Technology and Livelihood Education: Cookery NC Ii Quarter 2 - Module 5: Present A Variety of Salads and Dressings

9
Technology and
Livelihood Education
COOKERY NC II
Quarter 2 – Module 5:
Present a Variety of Salads and
Dressings
TLE – Grade 9
Quarter 2 – Module 5: Present a Variety of Salads and Dressings
First Edition, 2020
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Every effort has been exerted to locate and seek permission to use these materials from
their respective copyright owners. The publisher and authors do not represent nor claim
ownership over them.
Published by the Department of Education
Development Team of the Module

Writer: Lorelie C. Paman
Editor: Chona C. Alcazar
Reviewer: Cheryll S. Escasinas (Content)
Illustrator:
Layout Artist:
Management Team:
Josephine L. Fadul – Schools Division Superintendent
Melanie P. Estacio - Assistant Schools Division Superintendent
Christine C. Bagacay – Chief – Curriculum Implementation Division
Alpha DS Palconit – Education Program Supervisor – EPP/TLE
Lorna C. Ragos - Education Program Supervisor
Learning Resources Management
Inilimbag sa Pilipinas ng __________________________________________
Department of Education – Region XI
Office Address: F. Torres St., Davao City
Telefax: (082) 291-1665; (082) 221-6147
E-mail Address: regionxi@deped.gov.ph * lrms.regionxi@deped.gov.ph

9
Cookery
Quarter 2 – Module 5:
Present a Variety of Salads and
Dressings
Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our
dear learners, can continue your studies and learn while at
home. Activities, questions, directions, exercises, and
discussions are carefully stated for you to understand each
lesson.
Each SLM is composed of different parts. Each part shall guide
you step-by-step as you discover and understand the lesson
prepared for you.
Pre-tests are provided to measure your prior knowledge on
lessons in each SLM. This will tell you if you need to proceed on
completing this module or if you need to ask your facilitator or
your teacher’s assistance for better understanding of the lesson.
At the end of each module, you need to answer the post-test to
self-check your learning. Answer keys are provided for each
activity and test. We trust that you will be honest in using these.
In addition to the material in the main text, Notes to the Teacher
are also provided to our facilitators and parents for strategies and
reminders on how they can best help you on your home-based
learning.
Please use this module with care. Do not put unnecessary marks
on any part of this SLM. Use a separate sheet of paper in
answering the exercises and tests. And read the instructions
carefully before performing each task.
If you have any questions in using this SLM or any difficulty in
answering the tasks in this module, do not hesitate to consult
your teacher or facilitator.
Thank you.
ii
Let Us Learn!
This module is prepared to help you achieve the required learning outcome,
Present a Variety of Salads and Dressings. (TLE_HECK9SD-IIh-i-9)
This will be the source of information that will enable you to acquire the
knowledge, skills and attitudes in this particular trade independently at
your own pace or with minimum supervision or help from your instructor.
- Talk to your trainer and agree on how you will both organize the
training of this unit. Read through the learning guide carefully.
It is divided into sections which cover all the skills and
knowledge you need to successfully complete this module.
- Use the self-check questions at the end of each section to test
your own progress.
- When you have completed this module (or several modules) and
feel confident that you have had sufficient practice, your trainer
will arrange an appointment with you to asses you. The result of
your assessment will be recorded in your Competency
Achievement Record.
This module contains the following Performance Standards:

- Present a Variety of Salads and Dressings.
Learning Objectives:
At the end of this lesson, you are expected to:
1. Identify and present a variety of salad and dressings.
1
Lesson
PRESENT A VARIETY OF SALADS AND
1 DRESSINGS
Let Us Try!
How well do you know about the presentation of variety salads and
dressings? Let’s try to find out by answering the following questions.
Direction: Read the statement and choose the answer that best describes
the statement. Write the letter only.
1. Which of the following structures of a salad is an edible decorative item

that gives eye appeal and adds flavour to the food?
a. body c. garnish
b. base d. dressing
2. The following are the guidelines in arranging salads except

a. Cut ingredients neatly.
b. Make every ingredient identifiable
c. Keep the salad off the rim of the plate
d. Keep it complicated
3. A seasoned liquid or semi liquid added to the body of salad to give added
flavor, tartness, spiciness and moistness.
a. body c. base
b. dressing d. garnish
4. Which of the following gives height to the salad?

