Competency Based Learning Material

Sector: TOURISM SECTOR (Hotel and Restaurant)

Qualification: COOKERY NC II

Unit of Competency: PREPARE SALADS AND DRESSINGS

Module Title: PRESENTING A VARIETY OF SALADS AND DRESSINGS

 Cookery NC II

The Cookery NC II consists of competencies that must possess to enable

to achieve to clean kitchen areas, prepare hot, cold meals and desserts for
guests in various food and beverage service facilities.

This Qualification is packaged from the competency map of the Tourism

Sector (Hotel and Restaurant).

The unit of competency comprising this qualification includes the

following:

CODE BASIC CETENCIES

500311105 Participate in workplace communication
500311106 Work in a team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety procedures

CODE COMMON COMPETENCIES

TRS311201 Develop and update industry knowledge
TRS311202 Observe workplace hygiene procedures
TRS311203 Perform computer operations
TRS311204 Perform workplace and safety practices
TRS311205 Provide effective customer service

CODE CORE COMPETENCIES

TRS512328 Clean and maintain kitchen premises
TRS512331 Prepare stocks, sauces and soups
TRS512381 Prepare appetizers
TRS512382 Prepare salads and dressing
TRS512330 Prepare sandwiches
TRS512383 Prepare meat dishes
TRS512384 Prepare vegetables dishes
TRS512385 Prepare egg dishes

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 TRS512386 Prepare starch dishes
TRS512333 Prepare poultry and game dishes
TRS512334 Prepare seafood dishes
TRS512335 Prepare desserts
TRS512340 Package prepared food

HOW TO USE THIS MODULE

Welcome to the Module Present a variety of Salads and Dressings. This

module contains training materials and activities for you to complete.

The unit of competency “Prepare Salads and Dressings” contains

knowledge, skills and attitudes required for a Cookery NC II course.

You are required to go through a series of learning activities in order to

complete each of the learning outcomes of the module. In each learning outcome
there are Information Sheets, Operation Sheets, and Task Sheets. Follow
these activities on your own and answer the Self-Check at the end of each
learning activity.

If you have questions, don’t hesitate to ask your trainer for assistance.

Recognition of Prior Learning (RPL)

You may already have some of the knowledge and skills covered in this
module because you have:
o been working for some time
o already have completed training in this area

If you can demonstrate to your trainer/instructor that you are competent

in a particular skill or skills, talk to him/her about having them formally
recognized so you don’t have to do the same training again. If you have a
qualification or Certificate of Competency from previous trainings show it to
your trainer. If the skills you acquired are still current and relevant to this
module, they may become part of the evidence you can present for RPL. If you
are not sure about the currency of your skills, discuss it with your trainer.

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 After completing this module ask your trainer to assess your competency.
Result of your assessment will be recorded in your competency profile. All the
learning activities are designed for you to complete at your own pace.

Inside this module you will find the activities for you to complete followed
by relevant information sheets for each learning outcome. Each learning
outcome may have more than one learning activity.

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 MODULE CONTENT

Program/Course : Cookery NC II
Unit of Competency : Prepare Salads and Dressings
Module : Presenting a Variety of Salads and Dressings

INTRODUCTION:

This module contains information and suggested learning activities on

Prepare Salads and Dressings. It includes activities and materials on Presenting
a Variety of Salads and Dressings.

Completion of this module will help you better understand the succeeding
module on the Storing Salads.

This module consists of four learning outcomes. Each learning outcome

contains learning activities supported by each instruction sheets. Before you
perform the instructions, read the information sheets and answer the self-check
and activities provided to ascertain to yourself and your trainer that you have
acquired the knowledge necessary to perform the skill portion of the particular
learning outcome.

Upon completion of this module, report to your trainer for assessment to

check your achievement of knowledge and skills requirement of this module. If
you pass the assessment, you will be given a certificate of completion.

SUMMARY OF LEARNING OUTCOMES:

Upon completion of the module you should be able to:

Learning Outcome #1: Perform mise en place.

Learning Outcome #2: Prepare salads and dressings.
Learning Outcome #3: Present a variety of salads and dressings.
Learning Outcome #4: Store salads.

