CBLM 4 Salads and Dressings

COMPETENCY BASED LEARNING MATERIAL
Sector:
TOURISM
Competency: REPARE SALADS AND DRESSING
MODULE: PREPARING SALADS AND DRESSING
Qualification:
COOKERY NC II
REGIONAL TRAINING CENTER

TECHNICAL EDUCATION SKILLS DEVELOPMENT AUTHORITY
CITY OF TUGUEGARAO, CAGAYAN
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in Prepare Salads and Dressings. This module contains
training materials and activities for you to complete.
You are required to go through a series of learning activities in order to complete
each learning outcome of the module. In each learning outcome are Information Sheets,
Self – Checks, Operation sheets and job sheets .Follow these activities on your own. If
you have questions, don’t hesitate to ask your facilitator for assistance.
The goal of this module is the development of practical skills. To gain these skills,
you must learn the concepts and theory. For the most part, you’ll get this information
from the Information Sheets,Operation Sheets and Job Sheets.
This module was prepared to help you achieve the required competency, in
“Prepare Salads and Dressings”.
This will be the source of information for you to acquire knowledge and skills in
this particular competency independently and at your own pace, with minimum
supervision or help from your instruction.
Remember to :
Work through all the information and complete the activities in each section.
Read information sheets and complete the self – check. Suggested references are
included to supplement the materials provided in this module.
Most probably your trainer will also be your supervisor or manager. He/she is
there to support you and show you the correct way to do things.
You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way you will
improve both your speed and memory and also your confidence.
Use the Self – checks, Operation Sheets or Job Sheets at the end of each section to
test your own progress.
When you feel confident that you have had sufficient practice, ask your Trainer to
evaluate you. The results of your assessment will be recorded in your Progress Chart and
Accomplishment Chart.
You need to complete this module.
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Date Revised: 002-MOP 02 R2
COOKERY NC II
RTC-TESDA June, 2015
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Prepare Salads and RTC Mgt.
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Dressing Developed by: Committee
MARITES O. QUILANG
Revision # 03
COOKERY NC II
LIST OF COMPETENCY
No Unit of competency Module title Code
1. Clean and maintain kitchen Cleaning and maintaining kitchen TRS512

premises premises 328
2. Prepare stocks, sauces and Preparing stocks, sauces and soups TRS512
soups 331
3. Prepare appetizers Preparing appetizers TRS512

381
4. Prepare salads and dressing Preparing salads and dressing TRS512
382
5. Prepare sandwiches Preparing sandwiches TRS512
330
6. Prepare meat dishes Preparing meat dishes TRS512
383
7. Prepare vegetable dishes Preparing vegetable dishes TRS512
384
8. Prepare egg dishes Preparing egg dishes TRS512
385
9. Prepare starch products Preparing starch products TRS512
386
10. Prepare poultry and game Preparing poultry and game dishes TRS512
dishes 333
11. Prepare seafood dishes Preparing seafood dishes TRS512

334
12. Prepare desserts Preparing desserts TRS512
335
13. Package prepared food Packaging prepared food TRS512
340
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MODULE CONTENT
UNIT OF COMPETENCY : PREPARE SALADS AND DRESSING

MODULE TITLE : PREPARING SALADS AND DRESSINGS
INTRODUCTION:
This module deals with the skills and knowledge required in preparing and
presenting salads and dressing.
Summary of learning Outcome:
1. Perform Mise en place.
2. Prepare a variety of salads and dressing
3. Present a variety of salads and dressings
4. Store salads and dressing
SUMMARY OF ASSESSMANT CRITERIA:

1. Tools, utensils and equipment are cleaned, sanitized and prepared based on the
required tasks
2. Ingredients are identified correctly, according to standard recipes, recipe cards or
enterprise requirements
3. Ingredients are assembled according to correct quantity, type and quality
required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable water.
7. Variety of salads are prepared using fresh (seasonal) ingredients according to
acceptable enterprise standards to maximize eating qualities, characteristics and
taste
8. Dressings are prepared suitable to either incorporate into, or accompany salads
9. Prepared salads ad dressings are tasted and seasoned in accordance with the
required taste
10. Workplace safety and hygienic procedures are followed according to enterprise
and legal requirements
11. Suitable plate is selected according to enterprise standards
12. Salads are presented attractively according to enterprise standards
13. Salads and dressing are accompanied based on client’s requirements
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14. Salads and dressings are presented hygienically, logically and sequentially within
the required time frame
15. Salads are kept in appropriate conditions based on enterprise procedures
16. Required containers are used and stored in proper temperature to maintain
freshness, quality and taste
LEARNING OUTCOME SUMMARY
LEARNING OUTCOME 1: PERFORM MISE EN PLACE
CONTENTS:
1. Ingredients used in preparing salads
2. Classification of salads
3. Compatible dressings and sauces for incorporating salads
4. Common culinary terms on salads
PERFORMANCE CRITERIA
1. Ingredients are identified correctly according to standard recipes, or enterprise
requirements.
2. Ingredients are assembled according to correct sequence, quality and
specifications required.
3. Ingredients are prepared based on the required form and time frame.
4. Frozen ingredients are thawed following enterprise procedures.
5. Raw ingredients are washed with potable water.
CONDITION: The trainees must be provided with the following:

Equipment and tools
 Overhead projector (for lecture)
 Whiteboard
 Applicable equipment as prescribed by TR.
 Electric, gas or induction ranges
 Ovens vinegar
 Griller and griddles salt
 Deep fryers white pepper
black pepper, ground
 Salamanders
mayonnaise
 Food processor Sour cream
 Blenders Fresh eggs
Supplies and Materials Lemons
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corn oil
olive oil
apple cider
capers
olives
sweet pickles
garlic
mustard
leafy and non-leafy vegetables
Learning Materials
Manuals
Books
Video (CD)
ASSESSMENT METHODS:
 Direct observation of the candidate while making appetizers
 Written and oral questions to test candidate’s knowledge on

commodity and food safety issues
 Review of portfolios of evidence and third-party workplace reports of

on-the-job performance by the candidate
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LEARNING EXPERIENCES
LO 1: PERFORM MISE EN PLACE
LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
1. Read information sheet 4.1-1 If you have some problems on

on Ingredients in Making Information Sheet 4.1-1, don’t hesitate to
Salads approach your facilitator. If you feel you
are knowledgeable on the content of
Information Sheet 4.1-1, you can now
answer Self-Check 4.1-1.
2. Answer Self Check 4.1-1 Compare you answers to the Answer Key
4.1-1 If you got 100% correct answer in
this self-check, you can now move to the
next information sheet. If not review the
information sheet and go over the self-
check again.
on Classifications of Salads Information Sheet 4.1-2, don’t hesitate to
approach your facilitator. If you feel you
4. Answer Self Check 4.1-2 Compare you answers to the answer key
check again.
on Types of Salad dressing Information Sheet 4.1-3, don’t hesitate to
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check again.
on Culinary Terms on Salads Information Sheet 4.1-4, don’t hesitate to
check again.
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INFORMATION SHEET 4.1-1
INGREDIENTS IN MAKING SALADS
Learning Objective: After reading this information sheet, you must be able to:
1. Identify and select quality ingredients in making salads.
Salad greens
The expression “leafy green‟ is usually used to describe leafy lettuce. The variety
of lettuces in Australia has increased quite markedly from the mid-1980s onwards. Some
of the commonly used lettuces are the following:
Asian salad greens
Amaranth
English: Chinese Spinach

