Cookery NCII - CBLM - Module 2-Prepare Salad and Dressing

COMPETENCY-BASED LEARNING MATERIAL (CBLM)
Sector: TOURISM
Qualification Title: COOKERY NC II
Unit of
Prepare Salads and Dressings
Competency:
Module Title: Preparing Salads and Dressings
Sisters of Mary School-Girlstown, Inc.

Talisay City, Cebu
Contact details (032)272-3828

smstalisay@thesistersofmaryschools.edu.ph
Jessa Mae G. Alpuerto, LPT

Module Developer
The Sisters of Mary Schools-Philippines,
Administrative, Research and Development Center
ALL RIGHTS RESERVED 2021. No part of this CBLM may be

reproduced, transmitted, stored or used in any form or by any
means—graphic, electronic, or mechanical including but not
limited to photocopying, recording, scanning, digitalizing, taping,
Web distribution, information networks, or information storage
and retrieval systems, without the prior written permission from
the Sisters of Mary School.
HOW TO USE THIS MODULE
Welcome to the Module “Preparing Salads and Dressings”. This module contains
training materials and activities for you to complete.
The unit of competency “prepare salads and dressings” contains knowledge,

skills and attitudes required as prerequisite for the Cookery NC II course.
You are required to go through a series of learning activities to complete each

of the learning outcomes of the module. In each learning outcome, there are
Information Sheets and Job Sheets. Follow these activities on your own and answer
the Self-Check at the end of each learning activity.
If you have questions, don’t hesitate to ask your facilitator for assistance.
Remember to:
● Work through all the information and complete the activities in each
section.
● Read information sheets and complete the self – check. Suggested

references are included to supplement the materials provided in this
module.
● Perform the Operation Sheets and Task Sheets to your facilitator for
evaluation and recording in the Achievement Chart. Outputs shall serve as
your portfolio during the Institutional Competency Evaluation. When you
feel confident that you have had sufficient practice, ask your Trainer to
evaluate you. The results of your assessment will be recorded in your
Progress Chart and Achievement Chart.
After completing this module ask your teacher to assess your competency.
Result of your assessment will be recorded on your competency profile. All the
learning activities are designed for you to complete at your own pace.
Inside this module, you will find the activities for you to complete followed by relevant
information sheets for each learning outcome. Each learning outcome may have more
than one learning activity.
TABLE OF CONTENTS
Module 2
Preparing Salads and Dressings 1
Lesson 1: Salads and Dressings 4

❖ Information Sheet 2.1-1-2: Classification of Salads and Dressings 5
❖ Self-Check 2.1-1-2 13
Lesson 2: Tools and Equipment Needed in Preparing Salads and Dressings 15

❖ Information Sheet 2.2-1: Tools and Equipment Needed in Preparing Salads and
Dressings 16
❖ Self-Check 2.2-1 18
Lesson 3: Preparing Salads and Dressings 19

❖ Information Sheet 2.3-1-2: Common Ingredients in preparing salad and
dressing, and Common method in preparing salad and dressing 20
❖ Self-Check 2.3-1-2 27
❖ Job Sheet 2.3-3 28
References 30
CBLM FOR COOKERY NC II
MODULE 2
PREPARING SALADS AND DRESSINGS
Module Descriptors: This module covers the outcomes required in preparing salads
and dressings. It consists of learning competencies to understand the skills and
knowledge required in preparing salads and dressings.
I. Content Standard/s: The trainee demonstrates knowledge of salads and dressings.

II. Performance Standard/s: The trainee transfers learning by preparing salads and
dressings.
III. Expected Learning Outcome/s: The trainee is specifically expected to show mastery
on preparing salads and dressings.
IV. Learning Competencies: In this module, the trainee is expected to acquire and
master the following competencies.
LESSON 1: SALADS AND DRESSINGS
1. Define salad and dressing. Know-What –AK

2. Identify classifications of salads and
Know-Why –AK
dressings.
LESSON 2: TOOLS AND EQUIPMENT NEEDED IN PREPARING SALADS AND

DRESSINGS
Identify tools and equipment needed in

Know-What –AK
preparing salads and dressing.
LESSON 3: PREPARING SALADS AND DRESSINGS
1. Determine the common ingredients

used in preparing salads and Know-What –AK
dressings.
2. Demonstrate the common method
Know-How –MM
in preparing salads and dressings.
3. Prepare salads with creative
Know-When –TL
dressings.
V. Scriptural and Fr. Al’s Message.
Scriptural Message: Micah 7:1

