What I Know

Directions: Read each question carefully. Choose the letter of the correct answer
and write it on a separate sheet of paper.

1. What is mise en place?

a. a French term that means to separate
b. an Italian term which means to separate
c. a French term that means everything in place
d. an Italian term for having all your ingredients prepared

2. What are the basic techniques in pre preparation of ingredients?

a. washing, peeling, paring, cutting
b. cutting, paring, washing, peeling
c. peeling, washing, paring, cutting
d. washing, peeling, cutting, mashing

3. Which tools are made of sturdy, heavy glass wares or ceramics used to toss and
mix all the ingredients together?
a. salad servers c. mixing bowls
b. salad spinner d. shredder

4. Which is an example of starch ingredient that can be used in salad preparation?

a. egg c. nut
b. bacon d. macaroni product

5. Why do we need to drain all the ingredients when making salad?

a. Water will weaken the dressing.
b. It will make the ingredients crispy.
c. It will enhance the color and flavor of the salad.
d. Excess water or juice will make your salad attractive.

6. What could possibly happen when the water or excess juice from the ingredients
is not drained well?
a. It will shorten the freshness of the salad.
b. It will destroy the quality of ingredients.
c. It will give unpleasant taste to the rest of the ingredients.
d. It will weaken the dressing and will make the salad messy.
7. Which is the correct procedure in preparing buko salad?

1. Refrigerate for at least 4 hours or place in the freezer for 1 hour.

2. In a mixing bowl, combine young coconut, kaong, nata de coco,
pineapple chunks, and fruit cocktail. Gently stir to distribute the ingredients.
3. Transfer to a bowl and serve.
4. Add condensed milk and table cream. Mix until all the ingredients are properly
distributed.

a. 1234 c. c. 2413
b. b. 2431 d. 4321

8. What do you call a combination of mayonnaise, sour cream, chopped herbs and
anchovy?
a. Louis dressing c. Thousand Island dressing
b. Green Goddess dressing d. Caesar dressing

9. Which shows a good practice in lifting objects?

a. Lift heavy objects without any help c. Bend your back before lifting.
b. Lift with your back. d. Keep the object close to your body.

10. What lettuce is also known as frisee that contains a slight bitter flavor?
a. iceberg c. florentine
b. boston d. curly endive/chicory

11. What do you call a salad that is a mixture of foods held together or bound with
a dressing like mayonnaise?
a. green c. composed
b. bound d. gelatin

12. What ingredient is added to the body of salad that gives flavor, tartness,
spiciness, and moistness?
a. base c. garnish
b. dressing d. decoration

13. How long does salad last?

a. 2 days c. 4-7 days
b. 5 days d. 7-10 days when properly stored

14. How can you revive a wilted lettuce to bring back its freshness?
a. Wipe it with a clean paper or towel.
b. Soak it in a tap water for 10-15 minutes.
c. Bathe it in cold water for 10-15 minutes.
d. Wash it in warm water for 10-15 minutes.

15. What is the main reason for keeping the food chilled?
a. to keep it palatable c. to prevent food wastage
b. to maintain its freshness d. to avoid bacterial contamination
 Lesson

1 Perform Mise ‘en Place

Mise’ En Place (pronounced meez ahn plahs) is a French term which means
setting everything in place and organizing all the materials and ingredients before
preparing foods.

What’s In

Activity 1: Burn Teasing Fun Game (Scrambled Letters)

This activity will give you opportunity to review the past lesson.

Directions: Given the scrambled letters below, unscramble them to form a word or
group of words related to appetizers. Write the answer on a separate sheet of paper.

1. ZERAPIPET

2. PÉ CANA

3. RESHELIS

4. COTCALIK

5. SPICHNADPID

Great! You have mastered already the previous lesson. Let’s have another activity.
 What’s New

Activity 1: Name Me
Directions: Identify the following tools in Column B. Write your answers in
Column A including their uses or functions.

Column A Column B
1.

2.

3.

4.

5
Guide Questions:
1. How did you feel doing the activity? Was it easy or difficult? Why?
2. Why do we need to use the tools according to their purpose?
3. What are the tools used in preparing salad?