Chinese: Een Choi
Bahasa: Bayam
Thai: Phak Khom Suan
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Asian Basil
English: Malabar Spinach

Chinese: Kai Lan
Bahasa: Selaseh
Thai: Horapa
Ceylon Spinach
English: Malabar Spinach

Chinese: Saan Choi
Bahasa: Remayong
Thai: Phak Plang
Pennywort
English: Indian Pennywort

Thai: Bua Bok
La pot
English: Wild Betel

Bahasa: Duan Kadok
Thai: Bai Chaplu
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Coriander
English: Coriander, Cilantro

Chinese: Uen Sai
Thai: Pak Chee
Pea shoots
English: Pea Shoots

Chinese: Dau Miu
Thai: Pak Tua Lan Tao
Perilla
English: Beefsteak Plant

Chinese: Gee So, Jen
Japanese: Shiso
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Salad Herbs
A “herb‟ is a flowering plant with a stem that does not become wooden, but decays and
regenerates annually.
Herbs have a variety of uses, including medicinal, taste and smell.
Food service professionals are more concerned with taste and smell, and in this context,
the herb must be suitable for eating by humans without adverse side effects.
Herbs are used in salads to provide flavor, aroma and texture, but care must be taken
(due to strength and overpowering flavor) not to add excessive amounts.
Some herbs that are popular in salads include the following:
Curly Thyme
parsley
Oregano Ornamental
basil
Fennel Vietnamese Mint
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Italian parsley Coriander
Basil Rosemary
Spearmint Mint
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Marjoram Purple Basil
Dill
Tarragon
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Salad Vegetables
Any vegetable can be used in salads. Some root vegetables will need to be cooked before
they are edible in a salad. Example: potato, pumpkin, sweet potato.
Vegetables are broken into 2 main categories.
Root Vegetables include vegetables derived from roots, bulbs and tubers of plants.
Green Vegetables Include vegetables derived from leaves, stems, flowers, fruits,
legumes and seeds of plants
Root vegetables suitable for salads
Can be raw, shredded, sliced or cut to size, roasted to add extra

Carrot
flavor then chilled for salad
Radish
For salad is best roasted then chilled
Parsnip Served raw, sliced or quartered
Onion Can be used raw, thinly sliced or roasted. Many varieties
Potato Needs to be cooked boiled or oven roasted
Sweet Potato Needs to be cooked boiled or oven roasted
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Can be shredded and eaten raw but is
Beetroot best served separate as it will stain
everything. Normally boiled allowed to
cool
Leaf vegetables suitable for salads
Cabbage Can be raw, shredded, sliced or cut to size, addition of vinegars

break down leaf structure
Lettuce Always a base with other vegetables to add interest:

Refer salad greens previous pages
Served raw, baby

Spinach
spinach best for salads
Used raw, thinly

sliced or
Witlof roasted.
Stem Vegetables suitable for salads
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Can be blanched quickly
Asparagus then refreshed, grilled and
then chilled
Celery Slice thinly
Fennel Shaved thinly
Bamboo shoots Canned, thinly sliced
Flower Vegetables for salads
Broccoli Blanched then chilled
Cauliflower Blanched or roasted, then chilled
Fruit vegetables for salads
Avocado Many varieties, diced and tossed with dressing
Many varieties, can be raw or

Capsicum roasted
Cucumber Raw, sliced thinly or cubed
Eggplant Thinly sliced then grilled, chilled
Tomato Many varieties, sliced and chopped
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Zucchini Thinly sliced then grilled, chilled
Legumes for salads
Beans, Green Blanched then chilled
Chick peas Soaked then poach until tender, chilled
Sweet corn Boiled then chilled
Peas Blanched then chilled
Salad Fruits
Everything You Need to Know About Fruits

Fruits are classified into the following groups:
Soft fruits Strawberries, raspberries, blackberries, boysenberries, blueberries,

gooseberries, grapes and currants (red, black & white).
Stone fruits Apricots, peaches, nectarines, plums, mangoes, cherries.
Hard fruits Apples, pears and quinces
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Citrus Lemons, oranges, grapefruit, mandarins, cumquats, limes, pomelo,
tangelo
Tropical Bananas, pineapple, lychee, rambutan, jackfruit, dragon fruit, guava,

tamarillo, pawpaw, custard apple
Miscellaneous Rhubarb, kiwifruit, persimmon, passionfruit, pomegranate, fig,

watermelon, cantaloupe, honeydew
Salad farinaceous ingredients

Pasta, lentils, beans, cous
Salads have always been a good way of using left
over pasta.
Pasta does not have a flavor of its own.
The texture of pasta or noodles is what is
important. Give it a well rounded sauce and it will
bulk salad very well.
Pasta needs to be cooked al dente, but some
people like to cook it more when used in salad.
Cold pasta is nutritionally very good for the human gut.
Cooked lentils and beans are nutritious and are excellent additions to salads. They offer
textural diversity.
Meats for salads
 Cooked, cold
 Meats cured, cold or warm.
Salad meats
 Bacon, crisped in fry pan then chilled
 Chicken, poached, roasted
 Beef
 Lamb
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 Sausages.
These meats would be cooked then chilled.

Cured meats
 Prosciutto
 Bresaola
 Salami
 Ham
Cured vegetables
 Olives, black and green
 Pickled cucumber, savory and sweet
 Onions
 Cauliflower.
Many vegetables can be preserved in vinegar solution and then used in salad dishes.
Oils
Definition
Edible oils group all fats which are liquid at room (or near room) temperature. They are
used in salads for flavor, overall texture and balance.
Types
The number of oils that can be used to make salads is only limited by imagination,
practicality and availability. The following list highlights some of the more commonly
used oils:
Neutral flavor and aroma
Sunflower Safflower Grape seed Canola
Strong or noticeable flavor and aroma
Olive Walnut Rose (strong and Chili (very strong)

expensive)
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Virgin olive Hazelnut Truffle (expensive) Sesame
Vinegars
Definition
Vinegar is an acidic liquid made by fermenting wine, cider, sherry, etc. Due to its acidity,
it is used for preserving food, as an accompaniment, or as part of a dressing in a salad.
The actual sourness of the vinegar accentuates the flavor of the ingredients used in
salads.
Types
Whilst there may be a wide range of flavored vinegars available, i.e. herbed, and spiced,
etc., most vinegars have been made from a wine, sherry or cider base. Some of the more
common vinegars available for salad making include:
 White wine
 Red wine
 Cider
 Balsamic (unfermented white wine base)
 Malt
SELF CHECK 4.1-1
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I. Write the correct answer:
1. It is used to describe leafy lettuce

2. A flowering plant with a stem that does not become wooden.
3. Salad vegetables that includes bulbs and tubers of plants.
4. This includes vegetables like broccoli and cauliflower
5. An acidic liquid made by fermenting wine, cider and sherry.
II. Give different ingredients needed in making salads (8)
ANSWER SHEET 4.1-2

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I. Identification:
1. Leafy green
2. Herb
3. Root vegetables
4. Flower vegetables
5. Vinegar
II. Give different ingredients needed in making salads (8)

1. Salad vegetables
2. Herbs
3. Salad fruits
4. Farinaceous salads
5. Salad meat
6. Cured/Preserved vegetables
7. Oil
8. Vinegar

