Technology and Livelihood Education

GRADE 9
HOME ECONOMICS
COOKERY
 Lesson 5 :
Perform mise en place

PREPARE SALAD AND

DRESSING (SD)
At the end of this module, you should be able
to:
1. Perform Mise en Place;
2. Prepare variety of salads and dressings;
3. Present a variety of salads and dressings;
and
4. Store salads and dressings
 Salad
Salad is a combination of vegetables, fruits and
other ingredients served with a dressing. Salads are
easy to make and require little, of any special
equipment. A basic understanding of tools use in
preparation will help achieve better results.

A salad is a dish consisting of mixed, mostly natural

ingredients with at least one raw ingredient. They
are often dressed, and typically served at room
temperature or chilled, though some can be served
warm
TOOLS, EQUIPMENT, UTENSILS
NEEDED IN PREPARING SALADS
 CLASSIFICATION OF SALADS ACCORDING TO THEIR FUNCTIONS IN THE MEAL

 Appetizer Salads
 Accompaniment salad
 Side dish salads
 Main course salad
 Separate course salads
 Dessert salads
 CLASSIFICATION OF SALADS
ACCORDING TO INGREDIENTS
USED
Directions: Read the statement carefully then choose the best answer from the given
options.

1. Salad ingredients are arranged on plate rather than being mixed together
A. Fruit salad C. bound salad
B. composed salad D. vegetable salad
2. Small salad used as a first course
A. Separate course salad C. appetizer salad
B. dessert salad D. Main dish Salad
3. This salad must be light without filling
A. Separate course salad B. appetizer salad
B. dessert salad D. Main dish Salad
4. This type of salad must be clean, crisp and cold and well drained
A. Green salads B. pasta salad
B. Vegetable salads D. bound salads
5. The main ingredients of this salad are starchy items.
A. Green salads B. pasta salad
B. Vegetable salads D. bound salads
6. Which of the following salad contain items such gelatin, nuts and cream?
a. separate course salad C. appetizer salad
B. dessert salad D. Main dish Salad
 
 
 7. A salad tool used to remove excess water from the salad greens.
A. Mixing bowl C. salad spinner
B. salad server D. cutting boards

8. Used to hold salad ingredients for mixing, or for tossing.

C. Knives C. mixing bowls
D. Cutting boards D. salad server

9. Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s,
fruits and vegetables.
A. Appetizer salad C. main course salad
C. Accompaniment salad D. dessert salad

10. Salads made of mixtures of ingredients that are held together usually with a
thick dressing like mayonnaise.
A. Green salads C. composed salads
B. Vegetable salads D. bound salads