Name:__________________________ Date: _________Score:____________

Ingredient used in Salad Making

Guidelines in Preparing Salad and Salad Dressings

Week 3
Activity 10: Flower Guide
Direction: Write the guidelines in preparing FRUIT SALAD in each petal. (10 points)

FRUIT
SALAD
Learning Activity Worksheets
GRADE 9 - COOKERY
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Activity 11: Let’s Sort Things Out
Direction: Classify the group of the following ingredients in each number. Write SG for
Salad Greens, V for Vegetables, F for Fruits, ST for Starches, and P for Protein. Write
your answer on the space provided before each number. (1 point each)
1. Iceberg lettuce
2. Dried beans
3. Avocado
4. Poultry
5. Cottage cheese
6. Luncheon meat
7. Sprouts
8. Croutons
9. Beets
10. Berries
11. Peaches
12. Olives
13. Spinach
14. Cucumber
15. Grains
Activity 12: Grocery List
Direction: Enumerate ingredients used in preparing salad. (15 points)
SALAD GREENS PROTEIN
1. 1.

2. 2.

3. 3.

4. 4.

5. 5.

RAW VEGETABLES FRUITS

1. 1.

2. 2.

3.

__________________________________________________________________________________
Q2-Week 3
1. Identify the components of a salad
2. Identify the factors to consider in salad preparation
3. Select and use correct equipment in preparing salads and dressings
4. Prepare a variety of salad

INGREDIENTS USED IN SALAD MAKING

GUIDELINES IN PREPARING SALAD AND SALAD DRESSINGS
Learning Activity Worksheets
GRADE 9 - COOKERY
__________________________________________________________________________________
Activity 13: True or False
Direction: Write TRUE if the statement is correct and FALSE if not. (1 point each)

1. Vegetables are sometimes marinated or soaked in a seasoned

liquid before being made into salad.
2. Cooked ingredients must be thoroughly cooled before being
mixed with mayonnaise and the completed salad mixture must be kept chilled at all
times.
3. Broken or less attractive pieces of fruit should be placed on the
bottom of the salad while more attractive pieces arranged on top.
4.Add raw pineapple and papaya to gelatin salads because these
fruits contain enzymes to molds gelatin.
5. Water or excess juices will weaken dressings and will make
your salad look messy.
6. Plated salads serve on a base with greens and choose
attractive, colorful garnishes when appropriate.
7. Potatoes for salads should be peeled before cooking in order to
preserve nutrients.
8. Starches, pastas and legumes should be cooked until
completely tender but not overcooked.
9. Fruit discolored when cut and should be dipped into an acid
such as tart or fruit juice.
10. Leftover such as chicken meat or fish which have been
handled according to the rules of good sanitation and food management can be used
for making bound salads.
11. Salad is as good as the quality of its ingredients, so you have
to use ingredients that are fresh, ripe and in season.
12. Food and ingredients when overcooked make the color
become bright.
13. To unmold gelatin dip the mold into hot water for 1 – 2
seconds.
14. Prepare and season each ingredients separately and evaluate
the flavor and quality.
15. Keep salad neatly placed in a plate

__________________________________________________________________________________
Q2-Week 3
1. Identify the components of a salad
2. Identify the factors to consider in salad preparation
3. Select and use correct equipment in preparing salads and dressings
4. Prepare a variety of salad

INGREDIENTS USED IN SALAD MAKING

GUIDELINES IN PREPARING SALAD AND SALAD DRESSINGS
 Learning Activity Worksheets
GRADE 9 - COOKERY
__________________________________________________________________________________
Activity 14: Recipe Album
Direction: Make an album of the different kind of salad with their picture and recipe
listed. Your output will be graded based on the rubric below. (15 points)

Dimension PERFORMANCE LEVEL

Excellent Very Satisfactory Needs No

(20pts) Satisfactory ( 10pts.) Improvement Attempt
( 15pts) (5pt.) (0pt)
Artistically Artistically Properly done Done untidily with No
and creatively and creatively with some few illustrations attempt
done with full done with illustrations and and pictures of
Illustration illustrations some pictures of the the recipe.
and pictures illustrations recipe
of the recipe and pictures
of the recipe
Exceptionally Generally Somehow clear Lacks clarity, No
Organization
clear, easy to clear, able to and difficult to attempt
of Content
understand understand understandable. understand.
Recipe is Recipe lacks Recipe lacks Recipe has no or No
complete in some details, most details, incomplete attempt
details, pictures some pictures are information, no
Completeness pictures attached are not attached. illustrations
of Task attached are clear and attached at all.
clear and easy to
easy to understand.
understand.
Submitted Submitted Submitted with Submitted weeks No
complete in complete but incomplete before the attempt
Time time before did not meet details and submission.
the day of the day of submitted late.
submission. submission.
TOTAL
POINTS

References
• K-12 Learner’s Module TLE 9 Cookery pages 110-115, Department of Education,
Republic of the Philippines

Mrs. Jezebel Mhin T. Wallace

Las Piñas National High School-Gatchalian Annex

__________________________________________________________________________________
Q2-Week 3
1. Identify the components of a salad
2. Identify the factors to consider in salad preparation
3. Select and use correct equipment in preparing salads and dressings
4. Prepare a variety of salad

INGREDIENTS USED IN SALAD MAKING

GUIDELINES IN PREPARING SALAD AND SALAD DRESSINGS