Technology and Livelihood

Education
COOKERY
Quarter 2- Module 3
Prepare A Variety of Salads and Dressings
(Week 5&6)

SDO TAGUIG AND PATEROS

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!
 Let’s Learn

This module was prepared and written to help you achieve the required competency
in preparing a Variety of Salads and Salad 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 5

LESSON 2.5 PROCEDURE TO QUANTITY SALAD PRODUCTION

Learning Outcome 2:
After going through this module, you are expected to:
1. Identify the component of salad, factors to consider in salad preparation, and
different kinds of salad dressing and their ingredients.
2. Select and use correct equipment in preparing salad and dressing;
3. Follow the steps on how to prepare salads

WEEK 6

The module is divided into three topics;

• Factors and techniques in presenting salads and dressings

• Factors to consider in plating and presenting salads – Balance, Harmony,
Height, Color, Texture
• Accompaniments of salads

After going through this module, you are expected to:

1. present salads and dressings attractively
2. identify the accompaniments of salads and dressings
3. rate the finished products using rubrics
 Lesson

3 Present a Variety of Salads

and Dressings
People eat with their eyes. The question is “does the food say, eat me?” It is
very challenging to prepare salad and present it attractively. A salad presentation is
an edible food styling which should make everyone enjoy eating. Salad is a healthy
food and should be presented beautifully to make it appealing to one’s appetite.
After going through this module, you are expected to:
1. Identify the component of salad, factors to consider in salad preparation, and
different kinds of salad dressing and their ingredients.
2. Select and use correct equipment in preparing salad and dressing;
3. Follow the steps on how to prepare salads

Let’s Try

A. Direction: Match column A with the correct answer on column B, write only the
letter of answer on the blank provided before the number.
A B
______ 1. Base a. main part of the salad
______ 2. Garnish b. Under liner
______ 3. Dressing c. process of arranging and
______ 4. Body decorating food to enhance it’s
______ 5. Plating presentation
d. An edible decorative item that is
added to salad to give eye appeal,
and adds flavor as well.
e. A seasoned liquid or semi
liquid added to the body of the
salad to give added flavor,
spiciness and moistness.
B. Direction: Identify the factors that are considered in preparing and presenting
salad by arranging the jumbled letters. Write your answers on the blank provided.

E A B L N C A 6. Arranging the ingredients according to colors, cuts or

shapes, textures and flavors to enhance the appearance of
salad and appealing to one’s taste. _____________________

Y O H R A M N 7. Adds ingredients that will go with the salad. There should be

unity of the ingredients and dressing. ________________________

T G I H E H 8. Fresh and crisp greens add ______________ and help create

visual appeal.

R L O O C 9. Salad ingredients of different _____________ add eye appeal.

U T R E E X T 10. Meat or fish ____________ is contrast with fresh vegetables

and thru a combination of both is very pleasing and appealing.

Let’s Recall

1. How are salad dressings categorized?

2. What is emulsion?

Let’s Explore

Visit Link
https://www.youtube.com/watch?v=tFeDy5uIfDM
5 Easy & Delicious Salad Dressings
 Let’s Elaborate

3.1 Factors and Techniques in Presenting Salads and Dressings

A salad that is well-presented is beautiful, colorful, and captivating. It does
not only make the diner really want to eat, but it allows the diner to identify the food
ingredients, their quality and the technique used in preparation.
1. Choose salad greens that are fresh – crispness is the most desirable
characteristics of vegetable intended to be eaten raw.
2. Choose pleasing combinations with contrast in color, texture, form, size, and
flavor – the natural colors of vegetable and fruits make the preparation of salad
pleasing not only to the sense of taste but also to sense of sight. Vegetables and fruits
should be cut uniformly.
3. Choose correct dressing, best use a small amount of it – dressing should be
added before serving to avoid weltering of the greens.
4. Dressing can be served separately – in case of potato salad, dressing is added
long before serving to have the flavor of mayonnaise penetrates to potatoes.
5. Arrange salad attractively and avoid fixed appearance.
6. Use appropriate salad bowls or salad plates – salad looks better on white solid
plates or bowls.
7. Serve salad cold.

3.2 Factors to Consider in Plating and Presenting Salads

Salad presentation is an art of modifying processing, arranging, and
garnishing it, to enhance its aesthetic appeal. The following factors are considered in
preparing and presenting salad.
1. Balance – there must be balance in arranging the ingredients according to
colors, cuts, or shapes, textures and flavors to enhance the appearance of salad and
appealing to one’s taste.
2. Harmony – adds ingredients that will harmonize or go with the salad.
Chopped herbs, thinly sliced vegetables, shredded carrots, sprinkles of spices may
be mixed with drizzled sauces or dots of flavor oils. There should be unity of the
ingredients and dressing.
3. Height – heavy dressing or topping makes salad weighed down and not
appealing. Fresh and crisp greens add height and help create visual appeal.
4. Color – salad ingredients of different colors add to eye appeal. Create
colorful tossed green salads by adding shredded carrots or beets or red cabbage.
5. Texture – meat or fish has a texture which is contrast with the texture of
fresh vegetables and thru a combination of both is very pleasing and appealing.
3.3 Accompaniments of Salad
Salad is not only appetizing; it also adds texture to the meals and contribute
important nutrients.
Various kinds of food are set and served with the salads. They improve the
flavor of salad and counteract its richness, Grilled or fried chicken pieces, grilled or
fried shrimp, fish steak such as sirloin or skirt are served with Caesar salad, Greek
salad, and Michigan salad. They are usually served at dinner time. Aside from
seafood, meat and chicken, cocktails and beer are served to go with the salad. Salad
is more appetizing, when eaten with accompaniments. Its serves as palate refresher.
After eating grilled steak, it is refreshing to eat salad to cleanse the palate