a. walnuts c. lettuce
b. mayonnaise d. hard cooked egg
5. The following are base or under liner in preparing salad except one.
a. iceberg c. cabbage
b. vinegar d. lettuce
2
Let Us Study
Introduction
Salad is a combination of vegetables, fruits and other ingredients

served with a dressing. Dressing may be added at service time, served
separately for the customer to add, or mixed with other ingredients ahead of
time.
STRUCTURE OF SALAD
Plated Salad has four parts:
1. Base or under liner.
The base is a layer of leafy vegetables as an underliner of the salad

such as Boston lettuce, Romaine, Iceberg, Radicchio, Endive, Red oak
lettuce, Spinach, Arugula, Cabbage, etc. A cup-shaped leaves of iceberg or
Boston lettuce make attractive bases. They give height to salad.
.
"4 Parts of Salad as The Structure in Salad Creation." 4 Parts of Salad as The Structure in Salad Creation. October 31, 2019. Accessed January 28, 2021.
https://chefqtrainer.blogspot.com/2019/10/4-parts-of-salad-as-structure-in-salad.html.
Base
(Leaf vegetables: Iceberg, Cabbage, Radicchio, Boston lettuce, etc.)
2. Body
 The most important part of the salads.
 The body of the salad is the main ingredient. It may include

vegetables, fruits, meats, beans, eggs, pasta, or cheeses.
 The ingredients used have a balance of flavor and testes.
3
 This part gets the most attention and its appearance is enhanced
by decorations.
 The salad gets its name from the ingredients that are used for the
body.
Body
(Meat, Pasta, Vegetables, Eggs, Pasta, Chicken, etc)
3. Garnish
An edible decorative item that is added to salad to give eye appeal and
adds flavor. It should harmonize with the rest of the salad ingredients.
Garnish
4
4. Dressing
A seasoned liquid or semi liquid added to the body of the salad to give
added flavor, tartness, spiciness and moistness. The dressing is usually
served with all types of salad. It adds flavor, provides food value, helps
digestion, and improves palatability and appearance. Dressing may be
added at service time, served separately for the customer to add, or mixed
with the ingredients ahead of time.
Guidelines for Arranging Salads
Facebook.com/wholefully. "8 Healthy Salad Dressing Recipes You Should Make at Home."
Wholefully. March 29, 2020. Accessed January 28, 2021. https://wholefully.com/healthy-salad-dressing-recipes/
1. Keep the salad off the rim of the plate. Think of the rim as a picture
frame and arrange the salad within this frame. Select the right plate
for the portion size, not too large, not too small.
2. Strive for a good balance of colors. A few shades of green create a
beautiful effect. Too many colors may look messy.
3. Height helps make a salad attractive. Ingredients mounted on the plate
are more interesting than if they are spread flat. Lettuce cups as bases
add height.
4. Cutting ingredients neatly.
5. Make every ingredient identifiable. Cut every ingredient into large
enough pieces so that the customer can recognize each one.
6. Keep it simple. A simple, natural arrangement is pleasing.
5
Here are 14 ways to present a delicious, healthy salad.
1) Tall - when making a salad, think tall. Tall could mean piling leafy greens
in a high, airy pile. It can also mean a ramekin or bowl that is taller than it
is wide. It can also include putting a wonderful Apple Waldorf Salad in a tall
glass. Tall is tall!
Judy DohertyJudy’s Passion for Cooking Began with Helping Her Grandmother Make Raisin Oatmeal for Breakfast. From There She Earned Her First Food Service Job at 15. "12 Salad
Presentations 3 Bonus Ideas." Food and Health Communications. December 08, 2020. Accessed January 28, 2021. https://foodandhealth.com/12-salad-presentations/.
2) WIDE - With salads, using a big plate helps them spread out wide so you
get a lot of "goodies" on the top. This can be good for a platter that you are
serving at a party - and also for a fun presentation, too. In this particular
arrangement for our Spring Salad, we chose a large square platter and
topped our salad with fruits and toasted nuts.
3) Patterns - in this Fruit Yogurt Salad, we have used a spiral pattern. But
you can also line things up diagonally, horizontally or even in a scattered
fashion.
6
4) Framed - it is good to frame your salad with chips, lettuce, tomatoes, etc.
In this Taco Crunch Salad, just 5 chips (less than half of a serving) make the
taco salad more appetizing and provide a contrasting crunch and toasted
corn flavor.
5) Fans - if you fan veggies over the top you get an interesting look as we did
with this Asian Slaw. We used snow peas but you could fan thinly sliced
veggies like carrots or bell peppers, too.
6) Cups, bowls, plates, platters - you can use a variety of interesting bowls,
dishes and ramekins to create visual interest and to complement the food.
7
7) Cascade - this Pasta Shrimp Salad, made with whole wheat penne,
cascades off the greens - the greens are shredded finely.
8) Citrus - I believe that a small wedge of lemon, lime or an orange that is