“I'm overwhelmed with sorrow! Sunk in a swamp of despair! I'm like someone
who goes to the garden to pick cabbages and carrots and corn And returns
empty-handed, finds nothing for soup or sandwich or salad.”
THE SISTERS OF MARY SCHOOLS-PHILIPPINES 1

Fr. Al’s Message:

What is a vocation? A vocation is a call to follow Jesus. A vocation is a personal
invitation from your friend Jesus to follow Him. (Homily, October 22, 19860)
VI. 21st Century Skills Integration

✔ Communication ✔ Information Management
✔ Collaboration & Teamwork ✔ Occupational Health & Safety
Critical Thinking & Problem ✔ Environmental Literacy

Solving
✔ Lifelong Learning & Career Skills ✔ Entrepreneurship
Learning Innovation
VII. Integration SMS Core Values

✔ C – Christ-centeredness ✔ I – Innovativeness and Confidence
H – Honor and Leadership ✔ S – Service and Joy

✔ R – Responsibility and Excellence T – Temperance and Obedience
VI. List of Basic Competencies

N
Unit of Competency Module Title Code
Participate in Participating in 50031
1. workplace workplace 110
communication communication 5
50031
Work in a team Working in a team
2. 110
environment environment
6
50031
Practice career Practicing career
3. 110
professionalism professionalism
7
Practicing
50031
Practice occupational occupational
4. 110
health and safety health and
8
safety
List of Common Competencies

No
Developing and
TRS31
Develop and update updating
1. 120
industry knowledge industry
1
knowledge
2. Observe workplace Observing TRS31
2 THE SISTERS OF MARY SCHOOLS-PHILIPPINES

workplace
120
hygienic procedures hygienic
2
procedures
Performing TRS31
Perform computer
3. computer 120
operations
operations 3
Performing TRS31
Perform workplace and
4. workplace and 120
safety practices
safety practices 4
Providing effective TRS31
Provide effective
5. customer 120
customer services
services 5
List of Core Competencies

No
Prepare appetizers Preparing appetizers TRS512381
1
Prepare salads and dressing Preparing salads and TRS512382

2. dressings
Prepare sandwiches Preparing sandwiches TRS512330
3.
Prepare desserts Preparing desserts TRS512335

4.
Prepare egg dishes Preparing egg dishes TRS512385

5.
Prepare cereals and starch Preparing cereals and TRS512386
6.
dishes starch dishes
Prepare seafood dishes Preparing seafood dishes TRS512334
7.
Prepare vegetables dishes Preparing vegetable dishes TRS512384
8.
Prepare stocks, sauces and Preparing stocks, sauces TRS512331
9.
soups and soups
Prepare poultry and game Preparing poultry and TRS512333
10.
dishes game dishes
Prepare meat dishes Preparing meat dishes TRS512383
11.

LESSON 1: SALADS AND DRESSINGS
I. Learning Competencies:
A. Define salads and dressing. (Know-What –AK)
B. Identify classifications of salads and dressings. (Know-Why –AK)
II. Nominal Duration: 100 minutes
III. Contents:
A. History and definition of salads and dressings
B. Types of Salad dressing
C. Classifications of Salads and Dressings
D. Culinary terms on salads and dressings
IV. Learning Outcome No. 1: Define salads and dressings and identify classifications of
salads and dressings.
V. Assessment Criteria:
A. Tools, utensils and equipment are cleaned, sanitized and prepared based on the
required tasks.
B. Variety of salads are prepared using fresh (seasonal) ingredients according to
acceptable enterprise standards to maximize eating qualities, characteristics
and taste.
C. Dressings are prepared suitable to either incorporate into, or accompany
salads.
D. Salads are presented attractively according to enterprise standards.
E. Salads and dressings are presented hygienically, logically and sequentially
within the required timeframe.
VI. Learning Conditions: You will have access to:

A. Lecture room

B. Module
VII. Assessment Method:

A. Oral Questioning
B. Written examination
KNOW-WHAT and KNOW-WHY
Information Sheet 2.1-1-2 Classification of Salads and Dressings

