Technology and Livelihood Education

Grade 9 -WEEK 11 and 12

Name:_____________________________________________ Section: _________________________

Preparing a Variety of Salad Dressings

When salad ingredients are assembled in a particular arrangement, the finishes salad is called a composed salad. Also
known as plated salad, they are often made up of more than simply greens. (Read and understand the lesson on pages 72-
83)

Ingredients of Salads
1. Salad Greens – Iceberg lettuce, Romain Lettuce, Boston Lettuce, Biff or limestone lettuce, Chinese cabbage, Spinach

2. Vegetables (Raw) - avocado, bean sprouts, broccoli, cabbage, carrots, cauliflower, celery, cucumber, mushrooms

3. Vegetables (Cooked, pickled and canned) – asparagus, beets, carrots, cauliflower, corn, pimientos, olives, peppers,

4. Starches – dried beans, potatoes, macaroni products, grains, bread (croutons)

5. Fruits (Fresh, Cooked, Canned or frozen) – Apple, banana, berries, coconut, melons, oranges, papaya, peaches, pears

6. Protein foods – meat (beef, ham), poultry, fish and shellfish, salami, luncheon meat, bacon, eggs (hard cooked),
cheese, cottage cheese (aged or cured types).

7. Miscellaneous – gelatin, nuts

 ASYNCHRONOUS
You can also watch the videos using the links below:
https://www.youtube.com/watch?v=Lox6NVnJBHk

https://www.youtube.com/watch?v=IhreLbap1Bg

https://www.youtube.com/watch?v=A6mxdKtJ0yI

Activity #1
Directions: Answer the Pre- Assesment on page 72-73.
1. ______________________________________________ 6. ______________________________________________
2. ______________________________________________ 7. ______________________________________________
3. ______________________________________________ 8. ______________________________________________
4. ______________________________________________ 9. ______________________________________________
5. ______________________________________________ 10. ______________________________________________
Activity #2
Directions: Answer the Assesment on pages 86-87.
1. ______________________________________________ 6. ______________________________________________
2. ______________________________________________ 7. ______________________________________________
3. ______________________________________________ 8. ______________________________________________
4. ______________________________________________ 9. ______________________________________________
5. ______________________________________________ 10. _____________________________________________

Activity #3
Directions: Read the statement carefully then encircle the best answer from the given options.
1. A salad tool used to remove excess water from the salad greens.
a) Mixing bowl b) salad spinner c ) Salad server d) cutting boards
2. Used to hold salad ingredients for mixing, or for tossing.
a) Knives b) mixing bowls c) Cutting boards d) salad server
3. Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s, fruits and
vegetables.
a) Appetizer salad b) main course salad c) dessert salad d) Accompaniment salad
4. Salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise.
a) Green salads b) composed salads c) Vegetable salads d) bound salads
5. Salad ingredients are arranged on plate rather than being mixed together
a) fruit salad b) bound salad c) composed salad d) vegetable salad
6. Which of the following considerations are essential in choosing ingredients for high quality salads?
a) quality and quantity c) freshness and variety
b) texture and color c) 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 but not 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) Vinegar c) Oil d) Sugar