9

Technology and
Livelihood Education
COOKERY
Quarter 2 – Module 6:
Accompaniments of Salads and
Dressings
TLE – Grade 9
Quarter 2 – Module 6: Accompaniments of Salads and Dressings
First Edition, 2020

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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

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Cookery

Quarter 2 – Module 6:
Accompaniments 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.

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 Let Us Learn!

This Module is specialization course which leads you to Cookery)

National Certificate Level II (NC II).
This module is prepared to help you achieve the required Learning
Outcome, Accompaniments 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 lesson 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.

This module contains the following Performance Standards:

1. Accompaniments of Salads and Dressings.

Learning Objectives:
After reading the information sheet, you must be able to identify the
different accompaniments and garnishes of a salad and dressings.

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Lesson
Accompaniments of
1 Salads and Dressings
Let Us Try!

How well do you know about the accompaniments of salads and dressings?
Let’s try to find out by answering the following questions.

Direction: Choose answer inside the box that best completes the statement
given below.

VINEGAR BASIL FLOWERS

HORSERADISH SOFT HERB WASHING
CORIANDER GINGER DRESSING DESSERT
BLUE CHEESE DRESSING
1. An herb root which is grated and used as a condiment.
2. Known as the royal herb and one of the most widely used herbs.
3. Calendula, Pansies, and Jasmines are edible ________ and can be used as
a garnish in many dishes.
4. A member of the carrot family is also referred to as Chinese parsley.
5. Chocolate and strawberry syrups are popular garnishes for __________.
6. From a French word vinaigre.
7. Dressing that is usually made of some combination of blue cheese,
mayonnaise, and buttermilk, sour cream or yogurt, milk, vinegar, onion
powder, and garlic powder.
8. Add hard herbs such as bay at the beginning of cooking and __________
such as chives at the end of cooking.
9. ____________ all salad vegetables is important to ensure food safety before
using it.
10. A dressing made with seasoned rice vinegar, minced garlic, minced
onion, ginger, vegetable oil, scallions, sesame seeds, soy
sauce, peppers, honey or corn syrup, and water.

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 Let Us Study

Introduction

A garnish is an item or substance used as a decoration accompanying

a prepared food dish or drink.  In many cases, it may give added or
contrasting flavor. Some garnishes are selected mainly to augment the
visual impact of the plate, while others are selected specifically for the flavor
they may impart. This is in contrast to a condiment, a prepared sauce added
to another food item primarily for its flavor. A food item which is served with
garnish may be described as being garni, the French term for "garnished."

GARNISHES FOR SALADS

1. Herbs and Leaves
 Many green leaves and herbs are used for garnishing purposes. The
most popular leaves and herbs that are used include thyme, oregano,
basil, chives, chervil, coriander, bay, etc. These leaves don’t just add
color but also a tempting aroma with a distinct characteristic flavor to
numerous dishes.
 Add 'hard' herbs such as bay, rosemary or thyme at the beginning of
cooking and 'soft' herbs such as chives, parsley and coriander, at the
end of cooking.
 Herbs can be chopped to sprinkle over top of the finished salad for
flavour and eye appeal.
 Herbs sprigs can be used to decorate top of salads

SALAD HERB CHART

HERB DESCRIPTION USED WITH

Basil: Known as the "royal herb" Adds aroma to a

by ancient Greeks. Basil is dish
probably one of the most widely
used herbs.

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Chervil: Another favorite of the Use with other
Romans, chervil's use in the herbs to
kitchen dates back to 15th accentuate flavor
century manuscripts.
Chives: A member of the onion
family chives have long green
Chop fine and
rounded leaves that are snipped
add to salads or
and used to flavor and decorate
salad dressings
foods. The chive flowers can be
used as well.
Coriander: This member of the
carrot family is also referred to Add to Asian
as Chinese Parsley and themed salads.
Coriander. It is actually the Perfect for
leaves (and stems) of the Chinese chicken
Coriander plant. Cilantro has a salad.
very pungent odor
Watercress: A small dark green Excellent pared
plant with round shaped leaves with arugula and
that impart a peppery flavor to fresh fruit such
salads, sandwiches or garnishes. as pears, apples
& Top with
crumbled blue
cheese and light
vinaigrette.
Goes well with
Dill: An ancient herb that dates
sliced cucumbers.
back to biblical times. The
aromatic herb grows to 3ft tall
with long feathery fronds and
tiny yellow flowers. The flavor is
that of a subtle anise.