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1. Classify types of salads according to use and ingredients.
The word salad is derived from the Italian word “insalata” which originally meant
to be steeped in salt or brine or “herba salata” which literally means salad greens.
Today, the term salad is widely used for foods marinated or served with a
dressing. Most salads have an acid base which by adding sugar will have a tart or sweet
and or sour flavor, with the exception of fruit salads.
Nearly all foods can be used in the production of salad. Salads made from
vegetables or combinations made from animal, seafood, rice, noodles, legumes and
seasoned with piquant marinades or dressings can enhance menus and temp guest’s
appetite. Salads must be served fresh, unblemished and crisp.
CLASSIFICATION OF SALADS
Salads as they are referred today can be broken down into:
According to Use:
1. Salad as an Appetizer - should be light. It must whet rather than satisfy the
appetite. A light salad green with French dressing is recommended.
2. Accessory to the main dish – salads are most often served as accessory to the
main dish or entrée. A main dish which is relatively light would need a hearty
accompanying salad while a heavy dinner is usually complemented with a light
salad.
3. As a main dish – salads used for this purpose are usually heavy. It must have a
satiety value higher than other salads. A potato salad with chicken or ham is an
example of this kind.
4. As dessert – fruit salads or fruit gelatins are usually a favorite dessert especially
in parties and dinners. The sweetness of this dish somewhat balances the satiety
of the preceding courses.
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According to Ingredients:
The nutritive value of a salad depends upon its ingredients.

1. Fruit Salad – a fruit salad may contain one or a combination of fruits plus a
dressing.
Fruit gelatins are excellent desserts, especially for health-conscious
customers due to its low-calorie value.
2. Vegetable salads – almost all vegetables can be made into salads. The most
common is potato salad which can be varied according to one’s taste.
3. High protein salads – these are usually substantial salads that form the basis for a
meal. High protein salads are usually a combination of vegetables with protein
foods such as shrimps, fish, meat, chicken, eggs, and cheese.
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SELF CHECK 4.1-2
Write the correct answer:
1. It is important to use __________ingredients when making salads.

2. Vegetables for salad must be ____________ and ______________.
3. When plating salad avoid a ____________ appearance.
4. This is a seasoned liquid added to the body of the salad to give out added
flavor, tartness, spiciness and moisture
5. For a toss salad, the dressing is added at ____________ time.
6. Ingredients for salads are ______________ neatly and uniformly.
Give the parts of a salad

7. _______________
8. ______________
9. ______________
10. ______________
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ANSWER SHEET 4.1-2
1. Quality
2. Fresh and crisp
3. Fixed
4. Dressing
5. Serving
6. Cut
7. Base
8. Body
9. Dressing
10. Garnish
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CLASSIFICATION OF SALAD DRESSINGS
1. Name and appreciate the role of salad dressing in the preparation of salad.
Dressings are prepared liquids (sometimes thickened) that make a salad more
appetizing in appearance and flavor.
To establish the most appropriate dressing for a particular salad, the following areas
need to be considered:
 What type of salad is being prepared?

 Is the purpose of the dressing to add flavor only
 (Vinaigrette) or to bind (mayonnaise)?
 Will dressing be served in or next to the salad?
 Is the dressing compatible with the flavor of the salad?
Types: Vinaigrette
Also known as French dressing, traditional vinaigrette is a combination of vinegar, oil

and seasoning. These ingredients are mixed together vigorously just before use.
Vinaigrette also accentuates flavor and gives moisture to a salad. The recommended
proportions of a basic vinaigrette are three parts oil to one-part vinegar.
Types: Mayonnaise
Mayonnaise is actually considered a cold sauce and its main ingredients include oil,
vinegar, mustard, egg yolks and seasoning.
It is also known as an emulsion sauce because two incompatible ingredients, oil and
acid (vinegar), are combined through an emulsifying agent (egg yolk).
Flavors, herbs and garnishes can be added to form the basis of a derivative sauce (a
sauce that has been made using the mayonnaise as the main part).
Some examples of derivative sauces using mayonnaise as a base include:
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 Tartare sauce: mayonnaise, capers, gherkins, dill, parsley and lemon juice
 Cocktail sauce: mayonnaise flavored with tomato sauce, Worcestershire sauce
and lemon.
Types: Cooked Salad dressing
Resembles mayonnaise. The only difference is that cooked salad dressing makes use of
cooked starch paste to substitute part of the egg. Commercially, cooked dressing is
labeled “salad dressing”
Flavor variations: tips
 Try different flavored oils in a dressing and notice the difference

 Lemon juice can be added in place of vinegar
 Add finely chopped parsley or chives to dressing or mayonnaise for added color
and flavor.
Reasons for Dressings
 Dressings are used to

 Lubricate
 Flavor
 Add food value
 To bind together
 Adds shine and gives pleasing appearance.
Portion control
It is important to know how much dressings or cold sauces have to be made for a given
situation.
This can be maintained in two ways.
 Manufacturing dressings and sauces on a liter basis „as required‟, daily or weekly
 Making dressing/sauces on a per person basis.
 This is particularly useful when making unusual or uncommon sauces.
Approximately 30ml finished dressing/sauce per person should be
allowed.
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SELF CHECK 4.1-3
True or False
1. Fresh egg is used in making mayonnaise.

2. Calamansi juice is also an acidifying agent
3. In the preparation of mayonnaise, all ingredients are added immediately.
4. Rapid and thorough beating after the first addition of oil is important in
mayonnaise making
5. Mayonnaise is a cooked dressing.
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ANSWER SHEET 4.1-3
1. True
2. True
3. False
4. True
5. False
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CULINARY TERMS ON SALADS
1. Identify the different culinary terms used on salads.
Term Explanation
Acidulated Acidic in nature, Vinegar is acidic

Small snack served before the main meal, 'amuse gueule',
Appetizers
finger food, cocktail party food
Amaranth Mild tasting herb: Chinese Spinach
Ingredients might need to be cooked before incorporating into
Complex
salad
Cilantro or Chinese parsley, native of Central America,
Coriander
essential in Thai cuisine
Croutons Fried bread, adds textural diversity to dishes
Moisture added salads to lubricate the dish, will have

Dressing
seasoning, will be acidic in nature, vinegar based normally
Ingredient that will bind two otherwise non-binding

ingredients. In making mayonnaise, the egg yolk contains
Emulsifier
LECTHIN. Lecithin is an emulsifying agent. Lecithin is also
found in soya beans
Emulsion Binding of two product that would not normally bind
Fold technique to incorporate ingredients slowly and aimed at not
causing too much damage to ingredients
Grass like herb, essential in South East Asian Cuisine;
Lemon Grass
commonly in Thai cuisine
Native to Mediterranean, known in Egypt for 2500 years,
Lettuce known in Asia Minor (Persia), member of the sunflower or
thistle family
Emulsion of egg yolk and oil with vinegar. Used as a salad

Mayonnaise
dressing
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Term Explanation
Meze Greek snack food
Spear shaped leaf, versatile in cooking, nutty like flavor, savory

Pandanus
or sweet dishes, Available fresh, frozen, canned or dried
A green herb related to carrots, parsnip and dill. Large flat

