salad is being served and when it will be served also affect the
presentation of a salad. Appetizer salads need to be arranged in small portions while
salads to be served as the main course or a separate dish should be served in a filling
portion.

There are also times when the salads need to be prepared and plated beforehand to
accommodate the demand of the dining operation. Such instances call for special measures
to ensure the quality of salads and dressing during holding and storing.

Common Salad Plating Styles

Salads can be plated depending on how conventional or creative you want the
presentation to be. The following are some of the common ways salads are plated:

Tossed and Plated

Keep in mind the acidic dressings affect the texture of salad greens. Dressings
e-tesda.gov.ph
should be added as close to serving as possible.

• Stuffed or Served in Edible bowls

salad mixture is placed in a hollowed fruit or vegetable which is usually also
found in mixture.
e-tesda.gov.ph

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 • In Jars, cups, and glasses
Serving salad in cups and mason jars is becoming popular due to the
convenience it brings into salad consumption.
e-tesda.gov.ph

• Arranged on a plate or a platter

Elements can be arranged in stripes, wedges and stacked one over the
other.
e-tesda.gov.ph

Below are sample ways to present salad.

✓ Tall - when making a salad, think tall. Tall could mean piling
leafy greens in a high, airy pile. It can also mean a ramekin
or bowl that is taller than it is wide. It can also include putting
a wonderful Apple Waldorf Salad in a tall glass.
shorturl.at/gjwS8
✓ WIDE - With salads, using a big plate helps them spread out wide so
you get a lot of "goodies" on the top. This can be good for a platter
that you are serving at a party - and for a fun presentation, too.
✓ Patterns - in this Fruit Yogurt Salad, we have used a spiral pattern.
shorturl.at/agBO6
But you can also line things up diagonally, horizontally, or even in
a scattered fashion.
✓ Framed - it is good to frame your salad with chips, lettuce,
tomatoes, etc. In this Taco Crunch Salad, just 5 chips
(less than half of a serving) make the taco salad more appetizing https://bit.ly/3oTa4vk

and provide a contrasting crunch and toasted corn flavor.

✓ Fans - if you fan veggies over the top you get an interesting look
as we did with this Asian Slaw. We used snow peas, but you could
fan thinly sliced veggies like carrots or bell peppers, too. shorturl.at/xyJZ0
✓ Cups, bowls, plates, platters - you can use a variety of interesting
bowls, dishes and ramekins to create visual interest and to
complement the food. Think of your serving ware as a canvas for
your creation! You can never go wrong with a white plate.
Plates that are too busy (think old fashioned flowered china)
detract from the food.
✓ Cascade - this Pasta Shrimp Salad, made with whole wheat penne, shorturl.at/gjwFM
cascades off the greens - the greens are shredded finely.
✓ Citrus - A small wedge of lemon, lime or an orange that is squeezed
over a salad adds a lot of flavor without adding sodium and fat.
✓ Drizzle - this technique is used over and over in cooking and desserts -
you drizzle the sauce over the top in a fine stream as we have done
with the balsamic vinegar glaze over this Spinach Walnut
shorturl.at/bh
Salad. Balsamic vinegar glazes are growing in popularity and available FY5
in almost any grocery store. You can also drizzle any dressing.
✓ Molds - mold it in a scoop or bowl and invert it onto the plate. Molding
adds a precise shape and it looks more enticing to eat a carefully
https://bit.ly/3mXXid4

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 molded grain versus spilling it all over the plate. This method would
also work with tabouleh, quinoa, or rice.
✓ Color - fruits, and vegetables add the most wonderful colors so use
lots of them to balance color and flavor. Consider using a Japanese
mandolin to finely shave the vegetables so they are more palatable
like we did with the carrots and candy cane beets in this fresh salad.
✓ Spritz and shine - normally chefs add a brush of butter or a spray of oil to
shorturl.at/gkoB4
foods to make them shiny. We like to use an Italian dressing spritzer.
We can add a very light mist of a wonderful dressing - we can
dress a whole salad with less than a half teaspoon and it is shiny and
fresh, never drowned! In addition to dressing, there are delicious oils
that come in spray cans.
✓ Tossed from a big clear bowl, with greens and herbs. What better
way to make a salad than to put a whole array of mesclun greens
and fresh herbs together and toss them and serve them from a big clear
bowl? This Mediterranean-inspired salad features a variety of fresh baby https://bit.ly/34ZMF3t
greens and herbs like mint, oregano, parsley, and thyme.
✓ Like A Star - why not make a fun star shape for your salads? Look
what we did with the Lacinato kale that was lightly steamed and set on
the outside of the plate in a star shape! The delicious baby spinach
and shredded apple with poppy dressing were set into the center.
https://bit.ly/3oZE3BR

