Republic of the Philippines

Department of Education
National Capital Region
DIVISION OF CITY SCHOOLS – MANILA
Manila Education Center Arroceros Forest Park
Antonio J. Villegas St. Ermita, Manila

Self-Learning Module
for Junior High School
Learners

TECHNOLOGY AND LIVELIHOOD EDUCATION

COOKERY 9

Q2 W2 M2

Prepare a Variety of Salad and Dressings

Learning Competencies

1.1 Identify the components of salad.

1.2. Identify the factors to consider in salad preparation
1.3. Prepare a variety of salad.

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 HOW TO USE THIS MODULE

Before you start answering the module, I want you to set aside
other tasks that will disturb you while enjoying the lessons. Read the
simple instructions below to successfully enjoy the objectives of this kit.
Have fun!
Follow carefully all the contents and instructions indicated in
every page of this module.
Write on your notebook or any writing pad the concepts about the
lessons. Writing enhances learning, that is important to develop
and keep in mind.
Perform all the provided activities in the module.
Let your facilitator/guardian assess your answers.
Analyze conceptually the post test and apply what you have
learned.
Enjoy studying!

Prepare a Variety of Salad and Dressing

Expectation
s
At the end of the module, you should be able to:

1. enumerate the components of salad.

2. identify the factors to consider in salad preparation.
3. prepare salad applying the concepts and principles in salad
preparation.
4. appreciate the significance of acquiring knowledge and skills in
preparing salad.

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 Pre-Test

Multiple Choice.
Directions: Read each sentence carefully and choose the letter that best
describes it. Write your answer on the space provided before each number.
_____1. It is the factor to consider in selecting quality vegetables at reasonable
price.
a. Degree of maturity c. Texture
b. Presence of defects d. Season of their harvest
_____2. Starches and legumes should be cooked until...
a. Completely tender c. Tender
b. Completely tender but not overcooked d. Overcooked
_____3. The following factors are needed to consider in salad preparation
except:
a. Contrast in flavor and texture c. Proper food combinations
b. Overcrowding of ingredients d. Quality of ingredients
_____4. The following are ingredients used in making French dressing except:
a. Egg yolk b. Oil c. Sugar d. Vinegar
_____5. Which of the following steps in preparing green salad is the third way to
do?
a. Mix the green and toss gently, add other ingredients.
b. Plate the salad
c. Refrigerate until serving
d. Wash, cut and drain green leaves.
_____6. Erica needs to wash the iceberg lettuce for her tossed salad. Choose the
appropriate tool that she will use in removing the excess water after
washing.
a. Casserole b. Deep fat fryer c. Salad server d. Salad spinner
_____7. Chef Ana will prepare a vegetable salad for her 50 th birthday. Which of
the following is not included in her preparation?
a. Cut vegetables as close to the serving time to prevent dryness.
b. Hard vegetables such as carrots and cauliflower can be added
directly to the mixtures.
c. Marinate or soak vegetables in a seasoned liquid before being made
into salad
d. When cooking vegetables, do not overcook
_____8. Before and after handling foods, be sure to wash your hands for
____ seconds with soap and warm water.
a. 20 seconds b. 30 seconds c. 40 seconds d. 50 seconds

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_____9. Marissa will prepare a gelatin salad. The following steps must be
observed except:
a. Determine the correct portion of gelatin in liquid.
b. Mixture is poured into a mold and chilled until set.
c. To make the cream light and fluffy, just whip in air with an electric
mixer.
d. Use hot water to dissolve unflavored gelatin.
_____10. Mia observes that some fruits such as apple and banana tend to
discolor quickly when cut. This can be prevented by observing the
following except:
a. Cover the fruit tightly with plastic food wrap.
b. Fruits are cut and exposed to the air.
c. Squeeze a few drops of lemon juice on the cut portions of fruit.
d. Fruits are dipped into acids such as calamansi juice or pineapple
juice.

Looking Back

CONNECTIVITY OF ITEMS
Directions: Study the relation of each item and try to point out the
classification of ingredients for salad preparation. Write your
answer on the space provided to each number.
1. Salad green: Spinach __________: Peaches
2. Croutons: __________ Raw vegetable: Mushroom
3. Protein food: Bacon Olive oil: ____________
4. Salami: ___________ Apple: Fruit
5. Pickled vegetable: Beets Romaine lettuce: ___________

Brief Introduction

This module orients you with the knowledge and skills in preparing
salad . As a student , this module teaches you how to prepare a variety of
delicious and nutritious salad for your own family during the time of
pandemic. It may also help you to create your own online business to
augment the income of your family.

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 Activity

Task 1.

PICTURE ANALYSIS

Directions: Analyze the picture of a Caesar salad given below. Identify its components.
Choose your answers from the pool of words inside the box, then write your answer on
the space given for each item.

