11

Technical-
Vocational-
Livelihood (TVL)
Home Economics-Cookery
Quarter 1 – Module 8

i
 Technical-Vocational Livelihood – Grade 11
Self-Learning Module
Week # - Module #
First Edition, 2020

Republic Act 8293 section 176 states that: No copyright shall subsist in
any work of the Government of the Republic of the Philippines. However, prior
approval of the government agency or office wherein the work is created shall
be necessary for exploitation of such work for profit. Such agency of office
may, among other things. Impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, photos, brand names,

trademarks, etc.) included in this book are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission
to use these materials from their respective copyright owners. The publisher
and authors do not represent nor claim ownership over them.

DEVELOPMENT TEAM OF THE MODULE

Writers :Mischel A. Abuton
Christine Rose V. Vargas
Rizza W. Basan
Daisy Marie Y. Longakit
Jenesa A. Cuyag
Athet S. Gentapan
Kathleya G. Baunsit
Editor : Mercedita A. Sumalinog
Reviewer : Reynold Q. Velos, EPSVR, EPP/TLE/TVE/TVL
Layout Artist: Mar Onell C. Booc
Plagiarism Detector Software:PlagiarismDetector.com
Grammar Software:CitationMachine.com
Management Team:
Schools Division Superintendent : Dr. Wilfreda D. Bongalos CESO V
Assistant Schools Div. Superintendent : Dr. Marcelita S. Dignos CESO VI
Chief Education Supervisor, CID : Dr. Oliver M. Tuburan
Education Program Supervisor, LRMDS: Teresita A. Bandolon
Education Program Supervisor, TLE : Reynold Q. Velos
Department of Education – Regional Office 7
DepED-Division of Lapu-Lapu CIty
Office Address : B. M. Dimataga Street, Poblacion, Lapu-Lapu City
Telefax : (032) 4104525
E-mail Address : oliver.tunuran@deped.gov.ph

PropertyProperty of DepED-Division
of DepED-Division of Lapu-Lapu
of Lapu-Lapu City | www.depedlapulapu.net.ph
City TLE/TVL | 340-7354
| (032) 2
 INTRODUCTORY MESSAGE

For the facilitator:

Welcome to the Cookery Self-Learning Module!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social and economic constraints
in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21 st century skills while taking
into consideration their needs and circumstances.

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:

Welcome to the Technical - Vocational-Livelihood 11 Self-Learning

Module in Cookery.

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.

TVL/TLE - C ookery 3 DepED-Division of Lapu-Lapu City

 HOW TO USE THE MODULE?
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 What I Know before moving on to the other

activities included in the module.

3. Read the instruction 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!

TVL/TLE - C ookery 4 DepED-Division of Lapu-Lapu City

 Technical-
Vocational-
Livelihood (TVL)
Home Economics-Cookery
Quarter 1 - Module 8
Prepare Salad and Dressing

Week 8

Learning Outcome 3 Preparing salads and salad dressings

Lesson 3.1 Identify the structure of a salad;

Lesson 3.2 Present salad and dressing attractively;

Lesson 3.3 Identify the accompaniments of salad and dressing;

Lesson 3.4 Observe sanitary practices in presenting salad and

dressing.

TVL/TLE - C ookery 5 DepED-Division of Lapu-Lapu City

 Learning Outcome 3
Present a variety of Salad and Dressing (SD)

What I Need to Know

At the end of the lesson, you are expected to:

⚫ Identify the structure of a salad;

⚫ Present salad and dressing attractively;

⚫ Identify the accompaniments of salad and dressing;

⚫ Observe sanitary practices in presenting salad and dressing.

The students will answer the following:

1. How do you usually plate your dishes at home?

2. What are your ways for making your dishes even more attractive?
3. What do you mean by the statement which says, “Eyes eat first”?

TVL/TLE - C ookery 6 DepED-Division of Lapu-Lapu City

 What’s New

A well-known statement among chefs is, “You eat with your eyes first.”
What does it try to say is the fact that foods that look unappetizing is likely to
be not chosen and eaten, but less obvious is the fact that visual cues can alter
not just the acceptability of foods, but also the way the taste, odor and flavor
are perceived?
In order that one can present or plate the dish attractively, it is an
advantage for one to identify the parts that composed the dish. Like any other,
salad also has four identified parts.
Structure of A Salad
Base or Under-liner

The base is a layer of leafy vegetables as an underline of the salad such

as Boston lettuce, Romaine, Iceberg, Spinach, Cabbage, etc.

