9

COOKERY 9
SECOND QUARTER

DO_Q2_COOKERY_GRADE9_MODULE 1

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Technology and Livelihood Education – Grade 9
Alternative Delivery Mode
Module 1: COOKERY 9

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

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module 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 : Rellie N. Cometa, Myrna E. Mondragon,

Jessibel D. Bola, Jennifer S. Holm, Maria V. Vecina,
Jovela Ann N. San Luis, Rosalyn H. Lo, Myla A. Valeza,
Sarah Jane V. Diamos, Lea Carmela T. Rabusa,
Oliva V. Atanacio, Ma. Theresa V. Bernardo,
Richelle S. Natal, Michelle P. Millares, Jojo A. Ramos,
Kristine Joy T. Dula, Maria Lea M. Sabino

Language Editors : Analyn D. Ollero, Mary Joyce O. Ignacio, Janel M. Rafols

Jofer R. Padrinao

Reviewers : Remedios Santos, Renen R. Rodrguez, Ma. Theresa V.

Bernardo, Myrna E. Mondragon, Kristelyn B. Garcia,
Belly Ray Ang, Ricky C. Roque
Illustrator :
Layout Artist : Kristelyn B. Garcia, Reina B. Peñaranda , Raphael A. Lopez
Management Team :
Meliton P. Zurbano, SDS, OIC-SDS
Filmore R. Caballero, CID Chief
Remedios L. Santos, EPS
Jean A. Tropel, Division EPS In-charge of LRMS & ADM
Coordinator

Printed in the Philippines by

Department of Education –Valenzuela

Office Address: Pio Valenzuela Street, Marulas Valenzuela City

Telefax: (02) 294 0658
E-mail Address: sdovalenzuela@deped.gov.ph

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Introductory Message

For the facilitator:

Welcome to the Technology and Livelihood Education (TLE) Grade 9

Alternative Delivery Mode (ADM) on Cookery.
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 in guided and
independent learning activities at their own pace and time. Furthermore, this also
aims to help learners acquire the needed 21st century skills while taking into
consideration their needs and circumstances.
As 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 Technology and Livelihood Education (TLE) 9 Alternative

Delivery Mode (ADM) Module on Cookery
The hand is one of the most symbolized part of the human body. It is often
used to depict skill, action, and purpose. Through our hands we may learn, create,
and accomplish, Hence, the hand in this learning resources signifies that you as a
learner is capable and empowered to successfully achieve the relevant competencies
and skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning ay your own pace and time. You
will be enabled to process the contents of the learning resource while being an active
learner.

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 honestly and integrity in doing the tasks and checking your
answer.
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.
7. All the output should be submitted to your teacher/facilitator at the end of
the quarter.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your parents/guardian, 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!

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Learning Outcome: Perform mise en place
1.1 Identify tools, equipment, and utensils in preparing salad and dressings.
TLE_HECK9- 12SD-IIa-7
Learning Objectives:
At the end of the lesson, you should be able to:
1. determine tools and equipment needed in preparing salad and
dressings.
2. use appropriate tools and equipment in preparing salad and dressings.
3. appreciate the importance of using proper tools and equipment in
preparing salad and dressings.

Directions: Read each question carefully and choose the best answer from
the options given. Write your answer on a separate sheet of pad paper.
1. A salad tool used to remove excess water from the salad greens.
A. Cutting boards B. Mixing bowl C. Salad spinner D. Salad server
2. It is used to hold salad ingredients for mixing or tossing.
A. Knives B. Cutting boards C. Mixing bowl D. Salad Server
3. A kitchen tool consisting of a slotted metal blade attached to a handle and
It is used to remove the outer skin of certain vegetables or fruits.
A. Peelers B. Mixing bowl C. Cutting boards D. Knives
4. A kitchen utensil used to grade foods into fine pieces.
A. Citrus zesters C. Grill pan
B. Grater D. Salad spinner
5. It is used for salad toppings to be broiled or grilled.
A. Grill pan B. Mixing bowls C. Peeler D. Salad spinner

Lesson Identify Tools, Equipment, and

1 Utensils in Preparing Salad Dressing

Directions: List down the tools needed in preparing vegetables salad. Write
your answer on your notebook.

Mama Girlie wants to make vegetable salad for his family for lunch.
Give at least five (5) tools she needs to use in preparing vegetables salad.

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. It is used to cut fruits and vegetables.
2. Cutting boards- choices of cutting boards are the wooden or blocks and
acrylic cutting boards. When preparing a recipe that contains both meat and

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vegetables requiring cutting, use one board exclusively for the vegetables and
another one for the raw meat to avoid cross-contamination.
3. Peelers- is a kitchen tool consisting of a slotted metal blade attached to a
handle, used to remove the outer skin, or peel off certain vegetables like
potatoes, carrots, and fruits.
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. It is
used to remove the zest from citrus.
5. Grater -also known as shredder. A kitchen utensil used to grate
foods into fine pieces.
6. Grill pan- used for salad toppings to be broiled or grilled.
7. Salad spinner-hold and wash salad leave in a slotted basket
that is made to spin by hand, and thus, remove all the water off the leaves
into the outer container.
8. Mixing bowls- used to mix dressing, marinate food, and toss
salad ingredients together.
9. Salad servers- or “salad sets”. These are big salad serving
bowls. Having enough surface holds the ingredients of salad to make tossing
easier.

Directions: Identify the tools, utensils, and equipment. Write your answer
on a separate sheet of paper.
Tools, Equipment, Utensils Description/Functions
1._____________________ Select materials having enough surface to really
grasp the ingredients of salad.
2._____________________ Used to remove the zest from citrus.
3. ____________________ Wooden or blocks and acrylic board.
4._____________________ Sharp, study stainless blades and with handle.
5._____________________ Used to mix dressings, marinate ingredients.

Directions: Draw at least one (1) tool, utensil, and equipment needed
in preparing salad and write a short description of its function. Write
your answer on answer on a separate sheet of pad paper.

Directions: Match the function or description in Column A to the name

of tools, utensils, and equipment in Column B. Write the letter of the
correct answer on a separate sheet of paper.