Parsley leave,
Continental parsley, stronger in flavor than English parsley
Salad Mixture of leafy vegetables, normally served cold, can

incorporate meats and cooked root vegetables
Simple Simple, one or two ingredients

Technique to cover leaves with dressing so even coating is
Toss
acquired
A member of the Ginger family. Used in many dishes for both
Turmeric
its color and flavor
Mixture of oil and vinegars, used to add flavor to salads as
Vinaigrette
dressing
SELF CHECK 4.1-4

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Identification: Identify what is being asked for.
1. Emulsion of egg yolk and oil with vinegar. Used as a salad dressing.
2. Mixture of leafy vegetables, normally served cold, can incorporate meats and
cooked root vegetables.
3. Mixture of oil and vinegars, used to add flavor to salads as dressing.
4. Technique to cover leaves with dressing so even coating is acquired.
5. A green herb related to carrots, parsnip and dill. Large flat leave.
6. Fried bread, adds textural diversity to dishes.
7. Cilantro or Chinese parsley, native of Central America, essential in Thai cuisine.
8. Ingredient that will bind two otherwise non-binding ingredients. In making
mayonnaise, the egg yolk contains LECTHIN. Lecithin is an emulsifying agent.
Lecithin is also found in soya beans.
9. Binding of two products that would not normally bind.
10. Ingredients might need to be cooked before incorporating into salad.
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ANSWER SHEET 4.1-4
1. Mayonnaise
2. Salad
3. Vinaigrette
4. Toss
5. Parsley
6. Croutons
7. Coriander
8. Emulsifier
9. Emulsion
10.Complex
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PREPARE A VARIETY SALADS AND
LEARNING OUTCOME 2
DRESSINGS
CONTENTS:
1. Classifying salads
2. Eating qualities and characteristics of prepared salad
3. Preparation of variety of salad
1. Variety of salads are prepared using fresh (seasonal) ingredients according to

acceptable enterprise standards to maximize eating qualities, characteristics and
taste
2. Dressings are prepared suitable to either incorporate into, or accompany salads
3. Prepared salads ad dressings are tasted and seasoned in accordance with the
required taste
4. Workplace safety and hygienic procedures are followed according to enterprise
and legal requirements
Equipment and tools
Refrigerator/chiller
Blender
Cooking range
knife
Spatula
Mixing bowls
Measuring cups
Measuring spoons
Mixing spoon
Rubber scraper
Sieve
Double boiler
Sauce pans
Microwavable cups with lids
Packaging materials
LCD Projector (optional for lecture)
Overhead Projector (Optional lecture)
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Television and multimedia player (optional)
Whiteboard
Applicable equipment as prescribed by Training regulations
Supplies and Materials
salad oil
olive oil
apple cider
capers
olives
sweet pickles
garlic
mustard
vinegar
salt
white pepper
black pepper, ground
mayonnaise
Sour cream
Fresh eggs
Lemons
Gherkins
Tuna
Creams
Balsamic vinegar
Onions
Honey
Worcestershire sauce
Salad greens
Fruits and vegetables
Learning Materials
Manuals
Books
Video (CD)
ASSESSMENT METHODS:
 Direct observation of the candidate while preparing different salads
and dressings

appropriate food combinations for salads and dressings and hygienic
food handling requirements
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COOKERY NC II
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LO2: PREPARE A VARIETY SALADS AND DRESSINGS
If you have some problems on Information

1. Read information sheet Sheet 4.2-1, don’t hesitate to approach
4.2-1 on Classifying your facilitator. If you feel you are
Salads knowledgeable on the content of
Compare you answers to the Answer Key
2. Answer Self Check 4.2-1
check again.
If you have some problems on Information

3. Read information sheet 4.2- Sheet 4.2-2, don’t hesitate to approach
2 on Eating qualities and your facilitator. If you feel you are
characteristics of a good knowledgeable on the content of
salad Information Sheet 4.1-2, you can now
Compare you answers to the Answer Key
4. Answer Self Check 4.2-2
check again.
5. Perform Task Sheet 4.2-1 – -on Evaluate your work using the Performance
preparation of Salad Dressings Checklist 4.2-1
Present your work to your trainer for
evaluation
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Keep a copy of your work for the next
activities
6. Perform Job Sheets on preparation Evaluate your work using the Performance
of Salads Checklist 4.2-1 – 4.2-5
4.2-1 : Prepare Potato Salad Present your work to your trainer for
4.2-2 : Prepare Caesar salad evaluation
4.2-3 : Prepare Salad Niçoise
4.2-4 : Prepare Waldorf Salad Keep a copy of your work for the next
4.2-5 : Prepare Greek Salad activities
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CLASSIFYING SALADS
1. Classify salads.
Classifying salads
The easiest way to establish where salads fit in the scheme of things is to classify them in
the following ways:
1. Simple
A salad where one ingredient is the main feature: it is usually a vegetable or leafy green
or tomato based and may have dressing added.
Examples include:
 Tomato salad
 Lettuce salad
 Cucumber salad.
2. Mixed/Compound
A salad that has two or more main ingredients as well as dressing
Examples include:
 Coleslaw (shredded cabbage, onion, carrot and capsicum with mayonnaise or

simple vinaigrette dressing)
 Tabouli salad (parsley, onion, tomato and buckwheat)
 Greek salad. (tomato, cucumber, onion, black olive, fetta cheese, dressing, herbs)
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3. Classical Salads
Based on French cuisine:
This term refers to all traditional salads which are based on French-influenced cuisine
and tradition
Examples include:
 Salade Nicoise (French beans, potatoes, tomatoes, anchovy, olives, capers and
French dressing)
 Salade Waldorf. (celery, apple, chopped walnuts, mayonnaise and cream)
4. Modern Salads
A term used to classify any contemporary developments in salads, which may use
previously unavailable ingredients or adopted international cuisines, particularly Asian
and Italian or Mediterranean.
Examples of „modern‟ styles of salads include:
 Thai Beef Salad (thin sliced strips of cooked beef, crushed peanuts, mint,
coriander, bamboo shoots, vegetable strips such as, palm sugar, soy, ginger, garlic,
chili and lemon juice)
 Mesclun. (array of leafy greens, i.e. radicchio, rocket, mâ ché, mignonette, butter,
endive, cos and oak leaf)
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SELF CHECK 4.2-1
MATCHING TYPE:
DIRECTION: Match the answer of column A to column B.
A B
1. greek salad a. modern salad
2. salad niçoise b. classical salad
3. waldo
rf salad c. simple salad
4. cucumber salad d. mixed/compound salad
5. Thai beef salad
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ANSWER KEY 4.2-2
1. D
2. B
3. B
4. C
5. A
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TASK SHEET 4.2-1
PREPARE SALAD DRESSINGS
Learning Objective: Given the recipe, you must be able to prepare SALAD
DRESSING following industry standards.
1. French Dressing
2. Mayonnaise
3. Thousand Islands
4. Tartar sauce
Equipment and tools:
Refrigerator
Blender
Food processor
Juicer
Mixing bowls
Measuring cups
Measuring spoon
Wooden spoon
Wire whisk
Weighing scale
Canisters
Spoons
 Vegetable oils or any other edible oils
 mustard
 mayonnaise
 vinegar or any other acidifying agents
 starch
 capers
 white pepper
 black ground pepper
 pepper corn
 garlic
 eggs
 salt
 lemons
 Paper towels
 Packaging material
 Recipe Name: Vinaigrette/French Dressing
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Ingredients:
3 T salad oil
1 T balsamic vinegar
½ t mustard
1 clove garlic
Salt and pepper to taste
Procedure:
Combine all ingredients in a mixing bowl. Stir well until salt and pepper are dissolved.
Recipe Name: Mayonnaise
Ingredients:
1 whole egg
1 T sugar
1 t salt
¼ t pepper
1 T vinegar
¼ t mustard
1 c salad oil
Procedure:
Blend whole egg until light colored.
Add sugar, salt, pepper and vinegar, continue to blend.
While blending add salad oil gradually in stream until the mixture is fluffy.
Lastly add mustard to flavor.
Pack and store in refrigerator
Recipe Name: Thousand Island Dressing (TID)
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Ingredients:
1 T mayonnaise
½ t ketchup
½ t onion, minced
1 drop Worcestershire sauce
1 t sweet pickle relish
Procedure:
Mix all ingredients together
Recipe Name: Tartar Sauce
Ingredients:
1 T mayonnaise
½ t lemon juice
1 t chopped gherkins
1/8 t chopped anchovies
½ pc chopped capers
Procedure:
Mix all ingredients together.
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PERFORMANCE CRITERIA 4.2-1
Did I YES NO
1. Clean and sanitize kitchen premises
2. Organize and prepare ingredients according to
recipe requirement
3. Inspected and use proper tools and utensils
4. Prepare the dressings as per industry standard?
5. Select good packaging material for my product
6. Minimize wastage
7. Follow workplace safety and hygiene procedures?
8. Coordinate end of service procedures
9. Perform first procedures in the event of accident.
Feedback to the trainee:
Trainee’s signature: Date:
Trainer’s signature: Date:
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JOB SHEET 4.2-1
PREPARE POTATO SALAD
Performance Objectives: Given the necessary supplies, tools and equipment, the trainee will
be able to prepare potato salad for 20 minutes.
Supplies/Materials :
Ingredients:
120 g. potatoes, peeled
½ pc boiled egg
2 T crushed pineapple
2 T Mayonnaise
1 t mustard
½ t balsamic vinegar
1 tsp honey
¼ tsp paprika
Tools and Equipment Needed :

