EAST GUSA NATIONAL HIGH SCHOOL
TLE 10
COOKERY
TLE 10
KITCHEN TOOLS AND EQUIPMENTS
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
shrivel at the 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 all 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.
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 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 a
marinade 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
out in order to preserve nutrients.
Crisp vegetables like celery, green
peppers, carrots, chopped pickles,
onions and water chestnuts are
used.
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Bland ingredients like potatoes and

some foods maybe marinated in
seasoned liquid such as vinaigrette  Some fruit discolor when cut and
before being mixed with should be dipped into an acid such
mayonnaise and other ingredients as tart or fruit juice

Fold in thick dressings gently to  If both vegetables and fruits salads

avoid crushing or breaking the are being prepared, vegetables
main Ingredients. salad should be prepared first.

Bound salads are portioned using  Drained canned fruits well before
scoop to give height and shape to mixing them in the salad.
the salad
 Dressings for fruit salad are
For plated salads, serve on a base usually sweet, but fruit juices are
with greens and choose attractive. used to add tartness.
colorful garnishes when
4. COMPOSED SALADS
appropriate
3. FRUIT SALADS o Prepare and season each
 Fruit salads are often arranged, ingredients separately and evaluate
mixed or tossed of most fruits that the flavor and quality
are delicate and easily broken. An
exception is the Waldorf salad, o Arrangements maybe plated ahead
made of firm apples mixed with of time and add delicate
nuts, celery and mayonnaise based ingredients just before serving
dressing.
o Flavors and textures of all
 Broken or less attractive pieces of ingredients should provide
fruit should be placed on the pleasing contrast
bottom of the salad while more
attractive pieces arranged on top. o Observe general concepts of
plating and presentations of output.

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 Do not add raw pineapple and

papaya to gelatin salads because
these fruits contain enzymes
(bromelain and papain,
respectively) which dissolves
gelatin.

4. GELATIN SALADS

 Observe the correct proportion of

gelatin and liquid. Too much
gelatin makes a stiff, rubbery
product while too little makes a
soft product that will not formed
the desired shape.
 Canned fruits and other juicy items
 To dissolve unflavored gelatin, stir
must be well drained before adding
it in cold liquid to avoid lumping
because they will watered down
and let it stand for 5 minutes to
the gelatin.
absorb water. Then heat it until
 To unmold gelatin if it is firm
dissolves, or add hot liquid and stir - Loosen it by dipping a small pointed knife in
until dissolved. 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
 To dissolve sweetened, flavored
gelatin, stir it into boiling water. It
 Quickly moisten tips of the fingers
will not lump because the gelatin
and gently pull gelatin away from
granules are held apart by sugar
edge
granules.
 Refrigerate gelatin salads.
\
 For quick setting, dissolve the
gelatin to half of the volume of Procedure for Quantity Salad Production
liquid and the other half is cold
water to lower the temperature. For 1. Prepare all ingredients. Wash and
even faster setting, add crushed ice cut greens, fruits, vegetables, and
in an equal volume of cold water, garnishes. Prepare. cooked vegetables
stir until the ice is melted.

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and mix bound and marinated salads. Color - Salads ingredients of

Have all ingredients chilled. different colors add to eye appeal.
2. Arrange salad plates on worktables. Create colorful tossed green salads by
Line them up on trays for easy adding shredded carrots or beets or
transfer to refrigerator. red cabbage.
3. Place bases on all plates. Texture -Meat or fish has texture
4. Arrange body of salad on all which is contrast with the texture of
plates. fresh vegetables and thru a
5. Garnish all salads, combination of both is very pleasing
and appealing.
6. Refrigerate until serving. IMPORTANT FACTORS TO CONSIDER IN SALAD
PREPARATION
7. Do not add dressing to green 1. Quality of ingredients. Salad is as
salads until serving 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.

FACTORS TO CONSIDER IN PREPARING AND

PRESENTING SALAD
Balance - There must be balance in
arranging the ingredients according to
color, cuts or shapes, textures and
flavors to enhance the appearance of
salad

Harmony - Add ingredients that will 4. Neatness. Keep salad neatly

harmonize or go with the salad, placed in a plate.
chopped herbs, thinly sliced 5. Contrast and Harmony of colors.
vegetables, shredded carrots, Contrast in color for your garnishing
sprinkles of spices maybe mixed with an accentuate the appearance of the
drizzled sauces or dots of flavor oils. salad.
There should be a unity of ingredients
and dressing. 6. Proper Food combinations. Choose
combination of ingredients carefully.
Pineapples and coconut go well with
chicken but not compatible with tuna

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7. Foods should be recognizable.

