Cookery 9

QUARTER 2

Name of Learner: Grade/Section:

Teacher: Date Submitted:

LEARNING ACTIVITY SHEETS Number 4

BASED ON MELC

TOPIC: PRESENT A VARIETY OF SALADS AND DRESSINGS

WEEK 4-7: Most Essential Learning Competencies (MELC):

1.1. Present salads and dressings attractively.
1.2. Observe sanitary practices in presenting salad and dressings.
1.3. Identify the accompaniments of salad and dressings.

Background Information for Leaners

MELC 1.1. Present salad and dressings attractively.
Guidelines for Arranging Salads
1. Keep the salad off the rim of the plate.
2. Strive for a good balance of colors.
3. Height helps make a salad attractive.
4. Cut ingredients neatly.
5. Make every ingredient identifiable.
6. Keep it simple

PREPARE AND PRESENT SALAD AND DRESSINGS

Objective:
Prepare and present Waldorf salad.
Waldorf salad

Tools/Equipment Needed:
Refrigerator, Mixing bowl, Paring knife, Scooper, Serving Plate

Ingredients:
1 ½ c Chantilly dressing (heavy whipped cream and mayonnaise)
4 lbs red apples
1 lb celery stalk, dice
4 oz walnuts, coarsely chopped Lettuce cups
2 oz chopped walnuts

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1

Procedure:
1. Prepare the dressing. Combine whipped cream and mayonnaise in a bowl.
Refrigerate.
2. Wash the apples and dice without peeling them.
3. Add apples to the dressing and mix in to prevent darkening.
4. Add celery and walnuts. Fold in until evenly mix.
5. Arrange the lettuce cups as under liners on hold salad plates.
6. Scoop mixture of salad on each lettuce cup.
7. Sprinkle each salad with chopped nuts, then serve.

Objective :
Prepare and present salad nicoise.
Salad Nicoise

Direction:
Prepare and present salad nicoise using ingredients and procedure below.

Ingredients:
3 lb Waxy potatoes, scrubbed
3 lb Green beans, washed and trimmed
2 lbs Mixed salad greens, washed, trimmed, and crisped
160 oz can Tuna, solid pack or chunk
25 pcs Anchovy fillets
5 pcs Olives, black or green
5 pcs Hard-cooked egg quarters
10 pcs Tomato wedges
½ cup Chopped parsley Vinaigrette:
1 qt Olive oil
1 cup Wine vinegar
1 tsp Garlic, finely chopped
1 tbsp Salt
½ tsp Pepper

Procedure:
1. Cook the potatoes in boiling salted water until just tender. Drain and let cool.
Peel. Cut into thin slices. Hold in refrigerator, covered.
2. Cook the beans in boiling salted water. Drain and cool under cold running
water. Cut into 2-in. pieces. Hold in refrigerator.
3. Line cold salad bowls or plates with the lettuce leaves.
4. Combine the potatoes and green beans. Divide the mixture among the salad
bowls, about 3 oz per portion.
5. Drain the tuna and break it into chunks. Place a 1 ½ -oz portion in the center
of each salad.
6. Arrange the anchovy fillets, olives, egg quarters, and tomato wedges
attractively on the salads.
7. Sprinkle the salads with chopped parsley.
8. Hold for service in refrigerator.
9. Combine the dressing ingredients and mix well. Just before service, mix again
and dress each salad with 1 ½ fl oz dressing

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2

MELC 1.2. Observe sanitary practices in preparing and presenting
salad and dressings.

In preparing food, one must always think about sanitation. Sanitation does not
only mean that the food is clean but also it does not contain any bacteria that may
harm those who will consume the food. Food sanitation and cleanliness must begin
from proper hygiene. It also includes clean utensils and proper handling of foods
during the preparations

Salad is one of the well-loved foods across countries, especially for those who
are health conscious. While it is enjoyed by many, the person who prepares it must
always be mindful of the principles and practices of hygiene in preparing salads and
salad dressing.

The methods of preparing salad may vary depending on the type of salad being
prepared. Most of the salad are made from a mix of fruits and vegetables while one of
the functions of salad dressing is to give a distinct taste to the mixture.