General Directions: Work on Activities 1-4 that follow. Do them on a separate sheet of
paper.
Activity 1. Match Me Up and Elaborate

A. Directions: Match the column A with Column B. Write only the correct answer in your
notebook.

Column A Column B

1._________ Tossed
e-tesda.gov.ph

2._______ Body

3._______ Stuffed

https://bit.ly/38AzFnl

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 4._______ Base
https://bit.ly/3mZaOgA

5.______
Arranged on a plater

shorturl.at/sQT38

B. Expound the guidelines for arranging salad into a platter based on your own
understanding. Write your answer on your test notebook. (5 points each)

Activity 3. Let’s Prepare & Present

A. Directions: Prepare a project plan for a Waldorf Salad using the format below.

NAME OF SCHOOL
Address

PROJECT PLAN
NAME: _____________________________________________
Yr./sec: _____________________________________________
DATE: ______________________________________________
NAME OF PROJECT: ___________________________________
PROJECT NO.: ________________________________________
AIM: _______________________________________________
___________________________________________________ Picture of the Product
UTENSILS NEEDED: ____________________________________
____________________________________________________
___________________________________________________

Supplies and Measurement Cost Procedures

Materials

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 Total Cost of Materials:
No. of Serving:
Cost per piece or Serving:
Operations:
_____________________________
_____________________________
_____________________________
_____________________________
_____________________________

ASSESSMENT: Student’s Rating Teacher’s Rating

Use of tools and equipment 15% _______________ ________________

Application of procedures 35% _______________ ________________
Safety work habits 25% _______________ ________________
Completeness of Task 15% _______________ ________________
Time management 10% _______________ ________________
TOTAL 100% _______________ _________________

B. Directions: Prepare and present using or following the procedure. If possible, take a
video of yourself while preparing and presenting the salad. Upload your video in the
platform assigned by your teacher.

Waldorf salad

Purpose: Prepare and present Waldorf salad.

Tools/Equipment Needed:
Refrigerator
Mixing bowl
Paring knife
Scooper
Serving Plate
Ingredients:
1 ½ c Chantilly dressing (heavy whipped cream and mayonnaise)
4 lb red apples
1 lb celery stalk, dice
4 oz walnuts, coarsely chopped
Lettuce cups
2 oz chopped walnuts

Procedure:

1. Prepare the dressing. Combine whipped cream and mayonnaise in a bowl. Refrigerate.
2. Wash the apples and dice without peeling them.
3. Add apples to the dressing and mix in to prevent darkening.
4. Add celery and walnuts. Fold in until evenly mix.
5. Arrange the lettuce cups as under liners on hold salad plates.
6. Scoop mixture of salad on each lettuce cup.
8. Sprinkle each salad with chopped nuts, then serve.

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Activity 4. Rate your Salad!
Directions: Rate your salad by using the rubric below.
PERFORMANCELEVEL
Excellent (4 pts. Very Satisfactory (2 Needs No Points
Dimension Satisfacto pts.) Improvement (1 Attem Earned
ry (3 pts.) pt.) pt (0
pt.)
1. Use of Uses tools and Uses Uses tools and Uses tools and No
tools and equipment tools and equipment equipment attem
equipment correctly and equipmen correctly and incorrectly and pt
confidently at all t correctly but less less confidently
times and confidently most of the time
confidentl sometimes
y most of
the times
2. Manifests very Manifests Manifests Manifests less No
Application clear clear understanding understanding attem
of understanding of understan of the step-by- of the step- by- pt
procedures the step- by-step ding g of step procedure step procedure
procedure the step but sometimes seeking
by-step seeks clarification
procedure clarification most of the time
Works Works Works Works No
independently independ independently independently attem
with ease and ently y with ease and but with pt
confidence at all with ease confidence assistance from
times and sometimes others most of
confidenc the time
e most of
the time
3. Safety Observes safety Observes Observes safety Most of the time No
work habits precautions at all safety precautions not observing attem
times precautio sometimes safety pt
ns most of precautions
the time
4.Complete Task is completed Task is Task is nearly Task is started No
-ness of following the complete completed but not attem
Task procedures in the d following the completed pt
activity following procedures in following the
improvement/inno the the project plan procedures in
vations procedure the project plan
s in the
project
plan
5. Time Work completed Work Work completed Work completed No
manageme ahead of time complete ___(mins./hours ___(mins./hours attem
nt d within /day s) beyond /day s) beyond pt
allotted
time
TOTAL POINTS

12
Directions: Complete the 3-2-1 Chart about your discoveries in presenting salads and
dressings. Write your answers on a separate sheet of paper.

13
 Posttest

Directions: Choose the letter of the correct answer. Write the chosen letter on a
separate sheet of paper.

