TLE 9 COOKERY

Quarter 2
Module 3: Prepare a variety of salads and dressings
L.O. 2.4-2.7
LEARNING ACTIVITY SHEETS

Name: _____________________________________________________Date:___________________

Grade & Section: __________________________________________Score:__________________

Learning Objectives (based on Most Essential Learning competencies)

1. Prepare a variety of salad;
2. identify the different kinds of salad dressings and their ingredients;
3. prepare salad dressings;
4. follow workplace safety procedures.

Common Ingredients of Salads

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

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

celery, cucumber, mushrooms, onions, peppers, radish, tomatoes.

3. Vegetables (Cooked, pickled, and canned) – asparagus, beets, carrots, cauliflower,

corn, pimientos, olives, peppers, cucumber
 TLE 9 COOKERY
Quarter 2
Module 3: Prepare a variety of salads and dressings
L.O. 2.4-2.7
LEARNING ACTIVITY SHEETS

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, mangoes.

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. Dressing/Flavoring- olive oil, lemon juice, balsamic vinegar, and mayonnaise-based

dressing

8. Miscellaneous – gelatin, nuts

 TLE 9 COOKERY
Quarter 2
Module 3: Prepare a variety of salads and dressings
L.O. 2.4-2.7
LEARNING ACTIVITY SHEETS

Guidelines in Making Salads

1. Vegetables, Legumes, Grains and Pasta Salads
✔ Neat, accurate cutting of ingredients is important because the shapes of
the vegetables add to eye appeal.
✔ Cut vegetables as close as possible to serving time or they may dry or
shrivel at the edges.
✔ Cooked vegetables to a firm, crisp texture, and good color.
✔ After cooking, vegetables must be thoroughly drained and chilled before
using.
✔ Starches, pastas, and legumes should be cooked until completely tender
but not overcooked.
✔ Vegetables are sometimes marinated or soaked in a seasoned liquid
before being made into salad. The marinade is usually some form of oil
and vinegar dressing that also serves as the dressing for the salad. Do
not plate marinated salads too far ahead of time because the lettuce
base will wilt.
✔ Grains and pastas may also be marinated for a short time. If marinated
too long, pasta absorb too much liquid and become very soft. Legumes
should not be allowed to stand longer in a marinade because the acid
toughen the proteins in the beans.
2. Bound Salads
✔ Cooked ingredients must be thoroughly cooled before being mixed with
mayonnaise and the completed salad mixture must be always kept chilled.
✔ Leftover such as chicken meat or fish which have been handled according to
the rules of good sanitation
✔ Potatoes for salads should be cooked whole before peeling and cut in order to
preserve nutrients.
✔ Crisp vegetables like celery, green peppers, carrots, chopped pickles, onions
and water chestnuts are used.
✔ Bland ingredients like potatoes and some foods maybe marinated in seasoned
liquid such as vinaigrette before being mixed with mayonnaise and other
ingredients.
✔ Fold in thick dressings gently to avoid crushing or breaking the main
ingredients.
✔ Bound salads are portioned using scoop to give height and shape to the salad.
✔ For plated salads, serve on a base with greens and choose attractive, colorful
garnishes when appropriate.

3. Fruit Salads
✔ Fruit salads are often arranged, mixed, or tossed of most fruits that are delicate
and easily broken. An exception is the Waldorf salad, made of firm apples mixed
with nuts, celery, and mayonnaise-based dressing.
✔ Broken or less attractive pieces of fruit should be placed on the bottom of the
salad while more attractive pieces arranged on top.
 TLE 9 COOKERY
Quarter 2
Module 3: Prepare a variety of salads and dressings
L.O. 2.4-2.7
LEARNING ACTIVITY SHEETS

