Republic of the Philippines

DEPARTMENT of EDUCATION
Region VII, Central Visayas
Division of Cebu Province
District of San Fernando
San Fernando National High School
South Poblacion, San Fernando, Cebu 6018

Teacher-made Learner’s Home Task

TMLHT NO. 3

School: San Fernando National High School Date: Week 4-9

Grade/Section: Grade 9
Subject Area/s: COOKERY
I. MELC: Present a Variety of Salad and Dressing
CODE: No Code in MELC
II. Objective/s:
Knowledge: Identify the accompaniments of salads and dressings.
Skills: Present salads and dressings attractively.
Values/Attitude: Observe sanitary practices in presenting salad and dressing.
III. Subject Matter: Present a variety of salad and dressing
IV. References: K-12 COOKERY Learning Module
IV. Procedure:

What do you need to know?

PREPARE SALAD AND DRESSING:

Present a variety of salad and dressing

Structure of a Salad Plated

Base or under liner A cup-shaped leaves of iceberg or Boston lettuce make attractive bases. They give
height to salad.

Body – main part of the salad.

Garnish – An edible decorative item that is added to salad to give eye appeal, and adds flavor as
well. It should harmonize with the rest of the salad ingredients.

Dressing – A seasoned liquid or semi liquid added to the body of the salad to give added
flavor, tartness, spiciness and moistness. 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

 Keep the salad off the rim of the plate.

 Strive for a good balance of colors.

 Height helps make a salad attractive.

 Cut ingredients neatly.

 Make every ingredient identifiable.

 Keep it simple.
 How much have you learned?

V. Exercise 1: A. Label Me!

Direction: Label the parts of the plated salad.

2 4 1

B. Enumerate the guidelines for arranging salads into a platter.

1.
2.
3.
4.
5.
6. __

Show that you learned something by answering this exercise.

VI. Exercise 2: Directions: Give one type of salad that you know. Describe it briefly and
write how
it is being prepared by completing the open ended statement below.

1. The type of salad and dressing I know is .

2. This type of salad and dressing is _ .

How do you apply what you have?

VII. Assessment/Application:
A.To develop your skills in salad presentation, perform this activity:

 Watch a video in YouTube showing how to present a salad or find magazine and
cooking books. Note the four important parts of plating. Review and prepare for
actual presentation.
 Prepare and present salad applying the four parts. (Note: Just use the
ingredients available in your backyard/ local ingredients).
 Take a picture of your finished product. Remember to do it creatively and with quality.
Then, send your final picture output online using email or social media account
provided/prepared by your teacher. (Note: If taking a picture of the output and
 sending it online is not possible; just pass the printed picture together with your
module or bring your output to your teacher for
checking.)

Find out by accomplishing the scoring rubric honestly and sincerely.

Remember it is your learning at stake!

Score/Rate

Identified/Demonstrated 4 parts of salad 100

Identified/Demonstrated 3 parts of salad 95
Identified/Demonstrated 2 parts of salad 90
Identified/Demonstrated 1 part of salad 85
Able to prepare but not able to identify 80

B. Direction: Identify and write the word APPLICABLE if the statement is the proper
guidelines in presenting salad. If not, write the word NOT APPLICABLE .Write your
answer on the space provided before each number.
1. Strive for a good balance of colors.
2. Weight helps make a salad attractive.
3. Cut the ingredients neatly.
4. Keep space between items. Each item should have its own identity.
5.Garnish needs expensive.
6.Plate should large enough to hold all the items without
crowding.
7.Add dressing attractively
8.Presentation should be simple.
9.Create a center of attention and relate everything to it.
10. Keep salad off the rim of the plate.

Additional Activity
Photo Gallery

Be creative!

 Make a photo album of different presentation of salad served locally and

internationally.
 It should contain a minimum of 10 pages and maximum of 20 pages short bond
paper.
 Label each creative presentation

SCORE CRITERIA
Artistically and creatively done with full illustrations and pictures of
20
salad
Artistically and creatively done with some illustrations and pictures of
17
salad
14 Properly done with some illustrations and pictures of salad
11 Properly done with few illustrations and pictures of salad

9 Done untidy with few illustrations and pictures of salad

 Congratulations! You did a great job! Rest and relax a
while then move on to the next lesson.
Good luck!

Prepared by:

ESMAELITA J. DICDIQUIN
Teacher

Verified by: LOWELLA C. CAPANGPANGAN, Dev. Ed.D

Principal 1