Activity 2: Arrange the Pictures

Maria had observed her mother prepared a fruit salad during their family
reunion last year. She has plans to serve the same salad to their upcoming
year-end batch party. She tries to recall the procedure by scanning over the
printed pictures taken during her mother’s fruit salad preparation.
As Maria’s friend, try to help her sort out the pictures.

Directions: Arrange the pictures according to its proper sequence. Use 1 as the
first step, 2 as second step and so on.

A C

B D

(Photo credits: https://youtu.be/mqEdcgtkvBY)

Guide Questions:
1. How did you feel doing the activity? Was it easy or difficult?
2. What helped/hindered you in getting the correct answer?
3. Based on the activity, why is it important to follow correct procedures in
preparing a variety of salad?
 What is It

By doing a little preparatory work before you begin cooking, you can save
yourself a lot of time and seamlessly move through the steps of your recipe.

Another benefit of using mise en place is to stay organized. By getting all

your equipment and ingredients in one place, you will not be going back and forth
across the kitchen grabbing what you need to cook your meal. In addition, you will
know if you are missing anything,

Why Practice Effective Mise en Place?

 Saves time by having everything ready to combine

 Eliminates the chance of culinary disasters that occur from lack of
preparation
 Saves space on counters

Importance of Mise en place

 Mise en place is easy. Being organized and prepared in the kitchen saves
time and frustration.
 Trying to multi-task between ingredient preparation and cooking could be
 a recipe for disaster.

How to Practice Mise en place

Step 1
Read the entire recipe. What do you need to make this product?

Step 2
Gather all your ingredients, utensils, and equipment needed
Check that all equipment is clean before food preparation
Step 3
Prepare your workspace.
 Prepare sanitation bucket.
 Prepare wash stations.
 Sanitize counters and workstations.
 Locate trash receptacles for waste food waste/scraping (no disposals in
house!).
 Clear counters of unnecessary items.

Step 4
One by one, wash, cut, dice, chop, and measure all your ingredients.

Step 5
Place them into appropriately sized dishes, bowls, and containers for easy grabbing

Step 6
Set your ingredients around your cooking station for better accessibility.

Step 7
Begin cooking.
Clean as you go to help with time management!

Techniques used in pre-preparation

Breaking down the raw ingredients into the required form is called ‘pre-
preparation’. Following are a few pre-preparation techniques:

 Washing
 Peeling and scraping
 Paring
 Cutting
 Grating
 Grinding
 Mashing
 Sieving

Importance of Selecting and Using Correct Equipment in Preparing Salad and

Dressings

Fitting cooking equipment helps in the fast-paced processing of food.

Everyone has heard the saying, “the right tool for the right job” and “you are only
as good as your tools.” These sayings are very true when it comes to the choice and
use of cooking equipment. The quality of the cooking equipment that you choose to
use is as outstanding as the tools themselves when it comes to work and food
quality. Given that there is a wide variety of cooking equipment required for an
even more extensive range of dishes, it is essential to make sure that the right
types and quality meet your kitchens needs.
 These are the tools, equipment and utensils needed in preparing salads and
dressings with their functions and illustrations.

Name of
Uses/Functions Illustration
tools/equipment
Mixing bowl It is a deep bowl that is particularly well
suited for mixing ingredients together in. It
comes in many materials such as stainless
steel, ceramic, glass, and plastic.

Knives These are good quality knives with sharp,

sturdy stainless-steel blades and with
handles that are securely attached and
that feel perfectly comfortable in your
hand.
Cutting boards The choices of cutting boards are the
wooden or blocks and acrylic cutting
boards. When preparing a recipe that
contains both meat (or poultry or seafood)
and vegetables requiring cutting, use one
board exclusively for vegetables and the
other exclusively for the raw meat to avoid
cross-contamination.
Peelers It is a kitchen tool consisting of a slotted
metal blade attached to a handle that is
used to remove the outer skin or peel of
certain vegetables, potatoes, carrots, and
fruits such as apples and pears.
Citrus zesters A kitchen zester is approximately four
inches long, with a handle and a curved
metal end, the top of which is perforated
with a row of round holes with sharpened
rims. To operate, the zester is pressed with
moderate force against the fruit and drawn
across its peel. The rims cut the zest from
the pith underneath.
Grater/Shredder It is a kitchen utensil used to grate foods
(Also known as a into fine pieces. It was invented by
shredder) François Boullier in 1540s.