Column A Column B
_____1. It is used to remove the outer a. Knife
skin of fruits or vegetables. b. Peeler
_____2. It has a sharp, sturdy c. Grater
stainless blade with handle. d. Salad server
_____3. It has a row of round holes with e. Citrus zester
sharpened rims. f. Cutting board
_____4. It is made of wood or plastic to protect

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 the working table
_____5. It is used to grate foods into fine pieces.

Learning Outcome: LO 1. Perform Mise en Place

1.4 Prepare ingredients based on the required form and time frame.
TLE_HECK9-12SD-IIa-7
Learning Objectives:
At the end of the lesson, you should be able to:
1.1 Identify different classification of salads according to their functions of the meal
1.2 Classify different salads according to ingredients used
1.3 Determine characteristics of different types of salads

Directions: Name the different variety of ingredients essential in making salads

1. ________________ 2. _________________ 3. _______________ 4. _________________ 5. __________________

Lesson Prepare Ingredients Based on the

2 Required Form and Time Frame

Megan wants to make a salad. Look at the drawing and shade the
ingredients that she does not need to buy at the supermarket and list down
the ingredients needed in making a salad. Read the conversation below.

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 A salad is a dish consisting of mixed pieces of food, typically fruits or
vegetables. Different varieties of salad may contain any type of ready-to-eat
foods. Salads are typically served at room temperature or chilled.
The word "salad" is a term derived from the Latin sal (salt), which yielded the
form salata (salted things) such as the raw vegetables or fruits eaten in
classical times with a dressing of oil, vinegar or salt.

Classification of Salads According to their Functions in the Meal (By Serving)

Appetizer salad- It stimulates appetite which has fresh, crisp
ingredient, tangy flavorful dressing, and attractive, appetizing appearance.
1. Accompaniment salad – Accompaniment salad must balance and harmonize
with the rest of the meal, like any other side dish.
2. Side dish salad- should be light and flavorful, not too much vegetable salads
are often good choices.
3. Main course salad – should be large enough to serve as a full meal and
should contain a substantial portion of protein.
4. Separate course salads – these salads must be very light without filling. rich,
heavy dressings such as sour cream and mayonnaise should be avoided.
5. Dessert salad – dessert salad is usually sweet and may contain items such as
fruits, sweetened gelatins, nuts, and creams.

Classification of Salads According to Ingredients Used

(By Ingredients)
1. Green Salads – must be fresh, clean, crisp, and cold and well drained.
Moisture and air are necessary to keep greens crisped.
2. Vegetable, Grain Legumes and Pasta Salads - vegetable salads are salads
whose main ingredients are vegetables other than lettuce or other leafy greens.
3. Bound Salads – are mixture of foods that are hold together or bound with
dressing usually a thick dressing like mayonnaise.
4. Fruit Salads – contain fruits as the main ingredients, like appetizer salads or
dessert salads.
5. Composed Salads – made by arranging two or more elements attractively on a
plate. They are called composed because the components are arranged on the
plate rather than being mixed.
6. Gelatin Salads – most gelatin products are made with sweetened prepared
mixtures with artificial color and flavor.

Types of Salad (By Method of Preparation)

1. Simple Salad / Green Salads- Leafy greens
2. Composed Salads- these are made by carefully arranging items on a plate,
rather than tossing them together.
3. Tossed Salad- It is a salad that the chef would combine all ingredients in the
bowl.

Green Salad Composed Salad Bound Salad Fruit Salad

Tossed Salad
See picture here: for online https://chefqtrainer.blogspot.com/2019/11/9-types-of-salad-based-on-main.html

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 Types of Salad with their Characteristics
1. Green salad or garden Leafy vegetables such as lettuce varieties,
salad spinach, or rocket (arugula). consists of
lettuce and other uncooked vegetables.

2. Composed Salad Salad dressing or vinaigrette may be drizzled

on the plate or served on the side

3. Warm Salad Containing at least one warm ingredient, as

cooked meat

4. Vegetable Salad Can be cooked or raw vegetables; these are

washed, trimmed, cut appropriately

5. Potato Salad Can be dressed with mayonnaise base or

a vinaigrette base and mustard and some
garnishes such as celery and onion

6. Pasta and Grain Salad The main ingredients are pasta and grains
7. Legumes Salad Cooked properly, it will last longer in the
cooler; can be also mixed with vegetable,
greens, grain, or pasta.

8. Seafood Salad Avoid over cooked, can be mixed with

vegetables such as tomatoes

9. Fruit Salad Delicate fruits, such as berries and bananas;

should be added only at service

Directions: Make an album of different kinds of salads with pictures and

recipes listed. Make at least 5 pictures or recipes. Do this in your portfolio.
Your output will be rated using the rubric below:
Score Criteria

30 pts. Artistically and creatively done with full illustrations and pictures of
the recipe
25pts. Artistically and creatively done with some illustrations and pictures
of the recipe
20pts. Properly done with some illustrations and pictures of the recipe

10pts. Properly done with few illustrations and pictures of the recipe

5pts. Done untidily with few illustrations and pictures of the recipe.

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 Directions: Look at the pictures of different types of salads. Write what type
of salad it is.

3.___________________ 4.__________________ 5._______________

1._________________ 2._________________

Directions: Give the characteristics of different types of salads.

SALAD Characteristics
Green salad or
garden salad
Fruit Salad
Composed Salad
Pasta and Grain
Salad
Potato Salad

Directions: Make a tour in your kitchen and find different ingredients

that can be used in making salad, list down the name of the
ingredients and name what salad can be made using those
ingredients. Follow the format below. Write your answer on
a sheet of paper.

Ingredients Name of Salad

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Learning Outcome: Prepare a variety of salad and dressing.
2.1 Identify the Component of Salad
2.2 Identify the Factors to consider in salad preparation
TLE_HECK9- 12SD-IIb-g-8
Learning Objectives:
At the end of the lesson the students are able to:
1. Identify the Component of salad
2. Enumerate the factors to consider in salad preparation
3. Share knowledge and experience in preparing salad to your family
member.

Directions: Read each item carefully and choose the letter of the correct
answer. Write your answer on a separate sheet of paper.