Range knife
chopping board colander
dry and liquid measuring cup food tong
weighing scale utility trays
Serving plate Mixing bowls
spoons and forks
Steps/Procedure:
1. Boil potatoes in salted water then simmer until tender. Drain and cut into 1 to 1 1/2 –
inch cubes.
2. In a bowl, mix together Mayonnaise, mustard, balsamic, honey, paprika, salt and pepper
to taste.
3. Add prepared dressing to the cooked potatoes just enough to coat. Serve chilled.
Assessment Method :
 Demonstration
 Portfolio of assessment using performance criteria checklist
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Did I YES NO
recipe requirement
3. Inspect and use proper tools and utensils
4. Prepare the potato salad as per industry
standard?
5. Use proper service plate and appropriate
garnish for the product?
7. Minimize wastage?
8. Follow workplace safety and hygiene
procedures?
10. Perform first procedures in the event of
accident.
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JOB SHEET 4.2-2
PREPARE CAESAR SALAD
be able to prepare caesar salad for 20 minutes.
Ingredients:
1 T grated Parmesan cheese
1 T mayonnaise
1 t milk
1 t lemon juice
1 t Dijon-mustard blend
1 garlic clove, minced
Dash cayenne pepper
1 bunch romaine, torn
Salad croutons and additional grated
Parmesan cheese
Range knife
spoons and forks non stick pan
non stick ladle
Steps/Procedure:
1. Prepare croutons. Set aside.
2. In a small bowl, whisk the first seven ingredients. Place romaine in a large bowl. Drizzle
with dressing and toss to coat. Serve with salad croutons and additional cheese if
desired.
Assessment Method :
 Demonstration
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Did I YES NO
recipe requirement
4. Prepare the Caesar salad as per industry
standard?
procedures?
accident.
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JOB SHEET 4.2-3
PREPARE SALAD NICOISE
be able to prepare salad nicoise for 20 minutes.
Ingredients:
25 g. marble potatoes
25 g green beans
¼ pc green pepper, julienne
¼ pc red pepper, julienne
¼ pc red onion, thinly sliced
7 g black olives, sliced
½ pc boiled egg
½ pc tomatoes, julienne
50 g lettuce
Range knife
spoons and forks
Steps/Procedure:
1. Rinse potatoes but do not peel. Boil potatoes in salted water then simmer until tender.
Drain and refresh with cold water and let it cool and slice to serving pieces.
2. Snap the ends of the beans and cut them in half crosswise. Blanch in boiling salted water
for about 2 minutes or until just tender. Shack in iced water. Reserve.
3. Peel off and deseed the tomatoes, cut in julienne. Reserve.
4. Cut the hard-boiled eggs into quarters. Reserve.
5. Prepare the dressing by combining all the ingredients.
6. To serve combine the potatoes, beans, and peppers in a bowl. Toss with half the
dressing. Make a bed of lettuce in a serving platter and mound the mixed vegetables.
Arrange the onions slices around the base of the vegetables alternate the tomato
wedges and egg sections around the base. Garnish with pitted olives. Spoon the
remaining vinaigrette over the salad just before serving.
Assessment Method :
 Demonstration
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Did I YES NO
recipe requirement
4. Prepare the salad nicoise as per industry
standard?
procedures?
accident.
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JOB SHEET 4.2-4
PREPARE WALDORF SALAD
be able to prepare waldorf salad for 20 minutes.
Ingredients:
25 g. grapes
25 g nuts
¼ pc celery
½ slice of apple
½ tbsp. Mayonnaise

Range knife
spoons and forks
Steps/Procedure:
Assessment Method :
 Demonstration
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COOKERY NC II
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Did I YES NO
recipe requirement
4. Prepare the waldorf salad as per industry
standard?
5. Use proper service plate and appropriate garnish
for the product?
8. Follow workplace safety and hygiene procedures?

10. Perform first procedures in the event of accident.
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JOB SHEET 4.2-5
PREPARE GREEK SALAD
be able to prepare Greek salad for 20 minutes.
Ingredients:
25 g. marble potatoes
25 g green beans
¼ pc green pepper, julienne
¼ pc red pepper, julienne
¼ pc red onion, thinly sliced
7 g black olives, sliced
½ pc boiled egg
½ pc tomatoes, julienne
50 g lettuce
Range knife
spoons and forks
Steps/Procedure:
Assessment Method :
 Demonstration
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Did I YES NO
recipe requirement
4. Prepare the Greek salad as per industry
standard?
procedures?
accident.

