Technlogy and Livelihood Education 10 (COOKERY) 9. Salad servers – “Salad sets” with big 3.

ith big 3. Side dish salads should be light and flavorful, 3. Bound salads – are mixture of 4. Starches – dried beans,
LEARNING ACTIVITTY SHEET 3 - (WEEK 5) salad bowls, serving bowls and servers. not too; much vegetable salads are often good foods that are held together or potatoes, macaroni products,
Select materials having enough choices. Heavier salads such as macaroni or bound with a dressing usually a grains, bread (croutons)
Lesson 3 surfaces to really grasp the ingredients high protein salads containing seafood, cheese thick dressing like mayonnaise.
PREPARE SALAD AND DRESSING (SD) of salad, no matter how slippery and 5. Fruits (Fresh, Cooked,
are less appropriate, unless the main course is The term bound is most often
Salad is a combination of vegetables, fruits and thus making tossing easier. Canned or frozen) – Apple,
light. used for traditional mixtures of
other ingredients served with a dressing. Salad are banana, berries, coconut,
4. Main course salads – should be large enough cooked protein, starch and
easy to make and require little, id any special melons, oranges, papaya,
to serve as a full meal and should contain a vegetables items with
equipment. A basic understanding of tools use in peaches, pears, mangoes.
substantial portion of protein. Meat, poultry mayonnaise like chicken salad,
preparation will help achieve better results. 6. Protein foods – meat
and seafood salads as well as egg salad and tuna salad, egg salad and potato
Tools, Equipment, Utensils Needed in Preparing (beef, ham), poultry, fish and
cheese are popular choices. salad.
Salads shellfish, salami, luncheon
Main course salads should offer enough variety 4. Fruit Salad – contain fruits as
1. Knives – good quality knives with sharp, sturdy meat, bacon, eggs (hard
of flavors and textures in addition to the their main ingredients, like
stainless steel blades and with handles that are cooked), cheese, cottage
protein and salad platter or fruits. appetizer salads or dessert salads.
securely attached and that feel perfectly cheese (aged or cured types).
5. Separate course salads – these salads 5. Composed Salads – made by
comfortable in your hand. 7. Miscellaneous – gelatin,
must be very light without filling. Rich, heavy arranging two or more elements
2. Cutting boards – choices of cutting boards are nuts
dressings such as sour cream and mayonnaise attractively on a plate. They are
Green Salad
the wooden or blocks and acrylic cutting boards. called composed because the
should be avoided. Light salad
When preparing a recipe that contains both meat components are arranged on
are serve after the main course to cleanse the
(or poultry or seafood) and vegetables requiring the plate rather than being mixed
palate, refresh the appetite and provide a break
cutting, use one board exclusively the vegetables together. They are elaborate and
before dessert.
and the other exclusively for the raw meat to avoid can be substantial in size, usually Vegetable, Grain Legumes and
6. Dessert salads – dessert salad are
cross-contamination. served as main courses or fruit Pasta Salads
usually sweet and may contain items such
3. Peelers - is a kitchen tool consisting of a courses rather than
slotted metal blade attached to a handle, that is as fruits, sweetened gelatin, nuts and cream.
accompaniments or side dishes.
used to remove the outer skin or peel of certain Classification of Salads According to
6. Gelatin Salads – most gelatin