squeezed over a salad adds a lot of flavor without adding sodium and fat.
See the salad above - the tiny squeezable bits of lemon is meant to go with
the Shrimp Pasta Salad.
Joanne Weirhttps://www.today.com/recipes/citrus-salad-mint-red-onions-t64631
9) Drizzle - this technique is used over and over in cooking and desserts -
you drizzle the sauce over the top in a fine stream as we have done with the
balsamic vinegar glaze over this Spinach Walnut Salad. Balsamic vinegar
glazes are growing in popularity and available in almost any grocery store.
You can also drizzle any dressing.
8
10) Molds - this is always fun with couscous in our Lemon Couscous Salad
- you mold it in a scoop or bowl and invert it onto the plate. Molding adds a
precise shape and it looks more enticing to eat a carefully molded grain
versus spilling it all over the plate. This method would also work with
tabouleh, quinoa, or rice.
11) Color - fruits, and vegetables add the most wonderful colors so use lots
of them to balance color and flavor. Consider using a Japanese mandolin to
finely shave the vegetables so they are more palatable like we did with the
carrots and candy cane beets in this fresh salad.
9
12) Spritz and shine - normally chefs add a brush of butter or a spray of oil
to foods to make them shiny.
13) Tossed from a big clear bowl, with greens and herbs. This
Mediterranean-inspired salad features a variety of fresh baby greens and
herbs like mint, oregano, parsley, and thyme.
14) Like A Star - why not make a fun star shape for your salads? The
delicious baby spinach and shredded apple with poppy dressing were set
into the center.
10
Another 10 Creative Salad Plating Ideas
Salad is so much fun because of the endless possibilities. It’s crisp, fresh,
healthy, wholesome, delicious, and beautiful. From crunchy nuts and
berries that pop, to soft cheese with the perfect taste to complement your
flavor profile, we know you’ve spent a lot of time finding just the right
recipes for your guests. Now that you’ve created perfect salad offerings, let’s
explore how you can turn them into beautiful presentations with the right
plating option, setting the tone for your guests’ dining experience. Keep
reading for 10 creative salad plating ideas.
1. Shake things up with this

unexpected artistic design. The
delicate texture creates an added
dimension to your plated
salad while still allowing your
colourful salad ingredients to pop
and stand on their own.
Marketing, G.E.T. "10 Creative Salad Plating Ideas." 10 Creative Salad Plating Ideas. Accessed
January 28, 2021. https://blog.get-melamine.com/creative-salad-plating-ideas
2. Make a statement with this on-

trend square plate while saving
table space. The shape also
contrasts other round tableware
for a more dynamic
salad presentation.
Marketing, G.E.T. "10 Creative Salad Plating Ideas." 10 Creative Salad Plating Ideas. Accessed January 28, 2021.
https://blog.get-melamine.com/creative-salad-plating-ideas
3. Give your brand a modern feel with