Note: Don’t use the base for tossed salad because they are piled in bowls.

Body

The body is the most important part of the salads. It is the main
ingredient. It may include vegetables, fruits, meats, pasta, etc. The salad gets
its name from the ingredients that are used for the body.

Garnish

The garnish of the salad adds color and appeal, and sometimes flavor.
It must be edible, and may be as simple as sprinkling of cheese crumbs, seeds,
nuts or spice. The main purpose of the garnish is to add an eye appeal to the
finished product, but in some cases it improves the taste and form.

TVL/TLE - C ookery 7 DepED-Division of Lapu-Lapu City

 Salad Dressing

The dressing is a liquid or semi-liquid used to flavor, moisten and enrich

the salad both in palatability and appearance. It is usually served with all
types of salads.
Dressing may be added at service time, served separately for the
customer to add, or mixed with the ingredients ahead of time.

Fundamentals in Plating Salad

1. Balance. The rules of good menu balance also apply to plating. Select foods
and garnishes that offer variety and contrast.

• Color. Two or more colors on a plate are usually more interesting

than one. Garnish is also important.

• Shapes. Plan for variety of shapes and forms. Cutting vegetables into
different shapes gives you great flexibility.

• Texture. Not strictly visual consideration, but important in plating in

menu planning.

• Flavors. One of the factors to consider when balancing colors,

shapes, and texture on the plate. Ingredients are very well - cooked
appetite Ingredients are well - cooked Ingredients are overcooked

2. Portion size. This is important for presentation as well as for costing.

• Match portion sizes and plates. Too small a plate makes an

overcrowded, jumbled, messy appearance. Too large a plate makes
the portions look skimpy.

TVL/TLE - C ookery 8 DepED-Division of Lapu-Lapu City

 • Balance the portion sizes of the various items on the plate. Apply
logical balance of portions.

3. Arrangement on the plate

Guidelines for Arranging Salads

1. Keep the salad off the rim of the plate.

2. Strive for a good balance of colors.

3. Height helps make a salad attractive.

4. Cut ingredients neatly.

5. Make every ingredient identifiable.

6. Keep it simple.

What can I do

Self-Check
Identify the structure of salad being described below.

______________1. An edible decorative item that is added to salad to give eye

appeal
______________2. The main part of the salad
______________3. Used to give height to salad, a cup-shaped leaf of lettuce is
an example.
______________4. A seasoned liquid or semi-liquid that enhanced the flavor of
the salad.

TVL/TLE - C ookery 9 DepED-Division of Lapu-Lapu City

 Tell me

1-6. Enumerate the guidelines for arranging salads. Write your answer in a
separate sheet of paper.

Demo Time!
Prepare and present a salad of your choice - it may be an
appetizer salad, dessert salad, accompaniment salad or any
other types of salad.

Your performance is rated using this rubric.

Criteria Score

Proper Plating is Balance Evidence of

Balance balanced with attempted balance is
even eye but needs limited or not
appealing flow improvement present

Color is Some color

complimentary variety but Lack of color
Use of Color
and eye needs variety
appealing improvement

Some
Incorporates Variety in
repetition of
Shape variety of eye shape is
shapes but
(Proportion) appealing limited or not
variety is
shapes present
evident

Inappropriate
Adequate but
Use of Appropriate for selection of
not
garnish food items garnish or lack
outstanding
of or too much

Presentation Presentation
Presentation is
Overall is acceptable needs
attractively
Product and some improvement
displayed/Show
presentation creativity is and lacks
s creativity
displayed creativity

TOTAL POINTS

TVL/TLE - C ookery 10 DepED-Division of Lapu-Lapu City

 Healthy Tips!

For better and healthy presentation of your salad dish, you may use
chopped herbs, sprinkles of spices, drizzled sauces, dots of flavored oil,
shredded puree, thinly sliced fruits or vegetables that get eaten and add a
crisp texture to your salad.
You may also use shredded colorful veggies like carrots, red peppers,
tomatoes, beets, etc. Try to mix up colors so that you have an even spread of
color on the plate.