1. How do you call a single food that consists of mixture of different food
accompanied or held together with dressing?
A. appetizer B. dessert C. salad D. sandwich
2. Which part of salad, lines the bowl with a layer of green?
A. base B. body C. dressing D. garnish
3.The four basic parts of any salad are base, _____, garnish, and dressing.
A. base B. body C. dressing D. garnish
4. Which of the following factors you should consider if you serve hot foods
while hot and cold foods while cold?
A. eye appeal C. serve food immediately
B. neatness D. simplicity
5. If you keep salad neatly place in a plate, what factors you should
consider?
A. contrast and harmony of color C. neatness
B. eye appeal D. simplicity
lesson Components Of Salad/Factors to
3 Consider in Salad Preparation

Directions: Label the corresponding names of the components of a salad. Put

your answer on a piece of paper

.
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Directions: Write the check mark (/) if the statement is a fact and a cross
mark (X) if it is a bluff.
____1. Cut vegetables as close as possible to serving time.
____2. Salad should be attractive, appetizing and creatively presented.
____3. Keep foods frozen and ice-cold.
____4. Overcooked ingredients do not affect the presentation.
____5. Serve hot foods while hot and cold foods cold.

Four Components of Salad

1. Base or Under-line- Layer of leafy vegetables as an under-liner of salad such
as Boston lettuce, Romaine, Iceberg and Radicchio.
2. Body- the most important parts of a salad. It is the main ingredients of a salad.
It may include vegetables, fruits, meat, beans, eggs, pasta or cheese.
3. Garnish- it adds color or appeal, and sometimes flavor to the salad.
4. Salad Dressing- it is liquids or semi-liquids used to flavor, moisten, or enrich
the salad.
Important Factors to Consider in Salad Preparation:
1. Quality of Ingredients Salad is as good as the quality of its ingredients, so
you have to use ingredients that are fresh, ripe,
and in season.
2. Eye Appeal It should be attractive, appetizing, and creatively
presented.
3. Simplicity Make it simple not overcrowded.
4. Contrast and Harmony of Contrast in color for your garnishing can
Color accentuate the appearance of the salad.
5. Neatness Keep salad neatly place in a plate.
6. Proper Food Combinations Choose good combination of ingredients carefully.
7. Foods should be Taste of the food that you are using as a base
Recognizable should be identifiable when you taste the salad.
The dressing should dominate the taste.
8. Keep foods properly chilled Do not freeze the ingredients.
but not ice-cold
9. Serve food immediately Serve hot foods while hot and cold foods cold.
10. Keep it Clean and Crispy This is done by washing greens in large quantity
of water and drain well. Remove the green from
water to allow the dirt to settle to the bottom of the
container.
11. Flavorful Tempting and stimulating if prepared and
presented properly.
12. Drain well Water or excess juices will weaken dressings and
will make your salad look messy.
13. Do not Overcooked Food Food and ingredients when overcooked eliminates
the color and its vitamins and minerals as well.

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Directions: Identify if the given ingredients is a BASE, BODY, GARNISH, OR
DRESSING. Write your answer on a separate sheet of paper.
_____1. Almond ______6. Basil
_____2. Boston Lettuce ______7. Cheese
_____3. Apple ______8. Mayonnaise
_____4. Vinaigrette ______9. Iceberg Lettuce
_____5. Eggs ______10. Chicken
Directions: Write the missing word in every statement. Choose the right word on the
box below. Write your answer on a separate sheet of paper.

contrast good simple drain neatly crispy

fresh identifiable appetizing dominate chilled frozen

1. Salad is as good as the quality of ingredients, so you have ______, ripe and in
season ingredients.
2. Salad should be attractive, _______ and creatively presented.
3. Make it ______ not overcrowded
4. ______ in color for your garnishing can accentuate the appearance of the
salad.
5. Keep salad clean and _______.
6. Choose ______combination of ingredients carefully.
7. Taste the food that you are using as base should be _______ when you
taste the salad.
8. The dressing should _______ the taste.
9. Keep salad ________ placed in a plate.
10. _______ all the ingredients well.

Directions: Draw 4 component of salad and write 1-2 sentences about it in a short
bond paper. Your sentences will be rated using the scoring rubrics below.
SCORE CRITERIA
5 Creatively and neatly done showing much relevance to the given
topic.
4 Creatively done and neat enough with relevance to the given
topics.
3 Creatively done and neat enough but no relevance to the given
topics.
2 Simply done and neat enough but no relevance to the given
topics.
1 Poorly done with erasures and irrelevant to the given topic.

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 Directions: Make an album about your favorite salad. Use any kind of materials
at home. Your work will be rated using the scoring rubric below.
SCORE CRITERIA
5 Creatively and neatly done showing much relevance to the
given topic.
4 Creatively done and neat enough with relevance to the
given topics.
3 Creatively done and neat enough but no relevance to the
given topics.
2 Simply done and neat enough but no relevance to the
given topics.
1 Poorly done with erasures and irrelevant to the given
topic.

Direction: Write “T” if the statement is correct and “F” if not. Write your
answer on a separate sheet of paper.

______1. Contrast in color for your garnishing can accentuate the appearance
of the salad.
______2. Salad should be attractive, appetizing and creatively presented.
______3. Food combination like pineapple and coconut with tuna goes well.
______4. Food and ingredients when overcooked does not eliminates the
color, vitamins, and mineral as well.
______5. Serve hot foods when hot, cold foods cold.
______6. Always consider the quality of every ingredient in salad.
______7. The dressings should dominate the taste.
______8. Keep salad neatly in place.
______9. Make salad simple and not overcrowded.
______10. Draining all the ingredients is optional.

Learning Outcome: Prepare a variety of salad and dressing.

2.4 Prepare a variety of salad
TLE_HECK9- 12SD-IIb-g-8
Learning Objectives:
At the end of the lesson the students are able to:
1. Identify the step-by-step procedures for quantity salad production.
2. Enumerate the important factors to consider in preparation of salad.
3. Prepare a variety of salad.
4. Value the importance of following the steps and considering the factors in
preparing salads.

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 Directions: Classify the different ingredients used in preparing salad. Write
the letter of the correct answer on a separate sheet of paper.