Learning Competency:
After reading this information sheet, the trainee will be able to:
Define salads and dressing.
Identify classifications of salads and dressings..
What is Salad and Dressing?1
Salad comes to English from the French salade of the same meaning, itself an
abbreviated form of the earlier Vulgar Latin herba salata (salted herbs), from the
Latin salata (salted), from sal (salt). It is a combination of vegetables, fruits and other
ingredients served with a dressing. Salad are easy to make and require little, in any
special equipment.
A salad is a dish consisting of a mixture of small pieces of food, usually vegetables or

fruit. However, different varieties of salad may contain virtually any type of ready-to-
eat food. Salads are typically served at room temperature or chilled, with notable
exceptions such as south German potato salad which is served warm.
1
Retrieved from : https://en.wikipedia.org/wiki/Salad

Salads may be served at any point during a meal:

● Appetizer salads—light, smaller-portion salads served as the first course of the
meal.
● Side salads—to accompany the main course as a side dish.
● Main course salads—usually containing a portion of a high-protein food, such

as meat, fish, eggs, legumes, or cheese.
● Dessert salads—sweet versions containing fruit, gelatin, sweeteners or whipped
cream.
Salad dressings are liquid, or semi liquids used to flavor salads. The flavors of most
salad dressings are not modified by cooking. The quality depends directly on the
quality of the ingredients used.
Most salad dressings are made primarily of an oil and an acid with other ingredients
added to modify the flavor or texture.
Sauces for salads are often called "dressings". The concept of salad dressing varies
across cultures. Sometimes a dressing is not used.
In Western culture, there are two basic types of salad dressing:
Vinaigrettes based on a mixture (emulsion) of salad oil and

vinegar, often flavored with herbs, spices, salt, pepper, sugar,
and other ingredients.
Creamy dressings, usually based on mayonnaise or

fermented milk products, such as yogurt, sour cream (crème
fraîche, smetana), or buttermilk.
Other salad dressings include:
Blue cheese dressing
Blue cheese dressing is a popular side sauce, salad

dressing and dip in the United States. It is usually made

of some combination of blue cheese, mayonnaise, and

buttermilk, sour cream or yogurt, milk, vinegar, onion
powder, and garlic powder.
French dressing
French dressing, in American cuisine, is a creamy

dressing that varies in color from pale orange to bright
red. It is made of oil, vinegar, sugar, and other
flavorings, with the coloring usually derived from
ketchup or paprika. In the nineteenth century, French
dressing was synonymous with vinaigrette.
Ginger dressing
It is made with seasoned rice vinegar, minced garlic,

minced onion, ginger, vegetable oil, scallions, sesame
seeds, soy sauce, peppers, honey or corn syrup, and
water. Often served on salads at Japanese-American
and Chinese-American restaurants, sesame ginger
dressing is spicy and sweet.
Italian dressing
To prepare dressing, whisk together 1/4 cup white
vinegar, 2/3 cup canola oil, 2 tablespoons water and 2
tablespoons of the dry mix.

Louis dressing
Is a salad dressing based on mayonnaise, to which red
chili sauce, minced green onions, and minced green chili
peppers have been added. It is commonly used as a
dressing for salads featuring seafood, such as a crab
(Crab Louis, the King of Salads) or shrimp (Shrimp
Louis)
Tahini
Tahini is made by grinding sesame seeds into a smooth

paste. Sometimes the sesame seeds are hulled,
sometimes they're left unhulled; sometimes roasted,
sometimes raw. We like to use tahini to make dressings,
soft serve, snack bites, stuffed dates, and SO many
other dishes.
Thousand Island dressing
Thousand Island dressing is an American salad dressing

and condiment based on mayonnaise that can include
olive oil, lemon juice, orange juice, paprika,
Worcestershire sauce, mustard, vinegar, cream, chili
sauce, tomato purée, and ketchup or Tabasco sauce.
Wafu dressing
Wafu Dressing ( 和風ドレッシング ) refers to a salad

dressing that consists of vegetable oil, rice vinegar, and
soy sauce. Every household has a slightly different
recipe for it and this is my version with grated onion to
make it extra flavorful
Types of Salad Dressings