Fennel: Also known as Sweet to flavor soups

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Anise or Fennel. Has a sweet,
mild licorice flavor. The feathery
and stews, adds
fronds can be used as an herb,
aroma to a salad
like dill weed, to flavor soups
and stews.

Horseradish: A root which is

used as a
grated and used as a condiment.
condiment

Hyssop: A member of the mint

family, this perennial herb has a
Use in salads (use
minty/bitter flavor. It is the sparingly)
flavoring used to make the
liqueur Chartreuse.

Lemon Balm: A bushy, lemon It is also used in

scented perennial used both some desserts,
fresh and dried to add lemon cordials and
flavor to salads, soups, sauces, liqueurs. Garnish
stuffings, poultry and fish in salads
dishes.
Lovage: The lovage herb has
been cultivated since the time of
Pliny when it was used as both a
Use young, small
digestive and culinary herb. The
tender leaves for
perennial plant grows up to 6ft
salad additions.
high and has deep glossy leaves
with a spicy even celery-like
aroma.

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 Marjoram: A relative of oregano Add to sauces,
used in Greek, Italian and soups, stews.
Mediterranean cooking. Garnish on salad

Mint: The most popular mints

are spearmint and peppermint.
Add to tabouli
Mint is frequently used in both
salad.
Thai and Middle Eastern
cooking.

Parsley: Italian or flat leafed

parsley is used to flavor sauces A popular
and other dishes. It differs from addition to potato
the curly leafed variety in that it and pasta salads.
provides a more intense flavor.

Savory: There are two types of

savory, summer and winter.
Both winter and summer savory
Use sparingly
are members of the mint family.
Winter savory tastes like a cross
between mint and thyme.

Thyme: With over 350 species

available thyme is one of the
most common and popular
cooking herbs. The low-growing Garnish in salads
plants are grown world-wide and
and dressings.
can be used fresh or dried.
Thyme is a common herb for
cooking with poultry as well as
other meats.
GourmetSleuth. "Salad Herbs." Gourmet Sleuth. Accessed January 30, 2021. https://www.gourmetsleuth.com/articles/detail/salad-herbs.

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2. Roots and Green
 Greens are used as side salads on platters to fill up the empty space.
Endive, butter crisp, and lettuce are common greens that are used to
garnish a number of dishes.

3. Edible Flowers
 Many flowers like Calendula, Pansies, and Jasmines are edible and
can be used as a garnish in many dishes.

4. Fruits and Vegetables

 Lemon, lime, oranges, berries, grapes, radish, and tomatoes are the
most common fruits and vegetables that are used as garnishes. They
can be used as slices, wedges, or used for their zest.
5. Purees
 Purees like tomato puree are often used for garnishing purposes. They
can be spread artfully on the platter or poured over the food item.
They add vibrant color, texture, and flavor to your dish.

6. Sauces and Syrups

 A number of sauces and syrups are quite popular in garnishing. BBQ
sauce, teriyaki sauce, and other similar sauces are often used with
steaks and main course.
 Chocolate and strawberry syrups are popular garnishes for desserts.

SALAD ACCOMPANIMENTS
Salad accompaniments have two types. You can use one or both of them at
a time.
There are two types of accompaniments:
 Sauce
 Dressing
Dressing can be classified into two types:
 Vinegar based
 Mayonnaise based

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Vinaigrette
 is the diminutive form of the French word vinaigre ("vinegar") may be
made with a variety of oils and vinegars. Olive oil and
neutral vegetable oils such as soybean oil, canola oil, corn oil,
sunflower oil, safflower oil, peanut oil or grape oil are all common.

