Tagum City College of Science and Technology Foundation Inc.

Elpidio M. Gazmen compound, Gazmen Road Tagum City

SEMI-DETAILED LESSON PLAN IN OCCUPATIONAL HEALTH AND SAFETY PRACTICES

GRADE LEVEL QUARTER / DOMAIN DATE

9 2nd Semester January 05, 2024

Content Standards The learner will demonstrate an understanding he knowledge, skills, and
attitudes required in preparing salad.

Learning The learner independently prepares a variety of Salads.

Competency

At the end of the lesson students should be able to;

a. Identify different kinds of salads and their ingredients

b. Determine the Guidelines of making salad
I. OBJECTIVES c. Inculcate the importance of identifying the different kinds of
salad and their ingredients.

II. SUBJECT MATTER

A. Topic Prepare a Variety of Salad

B. References DepEd Cookery NCII (Tagum National Trade School Module)

C. Materials PowerPoint Presentation, laptop

D. Time Frame 1 hour

E. Assessment Discussion
method
III. PROCEDURES

a. Prayer and Greetings

b. Energizer
c. Checking of Attendance
d. Setting of Classroom Rules
e. Review of Past Lesson
The teacher will ask the students questions regarding the past lessons.

 Ask the class about the previous lesson.

 What they learned in that previous lesson.
 Ask the students if they really understand the past lesson.

f. Motivation

4 Pics 1 Word

SALAD PASTA

g. Activity

A. Activity (Which is which!)

Vegetables Salad Bound Salad Fruit Salad

Gelatin Composed Salad

h. Analysis
• What do you think are the differences between each variety of
salad?
• How did you distinguish each salad?
• Why is it important to know the variety of salads?
 i. Abstraction
 Discussion/Lecture

What Is Salad?

Salad is a dish, usually cold, of raw or sometimes cooked

vegetables or fruit in various combinations, served with a dressing,
or molded in gelatin, and sometimes with seafood, poultry, meat,
and eggs.

Ingredients of Salad

1. Salad Greens- Iceberg lettuce, Romaine lettuce, Chinese

cabbage, Spinach, sprouts.
2. Vegetables (Raw)- Bean sprouts, celery, cucumber,
mushrooms, onions, radish, tomatoes
3. Vegetables (Cooked, picked and canned)- Asparagus, beets,
carrots, cauliflower, pimientos, olives, peppers, cucumber.
4. Starches- Dried beans, potatoes, macaroni products, grains,
bread (croutons)
5. Fruits (Fresh, Cooked, Canned or Frozen) - Apple, banana,
berries, coconut, melon, oranges, papaya, pears and mangoes
6. Protein Foods- Meat, poultry, fish, shellfish, salami, luncheon
meat, bacon, eggs, cheese.
7. Miscellaneous- Gelatin, nuts

Guidelines for Making Salad

1. Vegetables, Legumes, Grains and Pasta Salads

 Neat and accurate cutting of ingredients.

 Cut vegetables as close as possible to serving time.
 Cooked vegetables to a firm, crisp texture and good color.
 After cooking, vegetables must be thoroughly drained and
chilled before using
 Starches, legumes and pasta should be cooked until
completely tender but do not undercooked.
 Vegetables are sometimes marinated in a seasoned liquid
before being made into salad
 Grains and pasta may also be marinated for a short time
2. Bound Salad

 Cooked ingredients must be thoroughly cooled before being

mixed with mayonnaise and the salad mixture must be kept
chilled at all times
 ● 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
● Potatoes for salads should be cooked whole before peeling and
cut in order to preserve nutrients
● Crips vegetables like celery, green peppers, carrots, chopped
pickles, onions and water chestnut are used
● Bland ingredients and some foods maybe marinated in seasoned
liquid before being mixed with mayonnaise and other ingredients
● Fold in thick dressing gently to avoid crushing or breaking the
main the ingredients
● Bound salads are portioned using scoop to give height and shape
to the salad.
● For plated salad, serve on a base with greens and choose
attractive, colorful garnishes appropriate
3. Fruit Salad

 Fruits salads are often arranged, mixed or tossed of most fruits

that are delicate and easily broken
 Broke or less attractive pieces of fruits should be placed on the
bottom of the salad while more attractive pieces arranged on top
 Some fruit discolor when cut and should be dipped into an acid
such as tart or fruit juice
 If both vegetables and fruits salads are being prepare, vegetables
salad should be prepared first
 Drain canned fruits well before mixing then in the salad.
 Dressing for fruit salad are usually sweet, but fruit juices are used
to add tartness

4. Composed Salad

 Prepare and season each ingredient separately and evaluate the

flavor and quality
 Arrangement may be plated ahead of time and add delicate
ingredients just before serving
 Flavors and textures of all ingredients should provide pleasing
contrast
 Observe general concepts of plating and presentations of output

5. Gelatin Salad

● Observe the correct proportion of gelatin and liquid

● To dissolve unflavored Gelatin, stir it in cold liquid to avoid
lumping and let it stand for 5 minutes to absorb water. Then heat
it until dissolves, or add hot water and stir until dissolve
● To dissolve sweetened, flavored gelatin, stir it into boiling water
● For quick setting, dissolve the gelatin to half of the volume of
 liquid and other half is cold water to lower the temperature
● Do not add raw pineapple and papaya in gelatin salad because
these fruits contain enzymes
● Canned fruits and other juicy items must be well drained before
adding because they will be watered down the gelatin.
● Unmold the gelatin if it is firm

8. Application
 Task 1 - Students will prepare Variety of salad.

IV. ASSESSMENT
Multiple Choice: Direction: Read the statement and choose
the answer that best describe the statement. Write the letter
only.

1. A well-prepared appetizer salad should__________.

a. stimulates the appetite
b. not be so large as to be filling
c. put the customer in a good frame of mind for the rest of the
meal.
d. all of the above

2. Iceberg lettuce __________.

a. wilts faster than other greens
b. is the most popular salad ingredient
c. is seldom mixed with other greens because of its
distinctive flavor
d. all of the above

3. When preparing salads, it is important to __________.

a. wash and drain the greens thoroughly
b. arrange them on plates that are not too cold
c. add dressing as soon as possible to prevent wilting
d. be sure that the greens are not exposed to air
circulation

4. Bound salad differ from combination and vegetable salads in that

they are usually mixed with a/an __________ during preparation.
a. antioxidant or acid
b. oil and vinegar combination
c. thick dressing, such as mayonnaise
d. sweet dressing, such as honey

5. Fruit salads can be __________.

a. dessert salads c. part of combination luncheon
plates
 b. appetizer salads d. all of the above

6. Which of the following salads is most likely to be served as a main

course?
a. gelatin c. vegetable
b. bound d. combination

7. Which of the following is not one of the four basic parts of a salad?
a. base c. garnish
b. border d. dressing

8. When maintaining a salad bar, it is important to __________.

a. wipe the edges of dressing containers
b. refill containers before they begin to look depleted
c. clean up the debris that has been scattered by customers
d. all of the above

9. Which of the following salads made by arranging two or more

elements attractively on a plate?

a. Bound salad c. Fruit salad

b. Composed Salad d. Gelatin

10. Another name for romaine lettuce is:

a. cos lettuce
b. bibb lettuce
c. escarole
d. endive

V. ASSIGNMENT Students will have to write a reflection paper based on the lesson,
activity, application they have doing.