9

COOKERY
MARIA PACITA PRECIOSA F. VELO
SPECIALIZATION
Writer
LEIZLEE BAUTISTA DAOWAG
Team Leader

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TLE 9 – COOKERY
Quarter 2 - Week 1
Department of Education • Republic of the Philippines
 This module in Cookery is a continuing course of your exploratory in your Grade 7 and Grade 8
TLE subject. It covers varied opportunities to explore, innovate, and create recipes. It is crafted that
focuses on the key concepts and to demonstrate the core competencies prescribed by TESDA in the
Training Regulation in Cookery.

In this module, you will undergo a series of learning activities that will develop your skills and
bring them to the next level. Upon completion of this course, the learnings, and skills you acquired will be
your passport to many job
opportunities in the near future.

At the end of the lesson, you are expected to:

LO1. Perform mise en place

1.1 Identify ingredients according to the given recipe.
1.2 Prepare ingredients based on the required form and time frame.

Multiple Choice
Direction: Read each question carefully, choose the letter of the best answer, and write it in your
answer sheet.

1. What is a combination of vegetables, fruits, and other ingredients accompanied with a dressing?
A. Appetizer B. Dessert C. Salad D. Sandwich
2. What salad stimulates the appetite without giving a feeling of fullness and served before the main
course of the meal?
A. Accompaniment B. Appetizer C. Dessert D. Main Course
3. Which of the following ingredients is NOT included in Green Salad?
A. gelatin B. iceberg lettuce C. tomato D. vinaigrette dressing
4. What salad has ingredients that are cooked, then cooled thoroughly before mixing them with dressing?
A. Bound B. Fruit C. Green D. Vegetable
5. What salad are artfully arranged on a plate and drizzled with a dressing, rather than tossed with it?
A. Composed B. Combination C. Mixed D. Simple
6. What is a refreshing salad that cleanse the palate that served before dessert?
A. Appetizers Salad B. Bound Salad C. Dessert Salad D. Separate course Salad
7. How do we classify crab meat salad with potato wedges and slice of avocado?
A. Bound Salad B. Fruit salad C. Main course salad D. Side Dish Salad
8. Which of the following ingredients are NOT included in dessert salad?
A. cream B. fresh fruits C. nuts D. unflavored gelatins
9. Which of the following ingredients is consider as starchy items and can also form the body of a salad?
A. crab meat B. lettuce C. mango D. pasta
10. What is the appropriate temperature in serving salad? Page PAGE \* MERGEFORMAT 9
A. chilling temperature B. hot temperature C. humid temperature D. room temperature

TLE 9 – COOKERY
Quarter 2 - Week 1
Direction: Arrange the jumbled letter to reveal the magic word

1. R S P A E Z E P I T APPETIZER
Hint: These are bite – size foods and served before the main course.
2. SCPAÉNA CANAPÉ
Hint: These are small pieces of breads topped with seasoned food mixture.
3. RSCÉTDIU CRUDITES
Hint: These appetizers are consisting of sliced vegetables.
4. SIPHC CHIPS _
Hint: These appetizers are usually served with dips.
5. ESIM NE ECALP MISE EN PLACE
6. Hint: The first thing to do and essential in preparing appetizers.

Salad is a combination of vegetables, fruits, and other ingredients accompanied with a dressing.
It adds variety and color to the meal, stimulates the appetite, and adds important nutrients to the diet.
Salads are usually served at cold or chilling temperature to be appreciated. In preparing salads it is
important to know the mise en place, a French term which means setting everything in place and
organizing all the materials and ingredients before preparing foods.

Classification of Salads According to Ingredients Used

1. Green Salads – also known as tossed salad,

the main ingredients are green leafy vegetables
like cabbage and lettuce. It must be fresh, clean,
crisp, well drained, and cold. The moisture and air
are necessary to keep greens crisp.

https://www.publicdomainpictures.net/en /view-

Green Salad with tomatoes

2. Vegetable, Grain, Legumes, and Pasta Salads –

the main ingredients are vegetables and starchy items
that can also form the body of a salad such as grains,
pasta, and dried legumes. Raw or cooked vegetables
are usually added to the starch items to enhance the color,
flavor, and nutritional balance of the salad. Protein items Page PAGE \* MERGEFORMAT 9
such as poultry, meat, seafood, and cheese maybe added

