Competency Based-Learning

Materials

Sector : TOURISM

Qualification Title: COOKERY NC II

Unit of Competency: PREPARE SALADS AND DRESSING

Module Title: PREPARING SALADS AND DRESSINGS

Technical Education & Skills Development Authority

NATIONAL TVET TRAINERS ACADEMY
Ilocos Sur
 HOW TO USE THIS LEARNER’S GUIDE

Welcome to the learners guide for the module:

This learner’s guide contains training materials and activities for you to complete. The unit of
competency “Prepare Salads and Dressings” contains the knowledge, skills and attitude required for
a Food attendant with National Certificate Level II (NCII)Cookery NC II
You are required to go, through a series of learning activities in order to complete each
learning outcomes of the module. In each learning outcome there are information sheets, resource
sheets, and reference material for further reading to help you better understand the required
activities. Follow this activities on your own and answer the self-check at the end of each learning
outcome.

 Information Sheet- this will provide you information (concepts, principles and other relevant
information) needed in performing learning activities.
 Operation Sheet- this will provide you performing single task, operation or process in a job.
 Job Sheet- this is designed to guide you how to do that will contribute to the attainment of
the learning outcome.
 Assignment Sheet- is to guide you to enhance what you have learned in the information
sheet, operation sheet or job sheet.
 Work Sheet- are different forms that you need to filling up in certain activities that you
performed.

Upon completion of this module, study the evidence plan at the end of the last learning
elements of this module then ask your trainer to asses you. You will be given a certificate of
completion as a proof that you have met the standard requirements (knowledge, skills and
attitude) for this module. The assessment could be made in different methods, as prescribed, in
the competency standard.
If you have questions, do not hesitate to ask your trainer/s for assistance.

RECONITION OF PRIOR LEARNING (RPL)

You may have some of most of the knowledge and skills covered in this learner’s guide
because you have

 Been working for some time

 Already completed your training in this area

The evidences for recognition of prior are presented if:

 You can demonstrate to your trainers that you are competent in particular skills, you don’t
have to do the same training again.
 If you feel you have of the skills, talk to your trainers about
Having them, formally recognized.
  If you have qualification or Certificates of Competence from previous trainings show it to
your trainer
 If the skills you acquired are still relevant to the module, they may become part of the
evidence you can present for RPL.
At the end of the learner’s guide there is a learner’s diary to record. Important dates, jobs
undertaken and other workplace event that will assist you in providing further details to your
trainers or assessor. A Record of Achievement is also provide for your trainers to complete once you
complete the module.

This module was prepared a source of information for you to acquired knowledge and skills to
Food and Beverage Services to achieved required competency, Prepare Salads and Dressing
independently and at your own pace.

1. Take Pre-assessment to evaluate your skill, and knowledge in preparation for post and final
assessment.
2. Talk to your trainer and agree on you how both recognize the training.
3. Work through all information and complete the learning activities in each learning outcome.
Read information sheet and complete the self-checks suggested in your resources which are
in coded in the resource materials.
4. You trainer will be your facilitator to assist your needs in completing your activities.
5. The trainer will tell you about the important things needed to accomplish the learning
activities.
6. You are given an opportunity to study and master the module at your own convenient pace
and time.
7. You can gather other information/ at through interview, research and talk to more
experienced work master.
8. You can ask your trainer to observe your activity outline in the learning guide.
9. As you work through your activities you should open for your trainers feedback on your
progress.
10. Upon completion of the module you should feel free and confident to ask for final
assessment. The result of your assessment will be recorded in your Competency
Achievement Record.
 COMPETENCY-BASED LEARNING MATERIALS
Cookery NC II
List of Competencies

No. Unit of Competency Module Title Code

Clean and maintain Cleaning and
kitchen premises maintaining kitchen TRS512328
1.
premises
Prepare stocks, Preparing stocks,
TRS512331
2. sauces and soups sauces and soups
Prepare appetizers Preparing appetizers TRS512381
3.
Prepare salads and Preparing salads and
TRS512382
4. dressing dressing
Prepare sandwiches Preparing sandwiches TRS512330
5.
Prepare meat dishes Preparing meat dishes TRS512383
6.
Prepare vegetables Preparing vegetables
TRS512384
7. dishes dishes
Prepare egg dishes Preparing egg dishes TRS512385
8.
Prepare starch dishes Preparing starch
TRS512386
9. dishes
Prepare poultry and Preparing poultry and
TRS512333
10. game dishes game dishes
Prepare seafood Preparing seafood
TRS512334
11. dishes dishes
Prepare desserts Preparing desserts TRS512335
12.
Package prepared Packaging prepared
TRS512340
13. food food
 Information Sheet