vegetables, frequently potatoes and carrots, and Ingredients Used
products are made with
fruits such as apples, pears, etc. 1. Green salads – must be fresh, clean, crisp
sweetened prepared mixes with
4. Citrus zesters - A kitchen zester is approximately and cold and well drained. Moisture and air are
artificial color and flavor. But
four inches long, with a handle and a curved metal necessary to keep greens crisp.
some professional cook used to
end, the top of which is perforated with a row of a) Leaves wilt because they lose moisture.
Classification of Salads According to prepare salads using unflavored
round holes with sharpened rims. To operate, the Crispness can be restored by washing and
their Functions in the Meal gelatin relying on fruit juices and
zester is pressed with moderate force against the refrigerating. The moisture that clings to the
1. Appetizer Salads. It stimulate other ingredients for flavor.
fruit and drawn across its peel. The rims cut the leaves after thorough draining is usually
appetite which has fresh, crisp Ingredients of Salads
zest from the pith underneath. enough.
ingredients; tangy flavorful dressing; Freshness and variety of
5. Grater/Shredder - A grater (also known as a b) Air circulation is essential so do not washed ingredients are essential for high
and attractive, appetizing appearance.
shredder) is a kitchen utensil used to grate foods greens too tightly or pack too firmly. quality salads.
It looks appealing because of flavorful
into fine pieces. It was invented by François Refrigerate in colanders covered with clean 1. Salad Greens – Iceberg lettuce,
foods like cheese, ham, salami shrimp
Boullier in 1540s. damp towels, or in specially designed Romain Lettuce, Boston Lettuce,
and crabmeat. Crisp raw or lightly
6. Grill pan – used for salad toppings to be broiled perforated plastic bins. These protect from Biff or limestone lettuce, Chinese
cooked vegetables can also be added.
or grilled. drying while allowing air circulation. cabbage, Spinach, Sprouts
2. Accompaniment salad
7. Salad Spinners – hold just washed salad leave 2. Vegetable, Grain Legumes and Pasta Salads - 2. Vegetables (Raw) - avocado,
-accompaniment salads must balance
in a slotted basket that is made to spin by hand and vegetable salads are salads whose main bean sprouts, broccoli, cabbage,
and harmonize with the rest of the
thus fling all the water off the leaves into the outer ingredients are vegetables other than lettuce or carrots, cauliflower, celery,
meal, like any other side dish. Don’t
container. other leafy greens. Starchy items such as grains, cucumber, mushrooms, onions,
serve potato salad at the same meal at
8. Mixing bowls – used to mix dressings, marinate pastas and dried legumes can also form the peppers, radish, tomatoes.
which you are serving French Fries or
ingredients, hold separate elements if a salad body of a salad. Raw or cooked 3. Vegetables (Cooked, pickled
another starch. Sweet fruit salads are
before assembling and used to toss and mix all the vegetables are usually added to the starch and canned) – asparagus, beets,
rarely appropriate as accompaniment
ingredients together. Used bowls made of sturdy, items to enhance the color, flavor and carrots, cauliflower, corn,
except with such items as ham or pork.
heavy glass wares or ceramic, so as not to react nutritional balance of the salad. Protein items pimientos, olives, peppers,
with acidic ingredients. such as poultry, meat, seafood and cheese cucumber
maybe added to vegetables and starch salads.
 Bound Salad