TLE 9 – COOKERY
Quarter 2 - Week 1
 to vegetables and starch salads.

https://commons.wikimedia.org/wiki/Fil

3. Bound Salads – also known as cooked salad,

it has ingredients that are cooked, then cooled
thoroughly before mixing them with dressing
like mayonnaise. The term bound is most often
used for traditional mixtures of cooked protein, starch,
and vegetable items with mayonnaise.

https://www.flickr.com/photos/11683866@N

4. Fruit Salads – contain mostly of fruits rather

than vegetable. A choice from fresh or canned fruits,
which taste too sweet.

https://www.flickr.com/photos/naminami/664905

5. Composed Salads – made by arranging two or

more ingredients attractively on a plate.
It is called composed because the components
are arranged on plate rather than being tossed.

HYPERLINK
"https://www.flickr.com/phot
os/39389789@N00/85088763
76/"
6. Gelatin Salads – most gelatin products are
made with sweetened prepared mixes with
artificial color and flavor. Some professional
cook used to prepare salads using unflavored
gelatin relying on fresh fruit juices and other
ingredients for flavor.

https://www.shutterstock.com/image-photo/fruit-
Classification of Salads According to their Functions in the Meal

1. Appetizer Salads – it stimulates the appetite

without giving a feeling of fullness and served
before the main course of the meal.

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TLE 9 – COOKERY
Quarter 2 - Week 1
 https://www.flickr.com/photos/southernfairytale/67

2. Accompaniment Salads – are side dishes served

with the main course, it must balance and harmonize

with the rest of the meal. Do not serve potato salad
at the same meal at which you are serving a
French fries or another starch.

https://www.flickr.com/photos/isutekitaja/5597510
106/
Broccoli Side Dish salad

3. Main Course Salads – it should be large enough

to serve as a full meal and should contain
a substantial portion of protein. Meat, poultry,
and seafood salads as well as egg salad
and cheese are popular choices.

https://pxhere.com/en/photo/1007233
Crab Meat Salad with Potato
Wedges and slice of Avocado

4. Separate Course Salads – these are light salad served

after the main course to cleanse the palate,
refresh the appetite and provide a break before dessert.
Rich and heavy dressing such as sour cream and
mayonnaise should be avoided.

https://www.flickr.com/photos/aptronym/35810110
70/
Simple Green
Salad
5. Dessert Salads – these are usually sweet and
served in the last course of the meal.
It may contain items such as fruits,
sweetened gelatin, nuts, and cream.

https://www.publicdomainpictures.net/en/view-
image.php?image=10188&picture=fruit-salad
Fruit Salad

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TLE 9 – COOKERY
Quarter 2 - Week 1
ACTIVITY 1.1 Fill Me In!
Direction: Fill in the plates with corresponding ingredients from the box to complete each salad
dishes.

Apple Celery Grapes Mayonnaise Tomato

Banana Egg Iceberg Lettuce Onion Tuna
Carrot Gelatin Macaroni Potato Vinaigrette

Green Salad Vegetables, Grain, Legumes, Pasta Salad

Bound Salad

Fruit Salad Composed Salad Gelatin Salad

ACTIVITY 1.2: Define Me

Direction: Give the characteristics of different classification of salads according to their functions in
the meal. Write your answers on a separate sheet of paper.

CLASSIFICATION OF SALADS CHARACTERISTICS

Appetizer Salads

Accompaniment Salads

Main Course Salads

Separate Course Salads

Dessert Salads

Remember: Your answers will be rated using the following rubric.

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TLE 9 – COOKERY
Quarter 2 - Week 1
Salad is a combination of vegetables, fruits, and other ingredients accompanied with a dressing.
Classification of Salads According to Ingredients Used are as follows:
Green salad; Vegetable, Grains, Legumes, Pasta salad; Bound salad; Fruit salad, Composed salad,
Gelatin salad.
Classification of Salads According to their Functions in the Meal are as follows:
Appetizers salad, Accompaniment salad, Main course salad, Separate course salad, and Dessert
salad.
Mise en place means setting everything in place and organizing all the materials and ingredients before
preparing foods.