A. Salad Greens D. Protein Food

B. Vegetables E. Miscellaneous Ingredients.
C. Fruits

_____1. Gelatin _____4. Pears

_____2. Poultry _____5. Olives
____ 3. Spinach

Lesson Prepare a Variety of Salads and

4 Dressings

Procedure for Quantity Salad Production

1. Prepare all ingredients
2. Arrange salad plates on worktables.
3. Place bases on all plates.
4. Arrange body of salad on all plates.
5. Garnish all salads.
6. Refrigerate until serving.
7. Do not add dressing to green salads until serving

Important Factors to consider in Salad Preparation

1. Quality of ingredients. Salad is as good as the quality of its ingredients, so you
have to use ingredients that are fresh, ripe and in season.
2. Eye Appeal. It should be attractive, appetizing, creatively presented.
3. Simplicity. Make it simple not overcrowded.
4. Neatness. Keep salad neatly placed in a plate.
5. Contrast and Harmony of colors. Contrast in color for your garnishing can
accentuate the appearance of the salad.
6. Proper Food combinations. Choose combination of ingredients carefully.
Pineapples and coconut go well with chicken but not compatible with tuna.
7. Foods should be recognizable. Taste of the food that you are using as a base
should be identifiable when you taste the salad.
8. Keep foods properly chilled but not ice-cold.
9. Serve hot foods while hot and cold foods cold.
10. Keep it clean and crispy. This is done by washing greens in large quantity of
water and drain well and removing the green from the water.
11. Flavorful. Tempting and stimulating if prepared and presented properly.
12. Drain all the ingredients well. Water or excess juices will weaken dressings
and will make your salad look messy.
13. Do not overcook food. Food and ingredients when overcooked eliminates the
color and its vitamins and minerals as well.

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Directions: Arrange the step-by-step procedure in preparing salad by writing the
numbers 1-7 in order on the space provided.
______ a. Arrange body of salad on all plates.
______ b. Arrange salad plates on worktables.
______ c. Refrigerate until serving.
______ d. Place bases on all plates.
______ e. Do not add dressing to green salads until serving
_______f. Prepare all ingredients needed.
_______g. Garnish all salads.

Directions: Complete the crossword puzzle below using the important factors to
consider in preparing salad.

For online students: Prepare an For modular students:

experimental salad dish based on Create a recipe book with at least 3
the available ingredients at home. salad recipes following the
Take a picture or video guidelines in preparing.
documenting the preparation done
with the salad and submit it to your For criteria:
teacher. Creativity - 25 %
Variety of Salad -25%
For criteria: Neatness – 25%
Palatability – 25% Timeliness – 25%
Variety of ingredients – 25% Total – 100%
Creativity - 25%
Timeliness – 25%
Total – 100%

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Directions: Arrange first the jumbled letters given in the corresponding statement
and fill the missing word with the correct answer.

1. Contrast and____________ of colors. (H A M O N Y R)

2. Proper _________combinations. (D O O F)
3. Drain all the ____________ well. (S I D N G R E I N E T)
4. Foods should be ______________. (R E L C O G N I B E Z A)
5. Keep it _________and crispy. (L E N A C)

Learning Outcome: Prepare a variety of salads and dressings

2.5 Identify the different kinds of salad dressings and their ingredients
TLE_HECK9- 12SD-IIb-g-8
Learning Objectives
1. Identify the different kinds of salad dressings.
2. Enumerate the basic ingredients of salad dressings.
3. Perform emulsified salad dressings.

Directions: Put check (✔) if the statement is correct and cross (✖) if the
statement is wrong in a separate sheet of paper.

1. Salad dressings are made of mixtures of ingredients.

2. Salad ingredients should be dry and no taste.
3. Salad dressing should have a strong flavor.
4. Salad dressings can be in liquids and/or semi-liquid form.
5. Salad dressings are primarily made of oil and vinegar.

Lesson Identify the Different Kinds of

5 Salad Dressings and Their Ingredients

Directions: Arrange the jumbled letters to complete the ingredients in making a

salad dressing. Write your answer in a separate sheet of paper.
1. L O I - The __ should have mild, sweet flavor for salad
dressings.
2. M E L O N E C I J U - It is a fresh __ ___ may be used in place of
or in addition to vinegar in some preparations.
3. N A I S E M A Y O N - ___________ is an emulsion of oil, egg yolk, and an
acid
4. G A R V E N I - Most of salad _________ are about 5% acidity.
5. G E G K O L Y - ___________ is an essential ingredient in
mayonnaise

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 Ingredients of Salad Dressing

Salad dressings are liquids 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 an oil 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 and walnut
oil.
2. Vinegar – should have a good, clean sharp flavor. Most salad vinegars 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 of oil to 1part vinegar. However, it can be changed
to taste. Less oil makes the dressing tarty, 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
calories dressings. The important thing is that these dressings should have
well balanced flavor with a pleasant tartness and should harmonize and
complement the salad which they are served.

Directions: Complete the statement below by choosing the correct

word. Write your answer in a separate sheet of paper.
1. (Vinegar, Oil) should have a good clean sharp flavor for salad dressing.
2. Mayonnaise based dressing are generally (thick, thin) and creamy.
3. Basic vinaigrette is a simple mixture of oil, (vinegar, water) and seasoning.
4. (Cooked, Uncooked) dressing is made with little or no oil and with
thickener.
5. The ratio of oil and vinegar is (3, 5) of oil to 1 part vinegar.

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Directions: Inside the table, identify the ingredients needed for salad dressing. (1-5
item). Write your answer on a separate sheet of pad paper.

Directions: Make a salad dressing using oil, vinegar, and seasonings then prepare
the following tools to be needed. (For Online Students)
Rubrics for Online Students
(3)Very Good (2)Good (1)Not Good Score
Tools had been uses
Ingredients
Follows instructions
Select 3 recipe of salad dressings list down the ingredients and procedures.
(For Modular Students)

Directions: Multiple Choice: Choose the best answer and write in a separate
sheet of paper.
1. What liquid or semi- liquids are used to flavor salad?
a. Egg-yolk b. Salad Dressings c. Water d. Vegetable
2. The primary ingredients of salad dressing should have mild, sweet flavor.
Strongly flavored of this primary ingredient can make excellent salad
dressing but not appropriate with every food?
a. Egg-yolk b. Oil c. Salad d. Water
3. It is a primary ingredient of salad dressing that has a good, clean sharp
flavor and about 5% acidity.
a. Acid b. Water c. Vinegar d. Vitamin C
4. What primary ingredient of salad dressings can be used in replacement of
vinegar?
a. Acid b. Lemon c. Water d. Vitamin C
5. It is an essential ingredient for mayonnaise.
a. Acid b. Salt c. Water d. Egg-yolk
6. It is called a temporary emulsion which consist of oil, vinegar and
seasonings.
a. Dressing b. Emulsified c. Mayonnaise d. Vinaigrette