13. Do not overcook food. Food and
Taste of the food that you are using as
ingredients when overcooked
a base should be identifiable when
eliminates the color and its vitamins
you taste the salad. The dressing
and minerals as well.
should dominate the taste The size of
cut should be bid enough (usually bite TOOLS AND EQUIPMENT IN PREPARING SALAD
size) to be recognized. AND DRESSING

8. Keep foods properly chilled but Knives -good quality knives

with sharp, sturdy stainless
not ice-cold. steel blades and with handles
that securely attached and that
9. Serve hot foods while hot and cold feel perfectly comfortable in
your hand.
foods cold. Cutting Boards - choices of
cutting boards are the wooden
10. Keep it clean and crispy. This is or blocks and acrylic cutting
boards. When preparing a
done by washing greens in large recipe that contains both meat
quantity of water and drain well and (or poultry or seafood) and
vegetables requiring cutting,
removing the green from the water to use one board exclusively the
allow the dirt to settle to the bottom vegetables and the other
exclusively for the raw meat to
of the container. avoid cross-contamination.
Peelers 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, frequently
potatoes and carrots, and
fruits such as apples, pears.

11. Flavorful. Tempting and

stimulating if prepared and presented
properly.
Citrus zesters - A kitchen
zester is approximately four
12. Drain all the ingredients well. inches long, with a handle and
Water or excess juices will weaken a curved metal end, the top of
which is perforated with a row
dressings and will make your salad of round holes with sharpened
look messy. rims. To operate, the zester is

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pressed with moderate force ingredients of salad no matter

against the fruit and drawn how slippery and thus making
across its peel. The rims cut tossing easier.
the zest from the pith Food tongs - Used to handle
underneath. rims. To operate, the vegetable or fruit
the zester is pressed with ingredients of the salad
moderate force against the Balloon whisk -This is is used
fruit and drawn across its peel. to beat eggs evenly or whip
The rims cut the zest from the cream. Select a sturdy,
pith underneath. medium sized whisk to
Grater/Shredder - A grater achieve good results.
(also known as a shredder) is Colander -It is used to drain
salad ingredients
a kitchen utensil used to grate
foods into fine pieces. It was
invented by François Boullier Garlic Presser - Used to
in 1540s. crushed garlic to have a
Grill pan- used for salad stronger flavour for salad
dressing.
toppings to be broiled or
grilled.

Salad Spinners - used to hold

just washed salad leave in a  Cleanliness is vital in every
slotted basket that is made to
spin by hand and thus fling all
kitchen where food is prepared,
the water off the leaves into cooked and served. In order to
the outer container.
Mixing bowls - used to mix
avoid food contamination, kitchen
dressings, marinate tools, equipment and other utensils
ingredients, hold separate
elements of a salad before used in the preparation of foods as
assembling and used to toss
and mix all the ingredients
well as its premises should be
together. Used bowls made of cleaned and sanitized, and store
sturdy, heavy glass wares or
ceramic, so as not to react
properly after each use.
with acidic ingredients.
1.
2.

Salad servers - "Salad sets"

with big salad bowls, serving FRUIT SALAD
bowls and servers. Select
materials having enough
surfaces to really grasp the Ingredients:

