Name of learner: ____________________________ Score:_______________

Grade Level/Section:_________________________ Date:________________

LEARNING ACTIVITY SHEET

COOKERY NC II (SENIOR HIGH SCHOOL)
Second Quarter, Week 5

PREPARING SALAD AND DRESSING

BACKGROUND INFORMATION FOR LEARNERS

Mise’ En Place (meez en plass) is a French term which means setting everything in place and
organizing all the materials and ingredients before preparing foods like salad.
Also, it is the collection, weighing, and preparation of all ingredients for a recipe before it is
assembled and cooked.
Benefits of Practicing Mise’ en Place
● Any missing ingredients can be spotted before it's too late for a quick trip to the store or your
neighbor next door.
● Special preparation for ingredients -- such as toasting nuts, letting certain ingredients come to
room temperature, etc. -- can be handled before cooking rather than in the midst of another
preparation step when time delays may affect food quality. 
● There is time to clean the mixing area as you go along rather than face a counter full of mixing
equipment when you're done. 
● You can group ingredients or place them in the order used to assure all recipe steps are
included. 
● It makes complicated recipes more fun to prepare when you're no longer doing a juggling act,
trying to complete several tasks simultaneously.
Salad is a combination of vegetables, fruits and other ingredients served with a dressing.
Salads are easy to make and require little, id any special equipment. A basic understanding of tools use
in preparation will help achieve better results.

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 The word salad is derived from the Latin word “sal” meaning salt .it originated way back in
the days of Julius Ceasar, When Romans ate greens sprinkled with salt, the sole ingredients for the
dressing.
Through the years ,the salads dressing has evolved into something more complex, acquiring a
degree of sophistication .the salad dressing we know is a mixture of well – seasoned liquid that can
either be with or without oil .with oil, the dressing is considered an emulsion wherein the oil and the
seasoned liquid become well – combined that they no longer separate.

Tools, Equipment’s, Utensils Needed in Preparing Salads

In preparing salad, it is important to have knowledge on the different tools, equipment and
utensils needed in preparing salads as shown in Table 1 below. It will helps apply the mise’ en place
principles accordingly.
Table 1. Tools, Equipment’s, Utensils Needed in Preparing Salads
Tools, Equipment and Utensils Illustration

1. Knives. Good quality knives with sharp, sturdy

stainless steel blades and with handles that
securely attached and that feel perfectly
comfortable in your hand.
2. Cutting boards – choices of cutting boards are the
wooden or blocks and acrylic cutting boards. When
preparing a recipe that contains both meat (or poultry or
seafood) and vegetables requiring cutting, use one board
exclusively the vegetables and the other exclusively for
the raw meat to avoid cross- contamination.

3. Peeler - is a kitchen tool consisting of a slotted metal

blade attached to a handle that is used to remove the
outer skin or peel of certain vegetables, frequently
potatoes and carrots, and fruits such as apples, pears.

5. Grater/Shredder- A grater (also known as a shredded)

is a kitchen utensil used to grate foods into fine pieces.
It was invented by Fra

6. Grill pan – used for salad toppings to be broiled or

grilled.

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7. Salad Spinners – used to hold just washed salad leave
in a slotted basket that is made to spin by hand and thus
fling all the water off the leaves into the outer container.

8. Mixing bowls – used to mix dressings, marinate

ingredients, hold separate elements of a salad before
assembling and used to toss and mix all the ingredients
together. Used bowls made of sturdy, heavy glass wares
or ceramic, so as not to react with acidic ingredients.

9. Salad servers – “Salad sets” with big salad bowls,

serving bowls and servers. Select materials having
enough surfaces to really grasp the ingredients of salad,
no matter how slippery and thus making tossing easier.

10. Wooden spoons and fork - in western cultures are

generally medium to large spoon used for mixing
ingredients for cooking or baking. They may be flat or
have a small dip in the middle making tossing easier.

Classification of Salads

I. According to Used

1. As appetizer – Salads, is served as an appetizer, should be light as it must whet rather than
satisfy the appetite. A light tossed salads with French dressing is an example of an appetizer
salad
2. As accessory to the main dish – this is usually served as an accompaniment to the main dish
or entrée. The salad should be light in the main dish is heavy or hearty.
3. As main dish – Main dish salads are usually heavy as they are meant to satisfy the appetite
Examples of main dish salads are Chicken Potato Salads, Chefs Salads and Shrimp Salads.

4. As dessert - the purpose of this salad is to balance the taste of the preceding courses. Fruit
salads or fruit gelatins are the kinds of salads served as dessert.

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 II. According to Ingredients Used

1. Garnishes. These add a bright touch of color and texture for added appeal. Tomato
wedge, crisp cucumbers, onion ring, and vegetables sticks are examples garnishes.

2. Vegetable Salad. This is a mixture of two or more vegetables of different varieties served
with a dressing.

3. Fruit Salad. A fruit salads is a mixture of cut –up fruits served with a dressing with the
fruits contributing a natural sweetness to the salad the dressing may consist of evaporated
milk, condensed milk, cream, cottage cheese, sour cream or yoghurt.

4. High protein Salad. This type of salad usually includes as tasteful combination of meats
with vegetables. Chicken salads and tuna salad are examples of high protein salad.

5. Gelatin Salads
a. Plain gelatin - needed only for its structural importance
b. Aspics - made from unflavored gelatin for they contain other ingredients that will give
the salad the desire flavor.
c. Flavored gelatin- fruit flavored gelatin added to fruit salads to create a more tasteful
salad.

LEARNING COMPETENCIES:

TLE_HECK9SD-IIa-7

1. Perform Mise en Place

2. Identify the Origin of Salad

3. Identify tools, equipment, and utensils needed in preparing salad and dressing

4. Identify ingredients according to the given recipe

ACTIVITIES

ACTIVITY 1
Direction: Below are jumbled letters. Write the correct spelling opposite the scrambled letters. Write
your answer on your short bond paper booklet type.