Let’s Dig In

Visit the link:

https://docs.google.com/forms/d/1YoyZKChjdE1WBWP6IxaOCwmhG0BP6EU
Okq8nZ9xoqLg/edit
Direction: Arrange the following steps in plating appetizers in proper sequence
using numbers 1-8. Write your answer on the space or blank before the number.

_____. Get movement into your design. Good design makes your eyes move across
the platter following the lines you have set up. It could be arranged in rows or
lines.

_____. Plan ahead. Make a sketch by dividing the tray into six or eight sections. This
will help you lay out a balance and symmetrical design. The sketch should indicate
the centerpiece, slices of foods and garnishes.

_____. Keep items in proportion.

_____. Give the design a focal point. Use centerpiece to emphasize and strengthen the
design by giving it direction and height. Note that centerpiece is not always in the
center.

_____. Make the garnish count. Use garnish to balance out a plate by providing
additional element. Two items on a plate often look unbalanced, but adding a
garnish completes the picture. On the otherhand do not add unnecessary
garnishes.

_____. Keep it simple. Simplicity is more attractive than complicated designs.

_____. Let the guest see the best side of everything. Angle overlapping slices and
wedged-shaped pieces toward the customer and the best side of each slice is face
up.

_____. Don’t drown every plate in sauce or gravy. It may hide colors and shapes. You
may cover a part of it or a band of sauce across the center.

Let’s Remember

Directions: Copy and complete the sentence. Use a pad paper as your answer
sheet.
1. I have learned that ________________________________________________ .
2. I have relearned that ______________________________________________ .
3. The importance of Factors and Techniques in Presenting Salad and Plating Salad
is _______________________________________________________________.

Let’s Apply
From the suggested recipe given below, follow the procedure correctly and be guided
with the given rubric for this activity. Take pictures or a video of your activity and
submit it via google classroom or messenger.

Suggested Recipe for Salad

Coleslaw
Ingredients:
2 cups cabbage (shredded)
¾ cup carrots (shredded)
½ cup raisins
½ cup pineapple tidbits (drained)
½ cup roasted peanuts(chopped)
Dressing
¾ cup mayonnaise
1 can cream or condensed milk
Procedure:
1. Toss the ingredients.
2. Dilute the mayonnaise with one can of cream or milk. This serves as the dressing.
 Thai Salad
Ingredients:
1 head romaine lettuce (washed and drained)
1 pc cucumber (peeled and cut into 4”x1”)
3 pcs. ripe mango (peeled, cut into 4”x1”)
6 pieces crabstick (cut lengthwise into 4 parts)
12 thai wrapper
Dressing
2 T thai fish sauce
1 T brown sugar
½ c lemon juice
2 pieces sili labuyo
Combine them all and mix until sugar is dissolved.

Procedure:
1. Have a separate plate with a small amount of water where to dip the Thai wrapper
at a time.
2. On another plate, lay down the moistened Thai wrapper and place 2 pieces of
lettuce, 3 pieces of sliced cucumber, 4 pieces of mango strips and 2 pieces of
crabsticks.
3. Roll it nicely and fasten.
4. Arrange on a platter and serve with the dressing or dip on a separate container or
bowl.

Let’s Evaluate

Evaluation of the Finished Product Score sheet for Plating Salad and Dressing

Criteria Points
A. Ingredients& Tools 20%
1. Tool needed for plating are complete. 7
2. Tools used are appropriate for plating.
3. Ingredients used are of good quality 7
6
B. Procedure/Final Output 60%
1. Principles of plating were correctly applied.
• Salad and dressing were neatly and 15
creatively arranged on the plate
• Neatness and orderliness in plating of
salad and dressing were observed. 15
2. Work Habits
• Cleanliness and sanitation were
observed in plating salad and 15
dressing.
 • Observed safety precautions while 15
working.
C. Taste 20%
15
1. The harmony of food is flavorful and appealing.
2. There should be no bad after taste. 5

Total 100
Note:
Choose affordable salad and dressing recipe.
Take pictures/video for documentation

Let’s Extend

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.
 References

WEEK 5 and 6
PRINTED MATERIALS
Kong. A., Domo, A. (2016). SHS Technical Vocational Livelihood HOME
ECONOMICS-COOKERY Manual,
p. 114

ONLINE REFERENCES

The Culinary Cook May, 2019

https://theculinarycook.com/types-of-salad-and-salad-
dressings/#:~:text=Salads%3A,(Tuna%20Salad%2C%20Chicken%20Salad)
https://www.youtube.com/watch?v=tFeDy5uIfDM
https://www.slideshare.net/joviinthecity/salads-salad-dressing"
https://youtu.be/QiCalUpcemM
 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