Fruit Salad
Composed Salad

Gelatin Salad

Technlogy and Livelihood Education 10 (COOKERY)  For plated salads,

 To unmold
serve on gelatin
a baseif with
it is firm
greens 13. Do not overcook food. Food and
LEARNING ACTIVITTY SHEET 3 - (WEEK 6) and choose attractive,
- Loosen colorful garnishes
it by dipping a smallwhen
pointed knife in warm water ingredients when overcooked eliminates the
appropriate and running the tip of it around the top edge of the molded color and its vitamins and minerals as well.
Guidelines for Making Salads 3. Fruit Saladsgelatin.
1. Vegetables, Legumes, Grains and Pasta Salads - Dipoften
 Fruit salads are the mold into hot
arranged, water
mixed for 1 – 2 seconds
or tossed SAMPLE MENU OF SALAD
 Neat, accurate cutting of ingredients is important of most fruits -that are delicate
Quickly moistenand tipseasily
of thebroken.
fingers and gently pull gelatin 1. “Fruit Salad”
because the shapes of the vegetables add to eye An exception isawaythe Waldorf
from edge salad, made of firm Ingredients:
appeal. apples mixed with nuts, celery and salads.
mayonnaise- 2 cups unpeeled apples, cubed
 Refrigerate gelatin
 Cut vegetables as close as possible to serving based dressing. 1 cup pitted dates
time or they may dry or shrivel at the edges.  Broken or less attractiveforpieces of fruit should 1 cup celery chopped
Procedure Quantity Salad Production
 Cooked vegetables to a firm, crisp texture and be placed on the bottom allof ingredients.
the salad while more 3 tablespoons lemon juice
1. Prepare Wash and cut greens, fruits,
good color. attractive pieces arrangedand on top. ½ cup all-purpose cream
vegetables, garnishes. Prepare cooked vegetables and
 After cooking, vegetables must be thoroughly Some fruit discolor whenand cutmarinated
and shouldsalads.
be Have all ingredients Garnish, if desired
mix bound
drained and chilled before using. dipped into anchilled.
acid such as tart or fruit juice. ¼ cup nuts
 If both vegetables and fruits Salad greens
 Starches, pastas and legumes should be cooked 2. Arrange salad salads
plates are being
on worktables. Line them up on
prepared, vegetables Procedure
until completely tender but not overcooked. trays forsalad
easyshould
transferbetoprepared
refrigerator.
Vegetables are sometimes marinated or soaked first. 1. Assemble all utensils and supplies.
3. Place bases on all plates. 2. Carefully wash the celery, apples and
in a seasoned liquid before being made into salad.  Drained canned fruits well
4. Arrange bodybefore mixing
of salad on allthem
plates.
 The marinade is usually some form of oil and in the salad. salad greens. Refrigerate the salad greens.
5. Garnish all salads. 3. Cubed the apples in rather large pieces,
vinegar dressing that also serves as the dressing for  Dressings for fruit salad are usually sweet, but
6. Refrigerate until serving. and cover with lemon juice to prevent
the salad. Do not plate marinated salads too far fruit juices are used to add tartness.
ahead of time because the lettuce base will wilt. 7. Do not add dressing to green salads until serving.
4. Composed Salads discoloration. Also chop the celery and dates
 Grains and pastas may also be marinated for a in rather large pieces.
 Prepare and season each ingredient separately
short time. If marinated too long, pasta absorb too Important Factors to consider in Salad Preparation 4. Combine the chopped ingredients with
and evaluate the flavor and quality.
much liquid and become very soft. Legumes should 1. Quality of ingredients. Salad is as good as the quality of the dressing using a fork.
 Arrangements maybe plated ahead of time and
not be allowed to stand longer in a marinade its ingredients, so you have to use ingredients that are 5. If desired, chill the salad in a covered
add delicate ingredients just before serving.
because the acid toughen the proteins in the fresh, ripe and in season. bowl.
 Flavors and textures of all ingredients should
beans. 2. Eye Appeal. It should be attractive, appetizing, creatively 6. Serve on crisp salad greens.
provide pleasing contrast
2. Bound Salads presented. This salad is suitable for refreshment plate
 Observe general concepts of plating and
3. Simplicity. Make it simple not overcrowded. at a party or for serving lunch or supper. It
 Cooked ingredients must be thoroughly cooled presentations of output.
4. Neatness. Keep salad neatly placed in a plate. may be prepared in advance.
before being mixed with mayonnaise and the 5. Gelatin Salads
5. Contrast and Harmony of colors. Contrast in color for 2. Coleslaw
completed salad mixture must be kept chilled at all  Observe theyour
correct proportion
garnishing can of gelatin and
accentuate the appearance of the Ingredients:
times. liquid. Too much gelatin makes a stiff, rubbery
salad. 1 ½ pt Mayonnaise
 Leftover such as chicken meat or fish which have product while too little makes a soft product that 2 fl oz Vinegar
 R epublic of the P hilippines
D epartment of Education
Region III – Central Luzon
DIVISION OF CITY SCHOOLS
City of San Jose del Monte
MUZON HARMONY HILLS HIGH SCHOOL
Australia St., Harmony Hills I Subdivision, Brgy. Muzon, City of San Jose del Monte, Bulacan
 TECHNOLOGY AND LIVELIHOOD EDUCATION 9 - COOKERY

NAME: ______________________________________ Grade and Section: _________________ Date of Received: _____________ Submission Date: _______________ Week: 5