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 ASSESSMENT CRITERIA

 Learning Outcome #1: Perform mise en place

o Tools, utensils and equipment are cleaned, sanitized and prepared
based on the required tasks
o Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements
o Ingredients are assembled according to correct quantity, type and
quality required
o Ingredients are prepared based on the required form and time frame
o Frozen ingredients are thawed following enterprise procedures.
o Where necessary, raw ingredients are washed with clean potable
water.
 Learning Outcome #2: Prepare a variety of salads and dressings
o Variety of salads are prepared using fresh (seasonal) ingredients
according to acceptable enterprise standards to maximize eating
qualities, characteristics and taste
o Dressings are prepared suitable to either incorporate into, or
accompany salads
o Prepared salads ad dressings are tasted and seasoned in
accordance with the required taste
o Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements
 Learning Outcome #3: Present a variety of salads and dressings
o Suitable plate are selected according to enterprise standards
o Salads are presented attractively according to enterprise standards
o Salads and dressing are accompanied based on clients requirements
o Salads and dressings are presented hygienically, logically and
sequentially within the required timeframe
 Learning Outcome #4: Store salads and dressings
o Salads are kept in appropriate conditions based on enterprise
procedures
o Required containers are used and stored in proper temperature to
maintain freshness, quality and taste
o Tools, utensils and equipment are cleaned, sanitized and prepared
based on the required tasks.
o Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements.
o Ingredients are assembled according to correct quantity, type and
quality required.
o Ingredients are prepared based on the required form and time frame
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 o Frozen ingredients are thawed following enterprise procedures.
o Where necessary, raw ingredients are washed with clean potable
water.
o Variety of salads is prepared using fresh (seasonal) ingredients
according to acceptable enterprise standards to maximize eating
qualities, characteristics and taste.
o Dressings are prepared suitable to either incorporate into, or
accompany salads.
o Prepared salads ad dressings are tasted and seasoned in
accordance with the required taste.
o Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements.
o Suitable plate are selected according to enterprise standards
o Salads are presented attractively according to enterprise standards
o Salads and dressing are accompanied based on clients
requirements.
o Salads and dressings are presented hygienically, logically and
sequentially within the required time frame.
o Salads are kept in appropriate conditions based on enterprise
procedures.
o Required containers are used and stored in proper temperature to
maintain freshness, quality and taste.

CONTENTS:
 Tools, utensils and equipment needed in preparing salads and dressings.

 Proper and correct use of ingredients in preparing salads and dressings.

 Preparing a variety of salad.

 Preparing dressings suitable for a variety of salad.

 Selecting suitable plate for salads and dressings.

 Presenting salads and dressings.

 Logical and time efficient work flow.

 Storing salad.

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  Maintaining the freshness of salads.

CONDITIONS:

Trainees will be provided with the following:

1. Variety of May include but are not limited to:

Salads 1.1. Leafy
1.2. Non-leafy
1.3. Protein
1.4. Combination
1.5. Congealed
1.6. Fruit
1.7. Cooked

2. Dressings May include but are not limited to:

2.1 Temporary emulsions
2.2 Permanent emulsions

Assessment Methods:

Observation
Demonstrations

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PRE-REQUISITES:

Learning Outcome # 3: Present a Variety of Salads and Dressing

Assessment Criteria:

1. Suitable plates are selected according to enterprise standards.

2. Salads are presented attractively according to enterprise standards.
3. Salads and dressing are accompanied based on clients requirements.
4. Salads and dressings are presented hygienically, logically and sequentially
within the required time frame.

Resources:

Tools, Materials and Equipment and Facilities

 Computer Table and Chairs
 Multimedia
 Projector
 Laptop
 Speaker
 CBLM and different tools, utensils, equipment and ingredients in
presenting salads and dressings.

Tools, utensils, and equipment needed:

 Salad Plates
 Bowls
 Knife
 Chopping board
 Tools for designing
 Peeler

Ingredients needed:
 SALAD:
 Salad greens
 Raw vegetables
 Cooked/canned vegetables
 Fresh/canned/frozen fruits
 Protein foods
 Gelatin/nuts
 DRESSING:
 Oils
 Vinegar
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  Lemon juice
 Egg yolk
 Seasoning and flavorings

References:
 Training Regulations(COOKERY NC II)TOURISM SECTOR(Hotel and
Restaurant)of TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
 Learning Module – K to 12

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 LEARNING EXPERIENCES/ACTIVITIES
Learning Outcome # 3

Learning Activities Special Instructions

1. Read the attached Information You can ask the assistance of your
Sheet trainer explain further the topics you
cannot understand

2. Answer Self-Check 4.3-2 on Try to answer the Self-Check without

Presenting salads and looking at the information sheet
dressings.

3. Compare your answer to

Answer Key 4.3-2.

4. Perform Task Sheet 4.3-2. Observe the demonstration of your

trainer and check the procedures while
performing the operation.