Vinaigrette based sauces can be value added:

 French
 Roquefort, blue cheese added to vinaigrette or
 other flavor added to base dressing

Creamy dressings
 Usually based on mayonnaise or fermented milk products, such
as yogurt, sour cream (crème fraîche, smetana), or buttermilk.
Mayonnaises based dressing:
 Caesar
Other Salad Dressings:

1. Blue Cheese Dressing is usually made of some

combination of blue cheese, mayonnaise,
and buttermilk, sour cream or
yogurt, milk, vinegar, onion powder, and garlic

"Blue Cheese Dip - Chicken Wing Dip." Fifteen Spatulas. December 10, 2018.
Accessed January 30, 2021. https://www.fifteenspatulas.com/blue-cheese-dip/.

2. Caesar salad  is a green salad of romaine lettuce

and croutons dressed with lemon juice (or lime
juice), olive oil, eggs, Worcestershire sauce,
anchovies, garlic, Dijon mustard, Parmesan
cheese, and black pepper.

Imma, Author:, Author:, Imma, Kathy Says, Kathy, ImmaculateBites Says,

ImmaculateBites, Mikermeals Says, Mikermeals, Catherine Rodgers Says,
Catherine Rodgers, Imma Africanbites Says, Imma Africanbites, Rob Says, and
Rob. "Caesar Salad Dressing." Immaculate Bites. April 29, 2020. Accessed January
30, 2021. https://www.africanbites.com/caesar-salad-dressing/.

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3. French dressing is a creamy, ketchup-based dressing which varies in color from
pale orange to bright red. It is made of oil, vinegar, ketchup, sugar, and other
flavorings.

Smarter, Eat. "French Dressing." Eat Smarter USA. October 07,

2016. Accessed January 30, 2021.
https://eatsmarter.com/recipes/french-dressing.

4. Italian dressing is a vinaigrette-type salad

dressing consists of water, vinegar or lemon
juice, vegetable oil, chopped bell
peppers, sugar or corn syrup, and a blend of
numerous herb and spices such as oregano,
fennel, dill and salt. Onion and garlic can also
be used to intensify the dressing’s flavor.
"Italian Dressing." Wikipedia. December 24, 2020. Accessed January 30, 2021.
https://en.wikipedia.org/wiki/Italian_dressing.

5. Mayfair salad dressing is made from an oil such as

corn or canola and whole egg base seasoned with
anchovies, garlic, prepared mustard (horseradish
mustard may be used, celery, onion, champagne, and
black peppercorns.

Thebeau-Blev, Cheryl. "Mayfair Salad Dressing." Mayfair Salad

Dressing Recipe - Food.com. September 25, 1999. Accessed
January 30, 2021. https://www.food.com/recipe/mayfair-salad-
dressing-3611.

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6. Peanut sauce, satay sauce, bumbu kacang, sambal
kacang, or pecel is an Indonesian sauce made from
ground roasted or fried peanuts. Used with chicken, meat
and vegetables, adding flavor to grilled skewered meat,
such as satays, poured over vegetables as salad dressing
such as in gado-gado, or as dipping sauce.

Karina,
Kim Says, Kim, TeslasLightning Says, TeslasLightning,
Tally Says, Tally, Sarah Says, Sarah, Taha Says, and
Taha. "Easy Satay Dipping Sauce." Cafe Delites. June
27, 2017. Accessed January 30, 2021.
https://cafedelites.com/easy-satay-dipping-sauce-
recipe/.

7. Russian dressing consists of mayonnaise, ketchup,

and other ingredients. This is similar to Thousand
Island or French dressing. Some manufactured
versions omit the mayonnaise and are clear rather
than creamy.

Enterprises, Ginsburg. "Flo's Russian Dressing."

MrFood.com. May 17, 2018. Accessed January 30,
2021. https://www.mrfood.com/Salad-Dressings/Flos-
Russian-Dressing-6348.

