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Cookery 9 - Q2 - Week 3 & 4
Cookery 9 - Q2 - Week 3 & 4
9
Technology and
Livelihood Education
Quarter 2, WEEK 3 - Module 3
(Prepare A Variety Of Salads And Dressings)
ACTIVITY
Garnish Dressing
Body Base
__________1.Lettuce
__________2.mayonnaise
__________3.Meat
__________4.Cheese
__________5.Vegetables
What Is It
Structure of Salad
Base
Consisting of greens such as leaf, romaine head or bib lettuce and in most
cases these greens are left on the plate as bowl. The base keeps the plate or bowl
from looking bare and provides color in contrast with the body
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 taste .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.
Garnish
The garnish of the salad adds color. It improves the form and enhances the taste of
salad. It must be edible, and may be as simple as a sprinkling of cheese crumbs, seeds,
nuts or spice. The main purpose of the garnish is to add an eye appeal to the finished
product, but in some cases it improves the taste and form.
Dressing
The dressing is a liquid or semi-liquid used to flavor, moisten, or enrich the salad
(palatability and appearance).The dressing is usually served with all types of salads. It
adds flavor, provides food value, helps digestion, and improves palatability and
appearance.
E.g. Mayonnaise, Vinaigrette, etc.
Dressing may be added at service time, served separately for the customer to add, or
mixed with the ingredients ahead of time
Ingredients of Salads
Freshness and variety of ingredients are essentiat for high quality salads.
6. PROTEIN FOODS – meat (beef, ham), poultry, fish and shellfish, salami,
luncheon meat, bacon, eggs (hard cooked), cheese, cottage cheese (aged
or cured types).
;
ACTIVITY 1:
Classify the Ingredients in Making Salad. Write S for salad green, V for vegetable raw, C
for canned vegetables, S for starches, F for fruits and M for meat. Write your answer on
the space provided.
________1. Avocado
________2. Potato
________3. Olives
________4. Banana
________5. Ice berg lettuce
________6. Radish
________7. Apple
________8. Pickled cucumber
________9. Bacon
________10. Tomato
________11. Corn
________12. Macaroni
________13. Orange
________14. Sprouts
________15. Ham
________16. Carrots
________17. Beef
________18. Eggs
________19. Spinach
________20. Mango
ACTIVITY 2
Directions: Draw/illustrate the structure of a plated salad and label its parts. Write your
answer on your test notebook.
NOT
9
Technology and
Livelihood Education
Quarter 2, WEEK 4 - Module 4
(Prepare A Variety Of Salads And Dressings)
Coleslaw
Ingredients:
1 ½ pt Mayonnaise
2 fl oz Vinegar
1 oz Sugar (optional)
2 tsp Salt
½ tsp White pepper
4 lb EP Cabbage, shredded
25 Lettuce cups
Procedure:
Procedure
This salad is suitable for refreshment plate at a party or for serving lunch or
supper. It may be prepared in advance.
Potato Salad
Ingredients:
Procedure:
1. Scrub the potatoes. Steam or boil until tender, but do not overcook.
2. Drain the potatoes. Leave in the colander or spread out on a sheet pan until cool
enough to handle.
3. Peel the warm potatoes. Cut into ½- in. (1 cm) cube.
4. Combine the dressing, salt and pepper. Add the potatoes and mix carefully to avoid
breaking or crushing them.
5. Marinate until cold. For the purpose of food safety, chill the potatoes in the refrigerator
before proceeding with the next step.
6. If any vinaigrette has not been absorbed by the potatoes, drain it off.
7. Add the celery and onion, mix gently.
8. Add the mayonnaise. Mix carefully until evenly blended.
9. Keep refrigerated until ready to use.
10. Arrange the lettuce as underliners on cold salad plates.
11. Using a No.11 scoop, place a 4- oz (125-g) mound of potato salad on each plate.
12. Garnish each salad with 2 strips pimiento placed crosswise on top.
13. Hold for service in refrigerator.
What’s More
Ingredients:
1 tablespoon gelatin
¼ cup cold water
1½ cup hot stock
2 tablespoon lemon juice
¼ teaspoon salt
½ cup chopped vegetables
3 tablespoon green pepper cut in thin
shreds
1 cup diced meat (beef, veal, chicken)
Procedure:
2. Bring the broth to a boil, remove from fire and add the softened gelatin, lemon juice,
and salt. Stir until the gelatin dissolves.
3. When cool, place in the refrigerator to thicken the consistency of unbeaten egg white.
4. Fold in to the thick mixture chopped meat, vegetable and green pepper.
6. When firm, unmold and serve on salad greens. Garnish with mayonnaise.
Gelatin salads are colorful and attractive. They are inexpensive and may use left-
over fruits (except fresh pineapple), vegetable, and meats. They may be prepared in
advance and kept for consumption for several d
What I Can Do – PERFORMANCE 3
Situation: Your sister will be celebrating her 18th Birthday, you were asked by your
mother if you could make the salads for the party. You excitedly answered yes
because you just finished studying about it. Prepare the salads of your choice and
ways for your sister.
Uses tools and Uses tools and Uses tools Uses tools and No
1. Use of equipment equipment and equipment equipment attempt
tools and correctly and correctly and correctly and but incorrectly and
equipment confidently at confidently less confidently less confidently
all times most of the sometimes most of the time
times
TOTAL POINTS