5. Read the attached Information

Sheet 4.3-2.

6. Answer Self-Check 4.3-2. Try to answer the Self-Check without

looking at the information sheet

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INFORMATION SHEET 4.3-2 Prepare Salads and Dressing. Present a variety
of salads and dressing

Learning Objective: After reading this information sheet, the LEARNER MUST
be able to:
1. Identify the tools, utensils, equipment and terms in preparing salads and
dressing.
2. Present salads and dressing attractively;
3. Prepare ingredients based on the required form and time frame.

Tools, Equipment, Utensils Needed in Preparing Salads.

1. Knives – good quality knives with sharp, sturdy stainless steel blades and
with handles that are securely attached and that feel perfectly comfortable in
your hand.

2. Cutting boards – 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
the vegetables and the other exclusively for the raw meat to avoid cross-
contamination.

3. 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, etc.

4. 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.

5. Grater/Shredder - A grater (also known as a shredder) is a kitchen utensil

used to grate foods into fine pieces. It was invented by François Boullier in
1540s.

6. Grill pan – used for salad toppings to be broiled or grilled.

7. Salad Spinners – 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.

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8. Mixing bowls – used to mix dressings, marinate ingredients, hold separate
elements if a salad before assembling and used to toss and mix all the
ingredients together. Used bowls made of sturdy, heavy glass wares or ceramic,
so as not to react with acidic ingredients.

9. Salad servers – “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.

Ingredients of Salads
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

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.

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 Vegetables are sometimes marinated or soaked in a seasoned liquid before
being made into salad. The marinade is usually some form of oil 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.

 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 acids 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 cut in order to
preserve nutrients.

 Crisp vegetables like celery, green peppers, carrots, chopped pickles, onions
and water chestnuts are used.

 Bland ingredients like potatoes and some foods maybe marinated in seasoned
liquid such as vinaigrette before being mixed with mayonnaise and other
ingredients.

 Fold in thick dressings gently to avoid crushing or breaking the main

ingredients.

 Bound salads are portioned using scoop to give height and shape to the salad.

 For plated salads, serve on a base with greens and choose attractive, colorful
garnishes when appropriate

3. Fruit Salads
 Fruit salads are often arranged, mixed or tossed of most fruits that are
delicate and easily broken. An exception is the Waldorf salad, made of firm
apples mixed with nuts, celery and mayonnaise based dressing.

 Broken or less attractive pieces of fruit should be placed on the bottom of the
salad while more attractive pieces arranged on top.

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 Some fruit discolor when cut and should be dipped into an acid such as tart
or fruit juice.

 If both vegetables and fruits salads are being prepared, vegetables salad
should be prepared first.

 Drained canned fruits well before mixing them in the salad.

 Dressings for fruit salad are usually sweet, but fruit juices are used to add
tartness.

4. Composed Salads
 Prepare and season each ingredients separately and evaluate the flavor and
quality.

 Arrangements maybe plated ahead of time and add delicate ingredients just
before serving.

 Flavors and textures of all ingredients should provide pleasing contrast

 Observe general concepts of plating and presentations of output.

5. 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 form
the desired shape.
 To dissolve unflavored gelatin, stir it in cold liquid to avoid lumping and let it
stand for 5 minutes to absorb water. Then heat it until dissolves, or add hot
liquid and stir until dissolved.

 To dissolve sweetened, flavored gelatin, stir it into boiling water. It will not
lump because the gelatin granules are held apart by sugar granules.

 For quick setting, dissolve the gelatin to half of the volume of liquid and the
other half is cold water to lower the temperature. For even faster setting, add
crushed ice in an equal volume of cold water, stir until the ice is melted.

 Do not add raw pineapple and papaya to gelatin salads because these fruits
contain enzymes which dissolves gelatin.

 Canned fruits and other juicy items must be well drained before adding
because they will watered down the gelatin.
To unmold gelatin if it is firm
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- Loosen it by dipping a small pointed knife in 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
- Quickly moisten tips of the fingers and gently pull gelatin away from edge
 Refrigerate gelatin salads.

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 anoil 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. Egg yolk – as essential ingredient in mayonnaise and other emulsifier
dressings. For safety, pasteurized eggs should be used.
5. Seasoning and flavorings – fresh herbs are preferable to dried herbs. Other
flavorings include mustard, ketchup, Worcestershire sauce and various kinds of
cheeses.

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

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well balanced flavor with a pleasant tartness and should harmonize and
complement the salad which they are served.