8. Thousand Island dressing is an American salad

dressing and condiment based on mayonnaise that

can include olive oil, lemon juice, orange
juice, paprika, Worcestershire sauce,
mustard, vinegar, cream, chili sauce, tomato puree,
ketchup or Tabasco sauce.

Miller, Summer. "Thousand Island Dressing Recipe." Simply Recipes. Accessed January 30, 2021.

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 https://www.simplyrecipes.com/recipes/thousand_island_dressing .

Garnishing a meal add impact to food choices. It plays a significant role in

the diner’s experience of food.

Importance of Garnishing
1. Visual appeal
2. Enhance of flavor
3. Filling the plate
4. Identification of a dish

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 Let Us Practice

You did great on your first day! Now, let’s try what you have learned.
Are you ready?

TRUE OR FALSE: Write T if the statement is correct and F if it is False.

1. Spin dry vegetables to prevent watery of the dressing.

2. Washing all salad vegetables is important to ensure food safety.

3. Salad can be mixed with dressing and then stored.

4. Lemon, lime, oranges, berries, grapes, radish, and tomatoes

are the most common fruits and vegetables that are used as garnishes in
making salad.

5. Salad with leaves and herbs will hold well after the dressing
has been applied.

6. Rinse the vegetables in tap water several times to ensure that there is no
remaining detergent or soap.

7. Vinegar will cause the leaves to wilt. Do not dress the salads too soon.

8. Wafu dressing literally "Japanese-style dressing" is a vinaigrette-type

salad dressing.

9. Tahini is a condiment made from toasted ground hulled sesame.

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10. Green goddess is a salad dressing, typically containing mayonnaise, sour
cream, chervil, chives, anchovy, tarragon, lemon juice, and pepper.

Let Us Practice More

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

A. Direction : Identify the salad herbs.

Description Herbs
1. A member of the mint family and
has a minty/bitter flavor. Used as
flavoring in making the liqueur
Chartreus. It is also used in salads.

2. A small dark green plant with round

shaped leaves that imparts a
peppery flavor to salads, sandwiches
or garnishes.

B. Direction: Identify the type of dressing .

Description Dressing
1. A simple mixture of oil and vinegar.

2. An emulsified dressing that is thick

and creamy.
3. A creamy ketchup- based dressing
made of oil,vinegar, ketchup, sugar,
and other flavorings.

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 Let Us Remember

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

Direction: Enumerate what is asked.

A. Importance of Garnishing Salad

1. ____________________________
2. ____________________________
3. ____________________________
4. ____________________________

B. Salad Garnishing
1. ________________________________
2. ________________________________
3. ________________________________
4. ________________________________
5. ________________________________
6. ________________________________

C. Name at least 5 Salad Dressings

1. _______________________________
2. _______________________________
3. _______________________________
4. _______________________________
5. _______________________________

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 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 : Read the statement carefully and choose
the answer that describes the statement.

1. A salad tool used to remove excess water from the salad greens.
a. mixing bowl c. salad spinner
b. salad server d. cutting boards
2. The following are importance of garnishing salad green except
a. visual appeal c. filling the plate
b. puree d. identification of a dish
3. Known as the royal herb and one of the most widely used herbs.
a. basil c. mint
b. parsley d. chives
4. Add hard herbs such as bay at the beginning of cooking and
_________herb such as chives at the end of cooking.
a. soft c. liquid
b. solid d. hard
5. From a French word vinaigre.
a. mayonnaise c. oil
b. sugar d. vinegar

B. Direction: Answer the question in 2-3 sentences. Write the answer in

your notebook.

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1. Why is garnishing necessary in salad?

Let Us Enhance

Collect at least 2 pictures of each of the following garnishes used in making

salad.

 Herbs

 Roots and Green

 Edible Flowers

 Fruits and Vegetables

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 Let Us Reflect

Congratulations! Might as well you want to share your deep

thought on this!

In making a salad, why do we need to prepare a dressings and how?

