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    Cot 1 Present Salad and Dressing

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    maanahinalinan
    Here are the answers to the statements: 1. T 2. T 3. T 4. T 5. F

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Cot 1 Present Salad and Dressing

    Uploaded by

    maanahinalinan
    109 views19 pages
    Here are the answers to the statements: 1. T 2. T 3. T 4. T 5. F

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

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    Here are the answers to the statements: 1. T 2. T 3. T 4. T 5. F

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    109 views19 pages

    Cot 1 Present Salad and Dressing

    Uploaded by

    maanahinalinan
    Here are the answers to the statements: 1. T 2. T 3. T 4. T 5. F

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 19

    COOKERY NC 2

    PRESENT A VARIETY OF SALADS AND DRESSINGS


    LESSON OBJECTIVES:
    • Identify the structure of a salad
    • Present salad and dressing attractively
    • Follow sanitary practices in presenting salad and dressing
    DIRECTION: Unscramble each of the given
    words.

    Ans:
    ____1. GARNISH
    GRNAHSI
    Ans:
    ____2. SKILL
    KISLSL

    Ans:
    ____3. DRESSINGS
    GDERSSNIS Ans:
    ____4. PLATE
    ALPET

    Ans:
    ____5.BODY
    YBDO
    DIRECTION: Unscramble each of the given
    words.
    Ans:
    ____7.ATTRACTIVE
    ATITRAVECT
    Ans:
    ____6. BASE
    ASEB

    Ans:
    ____8.SIMPLE
    ESIPLM Ans:
    ____9.SALAD
    SADAL

    Ans:
    ____10.CREAM
    CERAM
    WATCH THIS!!!
    ANSWER THE FOLLOWING QUESTIONS:
    1. What have you observed from the video
    presentation?
    2. How will you present food for your guest?
    3. What are the structures of a salad?
    4. What are the guidelines in arranging or plating
    salad?
    STRUCTURES OF A
    SALAD
    STRUCTURES OF A SALAD
    Plated salad has four parts:

    A. BASE OR UNDER LINER


    It is the foundation of any salad. It gives height to salad. A cup-
    shaped leaves of iceberg or lettuce make attractive bases.
    STRUCTURES OF A SALAD
    Plated salad has four parts:

    B. BODY - main ingredients of a salad make up its body. The


    body creates the salad’s identity and often gives the salad its
    name.
    STRUCTURES OF A SALAD
    Plated salad has four parts:
    C. 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.
    Most important, the garnish should be simple so that it does not
    overpower the presentation of the salad.
    Common salad garnishes:
    • herbs, hard-cooked eggs, olives, fruits, cheese, and nuts.
    • Some salads, such as fruit salads, do not require a garnish or dressing.
    GARNISHES
    STRUCTURES OF A SALAD
    Plated salad has four parts:

    D. 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 a service time, served separately
    for the customer to add, or mixed with the ingredients ahead of
    time.
    DRESSINGS
    GUIDELINES FOR
    ARRANGING SALADS
    GUIDELINES FOR ARRANGING SALADS
    Keep the salad off the
    rim of the plate.

    Strive for a good


    balance of colors.

    Height helps make a


    salad attractive.
    GUIDELINES FOR ARRANGING SALADS
    Cut ingredients neatly.

    Make every ingredient


    identifiable.

    Keep it simple.

    Choose the right plates.


    COMPLETE THE PHRASES:

    • “In today’s lesson, I have learned


    that ____________________.”

    • “In order to present a salad


    attractively, I would
    ____________.”
    TIME FOR YOUR
    PERFORMANCE TASK
    PREPARE AND PRESENT SALADS AND
    DRESSINGS
    Write T if the statement is correct, and F if the statement
    is incorrect. Write your answer in a sheet of paper.

    1. The color of the plate matters as the plate serves as the


    canvass of food.
    2. Make every ingredient identifiable.
    3. Thoroughly wash all salad ingredients before using.
    4. Keep salad ingredients well chilled to keep them crisp and
    sanitary.
    5. Do not create height on plating salad.

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