Technology and Livelihood

Education

COOKERY
Quarter 2- Module 4
Store Salads and Dressings
(Week 7&8)

SDO TAGUIG AND PATEROS

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For the facilitator:
This module was collaboratively designed, developed and evaluated by the
Development and Quality Assurance Teams of SDO TAPAT to assist you in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.
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. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.
For the learner:
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 resource while being an active learner.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises. 2. Don’t
forget to answer Let’s Try before moving on to the other activities included in
the module. 3. Read the instructions carefully before doing each task. 4.
Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next. 6. Return this module
to your teacher/facilitator once you are through with it. If you encounter any
difficulty in answering the tasks in this module, do not hesitate to consult
your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

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 Let’s Learn

This module was prepared and written to help you achieve the required competency
in storing Salads and Dressings. This will be the source of information for you to
acquire knowledge and skills in this particular craft, with minimum supervision or
help from your teacher. With the aid of this material you will acquire the competency
independently and at your own pace.

WEEK 7 & 8
The module is divided into two topics, namely:

• Safe and hygienic practices in storing salads and dressings

• Temperature required in storing salads and dressings

After going through this module, you are expected to:

1. utilize quality trimmings
2. store appetizers in appropriate conditions to maintain their freshness,
quality, and taste

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 Let’s Try

Let us know first how much you have known about the lessons we are going to tackle.
Direction: Complete the statements below by identifying the missing words or group
of words. Use the options in the box below. Write the answer on the blank provided
before the number.

4ºC to 6ºC cold water lemon juice 3 to 5 days

immediately refrigeration 5 to 7 days soft-boiled egg
hardboiled egg container

________________ 1. The right temperature in storing salad.

________________ 2. In green salad, greens and other ingredients are rinsed
thoroughly in _______________.
________________ 3. Cut fruits are soaked in _____________ to prevent browning of
fruits.
________________ 4. Fruit salads can be stored from ______________.
________________ 5. Salads with mayonnaise dressing last for ____________
refrigerated.
________________ 6. Salads should be placed in a _____________ with clean, dry paper
towel placed at the top of the salad bowl to keep moisture off.
________________ 7. Other ingredients like _____________ should not be mixed and
stored with the salad.
________________ 8. Add dressing ____________ before serving.
________________ 9. Pasta with non-mayonnaise dressing stays for _______________.
________________ 10. ____________ does not only keep salad fresh but also limit the
growth of bacterial pathogens.

Lesson

4 Store Salad and Dressing

Green salad and other fruit salads which are preferably eaten raw should be
stored properly and hygienically to maintain its freshness and prevent the growth of
bacteria and spoilage of the dressing.

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 No salad will stay fresh indefinitely, but it can be preserved for as long as
possible by storing it in a proper way thus minimizing moisture and air exposure.
Learning Objectives:
After going through this module, you are expected to:
1. utilize quality trimmings
2. store appetizers in appropriate conditions to maintain their freshness,
quality, and taste

Let’s Recall

Let us try to answer this activity that you had watched from the previous
module – week 6.
Direction: Watch the video on the link below and answer the guide questions after.
Visit the link!
https://youtu.be/QiCalUpcemM
Guide Questions:
1. What type of a container should you use if you want to store fresh greens longer?
2. Write the step by step procedure on how to properly store fresh greens.

Let’s Explore

Watch the video about 30 Foods You’ve Been Storing All Wrong then answer
the guide questions after.
Visit the link:
https://youtu.be/w77Ghy945eE
Guide Questions:
1. What have you observed about the content of the video?
2. How can you apply the learnings that you got from video?

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 Let’s Elaborate

4.1 Safety and Hygienic Practices in Storing Salad and Dressing

• Green Salads are plated in a

cold plate. Avoid plating salads
more than an hour or two before
service. Garnish that is tossed
should be added at serving time.
• Refrigerate salads before serving
time.
• Dressing is added immediately
before serving or serves it on the
side.
• Refrigerate salads until serving.
Do not hold more than a few hours, or the salads will sag. Holding boxes
should have high humidity.
• Do not add dressing to green salads until serving, or they will sag.

4.2 Principles and Practices of Hygiene in Preparing Salads and Salad Dressing
Washing all salad vegetables is important to ensure food safety. Washing is
done in the following manner:
1. Prepare a detergent in a bowl of tap water. Dissolve very well 5g (litter) of powdered
or liquid detergent in 4L (1gallon) of water. Make sure there is no undissolved powder.
2. Soak the vegetable in this solution for about 1 minute. Ingredients that have to be
peeled should be washed too.
3. Gently wash vegetables and pay special attention to the stems and leaves.
4. Rinse the vegetables in tap water several times to ensure that there is no remaining
detergent or soap.
5. The vegetables may further be sanitized in a mild solution of potassium
permanganate or hypochlorite by soaking for about a minute, then rinsing them.
6. Spin-dry the vegetables in a salad spinner, or dry by putting them on a clean cloth
or disposable paper. Make sure that the greens are dry when combining with the
dressing because wet greens will prevent the dressing from coating the leaves. This
makes the dressing very watery and tasteless and reduces the crispness of the salad.