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 Answer key to Activities

Lesson 1: Accompaniments of Salads and Dressings

LET US TRY! LET US PRACTICE LET US REMEMBER LET US

ASSESS!
1. horseradish 1. T A.
2. T
2. basil
3. T 1. Visual appeal
3. flowers 4. T 2. Enhancement of flavor 1. C
4. coriander 5. F 3. Filling the plate
5. dessert 6. T 4. Identification of a dish 2. B
6. vinegar 7. T
7. blue cheese 8. T B. 3. A
dressing 9. T
8. soft herb 10. T 1. Herbs and leaves 4. A
9. washing LET US PRACTICE 2. Roots and green
MORE 3. Edible flowers 5. D
10. ginger
dressing 4. Fruit and Vegetables
A. 1.hyssop 5. Purees
6. sauces and Syrup
2.watercress

B. 1. Vinaigrette C.
Blue cheese dressing, Caesar salad,
2. Mayonnaise French dressing, Italian dressing,
Mayfair salad Dressing, Peanut
3. French Dressing sauce, satay sauce, Russian
dressing, Thousand island dressing

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 References

RESOURCES

Hospitality, AJAR. "Types of Garnishes and Accompaniments for Salad." AJAR.id. November 19, 2019.
Accessed January 28, 2021. https://www.ajar.id/en/post/types-of-garnishes-and-accompaniments-for-
salad.

"Garnishes for Salads." EHow. Accessed January 28, 2021.

https://www.ehow.com/info_8067206_garnishes-salads.html.

"Fresh Herbs, Garnishes and Flowers." Vegetables. Accessed January 28, 2021.
https://www.vegetables.co.nz/vegetables-a-z/fresh-herbs-garnishes-edible-flowers/.

Unknown. "The Importance Of Garnishing Food." The Importance Of Garnishing Food. January 01, 1970.
Accessed January 28, 2021. http://nealisalan12.blogspot.com/2014/01/the-importance-of-garnishing-
food.html.

"6 Different Types of Garnish (Plus 18 Garnish Ideas)." Home Stratosphere. November 30, 2020. Accessed
January 28, 2021. https://www.homestratosphere.com/types-of-garnish/.

"Garnish (food)." Wikipedia. January 06, 2021. Accessed January 28, 2021.
https://en.wikipedia.org/wiki/Garnish_(food).

"Vinaigrette." Wikipedia. January 07, 2021. Accessed January 28, 2021.

https://en.wikipedia.org/wiki/Vinaigrette.

"Blue Cheese Dressing." Wikipedia. January 25, 2021. Accessed January 28, 2021.
https://en.wikipedia.org/wiki/Blue_cheese_dressing.

"Ginger Dressing." Wikipedia. April 18, 2020. Accessed January 28, 2021.
https://en.wikipedia.org/wiki/Ginger_dressing.

"French Dressing." Wikipedia. December 22, 2020. Accessed January 28, 2021.
https://en.wikipedia.org/wiki/French_dressing.

"Caesar Salad." Wikipedia. January 26, 2021. Accessed January 28, 2021.
https://en.wikipedia.org/wiki/Caesar_salad.

"Mayfair Salad Dressing." Wikipedia. December 27, 2020. Accessed January 28, 2021.
https://en.wikipedia.org/wiki/Mayfair_salad_dressing.

"Italian Dressing." Wikipedia. December 24, 2020. Accessed January 28, 2021.
https://en.wikipedia.org/wiki/Italian_dressing.

"Peanut Sauce." Wikipedia. January 26, 2021. Accessed January 28, 2021.
https://en.wikipedia.org/wiki/Peanut_sauce.

"Russian Dressing." Wikipedia. December 16, 2020. Accessed January 28, 2021.
https://en.wikipedia.org/wiki/Russian_dressing.

"Thousand Island Dressing." Wikipedia. January 08, 2021. Accessed January 28, 2021.
https://en.wikipedia.org/wiki/Thousand_Island_dressing.

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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

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