Grill Pan It is used to broil or grill salad toppings.

Salad spinner It is used to hold just washed salad leave

in a slotted basket that is made to spin by
hand and thus fling all the water off the
leaves into the outer container.

Salad servers These are “salad sets” with big salad bowls,
serving bowls and servers. Select materials
having enough surfaces to really grasp the
ingredients of salad no matter how slippery
and thus making tossing easier.
Classifications of Salad
Salad is any various dishes consisting of raw greens, vegetables and toppings. It is
served with dressing or small pieces of food, or usually mixed with a dressing or set
in gelatin. The easiest way to establish where salads fit in the scheme of things is to
classify them according to:
 their function in the meal; and
 ingredients used.

Classifications of Salad according to their function in the meal:

Description Illustration
1. Appetizer It stimulates appetite which has
salad fresh, crisp ingredients; tangy
flavorful dressing; and attractive,
appetizing appearance. It looks
appealing because of flavorful foods
like cheese, ham, salami shrimp
and crabmeat. Crisp raw or lightly
cooked vegetables can also be
added. www.bettycrocker.com

2. Accompaniment salads must

Accompaniment balance and harmonize with the
salad rest of the meal, like any other side
dish. Don’t serve potato salad at the
same meal at which you are serving
French Fries or another starch.
Sweet fruit salads are rarely
appropriate as accompaniment
except with such items as ham or
pork. www.recipeofhealth.com

3. Side dish Salads should be light and

salads flavorful, not too much
vegetable salads are often good
choices.
Heavier salads such as macaroni or
high protein salads containing
seafood, cheese are less
appropriate, unless the main www.pinterest.com
course is light.
4. Main course It should be large enough to serve
salad as a full meal and should contain a
substantial portion of protein.
Meat, poultry and seafood salads as
well as egg salad and cheese are
popular choices.

Main course salads should

offer enough variety of flavors and
www.wickedspatula.com
textures in addition to the protein
and salad platter or fruits.
5. Separate These salads must be very light
course without filling. Rich, heavy
salads dressings such as sour cream and
mayonnaise should be avoided.
Light salads are serve after the
main course to cleanse the palate,
refresh the appetite and provide a
break before dessert. www.crecipe.com
6. Dessert Dessert salads are usually sweet
salads and may contain items such as
fruits, sweetened gelatin, nuts and
cream.

www.brit.co

Classifications of Salad according to ingredients used:

1. Green salads – must be fresh, clean, crisp and cold

and well drained. Moisture and air are necessary to
keep greens crisp.
a) Leaves wilt because they lose moisture. Crispness
can be restored by washing and refrigerating. The
moisture that clings to the leaves after thorough
draining is usually enough.
b) Air circulation is essential so do not washed greens
too tightly or pack too firmly. Refrigerate in colanders
covered with clean damp towels, or in specially
designed perforated plastic bins. These protect from
drying while allowing air circulation

2. Vegetable, Grain Legumes and

Pasta Salads - vegetable salads are salads whose main

ingredients are vegetables other than lettuce or other
leafy greens. Starchy items such as grains, pastas and
dried legumes can also form the body of a salad. Raw
or cooked vegetables are usually added to the starch
items to enhance the color, flavor and nutritional
balance of the salad. Protein items such as poultry,
meat, seafood and cheese maybe added to vegetables
and starch salads.
 3. Bound salads – are mixture of foods that are held
together or bound with a dressing usually a thick
dressing like mayonnaise. The term bound is most
often used for traditional mixtures of cooked protein,
starch and vegetables items with mayonnaise like
chicken salad, tuna salad, egg salad and potato salad.

4. Fruit Salads – contain fruits as their main

ingredients, like appetizer salads or dessert salads.

5. Composed Salads – made by arranging two or

more elements attractively on a plate. They are
called composed because the components are
arranged on the plate rather than being mixed
together. They are elaborate and can be
substantial in size, usually served as main courses
or fruit courses rather than accompaniments or
side dishes.

6. Gelatin Salads – most gelatin products are

made with sweetened prepared mixes with artificial
color and flavor. But some professional cook used
to prepare salads using unflavored gelatin relying
on fruit juices and other ingredients for flavour
(K12 TLE-Cookery 9, First Edition, 2016).