Direction: Look for ingredients

from your kitchen or backyard

Name of Salad Dish:

Ingredients:

Multiple Choice
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TLE 9 – COOKERY
Quarter 2 - Week 1
 Direction: Read each question carefully, choose the letter of the best answer, and write in your
answer sheet.
1. What is a combination of vegetables, fruits, and other ingredients accompanied with a dressing?
A. Appetizer B. Dessert C. Salad D. Sandwich
2. What salad stimulates the appetite without giving a feeling of fullness and served before the main
course of the meal?
A. Accompaniment B. Appetizer C. Dessert D. Main Course
3. Which of the following ingredients is NOT included in Green Salad?
A. gelatin B. iceberg lettuce C. tomato D. vinaigrette dressing
4. What salad has ingredients that are cooked, then cooled thoroughly before mixing them with dressing?
A. Bound B. Fruit C. Green D. Vegetable
5. What salad are artfully arranged on a plate and drizzled with a dressing, rather than tossed with it?
A. Composed B. Combination C. Mixed D. Simple
6. What is a refreshing salad that cleanse the palate that served before dessert?
A. Appetizers Salad B. Bound Salad C. Dessert Salad D. Separate course Salad

7. How do we classify crab meat salad with potato wedges and slice of avocado?
A. Bound Salad B. Fruit salad C. Main course salad D. Side Dish Salad
8. Which of the following ingredients are NOT included in dessert salad?
A. cream B. fresh fruits C. nuts D. unflavored gelatins
9. Which of the following ingredients is consider as starchy items and can also form the body of a salad?
A. crab meat B. lettuce C. mango D. pasta
10. What is the appropriate temperature in serving salad?
A. chilling temperature B. hot temperature C. humid temperature D. room temperature

Directions: Write a reflective learning

by completing the statements inside the Thought Bubble. Write your answer in a separate sheet of

I have learned From now on,

that…

I have realized
that…

References/Sources
● Technology and Livelihood Education Cookery 9 Learning Module, Department of Education
● Rondilla, Aida H., et al, Cookery Volume I, pp. 69 - 72 Adriana Publishing Co, Inc., 2017
● Basbas, Leonora D., et al, Learning and Living in the 21st Century Worktext in Technology and
Livelihood Education Grade 9, pp. 163 – 164, Rex Bookstore, Inc. 2014
● https://www.e-tesda.gov.ph/mod/book/view.php?id=329
● https://www.publicdomainpictures.net/en/view-image.php?image=43140&picture=green-salad-
and-tomatoes
● https://commons.wikimedia.org/wiki/File:Chicken_macaroni_salad.jpg
● https://www.flickr.com/photos/11683866@N06/13976756988/
● https://www.flickr.com/photos/naminami/6649052255
● https://www.flickr.com/photos/39389789@N00/8508876376/
● https://www.flickr.com/photos/southernfairytale/6717875429 Page PAGE \* MERGEFORMAT 9
● https://www.flickr.com/photos/isutekitaja/5597510106/

TLE 9 – COOKERY
Quarter 2 - Week 1
 ● https://pxhere.com/en/photo/1007233
● https://www.flickr.com/photos/aptronym/3581011070/
● https://www.publicdomainpictures.net/en/view-image.php?image=10188&picture=fruit-salad

Leizlee Bautista-Daowag
Team Leader

Ava C. Ecleo
Validator

Justine Montoya
Ill
ustrator

Key to Correction
WEEK 1
PRE-TEST / POST-TEST
1. C 6. D
2. B 7. C
3. A 8. D
4. A 9. D
5. A 10. A

LOOKING BACK

1. APPETIZERS
2. CANAPÉS
3. CRUDITÉS
4. CHIPS
5. MISE EN PLACE

ACTIVITY 1.1
Green Salad Fruit Salad
- Iceberg Lettuce -Apple
- Vinaigrette -Banana
- Tomato -Grapes
- Onion -Mayonnaise
-Mayonnaise

Vegetables, Grain, Legumes, Pasta Salad Composed Salad

-Carrots -Carrot
-Celery -Onion
-Mayonnaise -Iceberg Lettuce
-Onion -Egg
-Tuna -Tuna
-Tomato
Bound Salad -Mayonnaise
-Mayonnaise
-Potato Gelatin Salad
-Celery -Gelatin
-Carrot -Apple
-Tuna -Banana
-Macaroni -Grapes
-Onion

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TLE 9 – COOKERY
Quarter 2 - Week 1