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2 cups unpeeled apples,

cubed
1 cup pitted dates
1 cup celery chopped
3 tablespoons lemon juice
½ cup all purpose cream Procedure:
Gamish, if desired
¼ cup nuts 1. Scrub the potatoes. Steam or boil until tender,
Salad greens but do not overcook.
2. Drain the potatoes. Leave in the colander or
Procedure spread out on a sheet pan until cool enough to
handle.
1. Assemble all utensils and supplies. 3. Peel the warm potatoes. Cut into ½ in. (1 cm)
2. Carefully wash the celery, apples and salad cube.
greens. Refrigerate the salad greens. 4. Combine the dressing, salt and pepper. Add the
3. Cubed the apples in rather large pieces, and potatoes and mix carefully to avoid breaking or
cover with lemon juice to prevent discoloration. crushing them.
Also chop the celery and dates in rather large 5. Marinate until cold. For the purpose of food
pieces. safety, chill the potatoes in the refrigerator before
4. Combine the chopped ingredients with the proceeding with the next step
dressing using a fork. 6. If any vinaigrette has not been absorbed by the
5. If desired, chill the salad in a covered bowl. potatoes, drain it off.
6. Serve on crisp salad greens. This salad is 7. Add the celery and onion, mix gently.
suitable for refreshment plate at a party or for 8. Add the mayonnaise. Mix carefully until evenly
serving lunch or supper. It may be prepared in blended.
advance. 9. Keep refrigerated until ready to use.
10. Arrange the lettuce as underliners on cold
POTATO SALAD
salad plates.
11. Using a No.11 scoop, place a 4- oz (125-g)
mound of potato salad on each plate.
Ingredients 12. Gamish each salad with 2 strips pimiento
placed crosswise on top.
: 2.5 kg AP waxy 13. Hold for service in refrigerator.
potatoes
375 ml basic JELLIED MEAT SALAD
vinaigrette
7 ml salt
1 ml white pepper Ingredients:
375 g celery, small
dice 1 tablespoon gelatin
125 g onion, chopped fine ¼ cup cold water
500 ml mayonnaise 1½ cup hot stock
25 lettuce cups 2 tablespoon lemon juice
50 pimiento strips ¼ teaspoon salt
½ cup chopped vegetables
3 tablespoon green pepper
cut in thin shreds
1 cup diced meat (beef,
veal, chicken)

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Procedure:

1. Soften gelatin in cold water for about 5

minutes.
COLESLAW
2. Bring the broth to a boil, remove from fire and
add the softened gelatin, lemon juice, and salt. Stir
until the gelatin dissolves.
3. When cool, place in the refrigerator to thicken Ingredients:
the consistency of unbeaten egg white.
4. Fold in to the thick mixture chopped meat, 1½ pt Mayonnaise
vegetable and green pepper. 2 fl oz Vinegar
5. Pour in to a loaf pan or individual molds and 1 oz Sugar (optional)
chill several hours. 2 tsp Salt
6. When firm, unmold and serve on salad greens. ½ tsp White pepper
Garnish with mayonnaise. Gelatin salads are 4 lb EP Cabbage,
colorful and attractive. They are inexpensive and shredded
may use left- over fruits (except fresh pineapple), 25 Lettuce cups
vegetable, and meats. They may be prepared in
advance and kept for consumption for several Procedure:
days.
1. Combine the mayonnaise, vinegar, sugar, salt,
and pepper in a stainless steel bowl. Mix until
smooth.
2. Add the cabbage and mix well.
3. Taste and, if necessary, add more salt and/or
vinegar.
4. Arrange the lettuce leaves as under liners on
cold salad plates.
5. Using a no. 12 scoop, place a mound of
coleslaw in the center of each plat
6. Hold for service in refrigerator.

INFORMATION SHEET: CLEANING AND

SANITIZING

GLOSSARY (ASEAN 2012)

Abrasive materials Material(s) used for scratching
surfaces like steel wool,
scrubs and coarse sponges.
Acidic Acidic chemicals such as vinegar,
muriatic acid, etc. used
medium/chemicals for cleaning and disinfecting.
Biofilm Composite materials of grease and
detergent resulting from
improper
cleaning procedures.

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Bleach/bleaching Sodium hypochlorite and other Sanitize

agents/chemicals chlorine based chemicals To make clean, remove bacteria to
used in diluted solution with water safe level
that is used for removing Storage Area Place
stains,cleaning,disinfecting/ where food is stored prior to
sanitizing surfaces. Must be used processing and after
with caution due to its volatile processing
nature.
Cleaning The process of removing particles Devices used to inform or warn.
(solid/liquid) from the Warning Signs
surfaces. Waste Disposal Removal of rubbish from food
Cloth that is used just for cleaning. production area
Not to be used for food Waste Segregation The separation of waste in
production. terms of biodegradability,