Nutritive Value of Salad and Dressing

Salads are rich in Vitamins A, C and K, Carbohydrates and Protein; Several B

Vitamins such as Folate, Iron and Potassium. For Dressings their nutritive values
are: Vitamin A, Calcium, Vitamin D, Vitamin C, Iron, Protein and Magnesium.
 What’s
More
Activity 3: Star Me if You Can
Directions: On the third column, draw a star if the statement in column A matches
with column B. If not, write the correct word that best describes the statement.

A B C
1.A sharp stainless-steel blade with Knife
handle

2.It is used for cutting meat and One chopping board

vegetables or fruits

3.It is used to remove the outer skin Peeler

of certain vegetables

4. It is a zester which is Citrus zester

approximately 4 inches long with a
handle

5. It is invented by François Boullier Grater/Shredder

in 1540s

6. It is used to fry or bake salad Grill Pan

toppings

7. It is used to hold just washed Salad spinner

salad leaves

8. It is made of sturdy, heavy wood Mixing bowl

for mixing

9. These are materials having Salad servers

enough surfaces making tossing
easier
Activity 4: Picture Me
Directions: Give the characteristics of the different types of salad. Use another
sheet of paper for your answer.

Types of Salad Characteristics

Green Salad
Appetizer
Side Dish
Dessert
Accompaniment
Main Course
Fruit Salad
Composed Salad
Gelatin
Bound Salad

RUBRIC

CRITERIA 10 POINTS 6 POINTS POINTS

RELEVANCE It has relevance to Somehow relevant to There is no
the different types of the different types of relevance to the
salad. salad, but is not different types of
clearly stated. salad.

COMPLETION The learner The learner was able The learner failed
completely gave the to provide 5 to give
characteristic of characteristics of the characteristics of
each type of salad. types of salad. the types of
salad.

TOTAL

1. salads should be and flavorful.

 Lesson
Prepare Variety of Salads
2 and Dressings

When visualizing a salad, one would commonly think a plate consisting of a

mixture of pieces of food, usually fruits and vegetables. However, there are different
varieties of salad that may contain any type of ready-to-eat food. Preparing salads
may be easy but learning about its components may help one achieve a desirable
result.

Filipinos traditionally eat three main meals a day. Locally, many Filipinos
are paying much attention to what they serve in their tables. With the numerous
Filipino cuisines, a Filipino household could not have a complete celebration
without salad.

Preparing salad can be easy at a first glance. But one must be aware that
just like in any other food preparation, certain factors must be considered to
achieve desirable results in the foods being prepared.

There are countless ways in preparing salad and learning about the factors
to be considered in salad making is very important.

What’s In

Directions: Fill in the blank with the correct word found in the box.

Core drain grease melt pare

peeler roll out shred

1. A tool consisting of a slotted metal blade attached to a handle that

is used to remove the outer skin of certain vegetables, potatoes, carrots, and
fruits such as apples and pears.
2. Change a solid food to a liquid by beating it, usually in a blender.
3. Pour off liquid or let it run off through the whole of a colander.
4. Change a solid food to a liquid by heating it.
5. Cut the stem end or remove the seeds.
 What’s New

Activity 1: Read and Understand

Directions: Read the poem and answer the question below.

Salad of Life
By Irene E. Ganub

Eating salad greens is one of the healthiest habits,

Like lettuce, spinach and cabbage that have full of benefits;
Salad is on of preferred food items that
exists, That keeps us away from diseases.

Raw vegetables are superb source of natural fiber,

Along with avocado, cucumber, onions, celery and pepper;
Asparagus, beets, carrots and pimientos,
Also mushrooms, cauliflowers and tomatoes.

Starchy foods like potatoes and grain,

Broken to glucose that serves as fuel for the brain;
They are good sources of carbohydrate,
An important part of balanced diet.

One of the sources of essential nutrients is fruit,

Aiding one’s body to achieve optimal growth;
Be it canned, fresh, frozen or cooked, all is well,
It has antioxidants that prevents or slows damaging cell.

Protein foods like poultry, fish, and meat

Will make your salad nutritious to eat;
Whole egg is one of its best.
That is needed for the body to come at zest

List the different ingredients of salad mentioned in the poem. Write each ingredient
in a separate sheet of paper following the table template below.