✔ 3. Fruit Salads
✔ Some fruit discolor when cut and should be dipped into an acid such as tart or
fruit juice.
✔ If both vegetables and fruits salads are being prepared, vegetables salad should
be prepared first.
✔ Drained canned fruits well before mixing them in the salad.
✔ Dressings for fruit salad are usually sweet, but fruit juices are used to add
tartness.
4. Composed Salads
✔ Prepare and season each ingredient separately and evaluate the flavor and
quality.
✔ Arrangements maybe plated ahead of time and add delicate ingredients just
before serving.
✔ Flavors and textures of all ingredients should provide pleasing contrast
✔ Observe general concepts of plating and presentations of output.
5. Gelatin Salads
✔ Observe the correct proportion of gelatin and liquid. Too much gelatin makes a
stiff, rubbery product while too little makes a soft product that will not form the
desired shape.
✔ To dissolve unflavored gelatin, stir it in cold liquid to avoid lumping and let it
stand for 5 minutes to absorb water. Then heat it until dissolves or add hot
liquid and stir until dissolved.
✔ To dissolve sweetened, flavored gelatin, stir it into boiling water. It will not lump
because the gelatin granules are held apart by sugar granules.
✔ For quick setting, dissolve the gelatin to half of the volume of liquid and the
other half is cold water to lower the temperature. For even faster setting, add
crushed ice in an equal volume of cold water, stir until the ice is melted.
✔ Do not add raw pineapple and papaya to gelatin salads because these fruits
contain enzymes which dissolves gelatin.
✔ Canned fruits and other juicy items must be well drained before adding because
they will be watered down the gelatin.
✔ To unmold gelatin if it is firm
⮚ Loosen it by dipping a small, pointed knife in warm water and running
the tip of it around the top edge of the molded gelatin.
⮚ Dip the mold into hot water for 1 – 2 seconds
⮚ Quickly moisten tips of the fingers and gently pull gelatin away from
edge
✔ Refrigerate gelatin salads.

Procedures in Preparing Different Salad

Green Salads
1. Wash greens thoroughly with cold and running water then drain well.
2. Refrigerate in a colander covered with damp towel to stay crunchy and crispy.
3. Cut or tear into bite size pieces. When cutting, use sharp knife.
4. Mix the greens or toss gently. Green pepper cut into strips or shredded carrots
may be mixed with the greens.
 TLE 9 COOKERY
Quarter 2
Module 3: Prepare a variety of salads and dressings
L.O. 2.4-2.7
LEARNING ACTIVITY SHEETS

5. Plate the salads. In plating, use cold plates. Never use the plate from the
dishwater. Never plate the salad an hour or two before the service for they will
wilt or dry.
6. Add garnish.
7. Refrigerate until service.
8. Dress the salad before service or serve the dressing on the side.

Vegetable Salads
1. Cut vegetables as close to the serving time to prevent dryness and shriveling of
the edges. They should be cut accurately and consider the shapes for it adds to
eye appeal to the diners.
2. When cooking vegetables, do not overcook. Cooked vegetables should have a
crispy and firm texture and has good color. Drain well and chill before being
included in a salad.
3. Vegetable are sometimes marinated or soaked in a seasoned liquid, before being
made into salads. The marinade is a form of oil and vinegar dressing, which is
used as salad dressing. Marinated salads should not be plated ahead of time
because the base used will wilt.

Fruit Salads
1. Fruit salads are not mixed or tossed, but they are arranged because fruits are
delicate and easily broken.
2. In case of broken pieces of fruits, they should be placed at the bottom of the
salad and have the attractive pieces arranged on top.
3. Some fruits like apple and bananas usually discolor when cut, so they should
be dipped into acid as kalamansi juice or pineapple juice.
4. In preparing both, vegetable salads should be prepared first than fruits,
because fruits do not hold as well as vegetables do after being cut.
5. Canned fruits should be drained well before including them in the salad to
avoid salad from being watery and sloppy. Reserve the liquid for use in fruit
salad dressing or for other preparations.

Examples of Salad Recipes

Coleslaw
Ingredients:
1 ½ pt Mayonnaise 2 fl oz Vinegar 1 oz Sugar (optional)
2 tsp Salt ½ tsp White pepper 4 lb EP Cabbage, shredded
25 Lettuce cups
Procedure:
1. Combine the mayonnaise, vinegar, sugar, salt, and pepper in a stainless-steel
bowl. Mix until smooth.
2. Add the cabbage and mix well.
3. Taste and, if necessary, add more salt and/or vinegar.
 TLE 9 COOKERY
Quarter 2
Module 3: Prepare a variety of salads and dressings
L.O. 2.4-2.7
LEARNING ACTIVITY SHEETS