Base Garnish

Body Dressing

COMPONENTS OF SALAD

Base - is a layer of leafy vegetables such as lettuce ,cabbage or spinach.

Body - contains the main ingredients of salad that include vegetables,

fruits , meat , beans , pasta.

Garnish - improves appearance , adds color , flavor and appeal to salad.

Salad Dressing - is a liquid mixture that adds flavor and improves the
taste of salad.

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Task 2.
INCREASE YOUR KNOWLEDGE POWER
Directions: Study the table below. Column A represents the different factors
to consider in salad preparation while column B tells about the description.
A B
Quality of ingredients Highest quality ingredients should be used.
Simplicity Avoid overcrowding of ingredients.
Neatness Ingredients should be washed, and carefully trim
off all discolored/ damaged leaves.
Contrast in flavor and Ingredients should bring a contrast in flavor or
texture texture.
Sweetness The best way to add sweetness to a salad is with
fruit. You can add fresh, dried or canned fruits .
Crunchiness The salad is best finished with additional
crunch from seeds, nuts, croutons or any other
crunchy items. It adds to a variety of texture
in salad.
Dressings Most of the dressings are simple combinations of
different types of vinegar and oil mixed with
different herbs and spices.

Proper food It is a combination of ingredients and flavors in

combinations salad.
Do not overcook food Overcooking will ruin the color, texture and
appearance of food that might affect its
palatability.

Task 3
INCREASE YOUR KNOWLEDGE POWER
Directions: Read and understand the following to increase your knowledge on
the different ways of salad preparation. Be familiar with the different techniques
to create salad . Note down the important details of the lesson .
Salad making can be divided into three basic ways

Preparing the ingredients

 Buy fresh vegetables.
 Use appropriate tools, utensils and
equipment.

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  Always wash green leaves with cold water before cutting or trimming.
Drain to remove excess water.
 Large salad leaves are best if carefully torn into manageable- size
pieces, instead of cutting with knife. Ingredients should be cut in
uniform sizes and shapes.
 A marinade is used for some ingredients like vegetables, fish and meat
to give flavor and is made by mixing oil, salt and lemon juice or
vinegar.
 When cooking vegetables do not overcook, because it can affect the
quality and appearance of food.
 Hard vegetables should be blanched in salted water, before adding in
salad.
 Some fruits and vegetables can be dipped into acids such as
calamansi juice or pineapple juice to prevent discoloring when cut.
 Always prepare the ingredients as close to service time as possible.
 To preserve the nutrients for starchy food such as potatoes for salad, it
should be cooked whole before peeling.

Preparing the Dressing

 The binding agent can be either a vinaigrette
or a mayonnaise- based or similar dressing.
 Vinaigrette is also known as French dressing.
It is vinegar and oil mixed together.
 Mayonnaise- based is the common type of salad
dressing which is creamy and thick.
 In the preparation of salad dressings, make sure
that you will be able to produce a well -balanced
flavor and should harmonize and complement the
salad which they are served.

Tossing ingredients together

 All ingredients like fruits, vegetables and meat
should be chilled before being folded together.
 Arrange salad plates. Place underliner on all plates.
 Place mixtures of ingredients on the body of salad
on the plate then garnish the salad. Having all the
ingredients, blend in harmony.
 Refrigerate until service. Do not hold for more than
an hour for the salad will wilt.

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  Serve salad with dressing apart.
Task III
SHOW OFF

Directions:
A. Study the following suggested recipes and be guided with the list of
ingredients and the procedures as well.

Choose and prepare one type of salad at home. If you have some
available ingredients in your kitchen, you can create your own salad. Just
follow and apply some principles learned in salad preparation. You may ask
the assistance of your family members in doing this activity.
Simple Potato Salad

Ingredients:

3 pcs. large potato 1 can pineapple chunks

1 med. size carrot, diced 2 tbsp. onion, minced
220 ml. mayonnaise 1 tbsp. parsley, minced
¼ tsp. ground black pepper 1 tbsp. condensed milk
Salt to taste 1 pack all purpose cream
¼ c sweet pickle relish ( optional )

Procedure:
1. Scrub and wash the potatoes. Steam or boil for about 10- 15 minutes or
until tender, but not overcook
2. Drain the potatoes. Leave on the colander or spread out on the sheet pan
until cool enough to handle.
3. Peel the warm potatoes. Cut into ½ inch cube.
4. In a casserole, bring water to a boil. Add diced carrot and cook for about
30 seconds, remove from water and plunge into an ice bath until
completely cool. Drain and set aside.
5. In a large bowl, combine carrot, onion, pineapple, sweet pickle relish,
parsley, mayonnaise, nestle cream and condensed milk. Season with
pepper and salt to taste. Gently stir or mix until evenly distributed.