Salad Greens Vegetables Starches Fruits Proteins

Guide Questions:
1. What is being talked about in the poem?
2. What are the different components of salad that are mentioned in the
poem?
Activity 2 Complete Me
Directions: Fill in the missing letters in the boxes for each item below that
correspond to the description about the different ingredients of salad.

1. These serve as the backbone of salad.

A D G N S

2. It could be ham, poultry, fish or shellfish.

R E N

3. They can be called boston, bibb, romaine, iceberg.

E T E

4. They could be found on breads, pasta, oats, and cereals.

A H

5. It is also known as frisee.

H C Y

6. A type of salad greens

P N H

7. Main ingredient in preparing guacamole

V C D

8. Types of these are broccoli, carrots, tomatoes, onions

E T L

9. This contains artificial color and flavor.

E T N

10. A type of lettuce

O I N
 What is It

The word salad is derived from the Italian word “insalata” which originally
means to be steeped in salt or brine or “herba salata” which literally means salad
greens.
Salad is a single food that contains a mixture of different foods accompanied
or held together with dressing. Salads may contain vegetables, fruits, cheese,
cooked meat, eggs, cured meat, grains, seeds, and nuts. They are typically served
cold, although some such as South Potato salad, are served warm. Freshness and
variety of ingredients are essential for high quality salads.

Today, the term salad is widely used for foods marinated or served with a
dressing. Most salads have an acid base which by adding sugar will have a tart or
sweet and or sour flavor, with the exception of fruit salads.
Nearly all foods can be used in the production of salad. Salads made from
vegetables or combinations made from animals, seafoods, rice, noodles, legumes
and seasoned with piquant marinades or dressings can enhance menus and tempt
guest’s appetite. Salads must be served fresh, unblemished and crisp

Components of Salad

1. Base-usually a layer of salad greens that line the plate or bowl in which the
salad will be served.
2. Body- consists of the main ingredients.
3. Dressing- enhances the appearance while also complementing the overall taste;
must be edible.
4. Garnish-are liquids or semi-liquids used to flavor salads.

Important Factors to Consider in Salad Preparation

The beautiful thing about salads is that you can incorporate ingredients that
match your personal taste. You can find varied salad recipes from books, food
vlogs, cooking shows and even from your own discovery. No matter how you decide
to dress up your salad, it stays tempting. But one must bear in mind that salads
are not simply a mixture of ingredients with delicious dressing but a special dish
that requires proper way of preparation.

1. Quality of ingredients. Salad is as good as the quality of its ingredients, so you

must 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 a 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.

Pineapples and coconut go well with chicken but not compatible with tuna.

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 dominate
the taste. The size of cut should be bid enough (usually bite size) to be
recognized.

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, removing the green from 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.

Ingredients for Salad Making

Freshness and variety of ingredients are essential for high quality salads.

1. Salad Greens – Iceberg lettuce, Romain Lettuce, Boston Lettuce, Biff or

limestone lettuce, Chinese cabbage, Spinach, Sprouts
2. Vegetables (Raw) - avocado, bean sprouts, broccoli, cabbage, carrots,
cauliflower, celery, cucumber, mushrooms, onions, peppers, radish,
tomatoes.

3. Vegetables (Cooked, pickled and canned) – asparagus, beets, carrots,

cauliflower, corn, pimientos, olives, peppers, cucumber.

4. Starches – dried beans, potatoes, macaroni products, grains, bread

(croutons).

5. Fruits (Fresh, Cooked, Canned or frozen) – apple, banana, berries,

coconut, melons, oranges, papaya, peaches, pears, mangoes.
 6. Protein foods – meat (beef, ham), poultry, fish and shellfish, salami,
luncheon meat, bacon, eggs, hard cooked, cheese, cottage cheese,
aged or cured types.

7. Miscellaneous – gelatin, nuts

Salad dressings are liquid or semi-liquid used to flavor the salad. The basic
ingredients in salad dressing are oil, like olive, soya, and sunflower oil. To obtain
the required viscosity and stabilize the emulsion, stabilizers or thickening agents
are added, such as modified starch. Depending on the type of salad, also other
ingredients can be added such as spices, eggs, citric acid, vinegar, salt, sugar and
for homogenous dressing, an emulsifier.