DAY 1: DAY 2: Day 4: PERFORMANCE TASK

Direction: Identify the following Tools, Equipment, Utensils Needed in Direction: Give the characteristics of the different types of salads. Direction: Search or cut 5 pictures of different kinds of salad and
Preparing Salads. each picture write down the recipes. USE ANOTHER PAPER FOR
Main Salad YOUR WORK. DON’T FORGET TO ATTACH ON THIS PAPER.
RUBRICS:
Appetizer

Side Dish Salad

Dessert Salad

Accompaniment
Salad

Main Course Salad

Day 3
Direction: Identify the following Classification of Salads According to
Ingredients Used.
______________________ 1. contain fruits as their main ingredients,
like appetizer salads or dessert salads.
______________________ 2. are mixture of foods that are held
together or bound with a dressing usually a thick dressing like
mayonnaise.
______________________ 3. Leaves must be fresh, clean, crisp and
cold and well drained.
______________________ 4. made by arranging two or more elements
attractively on a plate.
______________________ 5. most gelatin products are made with
___________________________________
sweetened prepared mixes with artificial color and flavor.
(SIGNATURE OVER PRINTED NAME)
PARENT/GUARDIAN
 R epublic of the P hilippines
D epartment of Education
Region III – Central Luzon
DIVISION OF CITY SCHOOLS
City of San Jose del Monte
MUZON HARMONY HILLS HIGH SCHOOL
Australia St., Harmony Hills I Subdivision, Brgy. Muzon, City of San Jose del Monte, Bulacan
NAME: ______________________________________ Grade and Section: _________________ Date of Received: _____________ Submission Date: _______________ Week: 6
DAY 1: Day 3
Direction: Read the following statement. Use the following icons for Direction: Fill in the blanks. Write the correct word
your answer. to complete the sentences below.

______ 1. Cooked vegetables to a firm, crisp texture and good color.

1. ___________ and cut greens, fruits,
_______ 2. The marinade is usually some form of water and soy sauce
vegetables, and garnishes. Prepare cooked
dressing that also serves as the dressing for the salad.
vegetables and mix bound and marinated salads.
_______ 3. Neat, accurate cutting of ingredients is important because
2. Arrange _______________of salad on all plates.
the shapes of the vegetables add to eye appeal.
3. Prepare ________________ vegetables and mix
_______ 4. Grains and pastas may also be marinated for a short time. POINT
1 bound and marinated salads.
_______ 5. Cut vegetables as close as possible to serving time or they S
4. _______________________ until serving.
may dry or shrivel at the edges. 5 Unique and practical 5 guidelines
5. Line them up on trays for easy transfer to 4 Unique and practical 4 guidelines
___________________. 3 Unique and practical 3 guidelines
DAY 2: 2 Unique and practical 2 guidelines
Direction: Read the following statement. Use the following icons for 1 Unique and practical 1 guideline
your answer. Day 4: PERFORMANCE TASK 0 NO WORK
Direction: On the lecture page of WEEK 6, the
INGREDIENTS and PROCEDURES on how to prepare a
_____ 1. Drained canned fruits well before mixing them in the salad. COLESLAW are included. Read it and create your OWN
______ 2. Fruit salads are often cooked in low heat. GUIDELINES (at least 5) on how to create FRUIT
______ 3. If both vegetables and fruits salads are being prepared, fruits COLESLOW (DO NOT COPY or EDIT guidelines written
should be prepared first. on the lecture page, CHALLENGE YOUR SELF, CREATE
______ 4. Broken or less attractive pieces of fruit should be placed on YOUR OWN). Write down your answer on the space
the top of the salad. provided. ___________________________________
______ 5. Dressings for fruit salad are usually sweet, but fruit juices are (SIGNATURE OVER PRINTED NAME)
used to add tartness. PARENT/GUARDIAN
______ 6. Dressings for fruit salad are usually sweet, but fruit juices are
used to add bitterness.
______ 7. Cooked hot ingredients mixed with mayonnaise.
______ 8. Potatoes for salads should be sliced and peeled in order to
preserve nutrients
______ 9. Do not use leftover such as chicken meat.
______ 10. Some fruit discolor when cut and should be dipped into
sugar.