Maranatha Christian Academy of Imus

9- Technology and Livelihood Education

3rd Quarter – Research and Reporting

GROUP 2 - 9 TLE 3RD QUARTER

LEADER:
ALVAREZ, RYAN LORENZ
MEMBERS:
ALUNDAY, JEX KHIEROLF
BAUGBOG, KING JAMES
BERMEO, AARON JOSHUA
CECILIO, DYNHYL JOHN
CRUZ, JOSIAH JAMES
JALBUNA, MAC RAVEN
GARCIA, KIMBERLY KATE
SORIANO, SOFHIA LHIM

PRESENTING HOW TO PREPARE A SALAD

EXAMPLES OF DRESSINGS
INGREDIENTS CAN BE USED IN MAKING DRESSINGS
HOW TO WASH VEGETABLES

REPORTERS:
KIMBERLY KATE GARCIA
KING JAMES BAUGBOG
JOSIAH JAMES CRUZ

CULMINATING A SALAD

PERFORMED BY GROUP 2

- MAIN COURSE SALAD -

“KANI SALAD”

- DESSERT SALAD -
“OREO FLUFF SALAD”
 Maranatha Christian Academy of Imus
9- Technology and Livelihood Education
3rd Quarter – Research and Reporting

CULMINATING RECIPES\\\

Main Course Salad:

A main course salad should be large enough to serve as a whole meal. It should contain
protein ingredients, such as meat, poultry, seafood, eggs, legumes, or cheese. It should
also

contain a variety of vegetables, greens, and/or fruits.

MAIN COURSE SALAD: MANGO KANI SALAD

Kani is popularly known as an imitation crab meat usually found on various Japanese
dishes such as sushi. Kani actually means “crab” in Japanese, and the imitation crab
meat that we eat is called Kani Kamaboko or simply Kanikami. Regardless of that, Kani
became a widely accepted term for imitation crab meat.

Recipes:
Mango-adds sweet, juicy taste to your Kani
Salad. For best punch, use a perfectly ripe
mango and slice it into strips
Avocado-brings healthy goodness. Avocado
adds a thick, creamy, buttery taste to your
Kani Salad
Kelp Noodles-a glassy noodle made from
kelp (sea vegetable) and water. Kelp noodles
are light but filling to the tummy.
Corn kernels-adds a juicy, crunchy texture to
your Kani Salad
 Maranatha Christian Academy of Imus
9- Technology and Livelihood Education
3rd Quarter – Research and Reporting

Dessert Salad:
Dessert salads are dishes made with jellos, whipped toppings, fruits, vegetables,
mayonnaise, and various other ingredients.

DESSERT SALAD : OREO FLUFF SALAD

This Oreo fluff recipe is creamy, simple, quick, and kid-friendly. With only 4 ingredients,
this dessert is cheap and sure to be a family favorite. The recipe is doubled to fit my
family. Cut everything in half for a single batch.

Recipe
4 cups milk
2 (3.4 ounce) packages instant vanilla pudding mix
2 (8 ounce) containers whipped topping (such as Cool
Whip®)
30 chocolate sandwich cookies (such as Oreo®),
crushed, or to taste
Step 1:
Whisk together milk and instant pudding mix in a large
serving bowl until thickened, about 2 minutes. Fold in
whipped topping until incorporated.

Stir crushed cookies into pudding until well blended.

Cover the bowl with plastic wrap. Refrigerate until chilled and thickened, at least 1 hour
to overnight.
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 Maranatha Christian Academy of Imus
9- Technology and Livelihood Education
3rd Quarter – Research and Reporting

WHAT IS SALAD\\\
a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil,
vinegar, or other dressing and sometimes accompanied by meat, fish, or other
ingredients.

BRIEF HISTORY OF SALADS\\\

Salads first came about way back in the Ancient Roman period. The first salad

consisted of raw vegetables and was topped with dressing made of oil and salt. The
word salad got its roots from the word “Sal,” which means “salt” in Latin.
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RESEARCH\\\
Dressing Meaning
a sauce for salads, typically one consisting of oil and vinegar mixed together with
herbs or other flavorings.
Examples of Dressing:
Vinaigrette - is made by mixing an oil with a mild acid such as vinegar or lemon
juice. The mixture can be enhanced with salt, herbs and/or spices. It is used most
commonly as a salad dressing, but can also be used as a marinade.
3 Parts of olive oil + half of lemon juice + salt and pepper

Lemon Dressing - Lemon vinaigrette Made from just a handful of ingredients

including fresh lemons, olive oil, Dijon mustard, honey, and garlic it's incredibly easy to
make, and tastes much better than store-bought!
3 Parts of olive oil + half of lemon juice + salt and pepper
 Maranatha Christian Academy of Imus
9- Technology and Livelihood Education
3rd Quarter – Research and Reporting

English Mustard Dressings - Vinaigrette dressing + half a teaspoon of english

mustard per pint, reduce vinegar in proportion.