When vegetables and spices are in salad dressing, generally blast-frozen

vegetables and spices are used.

Ingredients of Salad Dressing

Salad dressings are liquid or semi-liquids used to flavor salads. The flavors
of most salad dressings are not modified by cooking. The quality depends directly
on the quality of the ingredients used.
Most salad dressings are made primarily of an oil and an acid with other
ingredients added to modify the flavor or texture.
 1. Oils – should have mild, sweet flavor. Strongly flavored oil
can make excellent salad dressing but not appropriate with
every food. Examples: corn oil, soybean oil, canola oil, peanut
oil, olive oil, walnut oil.

2. Vinegar – should have a good, clean sharp flavor. Most salad

vinegar are about 5% acidity, but some range as 7-8%.

3. Lemon Juice – fresh lemon juice maybe used in place of or in

addition to vinegar in some preparation.

4. Eggyolk – as essential ingredient in mayonnaise and other

emulsifier dressings. For safety, pasteurized eggs should be
used.

5. Seasoning and flavorings – fresh herbs are preferable than

dried herbs. Other flavorings include mustard, ketchup,
Worcestershire sauce and various kinds of cheese.

Types of Salad Dressings

1. Oil and Vinegar dressings – Basic vinaigrette is a simple mixture of oil, vinegar
and seasonings which is an example of temporary emulsions. The ratio of oil to
vinegar is 3 parts oil to 1 part vinegar. However, it can be changed to taste. Less
oil makes the dressing more tart, while more oil makes it taste milder and oilier.
2. Emulsified Dressings – Mayonnaise is an emulsified dressing. It is more often
serves as the base for wide variety of other dressings. Mayonnaise-based
dressings are generally thick and creamy.
3. Other Dressings – cooked salad dressing is similar with appearance to
mayonnaise, but it has a tarter flavor, while mayonnaise is richer and milder.
Cooked dressing is made with little or no oil and with a starch thickener.
There are variety of dressings based on neither mayonnaise nor oil and vinegar.
They include dressings on sour cream and on fruit juice and yogurt and low
calorie dressings. The important thing is that these dressings should have well-
balanced flavor with a pleasant tartness and should harmonize and complement
the salad which they are served.
Emulsions in Salad Dressings
The uniform mixture of two unmixable liquids, oil and vinegar is called
emulsion.
1. Temporary Emulsions – a simple oil and vinegar dressing is called temporary
emulsion because the two liquids always separate after being shaken. The
harder the mixture is beaten or shaken, the longer it takes for it to separate.
2. Permanent Emulsions – mayonnaise is also a mixture of oil and vinegar, but
the two liquids do not separate because it contains egg yolk which is a
strong emulsifier. The egg yolk forms a layer around each of the tiny
droplets and holds them in suspension. All emulsions form more easily at
room temperature.
3. Other stabilizers are used in some preparations. Cooked dressing uses
starch in addition to eggs. Commercially-made dressings may use such
emulsifiers as gums, starches and gelatin.

How to Make Salad Dressing

There are variety of dressings based on neither mayonnaise nor oil and vinegar.
They include dressings on sour cream and on fruit juice and yogurt and low calorie
dressings. The important thing is that this dressing should have well-balanced
flavor with a pleasant tartness and should harmonize and compliment the salad
being served.

Once you realize just how quick, easy and adaptable salad dressing is, you’ll never
buy the bottled stuff again. A basic vinaigrette couldn’t be more simple- a mixture
of 1 part acid (vinegar or citrus juice) and 3 or 4 parts oil. From that foundation an
infinite number of variations can be spun. Although the possibilities of what can be
done in a salad are limitless. There are few rules to keep in mind to assure success
and satisfaction.