TVL/TLE - C ookery 11 DepED-Division of Lapu-Lapu City

 Learning Outcome 4
Store Salad and Dressing (SD)

What I Need to Know

At the end of the lesson, you are expected to:

⚫ Identify safety and hygienic practices in storing salad and dressing;

⚫ Keep salad in appropriate conditions to maintain its freshness.

Introductory Activity
Answer the following:

1. At home, how do you usually handle your leftover food?

2. What are your storing techniques for your dishes at home?

TVL/TLE - C ookery 12 DepED-Division of Lapu-Lapu City

 What’s New

In preparing food, one must always think about sanitation. Sanitation

does not only mean that the food is clean but also it does not contain any
bacteria that may harm those who will consume the food, thus the proper
handling and storing of food is very vital.

The following are the 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.

To add, here are the principles and practices of hygiene in handling salads
and dressing:

• Check the quality and freshness of the ingredients for salad.

• A high standard of personal and good hygiene must be maintained at all

times.

TVL/TLE - C ookery 13 DepED-Division of Lapu-Lapu City

 • There must be an effective storage. The temperature required in storing
salads and dressings must be observed.

✓ Prepared salads can only be stored for a short period of time

✓ They must be stored at a temperature between 3 to 5
degrees Celsius with high humidity.
✓ Try to serve the salads as soon as possible. If they are to be
stored for any period of time in this state, they should be
wrapped.

What I Have Learned

Complete me
Fill in the blanks the correct word to complete the statements.

1. Do not add dressing to green salads until serving, or they will _______.
2. Garnish that is tossed should be added at _______time.
3. Holding boxes for salad should have high _______.
4. Make sure that the greens are _______ when combining with the
dressing.
5. _______ greens make the dressing very watery and tasteless and reduce
the crispness of the salad.

What’s more?
Answer the question that follows. Write your answer on a separate sheet of
paper.

1. How to maintain your salads freshness?

2. How important is the proper storing of salad?

TVL/TLE - C ookery 14 DepED-Division of Lapu-Lapu City

 Healthy Tips!

For salad greens, put the leafy vegetables into a clean big bowl,
drape a paper towel or two over the top so moisture doesn’t settle on the
leaves while your salad sits in the fridge. Cover the whole thing with a
really tight seal of plastic wrap, and store.
Proper storing must be observed in any food preparation. This
will not only preserve food but will also give satisfaction and safety to
its consumers.

TVL/TLE - C ookery 15 DepED-Division of Lapu-Lapu City

DepED-Division of Lapu-Lapu City 16 TVL/TLE - C ookery
Learning Outcome 3: Present a Variety of Salad and Dressing
Self-Check
Can you name me?
1. Garnish
2. Body
3. Base
4. Dressing
Tell me
(1-6)
1. Keep the salad off the rim of the plate.
2. Strive for a good balance of colors.
3. Height helps make a salad attractive.
4. Cut ingredients neatly.
5. Make every ingredient identifiable.
6. Keep it simple.
Application
The teacher will evaluate your performance using the rubric given.
Learning Outcome 4: Store Salad and Dressing
Self-Check
Complete me
1. Sag
2. Serving
3. Humidity
4. Dry
5. Wet
What’s more
The teacher will check and evaluate the answer.
Answer Key
 References

• Aniceta S. Kong and Anecita P. Domo, Cookery Manual, Department

of Education, Philippines,2016
• Aida H. Rondilla, Cookery TVL Home Economics volume 1,
Department of Education, 2016
• https://www.chefqtrainer.blogspot.com
•
• https://www.google.com.ph/search?
•
• https://www.prezi.com
•
• https://www.brainy.ph/question/995226
• https://www.brainy.ph/question/365430
• https://www.slideshare.net
• https://www.app.ckbk.com

For inquiries or feedback, please write or call:

TLE/EPP/TVL Department
Division of Lapu-Lapu City
Department of Education

Poblacion 1, Lapu-Lapu City

Tel #: (032) 340 7887

Email: @deped.gov.ph

TVL/TLE - C ookery 17 DepED-Division of Lapu-Lapu City