4. Arrange the lettuce leaves as under liners on cold salad plates.

5. Using a no. 12 scoop, place a mound of coleslaw in the center of each plate.
6. Hold for service in refrigerator.

“Fruit Salad”
Ingredients:
2 cups unpeeled apples, cubed 1 cup pitted dates
1 cup celery chopped 3 tablespoons lemon juice
½ cup all-purpose cream Garnish, if desired
¼ cup nuts Salad greens
Procedure:
1. Assemble all utensils and supplies.
2. Carefully wash the celery, apples, and salad greens. Refrigerate the salad
greens.
3. Cubed the apples in rather large pieces, and cover with lemon juice to
prevent discoloration. Also chop the celery and dates in rather large pieces.
4. Combine the chopped ingredients with the dressing using a fork.
5. If desired, chill the salad in a covered bowl.
6. Serve on crisp salad greens.
This salad is suitable for refreshment plate at a party or for serving lunch or supper. It
may be prepared in advance.
Potato Salad
Ingredients:
2.5 kg AP waxy potatoes 375 ml basic vinaigrette 7 ml salt
1 ml white pepper 375 g celery, small dice 125 g onion, chopped fine
500 ml mayonnaise 25 lettuce cups 50 pimiento strips
Procedure:
1. Scrub the potatoes. Steam or boil until tender, but do not overcook.
2. Drain the potatoes. Leave in the colander or spread out on a sheet pan until cool
enough to handle.
3. Peel the warm potatoes. Cut into ½- in. (1 cm ) dice.

4. Combine the dressing, salt and pepper. Add the potatoes and mix carefully to avoid
breaking or crushing them.
5. Marinate until cold. For food safety, chill the potatoes in the refrigerator before
proceeding with the next step.
6. If any vinaigrette has not been absorbed by the potatoes, drain it off.
7. Add the celery and onion, mix gently.
8. Add the mayonnaise. Mix carefully until evenly blended.
9. Keep refrigerated until ready to use.
10. Arrange the lettuce as under liners on cold salad plates.
11. Using a No.11 scoop, place a 4- oz (125-g ) mound of potato salad on each plate.
12. Garnish each salad with 2 strips pimiento placed crosswise on top.
13. Hold for service in refrigerator.
“Jellied Meat Salad”
Ingredients:
1 tablespoon gelatin ¼ cup cold water
1½ cup hot stock 2 tablespoon lemon juice
¼ teaspoon salt ½ cup chopped vegetables
 TLE 9 COOKERY
Quarter 2
Module 3: Prepare a variety of salads and dressings
L.O. 2.4-2.7
LEARNING ACTIVITY SHEETS

2 tablespoon green 1 cup diced meat pepper cut in thin shreds

(beef, veal, chicken)
Procedure:
1. Soften gelatin in cold water for about 5 minutes.
2. Bring the broth to a boil, remove from fire, and add the softened gelatin, lemon
juice, and salt. Stir until the gelatin dissolves.
3. When cool, place in the refrigerator to thicken the consistency of unbeaten egg
white.
4. Fold into the thick mixture chopped meat, vegetable, and green pepper.
5. Pour into a loaf pan or individual molds and chill several hours.
6. When firm, unmold and serve on salad greens. Garnish with mayonnaise.

Gelatin salads are colorful and attractive. They are inexpensive and may use left- over
fruits (except fresh pineapple), vegetable, and meats. They may be prepared in advance
and kept for consumption for several days.

Salad dressings serves as sauce in a salad. It is a liquid or semi liquid in form, used to
enhance the flavor or palatability of a salad.

Common Ingredients Used in Salad Dressings

Oil
Oil used in salad dressing can be chosen from a great variety such as: corn oil, it has
a light golden color and very little taste as of cornmeal type flavor. It is widely used in
dressings. Olive oil has a very distinctive fruity flavor and aroma and somewhat
genuine in color.
Vinegar
Vinegar is also available in different varieties. Cider vinegar is made from apples. It is
brown in color and has slightly sweet apple taste. White or distilled vinegar is purified
and has a neutral flavor. Wine vinegar may be red or white with the wine flavor. White
wine vinegar is most commonly used rather than the red wine because red wine gives
a muddy color to the dressing. There is also specialty vinegar that are used for their
distinctive flavors. They are the malt vinegar, sherry vinegar and raspberry vinegar
which are rarely available in the commercial kitchen
Lemon Juice
A fresh lemon juice maybe used in place of or in addition to vinegar in some
preparation.
Egg yolk
It is an essential ingredient in mayonnaise and other emulsifier dressings. For safety,
pasteurized eggs should be used.
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