Salad Dressing Rules

1. Leafy salads should always be dressed at the last possible minute.

2. Vegetable salad, that is, any mixture of cooked(usually)vegetables, minus the
greens, served at room temperature are best dressed while still warm, and
allowed plenty of time to absorb the flavors of the dressing. This is
particularly true with potato salads.
3. Coordinate pungent greens such as peppery arugula or bitter chicory with
an equally assertive dressing; e.g. Balsamic vinaigrette. Tender, mild
lettuces-butter or baby lettuces or baby greens, for instance, are best treated
with more delicacy. Lemon juice or mild vinegar such as white wine,
champagne or rice wine is most appropriate. Romaine and other crisp,
mildly flavored lettuces have an affinity for creamy dressings
(https://www.foodnetwork.com).
Standard Recipes for Salad Dressings

“French Dressing”

Ingredients:
½ t dry mustard ½ t paprika
½ t salt ½ t sugar, optional
¼ C lemon juice or vinegar ½ C salad oil

Steps in preparation:
1. Measure the dry seasonings into a bowl, add the vinegar or lemon juice, and
dissolve them.
2. Add the oil, mix well, and transfer to a jar. Shake well.
3. Just before serving, shake again to blend thoroughly.

“Mayonnaise Dressing”

Ingredients:
½ t mustard ½ t salt ½ t sugar
Pinch pepper pinch paprika 1 egg
2 C salad oil 3 T lemon juice or vinegar

Steps in preparation:
1. Measure seasoning into a bowl. Blend, and add egg. Mix well.
2. Gradually add the first ½ C of the oil, almost drop by drop, beating well.
Then add the lemon juice and the rest of the oil slowly and continue beating
all during these additions.
3. Transfer to the covered refrigerator jar and store.

“Cooked Salad Dressing”

Ingredients:
3 T flour 2 T sugar ½ t dry mustard 2 t salt
2 C milk 1 egg 1/3 C vinegar 2/3 C fortified margarine

Steps in preparation:
1. Sift the flour, sugar, salt and mustard onto the top of the double boiler.
2. Add ¼ C milk and stir until smooth. Carefully add the remaining milk.
3. Cook over low heat until the mixtures thicken. Stir constantly.
4. Place over hot water on the bottom of the boiler. Cook for 10 minutes stir
occasionally.
5. Beat the egg well, add the lemon juice, and beat. Slowly add to the cooked
mixture and cook until well-blended.
6. Remove from heat, add butter. While cooling, beat with the rotary beater
about twice for improved texture.
7. Cool and store in a covered container (Home Economics Cookery
manual module 1of 2 first edition 2016)
Kitchen Accidents and Their Causes

Over 90% of all accidents are preventable, and three basic rules of the
kitchen safety, if enforced, will significantly reduce the likelihood of kitchen
mishaps:

 Do not run.
 Keep your mind on your work.
 Observe all the rules for operating kitchen equipment.

1. Cuts are all too common in commercial kitchens because knives and other
cutting implements are constantly in use.

2. Burns that occur in the commercial kitchen are two types: minor and
serious. Minor burns are usually a result of wet or damp towels used to
handle hot pots and pans, or from bumping an exposed area of your arm
against a hot surface. Most serious burns occur when grease is splashed,
steam escapes or is released too quickly or when gas is turned on or released
unknowingly. Burns are generally more painful than cuts, and they certainly
take more time to heal.

3. Falls can cause some of the most serious injuries in the commercial kitchen.
They may disable or incapacitate a person for life. Falls are caused by
extreme carelessness, wet floors and aisles, spilled food or grease, and by
torn mats or warped floor boards.

4. Strains may not be as serious as other types of injuries, but they are painful
and can result in the loss of many working hours. They are caused by
carrying loads that are too heavy and by improper lifting practices.

Safety in the workplace

The most important concept to remember is that you are responsible for
your own safety and the safety of others. Most safety practices are common sense.
Unfortunately, they can be forgotten or overlooked unless you make safe practices
or an instinct.

Safety in the workplace can refer to both physical and psychological safety.
In both instances, it means having workplace that is reasonably free from danger to
all and actively preventing the workplace from becoming unsafe.