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PRESENT A VARIETY OF SALADS AND
LEARNING OUTCOME 3
DRESSINGS
CONTENTS:
1. Presentation of salads.
1. Suitable plate is selected according to enterprise standards
2. Salads are presented attractively according to enterprise standards
3. Salads and dressing are accompanied based on client’s requirements
4. Salads and dressings are presented hygienically, logically and sequentially within
the required timeframe

Equipment and tools
Rubber scraper
forks and spoons
Whiteboard
Prepared salad dressings
Prepared salads
herbs
plates
Learning Materials
Manuals
Books
Video (CD)
ASSESSMENT METHODS:
 Direct observation of the candidate while presenting salads in proper
way
importance of proper presentation of salads.
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LO 3: PRESENT A VARIETY OF SALADS AND DRESSINGS
1. Read If you have some problems on Information Sheet

information 4.3-1, don’t hesitate to approach your facilitator. If
sheet 4.3-1 on you feel you are knowledgeable on the content of
Presentation of Information Sheet 4.3-1, you can now answer Self-
Salads Check 4.3-1.
2. Answer Self Check 4.3-1 Compare you answers to the Answer Key 4.3-1 If
you got 100% correct answer in this self-check, you
can now move to the next information sheet. If not
review the information sheet and go over the self-
check again.
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PRESENTATION OF SALADS
1. Select suitable plate when presenting salads.

2. Use appropriate garnish for your salad.
3. Present salad attractively according to standards.
A well-presented salad will have the following characteristics.

Leaf Salads
 It will have a shine
 Lots of color
 It will have height before width
 It should be appealing to the eyes
 Textural diversity adds to the

eating experience.
All this before the customer has even tasted the salad.
When presenting the salad certain points need to be considered.
ARRANGEMENT and PRESENTATION

The structure of Salad
There are four basic parts of a salad: base, body, garnish and dressing.
1. Base or under liner – leafy greens usually form the base of the salad. They
add greatly to the appearance of most salads, which would look naked on a
bare plate.
2. Body – main part of the salad and this part receives most of our attention.
3. Garnish – the purpose of this job is to give eye appeal though it often aids to
the flavor as well. It should not elaborate or dominate the salad. Remember
the basic rule of garnishing is “keep it simple”. Garnish should harmonize with
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the rest of the salad ingredients and it should be edible. It may be mixed with
the other salad ingredients.
4. Dressing – is a seasoned liquid or semi-liquid that is added to the body of the

salad to give out added flavor, tartness, spiciness and moisture. It should
harmonize with the salad ingredients. In general, use tart dressing for green
salads vegetable and use lightly sweetened dressing for fruit salads.
`REMEMBER: Dressing is a seasoning for the main ingredients. It should accent their
flavor and not overpower or drown them.
ARRANGING THE SALAD
The appearance and arrangement of a salad is essential to its quality.
1. Keep the salad off the rim of the plate.

2. Strive for a good balance of color.
3. Height helps make a salad attractive.
4. Cut ingredients neatly.
5. Make every ingredient identifiable.
6. Keep it simple.
GARNISHES FOR SALADS
Garnishes are prepared as part of your normal mise en place:

 Herbs can be chopped to sprinkle over top of finished salad for flavor and eye
appeal
 Herb sprigs can be used to decorate top of salads
 Thin slices of vegetables: julienne of carrot, slivers of spring onion
 Nuts, roasted and chopped to add flavor
 Fried bread pieces or Oven roasted
 Deep fried shaving of vegetables.
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SELF CHECK 4.3-1
Answer the following question.

1. What are the components of a salad?
2. What are suitable garnishes for a salad?
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ANSWER SHEET 4.3-1
1. Salad is composed of base or salad green, body garnish and the dressing.
2. The following are suitable garnishes for a salad.
o Herbs can be chopped to sprinkle over top of finished salad for flavor and
eye appeal
o Herb sprigs can be used to decorate top of salads
o Thin slices of vegetables: julienne of carrot, slivers of spring onion
o Nuts, roasted and chopped to add flavor
o Fried bread pieces or Oven roasted
o Deep fried shaving of vegetables.
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LEARNING OUTCOME 4 STORE SALADS AND DRESSINGS
CONTENTS:
1. Store salads and salad dressings
 Suitable Packaging Materials
1. Salads are kept in appropriate conditions based on enterprise procedures
2. Required containers are used and stored in proper temperature to maintain
freshness, quality and taste
Equipment and tools
Refrigerator/chiller
Freezer
Rubber scraper
Tons and spoons
Microwavable cups with lids
Packaging materials
Labels
Whiteboard
Prepared salad dressings
Prepared salads
Different vegetables
Leftover
Learning Materials
Manuals
Books
Video (CD)
ASSESSMENT METHODS:
 Direct observation of the candidate while packing and storing
appetizers and salads in the proper venue.
importance of proper storage for appetizers and salads
 Review of portfolios of evidence and third party workplace reports of
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LO4: STORE SALADS AND DRESSINGS

Packaging and Information Sheet 4.4-1, you can now answer Self-
Labeling Check 4.4-1.
check again.
Store Salads and Information Sheet 4.4-2, you can now answer Self-
Dressings Check 4.4-2.
check again.
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PACKAGING AND LABELING
1. Select suitable packaging material when storing.
Food Packaging and Labeling

Food packaging protects and preserves food. A range of materials can be used for
packaging, some of which are environmentally friendly. Labels carry information for the
consumer. Some of this information is required by law.
Packaging functions
The main purposes of food packaging are:
 to preserve the product
 to protect the product from damage
 to make the product more attractive to
the consumer
 to make it easier to transport the product
Packaging materials
Plastics
Plastics are widely used in food packaging because they are:
 Versatile - plastics can be flexible or rigid, and can be moulded into shapes.
 resistant to acids and other chemicals
 easy to print on
 lightweight
 cheap to produce
(Note: not all plastics have all the above qualities.)
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Modified-Atmosphere Packaging (MAP)
Air in a plastic container can be modified to prolong shelf life and slow down colour
deterioration.
MAP is used to package:
 cold meats
 smoked fish
 cheeses
 salads
 fresh pasta
Other packaging materials
Paper, card, metal and glass can also be used for packaging.
Advantages, disadvantages and uses of different types of materials.
Material Advantages Disadvantages Uses

Glass - reusable - fragile - baby foods
- heat-resistant - safety issues - salad cream
- recyclable - heavy - pickles
- keeps shape
- low cost
Metal - recyclable - may react with food - soup cans
- lightweight - take-away
- impermeable containers
- withstands heat - bottle tops
processing
Card/paper - easy to print on - not water-resistant - fruit-juice cartons
- cheap to produce - easily damaged - egg boxe
- biodegradable
- recyclable
- can be moulded
- can be coated
- lightweight
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Labeling
The Food Labeling Regulations of 1996 require certain information to be given on all
pre-packed foods. These requirements are written by the EU.
These are the items on the label that are required by law.
 manufacturer's name and contact details
 name of the product
 description of the product
 weight (some foods are exempt, for example bread)
 ingredients (listed in descending order of weight)
 cooking/heating instructions
 storage instructions
 shelf life
 place of origin
 allergy information
The following items are not legal requirements, but are nevertheless good practice and
often included on packaging:
 illustration of product
 price
 nutritional values of the product
 customer guarantee
 the batch-code and bar-code numbers
 opening instructions
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SELF CHECK 4.4-1
Answer the following questions:
1. What are some suitable packaging materials for salads?

