QUARTER 2

PRAYER
QUARTER 2
A salad is a healthy dish consists
of small pieces of food served
with sauce or dressing.

It is incorporated with a variety of

foods such as vegetables like
tomatoes, lettuce, cucumber,
carrots, fruits, cooked meat, sea
foods, egg and cheese.
 The word salad
originates from the
French word salade and
latin word salata which
means salty
LESSON 1
 ❑Identify the
tools,
equipment, and
materials
needed in the
OBJECTIVE
preparation of
salad and
dressings.
❑Maintain
tools,
utensils,
and OBJECTIVE
equipment
in good
condition
❑Take value in
the proper use
of each tool,
utensil, and
equipment use OBJECTIVE
in the
preparation of
salad and
dressings.
DRILL
REVIEW
 SHARE SOME
TAKE AWAY
FROM THE
PREVIOUS TOPIC REVIEW
FROM THE FIRST
QUARTER.
WORDS
OF THE
DAY
(MEEZ ahn plahs)
is a French term
for having all your
ingredients
measured, cut, MISE EN
peeled, sliced,
grated, PLACE
etc. before you
start cooking.
 To cut or
chop into MINCING
very small
pieces
LESSON 1
The success of salad preparation
is partly depending on the tools,
utensils, and equipment used.

Using the right tools, utensils,

and equipment will make the
preparation of salad easier and
faster and will help in achieving
good results.
 This is
used to
beat eggs
evenly or
whip
cream. BALLON WHISK
This is used to
cut tomato
wedges, slice
cucumber
thinly, and cut
pepper rings
symmetrically.
CHEF’S KNIFE
Made of metal
and have
stand and loop
handles. It is
used to drain
salad
ingredients
COLANDER
This is used to
remove
kernels from
the cod of the
fresh or
cooked corn.
CORN ZIPPER
 Used for
chopping,
mincing, and
slicing salad
ingredients.

FRENCH KNIFE
 A short knife
used to cut
fruits and
vegetables for
salads and
garnishes.
FRUIT OR SALAD
KNIFE
Used to crush
garlic to have
a stronger
flavor for the
salad
dressings.
GARLIC PRESSER
 Used to
handle the
vegetable or
fruits
ingredients of
the salad.
FOOD TONG
A small utensil
used to
extract juice
from a lemon
or other citrus
fruit.
CITRUS REAMER
This is used to
remove skin of
carrots and
peel off thin
strips to toss
with the
lettuce.
PEELER
The smallest
knife used in
paring
vegetables
and fruits.

PARING KNIFE
 For hygienic
purpose, plastic
gloves are used
in handling food
when mixing
vegetables or
fruit
ingredients. PLASTIC GLOVES
 Used in tossing
vegetables or
fruit ingredients
of the salad and
dressing.

WOODEN SPOON
 Used to
facilitate
repetitive tasks
in preparing
ingredients for
salad.

FOOD PROCESSOR
Used for cutting
fruits or
vegetables for
salad.

CHOPPING BOARD
 Used when
preparing
ingredients for
salad.

MIXING BOWL
 ❑Identify the
tools,
equipment, and
materials
needed in the
OBJECTIVE
preparation of
salad and
dressings.
QUESTION
❑Maintain
tools,
utensils,
and OBJECTIVE
equipment
in good
condition
QUESTION
❑Take value in
the proper use
of each tool,
utensil, and
equipment use OBJECTIVE
in the
preparation of
salad and
dressings.
 REMEMBER

Using the right tools,

utensils, and
equipment will make
the preparation of
salad easier and will
help in achieving good
results.