Learning Objectives:
What is your favorite salad? Do you know how to make your favorite
salad? Have you ever heard of Pako (fern) salad? Or pansit-pansitan salad?
Do you know that these edible ferns and herbs can be picked fro free
alongside streets, in gardens, in fields, forests or in any place where there is
moisture or water? They grow easily and profusely in these places yet
they’re rarely use by many of us. They are found to be of great nutritional
significance because they contain vitamins and minerals as other plants
used in salads, like the expensive Romaine lettuce, broccoli, carrots, and
tomatoes.
This module is about giving you insight and experience in salad
making. This is an opportunity to use your resourcefulness and express
your artistic inclination and creativity in preparing and serving your favorite
salads.

Introduction:
I. Salads
What is a Salad?
It is any cold dish of meat, poultry, sea foods, fruits, vegetables, or
Dairy products served singly or in combination of two or more of these food
items and accompanied with a dressing.

Importance of Salads
Salad add variety and color to the meal. They stimulate the appetite
and add essential nutrients to the diet. They are generally low in calorie
content and are therefore, appealing to weight watchers and vegetarians.
They provide an opportunity for students like you to create your own salad
and express your artistic ability in combining ingredients with a variety of
form, color, texture, and flavor that would appeal to customers.
Given the right market, salad making can be a profitable business.

Types of Salads
1. Appetizers – These are light and can, therefore stimulate the
appetite without giving a feeling of fullness. Examples of
appetizers are slices of (orange, apple, grapefruit or pear),
vegetables (carrots, celery, cucumber or mushroom), and
seafood cocktails ( shrimps, lobsters, crabmeats, or fish).
2. Accompaniments – These are side dishes to the main course in
a dinner. They are served in moderate portions and are
accompanied with dressings (Caesar, Thousand island, or
French). They include mixed leafy greens, carrots, onions,
beets, turnips, cucumbers, corn kernels, cheese, and a number
of other vegetables and fruits.
3. Main course salads – These can served as one dish meal as it
contains practically all essential nutrients --- from protein to
carbohydrates, fats, vitamins and minerals, and fiber. It is a
combination of meat, poultry, seafood, fruits and vegetables,
dairies, and gelatin. Examples are macaroni salad, fruit salad,
fish salad, stuffed green peppers, and stuffed tomatoes.
4. Dessert salads – These salads are generally sweet because they
are served in the last course of a meal. Thus, they are
considered desserts. They are composed mostly of fresh
canned, and processed fruits; molded gelatins of varying flavors;
or mixed with fruit nuts, and dairy products.
Salads are generally served at chilling temperature to be
appreciated. They should be crisp and bright green as in a
vegetable salad, and firm tender and chewy as in a macaroni
salad and chicken salad. It should bring out the natural flavor
of its major ingredients, not smothered or dominated by the
taste of its own dressing.
Choosing the right quality of ingredients and the perfect
dressing for each type of salad, the right technique in handling
ingredients, and the right temperature in serving and storing
are important key points to remember in successful salad
preparations.
 Self-Check

PREPARE SALADS AND DRESSING

A. Multiple Choice.
Underline the correct answer in the parenthesis
1. (Salads, Hors d’oeuvres, Appetizers) are light food taken before
the main meal that stimulates the appetite without giving a
feeling of fullness.
2. (Salad, Accompaniments, Appetizers) are side dishes that go
with the main dishes.
3. Chicken salad, French salad, and stuffed green peppers are
examples of a/an (Accompaniment, Dessert, Main Course)
salad.
4. Caesar salad, Fruit salad with a Thousand Island Dressing is an
example of (Appetizer, Accompaniment, Main dish) that goes
well with Roast Pork Loin.
5. (Vegetable salad, Fruit salad, Caesar salad) is a good example of
a dessert salad.
6. Salads are generally served at (hot, chilling) room temperature.
7. One important key point in successful salad preparation is
choosing the right quality of ingredients and the perfect
(dressing, accompaniment, technique).
8. Successful serving of salads means good quality ingredients
with the right dressing and with the right (temperature,
container, garnishing)
9. A perfect salad is one that has the right amount of dressing that
brings out the natural flavor of its (seasoning, dressing, and
ingredients).
10. Salads are popular meals because they do not only add color
and texture, but they stimulate the appetite and add essential
(flavors, nutrients, variations) to the diet.
 TASK SHEET