1. Which is term referring to salad ingredients tossed in a mixture of oil and vinegar?
A. A la Grecque C. Al Caprese
B. Ala Carte D. Al Dente
2. One of the guidelines in arranging salad is applying KIS principle. What does KIS
mean?
A. Keep in Safe C. Keep in Sweet
B. Keep it Simple D. Keep it Shape
3. Which is does NOT belong to the group in adding salad dressing?
A. Added ahead of time C. Mixed with the ingredient
B. Added at service time D. Served separately
4. What creates the salad’s identity and often gives the salad its name?
A. Base C. Dressing
B. Body D. Garnish
5. The following should be considered in determining the dressing to be used EXCEPT.
A. Type of salad to be prepared
B. Plating style of the salad
C. Purpose of the Dressing
D. Service Sequence
6. What plating arrangement is best for composed salad?
A. Tossed and plated C. Stuffed
B. Pattern D. Molds
7. Which of the following salad does dressing should be added until serving time?
A. Fruit Salad C. Bound Salad
B. Gelatin Salad D. Green Salad
8. In salad presentation, which of the following CANNOT be used as frames?
A. Citrus C. Lettuce
B. Tomatoes D. Chips
9. Which of the following salad should be filling in serving portion?
A. Appetizer Salad C. Main Course Salad
B. Dessert Salad D. Side Dish Salad
10. Why are most salads arranged and not tossed?
A. Tossed salad spoil easier
B. Tossing may affect the freshness of fruits
C. Fruits have bright colors that may over-all appearance of the salad
D. Fruits are delicate ingredients and tossing may affect their texture
11. Which of the following should be considered when plating salads?
A. Service Style C. Salad Type
B. Ingredients used D. Available Time
12. Why do jars, cups and glasses are now popular in serving salad?
A. Convenience C. Simplicity
B. Creativity D. Satisfaction
13. What is the acronym of SHIFT?
 A. Shape, Height, Ingredients, Flavor and Taste
B. Shape, Height, Interest, Flavor and Texture
C. Shape, Height, Interest, Flavor and Taste
D. Spices, Height, Interest, Flavor and Taste
14. Common salad plating styles includes except
A. Served in edible bowl C. Stuffed and plated
B. Served in skewers D. Tossed and plated
15. Which of the following structure of a salad is an edible decorative item that gives eye
appeal and adds flavor to the food?
A. Base C. Dressing
B. Body D. Garnish

Answer Key

15.D 10.C B 5.
14.B 9.C B 4.
13.C 8.A A 3.
12.A 7.D C 2. Vary Vary
11.D 6.B C 1. Learners answers may Learners outputs may

Posttest Reflection Activity 3 & 4

C 15.
C 14.
A 13.
B 12.
B 11.
B 10.
D 9.
A 8.
teacher/ instructor to assign points C 7.
B. Answers would vary, and it will be the discretion of the C 6.
D 5.
A 4.
C 3.
5. Tossed B 2.
4. Body D 1.
3. Base
2. Arranged Pretest
1. Stuffed
Activity 1

15
References

Book:

Kong, Aniceta S., Anecita P. Domo. 2016, Technical-Vocational-Livelihood Home

Economics Cookery Manual Quezon City, Philippines: Sunshine Interlinks Publishing

House.

Websites:

e-tesda.gov.ph

https://www.slideshare.net/joviinthecity/salads-salad-dressing

https://foodandhealth.com/12-salad-presentations/

https://www.escoffier.edu/blog/culinary-arts/the-art-of-food-presentation/
https://www.encyclopedia.com/food/encyclopedias-almanacs-transcripts-and-maps/presentation-food

Images- https://foodandhealth.com/blog/wp-content/uploads/2010/07/DSC_1442-300x199.jpg

Published by the Department of Education, Caraga Region

Schools Division Office of Surigao City
Schools Division Superintendent: Karen L. Galanida
Assistant Schools Division Superintendent: Florence E. Almaden
Icons credit: Ivin Mae N. Ambos, Division of Surigao del Sur

Development Team of the Self-Learning Module (SLM)

Writer : Leah A. Hermonio

Editor : Liza Tradio-Arrienza
Evaluators : Rufina M. Creencia, Vilma L. Gorgonio, Ph.D
Illustrator : Leah A. Hermonio
Management Team : Karen L. Galanida, CESO V
Florence E. Almaden
Carlo P. Tantoy, PhdEdD.
Vilma L. Gorgonio, Ph.D

Printed in the Philippines by the Schools Division Office of Surigao City

Office Address : M. Ortiz Street, Barangay Washington
: Surigao City, Surigao del Norte, Philippines
Telephone : (086) 826-1268; (086) 826-3075; (086) 826-8931
E-mail Address : surigao.city@deped.gov.ph

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