this gorgeous green bowl. This is
one of our favorite creative salad
presentation ideas. The glaze adds
depth to your presentation while
drawing the eye toward the salad.
The green complements and
contrasts your fresh ingredients for
a salad presentation that showcases
your hard work.
Marketing, G.E.T. "10 Creative Salad Plating Ideas." 10 Creative Salad Plating Ideas. Accessed January 28, 2021.
11
4. Soft, textured circles on the enhanced
rim of this entrée bowl let the star of the
show shine through. Your salad nestles
perfectly in the deep basin of this bowl,
adding another dimension to all your
plated salads. This break-resistant bowl
is also ideal for outdoor entertaining.
Marketing, G.E.T. "10 Creative Salad Plating Ideas." 10 Creative Salad Plating
Ideas. Accessed January 28, 2021. https://blog.get-melamine.com/creative-salad-
plating-ideas
4. This is one of our favorite salad plating

ideas for bigger salads. The optimal
size for an entrée salad, the gentle
ivory beautifully offsets all of the
vibrant colors in your perfectly crafted
salad.
Another option for an entrée salad, this

round plate will complement and match
other hot food entrées served to your
guests. Your plating will be consistent,
making for a smoother overall appearance.
Marketing,
G.E.T. "10 Creative Salad Plating Ideas." 10 Creative Salad Plating Ideas. Accessed January 28,
2021. https://blog.get-melamine.com/creative-salad-plating-ideas
A modern take on more traditional salad

plating ideas. Soft, round edges make this
square bowl contemporary, friendly, and
inviting. You’ll save table space
while playfully contrasting other round
plates on the table.
12
5. Serve your side salad on this sleek, yet
friendly square plate with rounded
edges. The slight lift around the edge of
the plate keeps the salad on the dish
and makes for a clean, comfortable
eating experience.
6. This crackled glass look from

our Cache™ line is a crowd pleaser and
makes for a dynamic salad presentation.
It is one of our more unique salad
plating ideas. The cascading shape adds
a touch of elegance to a modern look
and draws your diners’ eyes to the bowl
while inviting them in for a delicious
salad adventure.
plating-ideas
7. The resin-coated aluminum feature has

excellent temperature conductivity.
Ideal for cold dishes, this cascading,
textured bowl will keep your salad
greens colder for a longer time than
other bowls. Your guests will be
delighted by such a luxurious and
thoughtful salad presentation.
plating-ideas
13
Let Us Practice
You did great on your first day! Now, let’s try what you have learned.
Are you ready?
Direction: Identify the parts of the salad in the images shown below. Choose
your answer in the box.
BASE BODY
GARNISH DRESSING
UNDERLINER
1. ________________________
"Lettuce Images." Shutterstock. Accessed January 29, 2021.

https://www.shutterstock.com/search/lettuce.
2. _______________________
Peter Hermes Furian,

https://www.dreamstime.com/stock-photo-
mayonnaise-wooden-bowl-over-white-also-mayo-
pale-yellow-thick-creamy-dressing-often-used-as-
condiment-emulsion-oil-image85476819
3. ______________________
Amy Reiter, https://www.foodnetwork.com/fn-

dish/news/2018/12/millennials-now-blamed-for-
demise-of-canned-tuna
14
4. ______________________
Logga Wiggler, https://pixabay.com/photos/tomatoes-fruit-

food-red-tomatoes-5356/
5. _______________________
Nihatyetkin,https://pixabay.com/photos/porcelain-
plate-is-empty-white-1227008/
15
Let Us Practice More
Very good! You made it this far. Let us continue rolling!

A. Identify the parts of the salad.
2
1
4.
Marianna Ole, https://www.pexels.com/photo/vegetable-salad-on-top-of-white-ceramic-plate-764925/
B. What are the guidelines for arranging salads?

