Claret College of Isabela

Senior High School

P.O. Box 8692 Roxas Avenue, Isabela City, Basilan Province, 7300 Philippines
Tel. No. (062) 200 - 7697 / 200 – 7009 Telefax: (062) 200 - 3865

NAME ___________________________________________ DATE: ___________________

COURSE AND YEAR: ______________________________ OUTPUT NO: LESSON 6

BREAD AND PASTRY PRODUCTION/COOKERY

Grade 11

PREPARE SALAD AND DRESSING

LESSON OBJECTIVE:

1. Prepare variety of salads and dressings;

2. Present a variety of salads and dressings; and
3. Store salads and dressings
Values integration:

Truth-practices an honest and sincere mindset, discovers knowledge through fact-based

efforts and believes in the ultimate Truth-God.
Excellence- Strives for perfection and holiness pursues academic excellence in
achieving holistic transformation.

EXPLORE AND EXPLAIN:

Pre – Test
A. Read the statement carefully and choose the answer that best describes the statement.
Encircle the letter of your answer.

1. A salad tool used to remove excess water from the salad greens.
A. mixing bowl
B. salad server
C. salad spinner
D. cutting boards
2. Used to hold salad ingredients for mixing, or for tossing.
A. knives
B. cutting board
C. mixing bowl
D. salad server
3. Salads that can be served as a full meal because it contains substantial portion of meat,
poultry, seafoods, fruits and vegetables.
A. appetizer salad
B. accompaniment salad
C. main course salad
D. dessert salad
4. Salads made of mixtures of ingredients that are held together usually with a thick dressing like
mayonnaise.
A. green salads
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 Claret College of Isabela
Senior High School
P.O. Box 8692 Roxas Avenue, Isabela City, Basilan Province, 7300 Philippines
Tel. No. (062) 200 - 7697 / 200 – 7009 Telefax: (062) 200 - 3865

B. vegetable salads
C. composed salads
D. bound salads
5. Salad ingredients are arranged on plate rather than being mixed together A. fruit salad
B. composed salad
C. bound salad
D. vegetable salad
6. Which of the following considerations are essential in choosing ingredients for high quality salads?
A. quality and quantity
B. texture and color
C. freshness and variety
D. crispiness and taste
7. Which of the following guidelines is not included in making vegetable salad.
A. Cooked to a firm, crisp texture and good color
B. Cooked until completely tender and overcooked
C. Thoroughly drained and chilled before using
D. Marinated or soaked in a seasoned liquid
8. Which of the following is not a factor to consider in salad preparation?
A. Contrast and harmony of colors
B. Quality of ingredients
C. Arrangement of food
D. Proper food combinations
9. Which of the following procedures for quantity green salad production is the last step to do?
A. Arrange salad plates on worktables
B. Add dressing before serving
C. Prepare all ingredients
D. Refrigerate until serving
10. Which of the following ingredients is not used in making French dressing? A. egg yolk
B. oil
C. vinegar
D. sugar

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 Claret College of Isabela
Senior High School
P.O. Box 8692 Roxas Avenue, Isabela City, Basilan Province, 7300 Philippines
Tel. No. (062) 200 - 7697 / 200 – 7009 Telefax: (062) 200 - 3865

EVALUATE :

Explain the uses in the preparation of appetizer. Write you answer on the space provided.

1. Cutting board -________________________________________________________________________

2. Rubber scraper -_______________________________________________________________________
3. 3.Paring knife -_______________________________________________________________________
4. 4.Zester - _______________________________________________________________________
5. Spatula - _______________________________________________________________________
6. Chiller -________________________________________________________________________
7. Ball cutter - __________________________________________________________________________

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 Claret College of Isabela
Senior High School
P.O. Box 8692 Roxas Avenue, Isabela City, Basilan Province, 7300 Philippines
Tel. No. (062) 200 - 7697 / 200 – 7009 Telefax: (062) 200 - 3865

8. Wire whip -___________________________________________________________________________

9. Oven -___________________________________________________________________________
10. Frenchknife-___________________________________________________________________________

REFLECTION:

1. What is Mise’ En Place and what are its advantages when you practice it? (Write legibly)
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2. What is an appetizer? (Write legibly)
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