Safety Practices in the Kitchen

A kitchen has many safety hazards. It contains hot stoves, electrical equipment,
and sharp tools. These hazards, combined with the busy, often frantic pace in the
kitchen, make it very important that you work carefully while giving constant
attention to the safety practices described below.
For Equipment:

 Never use any machine you have not been trained to use.
 Pull plug or throw switch to off position before cleaning or adjusting any
machine. Keep fingers, hands, spoons, etc., away from moving parts. Wait
until machine stops before moving food.
 Check all switches to see that they are off before plugging into the outlet.
 Particular care must be taken when cleaning the slicing machine.
o First pull the plug.
o Turn the gauge to zero in order to cover the edge of the blade
o Do not touch the edge of the blade
o Clean the blade from the centre out.
o Clean the inside edge of the blade with a stick that has a cloth
wrapped around one end.
 Do not start a mixer until the bowl is locked in place and the attachments
are securely fastened.
 When using a mixer, turn off motor before you scrape down the sides of the
bowl.
 Use a wooden or plastic plunger rather than your hands or spoons to push
meat down into a meat grinder.
 Keep your hands to the front of the revolving bowl when operating the food
cutter.
 Never start a machine until you are sure all parts are in their proper places.
 You must be aware of the lock-out procedures that are to be followed before
repairing or cleaning any machine
 When using electrical power equipment, always follow the manufacturer’s
instructions and recommendations.

For Sharp Utensils

 Use the right knife for the job.

 Do not grab for falling knives. When a knife starts to fall, jump backward to
get out of the way.
 Always carry a knife with the tip pointing downward and with the cutting
edge turned away from your body.
 Never talk while holding a knife in your hand.
 When cutting with any knife, always cut away from your body.
 Never place a knife in hot water as it will cause cracks in the wooden handle.
 Never reach into soapy water in search of a knife.
 Use a cutting board at all times.
 Place knives in designated knife drawers.
 When cleaning or wiping a knife, keep the sharp edge turned away from your
body.
 Always use a sharp knife; it is much safer than a dull one.
 Always cut with a back and forth sweeping motion, not with downward force.
 Use knives for the purpose for which they are designed, not as levers or
wedges or as bottle or can openers.
 Pick up knives by the handle only.
 Take a firm grip on a knife handle and always make sure the handle is free
of grease or any other slippery substance.
 When slicing round objects such as onions or carrots, cut a flat base so the
object will sit firmly and not shift when being cut.
 Never force a meat band saw; it may jump from the bone.
  When using a cleaver, be sure the item to be chopped is sitting solidly.
 When grating foods, never work the foods too close to the cutting surface.

Avoid Burns

 Use dry towels when handling hot skillets, pots, or roasting pans as wet
cloth conducts heat more readily than dry cloth.
 Avoid splashing grease on top of the range. Grease will ignite quickly,
causing a fire. Do not throw water on a grease or fat fire: smother it. Use a
foam extinguisher or a wet towel.
 Remove the lids of pots slowly. Lift the side of the lid that is away from you
so the steam does not rush out too quickly, causing burns to your hands or
face.
 Pay attention on “hot stuff” when moving a hot container from one place to
the other.
 Keep towels used for handling hot foods off the range.
 Avoid overfilling hot food containers.
 Never let the long handles of saucepans or skillets extend into aisles
 Never turn the handle of any pot over an open flame.
 Place a lighted match to gas jets before turning on the gas.
 Know the location of fire extinguishers; know how and when to operate
them.

Keep floor safe

 Wet floors are dangerous. Keep them dry.

 Pick up or wipe up any spilled item immediately, particularly water or other
similar liquids.
 When liquid or fat is spilled, have one person watch the area and warn
others of the danger while another goes for a mop.
 Walk. Do not run or slide across the floor.
 Never leave utensils on the floor. Someone is sure to trip over them, and it
can be you.
 Keep all traffic areas clear of boxes, garbage cans, portable equipment, mops
and brooms, etc.
 When mopping kitchen floors, do only a small area at a time.
 Using rubber mats behind the range is a good practice.

Lifting practices
 Keep your back straight, but not necessarily vertical. Have a sure grip on the
object.
 Keep the object close to your body.
 Bend your knees before lifting.
 Lift with your legs, not with your back.
 Call for help to lift or move heavy pots or containers.
Housekeeping
 Do not block exits.
 Change burned-out light fixtures in work areas, walkways, and exits.
 Keep floors and work areas clean, dry, and grease-free.
 Keep steps and ladders in serviceable condition.
 Keep emergency equipment clean and unobstructed.
 Ensure that all signs and caution labels are in good condition and visible.

Personal Protective Equipment (PPE)

In addition to being aware of the mechanical hazards in the kitchen, it is
important that you use the correct protective clothing and equipment.
Wearing personal protective equipment (PPE) can prevent accidents from
happening.