5. ______________________________
6. ______________________________
7. ______________________________
8. ______________________________
9. ______________________________
10. _____________________________
16
Let Us Remember
Awesome! Now, let us gather what we have learned.
Direction: Enumerate the following.
A. Guidelines for arranging salad

1. _________________________
2. _________________________
3. _________________________
4. _________________________
5. _________________________
6. ________________________
B. Structure of a Salad
1. _______________________
2. _______________________
3. _______________________
4. _______________________
C. 14 Ways to present a delicious and healthy salad

1. _______________________ 8. _________________________
2. _______________________ 9. _________________________
3. _______________________ 10. ________________________
4. _______________________ 11. ________________________
5. _______________________ 12. ________________________
6. _______________________ 13. ________________________
7. _______________________ 14. ________________________
17
Let Us Assess
It is amazing how you were able to study and answer the activities! Now
it is time to try the fruit of your journey by answering the assessment below.
A. Multiple Choice: Encircle the choice that best completes the

statement or answers the question.
1. Which ingredient is NOT belong in the group?

a. lettuce c. cabbage
b. iceberg d. boiled egg
2. Olive oil is under what part of the salad?

a. body c. dressing
b. garnish d. base
3. Which of the following is not used in French dressing?

a. vinegar c. yolk
b. oil d. sugar
4. Which of the following structures of a salad is an edible decorative

item gives eye appeal and adds flavor to the food?
a. body c. garnish
b. base d. dressing
5. Which of the following gives height to the salad?

a. walnuts c. lettuce
b. pepper d. hard cooked egg
18
B. TRUE OR FALSE: Write True if the statement is correct and False if the
statement is incorrect.
________ 6. A few shades of green create a beautiful effect.
________ 7. Dressing adds flavor, provides food value, helps digestion, and
improves palatability and appearance of the salad.
________ 8. Nuts, beans, herbs, grains, seeds, cheese are example of
garnishes in making salad.
________ 9. Dressing may be added at service time or served
separately before serving the salad to the guest.
________ 10. Dressing is the main part of the salad.
C. ENUMERATION. Enumerate what is asked.
Give at least 10 ways to present a delicious, healthy salad.

1. _______________________ 6. ________________________
2. _______________________ 7. ________________________
3. _______________________ 8. ________________________
4. _______________________ 9. ________________________
5. _______________________ 10. _______________________
19
Let Us Enhance
Direction. Select which you will perform at home.
A. Prepare and present salad and dressing attractively at home applying

your own presentation. Prepare a video documentation of your
performance. Follow the procedures and ingredients given. Choose
one only of the given recipes to perform.
“JELLIED MEAT SALAD”
Ingredients:
1 ½ tablespoon unflavored gelatin
¼ cup cold water
1 cup hot stock
1 tablespoon chopped onion
1 tablespoon lemon juice
¼ teaspoon salt
"Gelatin Meat Stock Photos." 2,223 Gelatin Meat Photos - Free &
1 cup chopped meat Royalty-Free Stock Photos from Dreamstime. Accessed January 29,
2021. https://www.dreamstime.com/photos-images/gelatin-
meat.html.
1 cup cooked peas
1 tablespoon chopped celery
2 tablespoon cucumber pickle
Procedure:
1. Soften gelatin in cold water , dissolve in hot broth.
2. Add onion, salt, vinegar or lemon juice and other seasoning to taste
3. Chill until thickened.
4. Stir in meat, peas, celery and pickle.
5. Pour into individual molds, chill until firm.
6. Serve on lettuce.
20
Your performance will be rated using the scoring rubric below.
Perform the skill very satisfactorily without supervision and with

initiative and adaptability to problem situations
10
Perform the skill satisfactorily without assistance or supervision.
Perform the skill less satisfactorily but requires some assistance

and/or supervision.
4
Perform parts of the skill satisfactorily, but requires considerable

assistance and/or supervision.
1
21
B. Prepare and present salad and dressing attractively at home applying
your own presentation. Prepare a narrative report with photo documentation
of your performance. Follow the procedures and ingredients given. Choose
one only of the given recipes to perform.
Pinoy Fruit Salad
Ingredients
 2 cans 30 oz. fruit cocktail

