10

TECHNICAL VOCATIONAL
AND LIVELIHOOD
COOKERY NC II
Quarter 1 – MODULE 4:
PERFORM MISE-EN-PLACE AND PREPARE
VARIETY OF SALAD AND THEIR
DRESSINGS
ACTIVITY SHEETS
TLE/TVL – Cookery Grade 10
Alternative Delivery Mode
Quarter 1 – Module 4: Prepare a variety of Salad and their Dressings
First Edition, 2022

Republic Act 8293, section 176 states that: No copyright shall

subsist in any work of the Government of the Philippines. However, prior
approval of the government agency or office wherein the work is created
shall be necessary for exploitation of such work for profit. Such agency or
office may, among other things, impose as a condition the payment of
royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos,

brand names, trademarks, etc.) included in this module are owned by their
respective copyright holders. Every effort has been exerted to locate and
seek permission to use these materials from their respective copyright
owners. The publisher and authors do not represent nor claim ownership
over them.

Published by the Department of Education

Development Team of the Module

Writer: Jerwin M. Luisen
Editor:
Reviewer: Alpha D. Palconit
Illustrator:
Layout Artist:
Management Team:
Josephine L. Fadul – Schools Division Superintendent
Melanie P. Estacio – Assistant Schools Division Superintendent
Christine C. Bagacay – Chief – Curriculum Implementation
Alpha D. Palconit – Education Program Supervisor – EPP/TLE/TVE
Lorna C. Ragos – Education Program Supervisor
Learning Resource Management

Printed in the Philippines by ________________________

Department of Education – Region XI

Office Address: Energy Park, Apokon, Tagum City, 8100

Telefax: (084) 216-3504

E-mail Address: tagum.city@deped.gov.ph

Name: __________________________Date: __________
Grade: _____________________ Section: ___________

ACTIVITY 1: IDENTIFY TOOLS AND UTENSILS

PERFORM MISE-EN-PLACE
(TLE_HECK9SD-IIa-7)

What I Need to Do

Mise-En-Place is a French term which means setting

everything in place and organizing all the materials and

ingredients before preparing foods.

Let us identify the following tools and utensils used in

making a salad. Write the name of the tools/utensils in the box

provided.
 Gearing Up 1

ACTIVITY 1: Now, let us determine the uses of these

utensils. In the space provided, write the use of the

following utensils and tools in making a salad.

ACTIVITY 2: Direction: Give the characteristics of the different

types of salads. Write your answer in the space provided. 2

TYPE OF SALAD CHARACTERISTICS

1. Main Course Salad

2. Appetizer

3. Side Dish Salad

4. Dessert Salad

Your answer will be rated using the rubric below.

CRITERIA 4 3 2 1
Generally
Exceptionally Lacks clarity
clear and Unclear cannot
Clear clear and easy and difficult to
quite easy to understand
to understand understand
understand
Misunderstanding
Thorough and Partial or not
Substantial or serious
Comprehensive comprehensive comprehensive
explanation misconception on
explanation explanation
the explanation
Generally Somewhat
Relevant Highly relevant Irrelevant
relevant relevant
 Getting Better
3

Direction: Write the proper way of using the following utensils. Write
your answer in the space provided.

1.

2.

3.

4.

5.
 Gaining Mastery
4

Direction: Given the recipe below, identify at least 10 utensils that

might be used in making the dish. Identify also what classification of salad
is presented below.

COBB SALAD
UTENSILS TO BE USED:

Ingredients
1. ____________________
 1/3 c. red wine vinegar
 1 tbsp. Dijon mustard
2. ____________________
 2/3 c. extra-virgin olive oil
 Kosher salt 3. ____________________
 Freshly ground black pepper
 1 head romaine lettuce, coarsely chopped 4. ____________________
 4 hard-boiled eggs, peeled and quartered
 12 oz. cooked chicken, diced 5. ____________________
 8 slices bacon, cooked and crumbled
 1 avocado, thinly sliced 6. ____________________
 4 oz. crumbled blue cheese
 5 oz. cherry tomatoes, halved 7. ____________________
 2 tbsp. finely chopped chives
8. ____________________

9. ____________________
DIRECTIONS:
10. ____________________
1. In a jar, shake together vinegar, mustard,
and oil and season with salt and pepper.

2. On a large platter, spread out lettuce, Classification of Salad:

then add rows of hard-boiled egg, chicken,
bacon, avocado, blue cheese, and cherry ________________________________
tomatoes.