Standard Recipes for Salad Dressings

1. “French Dressing”
Ingredients:
½ teaspoon dry mustard
½ teaspoon paprika
½ teaspoon salt
½ teaspoon sugar, optional
¼ cup lemon juice or vinegar
½ cup 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.

2. “Mayonnaise Dressing”
Ingredients:
½ teaspoon mustard, ½ teaspoon salt
¼ teaspoon sugar, pinch pepper, pinch paprika, 1 egg
2 cups salad oil, 3 tablespoon lemon juice or vinegar
Steps in preparation:
1. Measure seasonings into bowl. Blend, and add egg. Mix well.
2. Gradually add the first ½ cup 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.

3. Cooked Salad Dressing

Ingredients:
3 tablespoons flour, 2 tablespoons sugar
½ teaspoon dry mustard, 2 teaspoons salt
2 cups milk, 1 egg
1/3 cup vinegar or lemon juice 2/3 cup fortified margarine
Steps in preparation:
1. Sift the flour, sugar, salt, and mustard, onto the top of a double boiler.
2. Add ¼ cup milk and stir until smooth. Carefully add the remaining milk.
3. Cook over low heat until the mixture thickens. Stir constantly.
4. Place over hot water on the bottom of the boiler. Cook for 10 minutes and stir
occasionally.

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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.
This type of dressing is easy to prepare for the inexperienced cook. It is
inexpensive and not as rich as mayonnaise.

Structure of a Salad
Plated Salad has four parts
- Base or Under liner

A cup-shaped leaves of iceberg or Boston lettuce make attractive bases. They

give height to salad.
- Body – main part of the salad

- Garnish – An edible decorative item that is added to salad to give eye appeal,
and adds flavor as well. It should harmonize with the rest of the salad
ingredients.

- Dressing – A seasoned liquid or semi liquid added to the body of the salad to
give added flavor, tartness, spiciness and moistness.

Dressing may be added at service time, served separately for the customer to
add, or mixed with the ingredients ahead of time.

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.

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 SELF CHECK 4.3-2

ANSWER THE QUESTIONS BELOW:

MULTIPLE CHOICE

DIRECTION: Read each questions carefully, select each answer from the choices
listed. Write your answer on the space provided before each number, letters
only.

____ 1. It is used to hold salad ingredients for mixing or for tossing.

a. knives c. mixing bowls
b. cutting boards d. salad server
____ 2. Which of the following guidelines is not included in making vegetable
salad?
a. Cooked to a firm, crisp texture and good color.
b. Cooked until completely tender but not overcooked.
c. Thoroughly drained and chilled before using.
d. Marinate or soak in a seasoned liquid.
____ 3. It is considered as the main part of the salad.
a. dressing c. base
b. body d. garnish
____ 4. A salad tool used to remove excess water from the salad greens.
a. mixing bowl c. salad spinner
b. salad server d. cutting boards
____ 5. Which of the following considerations is essential in choosing ingredients
for high quality products?
a. quantity and quality c. freshness and variety
b. texture and color d. crispiness and taste

Compare your answers with the Answer Key on the next page. If you get 80% and
above, then you may proceed to the next activity but if not, master the lesson and take the
Self-Check again.

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 Answer Key 4.3-2

1. C
2. D
3. B
4. C
5. C

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 TASK SHEET 4.3-2

Title: Identify the ingredients in making salad.

Performance Objective: In the laboratory shop, given the supplies,

materials, and equipment, you are required to identify the ingredients and
its function in making salad for 15 minutes.

Supplies/Materials: Paper and pen

Steps/Procedures:
1. Proceed to the laboratory shop.
2. Identify the different ingredients of salad and its function on your
paper.
3. Submit output to trainer for evaluation.

Assessment Method:
 Practicum with interview.

Document No.
COOKERY NC II Date Developed:
Issued by:
APRIL 11, 2017
PRESENT A VARIETY Page 21 of 38
Developed by:
OF SALADS AND
JOYCE B.
DRESSINGS
GARGAR Revision # 01
 PERFORMANCE CHECKLIST

Performance Criteria YES NO

1. Did the trainee select suitable plates according to enterprise

standards?
2. Did the trainee present the salads attractively according to
enterprise standards? 

3. Did the trainee accompanied salads and dressing based on

clients requirements? 

4. Did the trainee presented salads and dressing hygienically,

logically and sequentially within the required timeframe? 

Document No.
COOKERY NC II Date Developed:
Issued by:
APRIL 11, 2017
PRESENT A VARIETY Page 22 of 38
Developed by:
OF SALADS AND
JOYCE B.
DRESSINGS
GARGAR Revision # 01