16
 7. What is the ratio of oil and vinegar in vinaigrette?
a. 3:1 b. 3:2 c. 3:3 d. 3:4
8. It is an emulsified dressing made of eggs.
a. Dressing b. Emulsified c. Mayonnaise d. Vinaigrette
9. What dressing is made with little or no oil and with a starch as thickener?
a. Cooked dressing c. Oil dressing
b. Emulsified dressing d. Vinegar dressing
10. It is the important thing considered in mixing the ingredients for salad
dressings.
a. Well balanced c. Well mixed
b. Well measured d. Well taste

Learning Outcome: Prepare a variety of salads and dressings

2.6 Prepare Salad Dressings
TLE_HECK9- 12SD-IIb-g-8
Learning Objectives:
1. Identify the ingredients and steps in preparing salad dressings
2. Value the importance of using the different ingredients and steps in
preparing salad dressings.
3. Prepare the different standard recipes for salad dressings

Directions: Write T if the Statement is TRUE and F if the statement is FALSE.

Write your answers on a separate sheet.
_______1. The two unmixable liquids, oil and vinegar is called emulsion.
_______2. Mayonnaise is also a mixture of oil and vinegar, but the two liquids do
not separate because it contains egg yolk which is a strong emulsifier.
_______3. Commercially made dressings may use such emulsifiers as gums,
starches and cheese.
_______4. All emulsions formed more easily at cold temperature.
_______5. A simple oil and vinegar dressing is called temporary emulsion because
the two liquids always separate after being shaken.

Lesson
Prepare Salad Dressings
6

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

17
Directions: Write the missing word/s or number/s that complete the mayonnaise
dressing. Write your answer on a separate sheet.
“Mayonnaise Dressing”

Ingredients: Steps in preparation:

(1)______teaspoon
mustard 1. Measure seasonings into (4) ____. Blend, and add
½ teaspoon salt (5) ______. Mix well.
(2)______teaspoon sugar 2. Gradually add the first (6) _____cup of the oil,
pinch of pepper almost drop by drop, beating well.
pinch of paprika 3. Then add the (7) _____ and the rest of the (8)
1 egg _____slowly and continue (9) _______ all during
(3)_______ cups salad oil these additions.
4. Transfer to the covered (10) ______ jar and store.

Standard Recipes for Salad Dressings

“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.

“Mayonnaise Dressing”
Ingredients: ½ teaspoon mustard ½ teaspoon salt ¼ teaspoon sugar pinch of
pepper pinch of 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.

“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. 5. Beat the egg well, add the lemon juice, and

18
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.

Directions: Arrange the Jumbled Letters. Write your answers on a separate

sheet.
1. K I L M
2. O E R T S
3. L R F U O
4. E A G R N I V
5. O I N S S G N E A S

Directions: For online students, make a video in Preparing salad dressing.

Choose one from among standard recipes for salad dressing that you
want to prepare. You will be graded with given scoring rubrics below.

1. French dressing
2. Mayonnaise dressing
3. Cooked salad dressing

Scoring Rubrics
Palatability (with the help of family
member) 40%
Follow Correct Procedure 30%
Preparation 30%
Total 100%
Directions: For modular students, write your own Salad Dressing recipe.
with ingredients and steps in preparation. Write your answers
on a separate sheet.

19
Directions: Arrange the following steps based on standard recipe in cooking salad
dressing. Write A to G before each step. Write your answers on a
separate sheet.

1._______Place over hot water on the bottom of the boiler. Cook for 10 minutes and
stir occasionally.
2._______Cool and store in a covered container.
3._______Sift the flour, sugar, salt, and mustard, onto the top of a double boiler.
4._______Add ¼ cup milk and stir until smooth. Carefully add the remaining milk.
5._______Beat the egg well, add the lemon juice and mix well. Slowly add to the
cooked mixture and cook until well blended.
6._______Cook over low heat until the mixture thickens. Stir constantly.
7._______Remove from heat, add butter. While cooling beat with the rotary beater
about twice for improved texture.

Learning Outcome: Present a Variety of Salad and Dressings

1.1 Present salads and dressings attractively.
TLE_HECK9- 12SD-IIh-i-9
Learning Objectives:
1. Recognize the guidelines in presenting salad and dressing.
2. Value the significance of ingredients in presenting salad and dressing.
3. Apply the guidelines in presenting a simple eggplant salad recipe.

Directions: Reveal the words based on the given clue letters inside the
boxes and with its meaning below. Write your answers in your
notebook.

g n h
1. b s 3.
Give height to the salad Give eye appeal and add flavor as well

b y d s i g
2. 4.

Main part of the salad A seasoned liquid added to the salad

20
Lesson Present Salads and Dressings
7 Attractively

Directions: Identify the statement whether it is proper or not proper in

presenting salad and dressing. Write the word YES if it is proper
and NO if it is not. Write your answers in your notebook.
_________ 1. Select fresh and crisp salad vegetables.
_________ 2. Wash and soak salad greens with saltwater solution.
_________ 3. It takes long hour to prepare the salad.
_________ 4. Consider the pleasing combination with contrast in color, form,
texture, and flavor of each ingredient.
_________5. Carrot and tomatoes are better combined with cucumber and
lettuce.

Guidelines for Arranging Salads.

1. Wash and dry salad greens in clean water.
2. Select quality fresh and crisp salad vegetables.
3. Keep the salad off the rim of the plate.
4. Strive for a good balance of colors with contrast in form, texture, and
flavor. Example: red color of tomato, orange for carrot and greens
cucumber and lettuce.
5. Height help make a salad attractive.
6. Cut ingredients neatly and make each identifiable.
7. Toss ingredients lightly to avoid bruising
8. Choose the correct dressing that compliments and combines with flavor
of the salad greens.
9. Keep the salad simple but appetizing.
10. Preparation of salad takes only a short period of time to maintain its
freshness and crispiness.