 TLE 9 COOKERY
Quarter 2
Module 3: Prepare a variety of salads and dressings
L.O. 2.4-2.7
LEARNING ACTIVITY SHEETS

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 oil to
1-part vinegar. However, it can be changed to taste. Less oil
makes the dressing more tart, 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.

Examples of Salad Dressing Recipes

French Dressing
Ingredients:
½L salad oil 1pc chopped onion 1T salt and pepper
2pcs. hardboiled egg (chopped) ½C sugar 1L vinegar
1 ½ Worcestershire sauce 1T mustard ½c lemon juice
Procedure:
Combine all ingredients in a mixing bowl. Stir it until salt and pepper are dissolve

Vinaigrette Dressing
Ingredients:
½L salad oil 1T mustard 50g chopped gherkins/pickled cucumber
Procedure:
Combine all ingredients in a mixing bowl. Mix well.

Sour Cream Dressing

Ingredients:
½tsp garlic (chopped) 2L sour cream 2g salt and pepper
1T lemon juice 2T chopped spring onions
Procedure:
Put the sour cream in a mixing bowl. Mix garlic, spring onion, salt, and pepper, then
whipped. Add lemon juice.
 TLE 9 COOKERY
Quarter 2
Module 3: Prepare a variety of salads and dressings
L.O. 2.4-2.7
LEARNING ACTIVITY SHEETS

Mayonnaise Dressing
Ingredients:
1/3c mayonnaise 2T catsup 3T sour pickles (chopped)
1T parsley (chopped) 1T chives (kutsay) (chopped) 1T chopped pimiento
½ tsp horseradish(grated) ½ tsp Worcestershire sauce 1T parsley
Procedure:
1. Stir mayonnaise until smooth. Add the remaining ingredients and mix well. Store in
a sealed glass jar.
2. Place in a refrigerator if it will not be used immediately.

REMEMBER
When preparing food especially salads and dressings, make sure to do the following:
1. Wear Personal Protective Equipment like Apron, plastic disposable hand gloves, hair
net, mask, and closed shoes
2. Wash your hands regularly or before and after preparing foods.
3. Clean, maintain and store tools, utensils, and equipment properly.
4. Clean and sanitize the working area.
ACTIVITY 1
Prepare a salad and dressing using the rubrics below
Items to be
5 3 1
Evaluated

Tools, All needed tools,

Utensils, utensils and One tool is not Four tools are not
and equipment are ready available. available.
equipment at hand.
One important
Complete ingredients Lacking 2 to 3
Ingredients ingredient is not
are available. ingredients
available.
Vegetables and
Vegetables and fruits
fruits were washed
were washed, drained Vegetable and fruits
Preparation but not completely
completely, and cut were washed, drained,
Techniques drained and not
uniformly in size and and cut.
cut uniformly in
shape.
size and shape.
Dressing is flavorful Dressing is less Dressing is bland
Dressing
and appealing. flavorful. and not flavorful.
Garnishes enhance Garnishes made
Garnishes made salad
Presentation the appearance of salad messy and
less appealing.
salad. not appealing.
ACTIVITY 2
 TLE 9 COOKERY
Quarter 2
Module 3: Prepare a variety of salads and dressings
L.O. 2.4-2.7
LEARNING ACTIVITY SHEETS

Direction: Write C if the statement is correct and if it is wrong, change the underline
word/s to make the statement correct.
______________1. To prepare vinaigrette the ratio used is 3 parts of oil to 1 part of
vinegar.
______________2. Mayonnaise is an emulsified dressing. It is more often serves as the
base for wide variety of other dressings.
______________3. Cider vinegar is made from nuts.
______________4. Red wine is preferably used in dressing the salad.
______________5. Salad dressings serves as sauce in a salad.
Activity 3
Direction: Answer the following questions:
1. Why do we need to follow workplace safety procedures?
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2. How important salad dressings in a salad?
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