Principles and practices of hygiene in preparing salads and salad dressing.

• Purchase the supplies (salad ingredients) from reputable suppliers
• There should be proper handling of the ingredients
• A high standard of personal and good hygiene must be maintained at all times
• There must be a separation of raw and high-risk food at all stages of the preparation
especially that salads may sometime include meat and other dairy products.
• There must be an effective storage. The temperature required in storing salads and
dressings must be observed.

In general, food sanitation must be observed in any food preparation and

presentation of Salad. This will not only preserve food but will also give satisfaction
and safety to its consumers.

MELC 1.3. Identify the accompaniments of salad and dressings.

Garnishes provide a variety of colors, textures and flavors to a lettuce salad

Garnishes for Salads

Vegetables (fresh or cooked), fruits (fresh or dried), cheese, proteins (meat, poultry,
and fish), croutons, nuts and seeds, are options.

 Herbs can be chopped to sprinkle over top of the finished salad for flavour
and eye appeal.
 Herb sprigs can be used to decorate top of salads.
 Thin slices of vegetables: julienne of carrot, slivers of spring onion.
 Nuts, roasted and chopped to add flavor.
 Fried bread pieces or Oven-roasted.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 3

Foods that goes well with Salad

Popular foods like carrots and peas, peanut butter and jelly, and steak and potatoes
show that some foods just taste better together. The same concept applies to salads
too. Chances are you’re familiar with the Caesar salad, caprese salad , and even the
Cobb salad. Flavor combinations in these salads work well together and have stayed
popular throughout the years.

Salad Pairing Guide

1. Chicken – apple, cucumber, avocado, cranberries, red leaf lettuce.

2. Egg – scallions, onions, bacon, dill, green leaf lettuce
3. Potato –egg, parsley, bacon, mustard vinaigrette, scallions
4. Beets –feta cheese, orange, hazelnuts, balsamic vinaigrette, arugula
5. Steak –bell pepper, mushroom, onion, blue cheese dressing, butter lettuce
6. Mozzarella Cheese –tomatoes, basil olives, balsamic vinaigrette, spinach
7. Bacon – blue cheese, egg, onion, ranch dressing, spinach
8. Goat Cheese – apple, watermelon, walnuts, balsamic vinaigrette, arugula
9. Avocado –sesame seeds, almonds, lemon, cilantro, kale
10. Tofu –cucumber, avocado, scallions, sesame ginger dressing, kale
11. Salmon –cucumber, asparagus, capers, honey mustard dressing, spinach
12. Blue cheese – apple, walnuts, pears, mustard vinaigrette, iceberg lettuce
13. Mushroom – parsley, parmesan, onion, lemon vinaigrette, spinach
14. Shrimp – egg, lemon, avocado, lemon vinaigrette, asparagus
15. Citrus – grapefruit, oranges, mandarin oranges, citrus vinaigrette
16. Sweets – apple, strawberries, raisins, honey mustard dressing, butter lettuce
17. Crunchy – croutons, chow mein noodles, walnuts, fried wonton strips, romaine
lettuce.
18. Healthy –carrots, avocado, almonds, low-oil vinaigrette, kale
19. Feta Cheese –olives, walnuts, grapes, red wine vinaigrette, romaine lettuce.

LEARNING ACTIVITY 1:

Direction:
Enumerate the guidelines for arranging salads into a platter. Write your answer on
the space provided below.

1.__________________________________________________________
2.__________________________________________________________
3.__________________________________________________________
4.__________________________________________________________
5.__________________________________________________________
6.__________________________________________________________

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 4

LEARNING ACTIVITY 2: DRESSING….

Direction: MAKE A DRESSING

LEARNING ACTIVITY 3: SHOW OFF!

Direction:
Another task is given to you this time you will choose and prepare one type of salad and dressing.
You may choose from among the given recipes above, you can also choose any recipe that you have
at home as long as the ingredients will compliment to each other. Present your output attractive on
your chosen plate. Apply the principle plating that you have learned in Quarter 1. Take a picture
and send the output to your teacher.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 5