Directions: Find the matching details for salad and dressing. Write the letters in
your notebook.

____________ 1. Cucumber and Lettuce A. Off the rim

____________ 2. Salad on the plate B. Avoid Bruising
____________ 3. Lightly tossed ingredients C. Tomatoes and Carrots
____________ 4. Strive for a good balance of D. as soon as to be served
____________ 5. Preparation of salad E. color, form, texture, flavor

21
 Directions: Choose the correct word to make the statement complete. Write your
answers in your notebook.
1. ( Wash , Soak ) the salad greens in clean water.
2. Consider the ( quality , quantity ) of the salad vegetables.
3. ( Never mind , Consider ) the quality of every ingredient above its
cheaper price.
4. Keep the salad ( extravagant , simple ) nutritious and appetizing.
5. Make every ingredient ( identifiable , unrecognizable ).

Directions: Prepare a simple eggplant salad recipe called “Ensaladang Talong

“following the procedures below. Have a screen shot of your finished
output sent to your teacher together with the rubric for assessment
rated by your parent as the evaluator. Copy the rubric in your
notebook.

Ingredients: 2 medium size eggplants, 2 tablespoons of vinegar, a pinch of salt,

pepper and sugar (optional), 1 medium size tomato, and onion (for garnishing)

Procedures: RUBRIC
1. Grill the eggplants over hot
Recipe : Ensaladang Talong
coals until cooked. Peel and
mash lightly. Set aside Name of Evaluator :
2. In a bowl, combine vinegar, Name of the Student :
salt, pepper, and sugar. Mix
well. Criteria
3. Blend the mixture with the Scale Percentage Rating
mashed eggplants. 1.Selection of ingredients and
10%
tools / utensils
4. Serve right away with diced
tomatoes and onions. 2. Safety work habits ( PPE ) 15%

3 Preparation of ingredients
20%
( measurement / cut / slices )

4. Cleanliness and Sanitation 25%

5. Virtual attraction and
over - all presentation 30%

Total Percentage 100%

Directions: Read each statement carefully. Write TRUE if the statement is

correct and if not, change the word(s) to make the statement
correct. Write your answers in your notebook.

______1. Salad ingredients should be overflowing on the plate.

______2. Select dressing that compliment to the salad greens.
______3. One must be careful in preparing the salad and dressing.
______4. Consider the quality of every ingredient above its cheaper price.
______ 5. The success of the finished product depends on the preparation and
presentation.

22
Learning Outcome: Prepare a Variety of Salad and Dressing
2.7 Follow workplace safety procedure
3.2 Observe sanitary practices in presenting salad and dressing
TLE_HECK9- 12SD-IIh-i-9
Learning Objectives
At the end of the lesson, the students are expected to:
1. Identify the different sanitary practices in presenting salad and dressing.
2. Demonstrate safety and hygienic practices and safety procedures in
presenting salads and salad dressing in the workplace.
3. Value the importance of sanitary practices in presenting salad and
dressing

Directions: Write YES if the statement is correct and NO if it is wrong. Write

your answer on a separate sheet of paper.

______1. Wash your hands before handling food.

______2. Store your food properly.
______3. Use appropriate cooking tools.
______4. Keep potholders far and never use them.
______5. When storing food, combine meat, fish, and vegetables.

Lesson Observe Sanitary Practices in

8 Presenting Salad and Dressing

Directions: Write the missing word(s) to complete the statement. Choose your
answers for each item from the box. Write your answer on a separate
sheet of paper.

1. Wipe up _________ immediately. Properly

2. Wash your hands _______ handling food. Before
3. Store _______ in a wooden block or in a drawer. Knives
4. Store your food ____________. Potholder
5. Use _________ cooking tools. Spills
Appropriate

Salad is one of the most well-loved foods across countries. While it is

enjoyed by many, the person who prepares it must always be mindful of the
principles and practices of hygiene in preparing salads and salad
dressing.

23
 The following are kitchen safety procedures:
•Wash your hands before handling food and after handling meat or
poultry. Hands can be a virtual freight train of bacteria. Always wash your
hands well with soap and water before you begin preparing a meal.
•Store knives in a wooden block or in a drawer. Make sure the knives are
out of the reach of children. Using a knife appropriately can help prevent
serious injuries. Also, to keep yourself from sustaining a knife related wound
or laceration.
•Never cook in loose clothes and keep long hair tied back. You do not want
anything accidentally catch fire and avoid hair strands ending on foods.
•Never cook while wearing dangling jewelry. A bracelet can get tangled
around pot handles.
•Keep potholders nearby and use them! Be careful not to leave them near
an open flame.
•Turn pot handles away from the front of the stove. Children cannot grab
them, and adults cannot bump into them if they are out of the way.
•Do not let temperature-sensitive foods sit out in the kitchen. Raw meat,
fish, and certain dairy products can spoil quickly, so refrigerate or freeze them
right away.
•Wipe up spills immediately. Keep the floor dry so that no one slips and falls.
•Separate raw meat and poultry from other items whenever you use or
store them. This precaution avoids cross-contamination of harmful bacteria
from one food to another.
•Store Your Food Properly. Storing food properly maximizes its shelf life and
protects it from contamination until it is ready to be prepared.
•Use Appropriate Cooking Tools. Fitting cooking equipment helps in the
fast-paced processing of food.
•Do not Cross-Contaminate Food. Meat, fish, and poultry are more
susceptible to certain food-borne pathogens, so it is important to keep these
foods separate from vegetables and other items.
Safety and Hygienic Practices in Presenting Salads and Salad Dressing
• Thoroughly wash all salad ingredients before using.
• Keep salad ingredients well-chilled to keep them crisp and sanitized.
• Keep dressings containing egg or dairy products refrigerated at or below 41F.
• Chill salad plates before plating to avoid wilting greens.
• Use gloves or utensils to handle salad ingredients because it is ready-to-eat
food.
• Mix tossed salads with dressing as close to service as possible.
• Don't overdress salads. Use only enough to lightly coat the greens.
Principles and practices of hygiene in Preparing Salads and Salad Dressing.
• Purchase the supplies (salad ingredients) from reputable suppliers.
• There should be proper handling of the ingredients.
• A high standard of personal and good hygiene must be maintained at all
times.
• There must be a separation of raw and high-risk food at all stages of the
preparation especially that salads may sometime include meat and other
dairy products.
• There must be an effective storage. The temperature required in storing
salads and dressings must be observed.
• Food sanitation must be observed at all times. This will not only
preserve food but will also give satisfaction and safety to its consumers.