Cleaning cloth
Cleaning Any piece of equipment
designed for the specific use of
According to an old adage, “Cleanliness is
Equipment cleaning including vacuum cleaners, next to Godliness”. Indeed, everybody is
mops etc.
Cleaning Schedule A plan to schedule cleaning of all concerned with being clean. Cleaning is
equipment and utensils within the the process that span the whole aspect
premises used to produce food. Also
states when to clean the building of human life. Hygiene is a state were
and surrounds where the food humans clean their body to prevent any
production is carried out.
Cleaning Utensils Small pieces of equipment, like discomfort and diseases. Household and
brooms, scourers,
scrubbing brushes, mops, buckets
workplaces also requires cleaning and
Detergent Specific liquids, sprays, powders the process of cleaning varies on their
etc. used in the process of
cleaning
respective specific requirements.
Kitchen Large equipment used to cook food Cleaning refers to “ the action of making
like stoves, cool rooms,
Equipment normally fixed in place
something clean, especially inside of house
Kitchen Utensils Small utensils used in the kitchen ”(Oxford Languages, 2020). It is “the
for food production,
spoons, knives, ladles
activity of removing dirt from things and
Legislation Refers to any pieces of law or places especially in the
regulations
Refers to the information sheet
house“(Cambridge English Dictionary,
Material Safety
Data
included in every chemicals’ 2020). “It is the process of removing
packaging showing its safety
Sheet (MSDS) handling, usage procedure unwanted substances, such as dirt,
and remedy in cases of accidents. infectious agents, and other impurities
Production Area Area where food is processed for from an object or environment (Wikipedia,
human consumption Internet)
Personal Gloves, face masks, eye
protection, aprons, hats: clothing
Protection or apparel that protects person from
Equipment (PPE) harm while using harsh
chemicals No matter what the meaning is, it simply
means the removal of dirt. Why is cleaning
important? Is cleaning enough? Cleaning is

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very important but it is NOT ENOUGH!
Cleaning is just the removal of the basic
solid and liquid particles from a surface or
an object. Although an object or area is
considered clean but it does not entirely
mean it is SAFE! Aside from the process
of cleaning, sanitizing is another process
that you will need to consider.
Sanitizing is defined as cleaning something
to make it free from bacteria or disease
causing elements (yourdictionary.com).
Sanitation is the process of making
something completely clean and free
from bacteria (Cambridge English
Dictionary, 2020). So, if cleaning is
about removing dirt, sanitizing is about
removing microorganisms. Sanitizing
willalsomean sterilizing. Cleaning and
sanitizing has to be done together in
order to make something clean and safe
Cleaning and sanitizing always go together
before during and after every activity. In
Cookery, these two are indispensable
and inseparable! If you don’t clean
your kitchen properly, germs and bacteria
can start to grow –and quickly, too!
(cleanipedia.com)
.Before your start cleaning, you need to
know the following:
1. Plan you Cleaning Activity;
2. Make a Cleaning Schedule;
3. Identify the PPEs to be used during the
cleaning process
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4. Identify the chemicals to be utilized
in cleaning and sanitizing kitchen tools
and equipment;
5. Prepare cleaning agents in accordance
with
manufacturer’s instruction;
6. Clean and and sanitize kitchen tools in
accordance with prescribed standards;
7. Store cleaned kitchen tools and
equipment safely in designated space.
In this module, you will only deal with
cleaning, sanitizing and storing kitchen
tools and equipment. The cleaning and
sanitizing of the kitchen premises will be
discussed in the next module.
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The firs--t module of the course Cookery
NC II is the “Clean and Maintain Kitchen
Premises”. As you progress with the entire
course, the aspect of cleaning and
sanitizing is as important as cooking itself.
Basically, when cooking you will need
cooking tools and equipment also known
as kitchen tools and equipment and these
will be be required to be clean before,
during and after usage.

In Cookery, you yourself will do the

cleaningand everything must be clean and
safe! When planning the cleaning schedule,
you will need to consider(@ASEAN,
2012):

1. When (time frame) everything is to be

cleaned;
2. How (procedure) everything is to be
cleaned;
3. Who (persons involved) is to clean
4. How often (frequency) everything will
be cleaned;
5. What/which cleaning chemicals and
cleaning tools and equipment are to be
used during the cleaning;
6. Occupational Health and Safety and 6
S measures and procedures to be used
when performing the cleaning and
sanitizing process.

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TOPIC

SUBTOPIC

SUBSUBSUB
● List 1
○ List 2
■ List 3
UNIT TITLE

SUBTOPIC 2

SUBSUBSUB

PARAMETERS DESCRIPTION

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