 1 can 7.6 oz. table cream
 7 oz. 1/2 can condensed milk
 12 pieces maraschino cherries
https://panlasangpinoy.com/pinoy-fruit-salad-recipe/
Instructions
1. Open the fruit cocktail and drain the syrup by pouring it on a
colander. Let the liquid drain totally (around 30 minutes).
2. Arrange the drained fruit cocktail in a mixing bowl. Add the

table cream, condensed milk, and maraschino cherries.
3. Gently fold the mixture until all the ingredients are well
distributed. Cover the mixing bowl with sling wrap then
refrigerate overnight.
4. Remove from the fridge and transfer to a serving bowl.
5. Serve. Share and enjoy!
22
Your performance will be rated using the scoring rubric below.
Perform the skill very satisfactorily without supervision and with

initiative and adaptability to problem situations
10
Perform the skill satisfactorily without assistance or supervision.
Perform the skill less satisfactorily but requires some assistance

and/or supervision.
4
Perform parts of the skill satisfactorily, but requires considerable

assistance and/or supervision.
1
23
Let Us Reflect
What significant learning you gained in this lesson?
How can you improve your skills in presenting salad and dressing?
Answer key to Activities

24
Lesson 1: Present a Variety of Salads and Dressings
LET US TRY! LET US PRACTICE LET US REMEMBER LET US ASSESS!
1. C A. a.
2. D
1. BASE 1. Keep it simple 1. D
3. B 2. DRESSING 2. Strive for a good
4. C 3. BODY balance of colors 2. C
5. B 4. GARNISH 3. Height helps make a
5. UNDERLINER salad attractive 3. D
4. Cut ingredients neatly
LET US PRACTICE 4. C
5. Make every ingredient
MORE
identifiable 5. C
A.
6. Keep it simple
1. BASE
2. DRESSING B.
B.
3. BODY
4. UNDERLINER 6. TRUE
1. base
2. body 7. TRUE
B. 3. garnish
5. Keep the salad off the
4. dressing 8. TRUE
rim of the plate
5. underliner
6. Strive for a good balance 9. TRUE
of colors 6. garnish
7. Height helps make a 10. FALSE
C.
salad attractive
1) Tall
8. Cutting ingredients C.
2) WIDE
neatly
3) Patterns
9. Make every ingredients Tall, WIDE, Patterns,
4) Framed
identifiable Framed, Fans, Cups,
5) Fans
10. Keep it simple. bowls, plates,
6) Cups, bowls, plates,
platters platters, Cascade,
7) Cascade Citrus, Drizzle,
8) Citrus Molds, like a star,
9) Drizzle tossed from a big
10) Molds clear bowl,spritez
11. like a star and shine, color
12. tossed from a big clear
bowl
13. spritez and shine
14. color
25
References
ONLINE RESOURCES
"4 Parts of Salad as The Structure in Salad Creation." 4 Parts of Salad as The Structure
in Salad Creation. October 31, 2019. Accessed January 28, 2021.
https://chefqtrainer.blogspot.com/2019/10/4-parts-of-salad-as-structure-in-
salad.html.
"Guidelines for Arranging Salads." Prezi.com. Accessed January 28, 2021.

https://prezi.com/odc62oso6teh/guidelines-for-arranging-salads/.
Judy DohertyJudy’s Passion for Cooking Began with Helping Her Grandmother Make
Raisin Oatmeal for Breakfast. From There She Earned Her First Food Service Job at 15.
"12 Salad Presentations 3 Bonus Ideas." Food and Health Communications. December
08, 2020. Accessed January 28, 2021. https://foodandhealth.com/12-salad-
presentations/.
Facebook.com/wholefully. "8 Healthy Salad Dressing Recipes You Should Make at