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 Let’s Dig In

Essay: Answer the following questions.

1. What is the best way to clean and store salad?
___________________________________________________________________________
___________________________________________________________________________
2. Why do you think the Principles and Practices of Hygiene in Preparing Salads
and Salad Dressing are important?

___________________________________________________________________________

Let’s Remember

Visit to link:
https://food52.com/blog/22020-the-best-way-to-store-salad-in-the-fridge
Always remember that washing all salad vegetables is important to ensure
food safety. Keep the salad and dressing ingredients in appropriate conditions to
maintain its freshness and quality

Let’s Evaluate

Visit the link:

https://docs.google.com/forms/d/1VE4_PozIVtWWLxqyp2FQktDvsc2WxCY9N5kmfavt4PI/edit

Answer the following questions.

1. Do you refrigerate salad dressing?
______________________________________________________________
2. How long does salad last in the fridge with
dressing?______________________________________________________
3. How do you store salad
mix?__________________________________________________________
4. How long does lettuce last in
fridge?________________________________________________________
5. What salad dressings do not need
refrigeration?__________________________________________________
6. Is salad dressing OK if left out
overnight?_____________________________________________________
7. Is expired salad dressing safe to
eat?____________________________________________________________

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 8. Explain the difference of wilted and soggy.
________________________________________________________________
9. How will you store egg salad, chicken salad, potato salad, pasta salad, and
tuna salad? _______________________________________________________
10. Why should salads be stored and refrigerated at 5ºC?
___________________________________________________________________

Let’s Apply

PRACTICUM
Make a portfolio of the different kind of salad and dressing with their
pictures and recipes. Post your portfolio in your facebook account or submit
it in the given link.
https://docs.google.com/forms/d/1yhN6m9ON3pI-
kac7F6kCkyiD6MKUhV_iWZVhv8RNIUc/edit

Let’s Extend

In a long bond paper, draw an illustration of different knives used in preparing

sandwiches. Put a short description on each illustration.

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 References

WEEK 7&8
PRINTED MATERIALS
Kong. A., Domo, A. (2016). SHS Technical Vocational Livelihood HOME
ECONOMICS-COOKERY Manual, pages 117-118

ONLINE REFERENCES
Berta Jay 2017
https://www.youtube.com/watch?feature=share&v=q6U6tILhlfc&app=desktop
Roselle Miranda This Is The Best Way To Store Salad Dressing September, 2020
https://www.yummy.ph/lessons/prepping/how-to-store-salad-dressing-a00249-
20200901#:~:text=The%20best%20way%20to%20store%20salad%20dressing%20is
%20the%20same,the%20shelf%20where%20it's%20colder.

https://youtu.be/QiCalUpcemM
https://youtu.be/w77Ghy945eE
https://food52.com/blog/22020-the-best-way-to-store-salad-in-the-fridge
https://docs.google.com/forms/d/1VE4_PozIVtWWLxqyp2FQktDvsc2WxCY9N5km
favt4PI/edit

https://docs.google.com/forms/d/1yhN6m9ON3pI-
kac7F6kCkyiD6MKUhV_iWZVhv8RNIUc/edit

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 Module Development Team

Writers: MS. KRISTINE ANDREA C. PABUNAN

MS. ELLA C. VALDEZ
Content Editor: MS. ROSALIA B. BAUTISTA
Language Editor: MS. MARICEL C. UNTALAN

Reviewer: DR. ANGELA K. ALAMAN, HEAD TEACHER IV

DR. RONALDO J. LASIN, Master Teacher I
Illustrator: MS. KRISTINE ANDREA C. PABUNAN
Layout Artist: MS. ELLA C. VALDEZ
HYBRID TEAM VALIDATORS
JHS Team Leader/Facilitator: DR. MELEDA H. POLITA, SDS (Ret.)
School Head In-Charge: DR. REA M. CRUZ, Principal IV
Content Validator/Editor: MR. SANTIAGO P. ALVIS, Principal II
Management Team:
DR. MARGARITO B. MATERUM, SDS
DR. GEORGE P. TIZON, SGOD Chief
DR. ELLERY G. QUINTIA, CID Chief
EPS in-charge of Learning Area
MRS. VIRGINIA L. EBOÑA, EPS - EPP/TLE
DR. DAISY L. MATAAC, EPS - LRMS/ALS

For inquiries, please write or call:

Schools Division of Taguig city and Pateros Upper Bicutan Taguig City

Telefax: 8384251

Email Address: sdo.tapat@deped.gov.ph