1. Oil and Vinegar dressings – Basic

vinaigrette is a simple mixture of oil,
vinegar and seasonings which is an
example of temporary emulsions. The
ratio of oil to vinegar is 3 parts oil to 1
part vinegar. However, it can be changed
to taste. Less oil makes the dressing
more tart, while more oil makes it taste
milder and oilier.
2. Emulsified Dressings – Mayonnaise is

an emulsified dressing. It is more often
serves as the base for wide variety of
other dressings. Mayonnaise based
dressings are generally thick and
creamy.
3. Other Dressings – cooked salad

dressing is similar with appearance to
mayonnaise, but it has a tarter flavor,
while mayonnaise is richer and milder.
Cooked dressing is made with little or no
oil and with a starch thickener.
There are variety of dressings based on neither mayonnaise nor oil and vinegar. They
include dressings on sour cream and on fruit juice and yogurt and low calorie
dressings. The important thing is that these dressings should have well balanced
flavor with a pleasant tartness and should harmonize and complement the salad
which they are served.
Emulsions in Salad Dressings
1. Temporary Emulsions – a simple oil and

vinegar dressing is called temporary
emulsion because the two liquids always
separate after being shaken. The harder
the mixture is beaten or shaken, the
longer it takes for it to separate.
2. Permanent Emulsions – mayonnaise is

also a mixture of oil and vinegar, but the

two liquids do not separate because it

contains egg yolk which is a strong
emulsifier. The egg yolk forms a layer
around each of the tiny droplets and
holds them in suspension. All emulsions
form more easily at room temperature.
Other stabilizers are used in some preparations. Cooked dressing uses starch in
addition to eggs. Commercially made dressings may use such emulsifiers as gums,
starches and gelatin.
What are the classifications of salads and dressings?2
Classification of Salads According to their Functions in the Meal
1. Appetizer Salads. It stimulates

appetite which has fresh, crisp
ingredients; tangy flavorful dressing;
and attractive, appetizing appearance.
It looks appealing because of flavorful
foods like cheese, ham, salami shrimp
and crabmeat. Crisp raw or lightly
cooked vegetables can also be added.
2. Accompaniment salad –
accompaniment salads must balance
and harmonize with the rest of the
meal, like any other side dish. Don’t
serve potato salad at the same meal at
which you are serving french Fries or
another starch. Sweet fruit salads are
rarely appropriate as accompaniment
except with such items as ham or
pork.
2
Retrieved from: https://www.slideshare.net/grinsoda/lm-cookery-final-132014

3. Side dish salads should be light and

flavorful, not too; much vegetable
salads are often good choices. Heavier
salads such as macaroni or high
protein salads containing seafood,
cheese are less appropriate, unless
the main course is light.
4. Main course salads – should be large
enough to serve as a full meal and
hould contain a substantial portion of
protein. Meat, poultry and seafood
salads as well as egg salad and cheese
are popular choices. Main course
salads should offer enough
variety of flavors and textures in
addition to the protein
and salad platter or fruits.
5. Separate course salads – these

salads must be very light without
filling. Rich, heavy dressings such as
sour cream and mayonnaise should
be avoided. Light salad are serve after
the main course to cleanse the palate,
refresh the appetite and provide a
break before dessert.
6. Dessert salads – dessert salad are

usually sweet and may contain items
such as fruits, sweetened gelatin, nuts
and cream.
Classification of Salads According to Ingredients Used
1. Green salads – must be fresh, clean,

crisp and cold and well drained.
Moisture and air are necessary to
keep greens crisp.

a) Leaves wilt because they lose

moisture. Crispness can be
restored by washing and
refrigerating. The moisture that
clings to the leaves after thorough
draining is usually enough.
b) Air circulation is essential so do
not washed greens too tightly or
pack too firmly. Refrigerate in
colanders covered with clean damp
towels, or in specially designed
perforated plastic bins. These
protect from drying while allowing
air circulation.
2. Vegetable, Grain Legumes and Pasta

Salads - vegetable salads are salads
whose main ingredients are vegetables
other than lettuce or other leafy
greens. Starchy items such as grains,
pastas and dried legumes can also
form the body of a salad. Raw or
cooked vegetables are usually added
to the starch items to enhance the
color, flavor and nutritional balance of
the salad. Protein items such as
poultry, meat, seafood and cheese
maybe added to vegetables and starch
salads.
3. Bound salads – are mixture of foods

that are held together or bound with a
dressing usually a thick dressing like
mayonnaise. The term bound is most
often used for traditional mixtures of
cooked protein, starch and vegetables
items with mayonnaise like chicken
salad, tuna salad, egg salad and
potato salad.