24
Directions: Write Yes if the pictures show safety habit in preparing and presenting
salad and No if it is not. Write your answer on a separate sheet of paper.

Directions: Demonstrate the safety and hygienic practices and safety

procedures in presenting salads and salad dressing in the
workplace. Choose from the given options. You will be rated
using the rubric below.

a. Make a three-minute vlog (for online students)

b. Make a poster or slogan (for modular students)

5 The content shows much relevance to the topic and done

creatively
4 The content shows relevance to the topic and creatively done.
3 The content shows enough relevance to the topic and simply
done.
2 The content shows not enough relevance to the topic and
simply done
1 The content has no relevance to the topic and poorly done.

Directions: Write TRUE if the statement is correct and if it is not, change the
underlined words (s) to make the statement correct. Write your answer
on a separate sheet of paper.

1. Never cook while wearing dangling jewelry.

2. Separate raw meat and poultry from other items whenever you use or store
them.
3. Store knives in a dry container.
4. Mix tossed salads with dressing ahead of time.
5. Keep salad ingredients well-chilled to keep them crisp and sanitized.

25
 Learning Outcomes: Present a Variety of Salads and Dressing
3.3 Identify the accompaniments of salads and dressings
TLE_HECK9- 12SD-IIh-i-9
Learning Objectives:
1. Identify the four parts of a salad.
2. Enumerate the guidelines for arranging salad
3. Value the importance of knowing the parts of a salad.

Directions: Fill in the blank with the correct answer. Write your answer on
your notebook.
bases body dressings garnish harmonized
identifiable ingredients

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

(1._________). They give height to the salad. This edible decorative item was
called (2.___________) to add salad eye appeal and flavor. It should harmonize
with the rest of the ingredients. (3.___________) main part of the salad.
(4._____________) may be added at service time, served separately for the
customer to add, or mixed with the ingredients ahead of time. Arranging
salads makes every ingredient (5.___________).

Lesson
Structure of Salads
9

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.

26
 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

The structure of a salad includes the Base, Body, Dressing and Garnish.
One salad where it is easily displayed is that of a composed salad – think orderly.
• Base includes various types of lettuce, greens, romaine, etc. The body is
usually a protein like chicken or ham. The dressing can be either a
mayonnaise base or vinaigrette. The Garnish is often parsley, basil, chives,
or olives - something to compliment the colors in the salad.
• Composed salads can be made in a layered fashion, in a clear container
lettuce first as the base, then the body (protein), followed by the dressing
and then garnished.
• Tossed salads: Primarily greens and small bite size vegetables. When
creating any salad, only the freshest, highest quality ingredients should be
used.
• All the individual components of the salad are very much on display, so it is
important to use strong salad ingredients to carry the dish.
• Ingredients should be washed and picked through to find the most shapely
and attractive portions. When foods are chopped for a salad, they may be
prepared on a mandolin so that they are evenly sliced.
• In addition to general appearance and taste color is an important aspect of
any salad. The colors generally, complement each other and may be
arranged in layers or concentric circles in a composed salad.
• A single color maybe used so the salad has an overall theme. It is important
to remember the dressing color can factor into the overall appearance of the
salad.

Directions: Find the missing words to complete the structure of the salad.
Write your answers on your notebook.

The structure of a salad includes the (1.___________), (2._________),

(3.__________), (4. ________). One salad where it is easily displayed is that of a
composed salad - think orderly. The (5. ________) includes various types of
lettuce, greens, romaine, etc. The body is usually a (6. _________) like chicken
or ham. The (7. _________) can be either a mayonnaise base or vinaigrette. The
(8. __________) is often parsley, basil, chives, or olives - something to
compliment the (9. _________) in the salad.

27
 Directions: Fill in the table by providing the complete needed information
and procedures in preparing your chosen salad. You can use
your family recipe for macaroni salad or fruit salad. Write your
answer on your notebook.

Tools/Equipment Ingredients Procedure

Rubrics
Name: Grade & Section:
• Food knowledge 10 points
• Tools and equipment 20 points
• Proper procedure 30 points

Direction: Follow the proper sequence in guidelines for arranging salads. Use
A to F. Write your answer on your notebook.

___________1. Keep it simple.

___________2. Cut ingredients neatly.
___________3. Strive for a good balance of colors.
___________4. Make every ingredient identifiable.
___________5. Keep the salad off the rim of the plate.
___________6. Height helps to make a salad attractive

Learning Outcomes: LO4. Store Salads and Dressings

4.2 Store salad and dressings in appropriate conditions to maintain their
freshness, quality and taste.
TLE_HECK9- 12SD-IIj-10
Learning Objectives:
1. Identify safety and hygienic practices in storing salad and dressing; and
2. Keep appetizers in appropriate conditions to maintain its freshness, and
quality.
3. Value the importance of practicing hygienic and safety in workplace

28
`Directions: Read the statement carefully and identify whether they are TRUE or
False Write your answer on a separate sheet of paper.
1. Avoid plating salads more than an hour or two before service.
2. Dressing is added after serving salad.
3. Do not add dressing to green salads until serving.
4. Refrigerate salads before serving time.
5. Green Salads are not plated in a cold plate

Lesson Safety and Hygienic Practices in

10 Storing Salad and Dressing

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.

Principles and Practices of Hygiene in Preparing Salads and Salad

How to Wash Fruits and Vegetables

• Start by choosing vegetables that's free of bruises, mold, or other signs of
damage. If you are purchasing precut items, make sure they have been
refrigerated or displayed on ice at the supermarket.
• Once home, store perishable fruits and vegetables in the refrigerator (at 40
degrees F or below) until you're ready to use them. Always store precut fruits
and vegetables in the refrigerator, too.
• Wash your hands for 20 seconds with soap and warm water before and after
handling fresh produce.
• Use a sharp paring knife to cut away any damaged or bruised areas of the
fruit or vegetable.
• Wash the produce before you peel it. That way, contaminants will not be
transferred from your knife to the fruit or vegetable.
• Hold the fruit or vegetable under cool running tap water, gently rubbing it as
you rinse it.
• For firm produce, such as melons and winter squash, use a clean vegetable
brush to scrub the surface as you rinse it.
• Produce with bumpy, uneven surfaces, such as cauliflower and broccoli,
should be soaked for 1 to 2 minutes in cold water to remove contaminants
from the nooks and crannies. Use a clean cloth or paper towel to dry the
produce before using it.