Fine Herbs Dressings - Vinaigrette Dressing + half a teaspoon of fine herbs.

Swiss Dressings - Mix three parts of rendered fat bacon, cut into dice with one
part of heated vinegar salt, sugar and pepper from the mill, to taste.

Roquefort Dressings - Vinaigrette with a heavy garnish of chopped chives,

tarragon, parsley and capers.

Balsamic Dressing - Use of balsamic vinegar.

Base with Mayonnaise

Sauce Gribiche - Mayonnaise dressing with a garnish of chopped gherkins,

capers, chervil, tarragon, parsley, and strips of white hard-boiled eggs.

Thousand Islands - Mayonnaise dressing with a little wholly huli sauce and
chopped red pimento, chives and green peppers.

Escoffier Dressing - Mayonnaise with lemon juice, Worcestershire sauce, chill

sauce, paprika, and chopped chives, to taste

Scandinavian Dressing - Mix 3 parts of castor sugar with 2 parts of wine of

white vinegar dissolve overnight, use with all green salads, various herbs cam be
added.

INGREDIENTS THAT ARE PAIRED WITH DRESSINGS\\\

OIL - These oils are typically extracted from vegetables. Salad oils such as corn,
vegetable, canola, and olive are most popular in oil-based salad dressings, however,
any kind of vegetable oil that is lightly flavored can be considered a salad oil.

ACID - The acidifying ingredients may be any vinegar or frozen, canned concentrated or
dried lemon juice. Citric or malic acid may be used in a proportion not to exceed 25% of
the total acid of the vinegar calculated as acetic acid.
 Maranatha Christian Academy of Imus
9- Technology and Livelihood Education
3rd Quarter – Research and Reporting

SPICES - They make food taste so much better. Spices can make a world of difference
in recipes and transform plain boring food into something really special
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VEGETABLE SALAD - A green salad, or green leaf

salad, another name for garden salad, is most often
composed of leafy vegetables such as lettuce varieties,
spinach, or rocket (arugula). If non-greens make up a large
portion of the salad it may instead be called a vegetable
salad.

GUIDELINE FROM MAKING VEGETABLE SALAD

● The greens should be completely dry. ...
● The greens should be bite-sized. …
● Cooked Vegetables should have a firm, crisp texture and good color. Mushy,
overcooked vegetables are unattractive in a salad.
● Vegetables are sometimes marinated, or soaked in a seasoned liquid, before
being made into salads, as for three-bean salad and for mushrooms a la
grecque.
● Put the greens in a really big bowl. ...
● Add any other vegetables you like (make sure they are dry too). ...
● Always dress your salad. ...
● Most dressings need a touch of sweetness. ...
● Taste the dressing first.

HOW TO WASH VEGETABLES\\\

Washing leafy green vegetables.

Examples of leafy greens are kale, lettuce, Swiss chard, rapini, cabbage and
pre-bagged greens like baby spinach.

● Wash all leafy green vegetables, including pre-bagged greens under cold running
tap water.
● For leafy vegetables, such as lettuce and cabbage, remove the outer leaves first.
Throw away any wilted or discolored leaves.
● Rinse leafy vegetables in a colander, drain (or use a salad spinner) and pat dry
with a paper towel or tea towel.
 Maranatha Christian Academy of Imus
9- Technology and Livelihood Education
3rd Quarter – Research and Reporting

● Store in clean paper towels or a tea towel in a sealed plastic bag in the fridge.
Use within a week.
Tip: Washing your green leafy vegetables as soon as you bring them home will make
them easier to use in salads, stir fries and other dishes when you need them.

Washing vegetables with a rind

● The reason you wash vegetables with a rind is because this prevents bacteria on
the rind or peel from going into the food when you slice it.
● Use a soft, clean produce brush to scrub vegetables under running water. Then
pat dry.

Washing mushrooms
● The best way to wash all types of mushrooms is to wipe them clean with a damp
cloth
● You can also rinse them quickly in cool water. It’s not a good idea to soak
mushrooms because they will absorb water, which will make them spoil faster.
● Once the mushrooms are clean, pat dry with a tea towel.