DRESSING VEGETABLE SALADS SALADS GELATIN

GARNISHES AS APPETIZERS FRUIT SALAD MAIN DISH
ASPICS FLAVORED GELATIN CHICKEN SALAD

1SEHSINRGA
2. AALDS BLEATEEGVE
3. AS PPEAITZER
4. LATINGE EDFLAVOR
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5. RESSINGSD
6. SDALAS
7. TIURF SLADA
8. LAGETIN
9. SLAAD ENCHICK
10. SSCIPA

ACTIVITY 2
Direction: Identify the different kitchen tools and utensils in preparing salad. Write your answer on
the second column.
1.

2.

3.

4.

5.

6.

7.

5
 8.

9.

10.

ACTIVITY 3
Direction: Read the statement carefully. Choose the best answer and write the letter on the space
provided for.
_____ 1. A salad tool used to remove excess water from the salad greens.
A. mixing bowl B. salad server C. salad spinner D. cutting boards
_____ 2. Used to hold salad ingredients for mixing, or for tossing.
A. knives B. cutting board C. mixing bowl D. salad server
_____ 3. Salads that can be served as a full meal because it contains substantial portion of meat,
poultry, sea foods, fruits and vegetables.
A. appetizer salad B. accompaniment salad C. main course salad D. dessert salad
_____ 4. Salads made of mixtures of ingredients that are held together usually with a thick
dressing like mayonnaise.
A. green salads B. vegetable salads C. composed salads D. bound salads
_____ 5. Salad ingredients are arranged on plate rather than being mixed together
A. fruit salad B. composed salad C. bound salad D. vegetable salad

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 _____ 6. These add a bright touch of color and texture for added appeal .Tomato wedge, crisp
cucumbers, onion ring, and vegetables sticks are examples garnishes.
A. fruit B. garnishes C. Vegetables D. gelatin
_____ 7. This is a mixture of two or more vegetables of different varieties served with a
dressing.
A. fruit salad B. potato salad C. Vegetables salad D. gelatin salad
_____ 8. This type of salad usually includes as tasteful combination of meats with
vegetables .Chicken salads and tuna salad are examples of high protein salad.
A. fruit salad B. high protein salad C. Vegetables salad D. gelatin salad
_____ 9. This salad is to balance the taste of the preceding courses. Fruit salads or fruit gelatins
are the kinds of salads served as dessert.
A.as appetizer B.as accessory to the main salad C. main dish D. as dessert
_____ 10. This is a combination of vegetables, fruits and other ingredients served with a
dressing.
A. appetizer B. soup C. salad D. main dish

ACTIVITY 4
Direction: Give the characteristics of the different classification of salads.
Types of Salads Characteristics
1. Appetizer
2. Accessory to the Main Dish
3. Main Dish
4. Dessert

Your answer will be rated using the rubric below

CRITERIA 4 3 2 1
Clear Exceptionally clear Generally clear and Lacks clarity and Unclear cannot
and easy to quite easy to difficult to understand understand
understand understand
Comprehensive Thorough and Substantial Partial or not Misunderstanding
comprehensive explanation comprehensive or serious
explanation explanation misconception on the
explanation
Relevant Highly relevant Generally relevant Somewhat relevant Irrelevant

REFLECTION
● What is the importance of mise en place and the classification of salad in our daily living?
_______________________________________________________________________________
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_______________________________________________________________________________
_______________________________________________________________________________
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REFERENCES

● Kong, A., Domo, A., Technical- Vocational- Livelihood, Home Economics (Cookery Manual)
2016 First edition Module 1 of 2. Pp. 92- pp. 95.
● https://food.unl.edu/use-mise-en-place-make-meal-preparation-easier
● Ad www.gigapromo.ph/Compare-Now/Best+Knife+Sharpener
● https://www.amazon.in/Good-Grips-Carded-Swivel-Peeler/dp/B00004OCIP
● https://topcheesecakes.com/splatter-guard-mixing-bowl-cover/?
utm_source=bing&utm_medium=cpc&utm_campaign=topcheesecakes.com&utm_term=antiq
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● https://www.ebay.com/b/Wood-Single-Flatware-Pieces/20693/bn_2714420
● https://www.ebay.com/b/Wood-Single-Flatware-Pieces/20693/bn_2714420
● Food Service and Catering Management Maya Kitchen

Prepared by: BEVERLY M. ESTRELLA

Name of Writers

Noted: CATALINA S. PATIAG, PhD

EPS-II, Home Economics

KEY TO CORRECTION

Activity 1
1. Garnishes Activity 4
2. Vegetables salad 1. Salads is served as an appetizer,
3. as appetizer should be light as it must whet rather
4. Flavoring than satisfy the appetite. A light
5. Dressing tossed salad with French dressing is
6. Salads an example of an appetizer salad.
7. Fruit salad
8. Vegetables 2. This is usually served as an
9. Gelatin accompaniment to the main dish or
10. Aspics entrée. The salad should be light in
the main dish is heavy or hearty.
Activity 2
1. Knife 3. Main dish salads are usually heavy
2. Peeler as they are meant to satisfy the
3. Salad server appetite
4. Chopping board Examples of main dish salads are
5. Salad spinners Chicken Potato Salads, Chefs Salads
6. Grill pan and Shrimp Salads.
7. Zester
8. Grater 4. Main dish salads are usually heavy
9. Spoon and fork as they are meant to satisfy the
10. Mixing bowl appetite 8
Examples of main dish salads are
Activity 3 Chicken Potato Salads, Chefs Salads
1. C and Shrimp Salads.
2. C
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