Home." Wholefully. March 29, 2020. Accessed January 28, 2021.
https://wholefully.com/healthy-salad-dressing-recipes/.
Marketing, G.E.T. "10 Creative Salad Plating Ideas." 10 Creative Salad Plating Ideas.
Accessed January 28, 2021. https://blog.get-melamine.com/creative-salad-plating-
ideas.
Merano, Author Vanjo, Author, Vanjo Merano, Ruben Gallego Ramos, Vanjo Merano
Says, Jennefer Lyn Says, Jennefer Lyn, EliEman Says, EliEman, Kevin Norio Says, Kevin
Norio, Mila Says, Mila, Mines Says, Mines, Ksants Says, Ksants, Jenn Says, Jenn,
Annabelle Hammer Says, Annabelle Hammer, Noel Bernadas Says, Noel Bernadas, Doris
Ancell Says, Doris Ancell, Anne Dantes Says, Anne Dantes, ALLAN FERNANDEZ Says,
Allan Fernandez, Frank Kanachi Says, Frank Kanachi, Emery Jackson Says, Emery
Jackson, Md.Sabir Says, Md.Sabir, Joan Says, and Joan. "Pinoy Fruit Salad Recipe."
Panlasang Pinoy. September 02, 2018. Accessed January 28, 2021.
https://panlasangpinoy.com/pinoy-fruit-salad-recipe/.
Garden.fresh. "Jellied Meat Main Dish Salad Recipe." Ifood.tv. Accessed January 30,
2021. https://ifood.tv/salad/67517-jellied-meat-main-dish-salad.
presentations/.
26
Joanne Weirhttps://www.today.com/recipes/citrus-salad-mint-red-onions-t64631
presentations/.
Accessed January 28, 2021. https://blog.get-melamine.com/creative-salad-plating-ideas
Accessed January 28, 2021.
27
Para sa mga katanungan o puna, sumulat o tumawag sa:
Department of Education – Region XI (DepEd- XI)
F. Torres St., Davao City
Telefax: (082) 291-1665; (082) 221-6147
Email Address: regionxi@deped.gov.ph * lrms.regionxi@deped.gov.ph
28

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Published by the Department of Education

Development Team of the Module

Inilimbag sa Pilipinas ng __________________________________________

Department of Education – Region XI

Office Address: F. Torres St., Davao City

Telefax: (082) 291-1665; (082) 221-6147

E-mail Address: regionxi@deped.gov.ph * lrms.regionxi@deped.gov.ph

This module contains the following Performance Standards:

1. Which of the following structures of a salad is an edible decorative item

2. The following are the guidelines in arranging salads except

4. Which of the following gives height to the salad?

Salad is a combination of vegetables, fruits and other ingredients

Plated Salad has four parts:

1. Base or under liner.

The base is a layer of leafy vegetables as an underliner of the salad

(Leaf vegetables: Iceberg, Cabbage, Radicchio, Boston lettuce, etc.)

 The body of the salad is the main ingredient. It may include

Guidelines for Arranging Salads

8) Citrus - I believe that a small wedge of lemon, lime or an orange that is

1. Shake things up with this

2. Make a statement with this on-

3. Give your brand a modern feel with

4. This is one of our favorite salad plating

Another option for an entrée salad, this

A modern take on more traditional salad

6. This crackled glass look from

7. The resin-coated aluminum feature has

"Lettuce Images." Shutterstock. Accessed January 29, 2021.

Peter Hermes Furian,

Amy Reiter, https://www.foodnetwork.com/fn-

Logga Wiggler, https://pixabay.com/photos/tomatoes-fruit-

Very good! You made it this far. Let us continue rolling!

B. What are the guidelines for arranging salads?

Awesome! Now, let us gather what we have learned.

Direction: Enumerate the following.

A. Guidelines for arranging salad

C. 14 Ways to present a delicious and healthy salad

A. Multiple Choice: Encircle the choice that best completes the

1. Which ingredient is NOT belong in the group?

2. Olive oil is under what part of the salad?

3. Which of the following is not used in French dressing?

4. Which of the following structures of a salad is an edible decorative

5. Which of the following gives height to the salad?

C. ENUMERATION. Enumerate what is asked.

Give at least 10 ways to present a delicious, healthy salad.

Direction. Select which you will perform at home.

A. Prepare and present salad and dressing attractively at home applying

“JELLIED MEAT SALAD”

Perform the skill very satisfactorily without supervision and with

Perform the skill satisfactorily without assistance or supervision.

Perform the skill less satisfactorily but requires some assistance

Perform parts of the skill satisfactorily, but requires considerable

Pinoy Fruit Salad

 2 cans 30 oz. fruit cocktail

2. Arrange the drained fruit cocktail in a mixing bowl. Add the

4. Remove from the fridge and transfer to a serving bowl.

5. Serve. Share and enjoy!