Title Thousand Island Dressing

Performance Objective: Prepare salads and dressing

Supplies/Materials : 2 cups mayonnaise

1 tbsp. chopped celery
1 tbsp. chopped pimiento
1 tbsp. chopped onion
2 tbsp. chopped pickles
5 tbsps. catsup
1 tbsp. Worcestershire sauce
A few drops of Tabasco sauce

Equipment : Mixing bowl, whisk beater, salad bowl

Steps/Procedure:
1. Combine all ingredients in a bowl.
2. Mix thoroughly using a whisk beater.

Assessment Method:
Demonstration
Oral interview.
 Performance Criteria Checklist

PREPARE SALADS AND DRESSING

CRITERIA YES NO
Did you….
1. Gather, check tools and equipment needed.
2. Store and stack cleaned equipment and utensils.
3. Follow cleaning schedules.
4. Gather, identify and select ingredients as per
required menu items.
5. Prepare ingredients and flavoring agents as per
required menu.
6. Select and assemble ingredients to produce
varieties of soups, stocks and sauces.
7. Select primary, secondary and portioned cuts of
Protein, pork, lamb, beef, veal and seafood.
8. Organize and prepare food items according to
menu requirements.
9. Cook menu items as required.
10. Plate and present food.
11. Follow workplace safety and hygiene procedures
12. Perform first aid procedure in the event of accident
I agree to undertake assessment in the knowledge that information
gathered will only be used for professional development purposes and can
only be accesses by concerned assessment personnel and my manager
supervisor
Date:

Candidates Name & Signature:

Trainer:
 TASK SHEET
Title : Fruit Salad

Performance Objective: Prepare Salads and Dressing

Supplies/Materials : 2 egg yolks

1 tbsp. lemon juice
4 tbsp. butter
½ cup sugar
1 No. 2 ½ can pineapple tidbits
1 No. 2 ½ can fruit cocktail
1 can all purpose cream, chilled

Equipment : Double broiler, Mixing bowl, Salad bowl

Steps/Procedure:
1. Combine egg yolks, lemon juice, and sugar in a double
Broiler. Stir until thick. Add butter gradually. Set aside
And cool.
2. Drain tidbits, peaches, and fruit cocktail.
3. Whip cream and the egg yolk, then top to fruit mixture.
4. Place in plastic container and refrigerate for 12 hours or
More.

Assessment Method:
Demonstration
Oral interview.
 Performance Criteria Checklist

PREPARE DESSERTS

CRITERIA YES NO
Did you….
1. Gather, check tools and equipment needed.
2. Store and stack cleaned equipment and
utensils.
3. Follow cleaning schedules.
4. Gather, identify and select ingredients as per
required menu items.
5. Prepare ingredients and flavoring agents as per
required menu.
6. Select and assemble ingredients to produce
varieties of soups, stocks and sauces.
7. Select primary, secondary and portioned cuts of
Protein, pork, lamb, beef, veal and seafood.
8. Organize and prepare food items according to
menu requirements.
9. Cook menu items as required.
10. Plate and present food.
11. Follow workplace safety and hygiene
Procedures.
12. Perform first aid procedure in the event of
Accident.
I agree to undertake assessment in the knowledge that information
gathered will only be used for professional development purposes and can
only be accesses by concerned assessment personnel and my manager/
supervisor.
Date:

Candidates Name & Signature:

Trainer:
 TASK SHEET
Tittle: Coleslaw
Performance Objective: Prepare Salads and Dressing
Supplies/Materials: 1 head cabbage
1 cup carrot, cut into strips
½ cup beets, cut into strips
1 cup mayonnaise
1 cup sour cream
1 tsp. prepared mustard
1 tsp. lemon juice
Salt and pepper to taste
1 tsp. sugar
Equipment:
Steps/Procedures:
1. Slice cabbage very thinly.
2. Mix other ingredient and stir into cabbage.
3. Chill for about 4 hours.
4. Yields 10 servings
Assessment Method:
Demonstration
Oral interview