29
How to Wash Salad Greens
Salad greens require special attention. First, discard the wilted outer leaves;
then prep and wash greens as directed for each type.
• For leafy lettuces, such as green or red-tip leaf, butter head, and
romaine as well as endive, remove and discard the root end. Separate
leaves and hold them under cold running water to remove any dirt.
• For smaller greens, such as spinach and arugula, swirl them in a bowl
or a clean sink filled with cold water about 30 seconds. Remove the
leaves and shake gently to let dirt and other debris fall into the water.
Repeat the process if necessary. Drain in a colander.
• For iceberg lettuce, remove the core by hitting the stem end on the
countertop; twist and lift out the core. (Do not use a knife to cut out
the core, as this can cause the lettuce to brown). Hold the head, core
side up under cold running water, pulling leaves apart slightly. Invert
the head and drain thoroughly. Repeat if necessary.
• For mesclun (a mixture of young, small salad greens often available in
bulk at farmers markets), rinse in a colander or the basket of a salad
spinner.

Directions: Make a slogan to help your classmates about the importance of

Safety and hygienic practices in the kitchen. You will be graded
based on the rubrics below.

Relevance to the topic – 25%

Originality – 25%
Creativity – 25%
Impact and Presentation – 25%
Total: 100%

30
 Directions: Analyze the statement. Write your answer on a separate sheet
of paper. You will be graded based on the given rubrics.

Your Mother will be celebrating her birthday. There is a problem

on who will be in-charge of preparing the salad and dressing for the
event. Believing that you have acquired the knowledge and skills in the
preparation of salad and dressing, you confidently accepted the task.

CRITERIA
Palatability 25 %
Variety of ingredients 25 %
Creativity 25 %
Timeliness 25 %
TOTAL 100

Directions: Complete the following statements on how to wash Salad greens,

fruits, and vegetable properly.

1. Once home, store perishable fruits and vegetables in the refrigerator at

__________ degrees F until you're ready to use them.
2. Wash your hands for ___________ seconds with soap and warm water before and
after handling fresh produce.
3. Use a sharp ____________ knife to cut away any damaged or bruised areas of the
fruit or vegetable.
4. Use a clean _________ to dry the produce before using it.
5. For leafy lettuces, such as green or red-tip leaf, butter head, and romaine as well
as endive, remove and discard the _____________. Separate leaves and hold them
under cold running water to remove any dirt.
6. For smaller greens, such as spinach and arugula, swirl them in a bowl or a clean
sink filled with cold water about ____________ seconds. Remove the leaves and
shake gently to let dirt and other debris fall into the water.
7. For iceberg lettuce, remove the ___________ by hitting the stem end on the
countertop: twist and lift out the core.
8. Do not use a _________ to cut out the core of the iceberg lettuce, as this can
cause the lettuce to brown.
9. Do not use _____________ when washing fruits and vegetables.
10. Wash fruits and vegetables. Cool, clean, ___________ tap water is fine.

31
 References:

K12 Learning Module Grade 9 pages 85 to 87

https://www.pinterest.ph/pin/115615915409784000/-pictures
of salad ingredients
https://www.self.com/story/make-a-salad-that-will-satisfy-you
https://www.shiveshskitchen.com/2015/08/all-about-salads.html
k-12 Technology and Livelihood Education 9-Cookery pp.93-95
k-12 Technology and Livelihood Education 9-Cookery pp.108
k-12 Technology and Livelihood Education 9-Cookery pp. 115-116
https://chefqtrainer.blogspot.com/2019/10/4-parts-of-salad-as-structure-in-
LM- Cookery 9 pp. 115-118
https://drive.google.com/file/d/1VCM1ruZ3UgQGgmBzwFxl0u6QO353sv37/view?
usp=sharing
https://www.thekitchn.com/how-to-make-the-perfect-simple-salad-cooking-
lessons-from-the-kitchn-173111
Learning Module – Cookery G.9 pp. 65-67
https://favpng.com/png_view/book-reading-book-child-drawing-png/qnr8EsSu
http://www.clipartpanda.com/clipart_images/clip-art-book-open-clip-art-9461521
file:///D:/Documents/LM_Cookery%20G.9%202nd%20draft%203.4.14.pdf
K-12 Learning Module for Cookery Grade 9 pages 109-111
K – 12 Basic Education Curriculum Technology And Livelihood Education.
Learners Module In Cookery 9 Page 128.
Technology And Livelihood Education 9 – Cookery Copyright
2015 By: Corazon M. Sumisim, Fe S.J.Mangalindan, Fe F. Asperer And
The Library Publishing House, Inc. All Rights Reserved
Technical – Vocational – Livelihood Home Economics.
Cookery Manual Module 1 Of 2
Learning Module in Cookery 9, pages 108-111.
Defence Pest Management (2019).Food. Retrieved August 27,2020 from
https://www.defencepestmanagement.com.au/blog/importance-of-hygienic-
practices-in-the-kitchen/
Love To Know, Corp., (2006).Safety. Retrieved August 27,2020, from
https://safety.lovetoknow.com/Health_and_Safety_in_the_Kitchen#:~:text=Kitchen
%20safety%20awareness%20is%20crucial,a%20bout%20of%20food%20poisoning.
Skillmaker(November 2014)Workplace Safety Procedure. Retrieved August 28,2020,
Cookery Grade 9 Learning Module pdf
LO3 page: 108-111
LM- Cookery 9 - https://www.youtube.com/watch?v=XVL2BzvDSug

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For inquiries or feedback, please write or call:
Department of Education – SDO Valenzuela
Office Address: Pio Valenzuela Street, Marulas, Valenzuela City
Telefax: (02) 8292-4340
Email Address: sdovalenzuela@deped.gov.ph

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