Diocesan Catholic Schools System

of the Roman Catholic Bishop of San Pablo, Inc

LICEO DE CALAMBA
City of Calamba, Laguna TLE 9
QUARTER 2 WEEK 5 and 6
TLE 9 MODULE

NAME:________________________________________________________________________
SECTION:_________________________ TEACHER: MRS. MARILYN S.ABILA
TLE 9 MODULE QUARTER 2 WEEK – 5 and 6
CHAPTER 2: PREPARING SALAD AND DRESSING
Lesson 3: STORE SALAD AND DRESSING
Learning Goals and Targets
1. Utilize quality trimmings.
2. Store salad in appropriate conditions to maintain their freshness, quality, and taste.
3. Appreciate the importance of storing salad dressing.

Proper storage of salad is very crucial in keeping food safe because the manner and temperature of storage will affect
the foods susceptibility to bacterial growth, other contaminants and infection. Storing food will not improve its quality. It will only
delay the rate of deterioration and thus proper period of storage should be observed. Look at the following ingredients for preparing
salad; is FIFO in storing these items very important?

FIFO (First In, First Out) in storing food is very important. Though it is long time method in store keeping where the first
food stored should be the first to be out from the storage. Write the expiry date, date received and date of storage.
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.
Principles and Practices of Hygiene in Preparing Salads and Salad Dressing
How to Wash Fruits and Vegetables
 Start by choosing produce 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.
How to Wash Salad Greens: Salad greens require special attention.
First, discard the wilted outer leaves; then prepare 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.
Other Tips for Washing Fruits and Vegetables
 Do not use soap or detergents when washing produce.
 Wash fruits and vegetables. Cool, clean, running tap water is fine.
 Wash all produce before using, even if you are going to peel it. Any dirt and bacteria on the outside of unwashed produce can be
transferred from the knife into the fruit or vegetable. Tip: Even organic fruits and vegetables, as well as produce from your own
garden or local farmer's markets, should be washed well
 Diocesan Catholic Schools System
of the Roman Catholic Bishop of San Pablo, Inc
LICEO DE CALAMBA
City of Calamba, Laguna TLE 9
QUARTER 2 WEEK 5 and 6
TLE 9 MODULE
NAME:________________________________________________________________________
SECTION:_________________________ TEACHER:_________________________________

ACTIVITY SHEET
ACTIVITY #1: A. MODIFIED TRUE/FALSE: Write True if the statement is correct if not, change the underlined word/s to make the
statement correct.
_______ 1. Refrigerate salads before serving time.
_______ 2. Green Salads are plated in a cold plate
. _______3. Do not add dressing to green salads until serving
_______ 4. Store perishable fruit and vegetable in the chiller.
_______ 5. Discard the root end of leafy lettuces.
_______ 6. Wash your hands for 40 seconds with soap and warm water before and after handling fresh produce.
_______ 7. Hold the fruit or vegetable under cool running tap water.
_______ 8. For firm produce, such as melons and winter squash, use a clean vegetable brush to scrub the surface as you rinse it.
_______ 9. Purchasing precut items, make sure they have been refrigerated or displayed on ice at the supermarket.
_______10. Do not store perishable fruits and vegetables in the refrigerator

B. Identify the appropriate storage equipment for the following ingredients needed in storing salad (chiller, refrigerator, freezer)
1. Cucumber _______________
2. Lettuce _______________
3. Meat _______________
4. Apple _______________
5. Cooked pasta _______________

C. Direction: Answer briefly).

1. What is FIFO?
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ACTIVITY # 2: Make a journal about your experiences in this lesson, what you learned and what are the things you need to improve.

I have learned that

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