3. Season with salt and pepper, drizzle with

dressing, and garnish with chives.
 What I Need to Remember
5

Awesome! Now, let us gather what we have learned.

Direction: Read each statement carefully and fill in the blanks with the
appropriate word to complete the ideas.

Salad is a combination of ___________, ________ and other ingredients

served with a _________. Salad is easy to make and require little if any
special equipment. A basic understanding of ________ use in preparation will
help achieve better results.

____________ is a French term which means setting everything in place

and organizing all the materials and ingredients before preparing foods.
Name: __________________________Date: __________
Grade: _____________________ Section: ___________ 6

ACTIVITY 1: SALAD MAKING

PREPARE VARIETY OF SALAD AND THEIR

DRESSINGS
(TLE_HECK9SD-IIa-g-8)

What I Need to Do

Making a salad is easy, first let us identify the classification of

ingredients in making a salad.

1. Cucumber = ________________

2. Beets = ________________

3. Olives = ________________

4. Potatoes = ________________

5. Dried Beans = ________________

6. Berries = ________________

7. Apple = ________________

8. Fish = ________________

9. Spinach = ________________

10. Sprouts = ________________

 Gearing Up
7

ACTIVITY 1: Direction: Give the specific ingredients needed below.

1. Vegetables (Raw) = ____________________

____________________
____________________

2. Fruits = ____________________
____________________
____________________

3. Miscellaneous = ____________________
____________________
____________________

4. Green Salads = ____________________

____________________
____________________

5. Protein = ____________________
____________________
____________________
ACTIVITY 2: – FILL ME!
8
Directions: Fill in the blanks with the correct word or group of words.
Write your answer on the blanks.

1. Canned fruits and other juicy items must be well __________ before
being added or they will dilute the gelatin and weaken it.
2. Flavors and textures of all components should be __________ or
provide pleasing contrast.
3. Some fruit discolor when cut and should be dipped in to an_______
such as tart fruit juice.
4. Cooked ingredients must be thoroughly __________ before being mixed
with mayonnaise and the completed salad mixture must be kept
chilled at all times.
5. Neat, accurate cutting of ingredients is important because the shapes
of the vegetables add to ____________.
6. Cooked vegetables should have a firm, _________ texture and good
color.
7. Potatoes for salads should be cooked whole, then peeled and cut in
order to preserve ___________.
8. Broken or less attractive pieces of fruit should be placed on the
__________ of the salad, with the more attractive pieces arranged on
top.
9. Arrangements maybe _________ ahead of time only if the components
will hold well. Add delicate items just before serving.
10. To dissolve sweetened, flavored gelatin, stir it into boiling water.
It will not ____________ because the gelatin granules are held apart by
sugar granules.
 Getting Better

Directions: Given the situation below, identify the cause of the 9

problem below.

Odong wants to make a vegetable salad with mayonnaise dressing. She was

unlucky run out of mayonnaise in the fridge but with egg and oil. With these,

she made homemade mayonnaise but while making, the oil did not emulsify

to the egg and it became watery. What do you think is wrong in the process?

Write your answer here:

CRITERIA 4 3 2 1
Generally
Exceptionally Lacks clarity
clear and Unclear cannot
Clear clear and easy and difficult to
quite easy to understand
to understand understand
understand
Comprehensive Thorough and Substantial Partial or not Misunderstanding
comprehensive explanation comprehensive or serious
explanation misconception on
 explanation the explanation
Generally Somewhat
Relevant Highly relevant Irrelevant
relevant relevant

Gaining Mastery

Directions: Cut out, write or print at least 3 examples of a salad dressing.

You may paste your recipe in the space below.

SCORE CRITERIA
Compiled properly 3 or more recipes of salad dressing in a very
4
attractive manner
 Compiled properly 2 recipes of salad dressing in an attractive
3
manner
2 Compiled properly 1 recipes of salad dressing in a simple manner
1 Compiled properly 0 recipes of salad dressing in a simple manner

What I Need to Remember

Awesome! Now, let us gather what we have learned.

Directions: List down at least 5 salad ingredients found in your garden or kitchen.

1. __________________________

2. __________________________

3. __________________________

4. __________________________

5. __________________________
References
12
 Kong, Aniceta S. and Domo, Aniceta P. 2016. Technical Vocational
Livelihood Education – Cookery Module 1 Manual. First Edition.

 TESDA CBLM IN COOKERY.

For inquiries or feedback, please write or call:

Department of Education – Region XI

F. Torres St., Davao City

Telefax:

Email Address: lrms.regionxi@deped.gov.ph