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 6. Refrigerate for about 30 minutes and serve.
Pinoy Sweet Fruit Salad

Ingredients:

1 can sweetened condensed milk 1 can fruit cocktail

1 pack All Purpose Cream (250 ml) 1 bottle nata de coco ( 12 oz )

1 cup shredded buco 1/ 4 cup cheese

Procedure:

1. In a large bowl, mix together the condensed milk and whipped

topping.
2. Add the ingredients. Toss until well combined or use other fruits
available and in season . Mix well and refrigerate until chilled.
3. Cover bowl with a cling wrap or a paper. Chill for several hours .

You can add other fruits such as mandarin orange and banana to this
recipe.

Remember

 Following the correct procedure in preparing different kinds of salad will

result to appealing, delicious and nutritious salad.
 A well prepared salad will contribute to pleasurable dining experience
during pandemic and will serve as potential income for family
members

Checking Your Understanding

LETTER SEQUENCE
Directions: Arrange the following procedure in preparing green salad.
Write letter A – E on the space provided before each number.
____1. Mix the green or toss gently.
____2. Always thoroughly wash green leaves.
____3. Plate the salad.

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 ____4. Refrigerate until serving.
____5. Cut and trim any wilted, discolored leaves, then drain.

Post-Test

A. Multiple Choice.
Directions: Read the following sentences carefully and choose the letter that
best describes the statement. Write your answers on the space provided
before each number.
_____1. Which of the following steps for preparing green salad is the last step to
do?
a. Mix the green and toss gently, then add other ingredients.
b. Plate the salad.
c. Refrigerate until serving.
d. Wash, cut and drain green leaves.
_____2. The following factors are needed to consider in salad preparation
except…
a. Crunchiness c. Neatness of ingredients
b. Highest quality of ingredients d. Overcrowded ingredients
_____3. Starches and legumes should be cooked until…
a. Completely tender c. Tender
b. Completely tender but not overcooked d. Overcooked
_____4. The following are good factors to consider in selecting quality vegetables
except:
a. Degree of maturity c. Texture
b. Presence of defects d. Season of their harvest
_____5. The following ingredients are used in making French dressing except:
a. Egg yolk b. oil c. Sugar d. Vinegar
_____6. For safety and hygienic practices, be sure to wash your hands for
____ seconds with soap and warm water.
a. 20 seconds b. 30 seconds c. 40 seconds d. 50 seconds
_____7. Susan will prepare a tossed salad for appetizer and she needs to wash
the lettuce. Choose the appropriate tool that she will use in removing the
excess water after washing.
a. Casserole b. Deep fat fryer c. Salad server d. Salad spinner

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_____8. Carlo observes that some fruits such as apple and banana tend to
discolor quickly when cut. This can be prevented by observing the
following except:
a. Cover the fruit tightly with plastic food wrap.
b. Fruits are cut and exposed to the air.
c. Squeeze a few drops of lemon juice on the cut portions of fruit.
d. Fruits are dipped into acids such as calamansi juice or pineapple
juice.
_____9. Marissa wants to prepare a gelatin salad for her daughter. The
following steps must be observed except:
a. Determine the correct portion of gelatin in liquid.
b. Mixture is poured into a mold and chilled until set.
c. To make it light and fluffy, just whip in air with an electric mixer.
d. Use hot water to dissolve unflavored gelatin.
_____10. Edna will prepare a vegetable salad for the 50th birthday of her
mother. Which of the following is not included in her preparation?
a. Cut vegetables as close to the serving time to prevent dryness.
b. Hard vegetables such as carrots and cauliflower can be added
directly to the mixtures.
c. Marinate or soak vegetables in a seasoned liquid before being made
into salad.
d. When cooking vegetables, do not overcook.

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 Acknowledgement

Writers: Catherine U. Ng , Cristina J. Rico

Editor: Alma P. Linsangan, Head Teacher VI
Reviewers : Ma. Patria R. Andres
Julieta P. Almasco
Carmelina DM Tan , Supervisor in charge of HE

Management Team: Maria Magdalena M. Lim, CESO V, Schools Division

Superintendent-Manila
Aida H. Rondilla, Chief, Education Supervisor-CID
Lucky S. Carpio, EPS-LRMS
Lady Hannah C Gillo, Librarian II-LRMS

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 REFERENCES

Rondilla, Aida H. (2017) Cookery – Technical- Vocational Livelihood Track:

Home Economics Strand Vol. 1 Adriana Publishing Co. Inc., Philippines

Gisslen, W. (2016) Essentials of Professional Cooking (2 nd edition) Hoboken,

NJ: John Wiley Sons

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