2. Why is it important to pack prepared foods properly?
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ANSWER KEY 4.4-1
1. Some suitable packaging materials for salads are plastics, paper, and glass.
2. It is important to pack prepared food properly to preserve its quality and
to prolong its shelf life.
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STORING SALADS AND DRESSINGS
1. Store salads and dressings properly.
No salad will stay fresh indefinitely, but you can preserve a salad for as long as
possible by storing it in a way that minimizes moisture and air exposure.
Method 1
LEAFY GREEN SALADS
1. Wash and dry the ingredients. Rinse the

lettuce and other vegetables in cool water
and dry them off. The ingredients of your
salad must be completely dry before you
put the salad together.
a. Most vegetables, like tomatoes and

cucumbers can be rinsed under
running water and dried with clean paper towels. Some, like carrots, may need
to be scrubbed with a vegetable brush or peeled with a vegetable peeler to
remove any dirt caked into the outer crevices of the skin.
b. The hardest vegetables to work with in this case will be your lettuce and other
leafy greens. To thoroughly clean and dry leafy greens, you should separate the
leaves and let them sit in a sink or bowl of cool water for five to ten minutes.
After that, you should rinse the leaves gently under running water and place
them into a salad spinner. Spin the leaves thoroughly to remove all traces of
moisture.
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2. Assemble the salad. You can mix the lettuce and other ingredients as desired before
you store the salad. Combine the ingredients in a single large bowl or in individual
serving bowls.
a. Note that there are some ingredients that you should only add when you are
ready to serve the salad. Hard boiled eggs can spoil fast and should not be stored
with the rest of the salad. Most fruits have too much water content and can cause
the lettuce to wilt too quickly even if you take precautions against moisture.
3. Place a paper towel in the bowl. Take a clean, dry paper towel and fold it so that it
can rest at the top of the salad bowl. If you have a large bowl of salad, you might need
to use two or three paper towels.
a. The paper towels are another crucial element because they help keep moisture
off the lettuce. Vegetables naturally contain a little water, so even if you dry
everything off thoroughly before you place it into the bowl, some moisture will
inevitably build up. By placing paper towels on top of the salad, you can protect
the lettuce from getting soggy. The water will be absorbed by the paper towels
instead of sitting on the lettuce leaves.
b. If your salad contains a lot of vegetables with a high-water content, like tomatoes
and cucumbers, you might want to consider adding more protection by layering
paper towels in between layers of salad. Lay a little of your salad on the bottom of
the bowl and place a paper towel over it. Spread out more salad on top of that and
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COOKERY NC II
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lay another sheet of paper towel over that. You can repeat this for two to four sets
of alternating layers, but make sure that a paper towel rests on top.
4. Seal the container. If the container has a lid,

place the lid on top. Otherwise, tightly cover the
container with plastic wrap.
a. If you want to ensure freshness, cover the

bowl with a tight sheet of plastic wrap and
place a tight lid on top of that.
b. Like moisture, air is another element that can quickly cause your lettuce to wilt. It
can also cause the other vegetables to become less fresh and to spoil faster, so
keeping air out of your container is an essential step.
5. Store the dressing separately.[2] Any dressing

you plan to use for the salad should be stored
in a separate airtight container. Do not
combine the dressing and the salad before you
store the salad.
a. If you add the dressing beforehand, you

will introduce too much moisture to the
salad and pretty much guarantee that
the lettuce will become soggy and
wilted.
6. Refrigerate the salad. Place the container of salad and the container of dressing in
the refrigerator. Keep the salad there until you are ready to serve it.
a. Every time you open the container, you

should stir the salad some and replace the
paper towel with a fresh one.
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b. You should also replace the paper towel if it begins to look soggy.
c. When stored in this manner, salad can stay fresh and crisp for a week or more.
Method2
FRUIT SALADS
1. Prepare your fruits. Wash, dry, and

cut the fruit for your salad. Many
types of fruit are difficult to keep
fresh once cut, but there are methods
you can use to help prolong freshness.
Consider whether you want to
prepare these fruits in advance using
these techniques or if you want to add
these fruits to the salad just before
serving it.
2. Coat cut fruits in an antioxidant

fruit juice. If you are using fruits
in your salad that are likely to
brown when exposed to air, you
should protect them by tossing the
cut pieces in a little lemon juice.
 Apples, pears, and bananas

oxidize when the flesh of the
fruit is exposed to air. This
oxidation process is what
causes these fruits to quickly turn brown after you cut them.
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 While lemon juice is the most common juice used to protect sensitive fruits from
oxidation, most citrus juices would work. That includes lime juice, pineapple
juice, and orange juice.
3. Submerge the fruit in cold

water. Another way to preserve the
freshness of cut fruit for a longer
period of time is to place the fruit
pieces into a plastic container and
cover them with fresh, cold water.
Cover the container with a lid.
 The water needs to be as cold as

you can get it to be without adding ice.
 You also need to fill the container to the brim with water. The pieces of fruit
should be completely submerged and should not be able to come into contact
with any air.
 You can store the fruit separately in this manner or you can mix the salad and
keep the entire thing, minus the dressing, submerged in water.
 Note that this is only necessary if you have fruit that will oxidize, like apples or
pears. It is not necessary if your fruit salad only consists of citrus fruits or whole
berries.
4. Refrigerate the fruit salad. Place the

container of fruit salad in the refrigerator
and chill until you are ready to serve it.
 Many types of fruit need to be

refrigerated in order to stay fresh,
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including most berries. All cut fruit should also be stored in the refrigerator. As
such, virtually any prepared fruit salad will need to be chilled, even if there are no
fruits in it that can oxidize.
 Even in the refrigerator, you should only store fruit salad for three to five days at
maximum. Even if you can preserve it past that point, much of the fruit will lose a
good portion of its freshness.
5. Drain the water when ready to

serve. Immediately before you intend to
serve the fruit salad, take it out of the
refrigerator and drain the water from it.
Drain as much of the water away as possible.
 You could also scoop the fruit out of

the container with a slotted spoon.
6. Save the dressing until the end. Do

not refrigerate the fruit salad with the
dressing mixed in. Instead, prepare the
dressing just before you plan to serve
the fruit salad and toss the prepared
fruit into it before dishing it out.
Method3
MISCELLANEOUS SALADS
1. Store in an airtight container. For the

most part, other types of salads can be
prepared ahead of time. Place the
prepared ingredients into an airtight
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plastic container and seal it well. You will not need to make any other special storage
preparations to keep various other salad types fresh.
 Other types of salad you may consider saving include egg salad, potato salad,
pasta salad, chicken salad, and tuna salad.
 Food tends to spoil faster when exposed to air, so an airtight seal is essential if
you really want to keep your salads both fresh and safe to eat.
2. Refrigerate the salad. All pre-cooked

ingredients will need to be refrigerated in
their airtight containers.
 Bacteria are more likely to grow in

food that sits out at room temperature.
As such, refrigeration preserves the
freshness of your food while also
keeping it sanitary.
3. Add the dressing immediately before

serving. You can usually preserve most
types of salads longer if you add any
dressing before you serve the salad
instead of adding it before you store it.
This is especially true of mayonnaise-
based dressings.
4. Know how long the salad can last. Even

after the dressing has been added, most
salads can stay fresh and edible in the
refrigerator for several days. As a general
rule, a salad only stays fresh for as long as
its fastest spoiling ingredient stays fresh.
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 Egg salad, potato salad, tuna salad, chicken salad, and mayonnaise-based pasta
salad can last three to five days if stored in the refrigerator. Discard the egg salad
if it is left out at room temperature for more than two hours or if it develops an
"off" smell.
 Pasta salad with a non-mayonnaise dressing can stay fresh for five to seven days.
Storage
Dressings
Vinaigrette has no ingredients requiring refrigeration.
To ensure that there is absolutely no threat of food spoilage, however, it is advisable to

keep this dressing in a refrigerated area and covered in an airtight container (glass or
stainless steel).
Do not freeze. Shake vigorously before use.
Mayonnaise
Mayonnaise or its derivatives should be kept in a refrigerated area and covered in an

airtight container; preferably glass or stainless steel. Do not freeze
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EVIDENCE PLAN/EVALUATION PLAN
TRAINEES NAME
FACILATATOR’S NAME MARITES O. QUILANG
QUALIFICATION COOKERY NC II
UNIT OF COMPETENCY COVERED PREPARE SALADS AND DRESSINGS
Ways in which evidence will be collected:
Demonstration
[tick the column]
Written Test
Interview
with Oral
The evidence must show that the candidate……
1. Choose suitable ingredients based on enterprise quality

X X X
standards for salads and dressings
2. Prepare variety of salads using fresh ingredients according
to acceptable enterprise standards to maximize eating X X X
qualities characteristics and taste.
3. Prepare suitable dressings to accompany salad. X X
4. Presented salad attractively X
5. Selected correct equipment and used in the production of

X
salads.
6. Utilized trimmings and leftovers. X X
7. Kept salads in appropriate condition. X X
8. Used required containers and stored in proper temperature. X X
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Rating Sheet for Demonstration with Oral Questioning
Trainees’ Name:
Trainers’ Name: MARITES O. QUILANG
Unit of Competency PREPARE SALADS AND DRESSINGS
Qualification: COOKERY NC II
Date of Evaluation
Instruction for Demonstration:

The equipment, supplies and materials needed are provided. The candidate must
be able to prepare and cook one salad within 20 minutes.
Observation Checklist Check (/) to show if

evidence is demonstrated
During the demonstration of skills, the candidate: YES NO N/A

1. Choose suitable ingredients based on enterprise
quality standards for salads and dressings
2. Prepared salads using fresh ingredients according
to acceptable enterprise standards to maximize
eating qualities characteristics and taste.
3. Prepared suitable sauces and dressings to
accompany salad.
4. Presented salad attractively
5. Selected correct equipment and used in the
production of salads.
6. Utilized trimmings and leftovers.
7. Kept salads in appropriate condition.

8. Used required containers and stored in proper
temperature.
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Oral Questioning
Questions: Satisfactory
Response
The trainee should answer the following questions: YES NO

1. What is salad?
2. What are the classifications of salads?
3. Give the parts of a typical salad?
4. Why do we need to choose the quality of ingredient used in

preparing salad?
5. How do you store salads?
The trainee underpinning knowledge was:
Satisfactory Not Satisfactory
Feedback to trainee:
Instructor’s signature: Date:
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WRITTEN TEST
TEST I: Fill in the correct answer:

1. Herba salata means ___________________.
2. Salad is always served with a _________________.
3. Salads are classified according to _______________ and __________________.
4. A salad that is sweet is a ________________ salad.
5. A salad that is light just to whet rather than satisfy the appetite is _______________.
6. A salad that is usually heavy and served as an entrée is called ________________.
7. This salad contains combination of fruits and an appropriate dressing is a
______________________.
8. A combination of vegetables and protein foods such as shrimps, fish, poultry and
other meats are ____________________.
9. A light entrée needs a ____________________ accompanying salad.
10. Heavy meal is complemented with a ___________ salad.
TEST II: True or False

1. Proper amount of dressing should be added in every salad.
2. Height makes a salad less attractive.
3. Ingredients for salad are made identifiable at all times.
4. Strive for a good balance of color in salad making.
5. Salads should be made complicated but appetizing.
6. Fresh egg is used in making mayonnaise.
7. Calamansi juice is also an acidifying agent
8. In the preparation of mayonnaise, all ingredients are added immediately.
9. Rapid and thorough beating after the first addition of oil is important in
mayonnaise making
10. Mayonnaise is a cooked dressing.
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ANSWERS KEY
TEST I: Fill in the Blank

1. Salad greens
2. Dressing
3. Use and ingredients
4. Dessert
5. Appetizer salad
6. Main dish salad
7. Fruit salad
8. High protein salad
9. Hearty
10. Light
TEST II: TRUE / FALSE

1. True
2. False
3. True
4. True
5. False
6. True
7. True
8. False
9. True
10. False
Document No.: STP

COOKERY NC II
Issued by: Page
QA
SYSTEM
MARITES O. QUILANG
Revision # 03
REFERENCES
1. Let’s Cook with Nora

Nora Daza
2. Basic Foods for Filipinos
Matilde de Guzman
Sonia Y. de Leon
3. Introduction to Culinary Operations
Chef Dick Reyes
Amelia S. Roldan
4. Filipino Kitchen Library
Aileen Jaraza Aquino
Hector Jaraza
5. Foods
Avelina M. Marcos
Ofelia T. Pastor
Nora V. Daza
6. Cooking Smart
Blecenda Miranda-Varona
David Arsulo Varona
Document No.: STP

COOKERY NC II
Issued by: Page
QA
SYSTEM
MARITES O. QUILANG
Revision # 03

CBLM 4 Salads and Dressings

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CBLM 4 Salads and Dressings

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COMPETENCY BASED LEARNING MATERIAL

Competency: REPARE SALADS AND DRESSING

MODULE: PREPARING SALADS AND DRESSING

REGIONAL TRAINING CENTER

Document No.: STP

No Unit of competency Module title Code

1. Clean and maintain kitchen Cleaning and maintaining kitchen TRS512

3. Prepare appetizers Preparing appetizers TRS512

11. Prepare seafood dishes Preparing seafood dishes TRS512

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UNIT OF COMPETENCY : PREPARE SALADS AND DRESSING

SUMMARY OF ASSESSMANT CRITERIA:

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LEARNING OUTCOME SUMMARY

LEARNING OUTCOME 1: PERFORM MISE EN PLACE

CONDITION: The trainees must be provided with the following:

 Written and oral questions to test candidate’s knowledge on

 Review of portfolios of evidence and third-party workplace reports of

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LO 1: PERFORM MISE EN PLACE

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read information sheet 4.1-1 If you have some problems on

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Asian salad greens

English: Chinese Spinach

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English: Malabar Spinach

English: Malabar Spinach

English: Indian Pennywort

English: Wild Betel

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English: Coriander, Cilantro

English: Pea Shoots

English: Beefsteak Plant

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Fennel Vietnamese Mint

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Root vegetables suitable for salads

Can be raw, shredded, sliced or cut to size, roasted to add extra

Parsnip Served raw, sliced or quartered

Onion Can be used raw, thinly sliced or roasted. Many varieties

Potato Needs to be cooked boiled or oven roasted

Sweet Potato Needs to be cooked boiled or oven roasted

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Leaf vegetables suitable for salads

Cabbage Can be raw, shredded, sliced or cut to size, addition of vinegars

Lettuce Always a base with other vegetables to add interest:

Served raw, baby

Used raw, thinly

Stem Vegetables suitable for salads

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Celery Slice thinly

Fennel Shaved thinly

Bamboo shoots Canned, thinly sliced

Flower Vegetables for salads

Broccoli Blanched then chilled

Cauliflower Blanched or roasted, then chilled

Fruit vegetables for salads

Avocado Many varieties, diced and tossed with dressing

Many varieties, can be raw or

Cucumber Raw, sliced thinly or cubed