4. Fruit Salad – contain fruits as their

main ingredients, like appetizer salads
or dessert salads.
5. Composed Salads – made by

arranging two or more elements
attractively on a plate. They are called
composed because the components
are arranged on the plate rather than
being mixed together. They are
elaborate and can be substantial In
size, usually served as main courses
or fruit courses rather than
accompaniments or side dishes.
6. Gelatin Salads – most gelatin
products are made with sweetened
prepared mixes with artificial color
and flavor. But some professional
cook used to prepare salads using
unflavored gelatin relying on fruit
juices and other ingredients for flavor.
CULINARY TERMS OF SALADS AND DRESSINGS3

Coleslaw -Sliced raw cabbage mixed with mayonnaise and other vegetables,
eaten as a salad
Dress -To coat foods with a sauce, such as salad.
Drizzle - To pour liquid back and forth over a dish in a fine stream, usually
melted butter, oil, syrup, or melted chocolate.
Dollop - A spoonful of a semi-solid food, like whipped cream or masted
potatoes, placed on top of another food.
Glaze - To coat foods with mixtures such as jellies or sauces.
3
Retrieved from: https://ueat.utoronto.ca/the-student-kitchen/kitchen-basics-techniques/
glossary-common-culinary-terms/

Purée - To mash or grind food until completely smooth.
Zest - The outer, colored peel of a citrus fruit.

Vinaigrette -is made by mixing an oil with something acidic such as vinegar or
lemon juice. The mixture can be enhanced with salt, herbs and/or
spices. It is used most commonly as a salad dressing but can also
be used as a marinade.
Self-Check 2.1-1-2
A. IDENTIFICATION
DIRECTIONS. Define the following culinary terms.
1. It is a spoonful of a semi-solid food, like whipped cream or masted potatoes,
placed on top of another food.
2. It means to coat foods with a sauce, such as salad.
3. It is a sliced raw cabbage mixed with mayonnaise and other vegetables, eaten
as a salad
4. It is made by mixing an oil with something acidic such as vinegar or lemon
juice.
5. It is to pour liquid back and forth over a dish in a fine stream, usually melted
butter, oil, syrup, or melted chocolate.
B. MODIFIED TRUE OR FALSE

DIRECTIONS. Write TRUE if the statement is correct. If false, change the underlined
word that makes the statement false.
1. Salad is a combination of vegetables, fruits and other ingredients served with a

dressing.

2. Salad dressings are liquid or semi liquids used to flavor salads.

3. Sauces for salads are often called salad sauce.
4. Vinaigrette, usually based on mayonnaise or fermented milk products, such as
yogurt, sour cream (crème fraîche, smetana), or buttermilk.
5. In the United States, mayonnaise-based ranch dressing is most popular.
6. Fruit salads use a base of leafy greens such as lettuce, arugula/rocket, kale or
spinach.
7. Traditional dressings in France are vinegar.
8. Thicker sauces are sometimes referred to as baked potato.
9. Milky dressings, usually based on mayonnaise or fermented milk products,
such as yogurt, sour cream (crème fraîche, smetana), or buttermilk.
10. Coleslaw is a sliced raw cabbage mixed with mayonnaise and other vegetables,
eaten as a salad.
Answer Key 2.1-1-2
A. IDENTIFICATION
1. Dollop
2. Dress
3. Coleslaw
4. Vinaigrette
5. Drizzle
B. MODIFIED TRUE OR FALSE

1. TRUE 6. VEGETABLE SALAD
2. TRUE 7. VINAIGRETTES
3. DRESSING 8. TRUE
4. CREAMY DRESSINGS 9. CREAMY DRESSINGS
5. TRUE 10. TRUE

LESSON 2: TOOLS AND EQUIPMENT NEEDED IN PREPARING SALADS

AND DRESSINGS
A. Identify tools and equipment need in preparing salads and dressing.
(Know-Why –AK)
III. Contents:
A. Tools and equipment in preparing salads and dressings
B. Uses of tools and equipment in preparing salads and dressings
IV. Learning Outcome No. 1: Identify tools and equipment need in preparing
salads and dressing
A. Tools, utensils and equipment are cleaned, sanitized and prepared based on
the required tasks.
B. Variety of salads are prepared using fresh (seasonal) ingredients according
to acceptable enterprise standards to maximize eating qualities, characteristics
and taste.
salads.

A. Lecture room
B. Module

A. Oral Questioning

KNOW-HOW
Information Sheet 2.2-1 Tools and equipment in Preparing Salads and

Dressing
Learning Competency
Identify tools and equipment need in preparing salads and dressing.
What are the tools and equipment needed in preparing salads and dressings?4
1. Knives – good quality knives with sharp, sturdy

stainless-steel blades and with handles that are
securely attached and that feel perfectly comfortable in
your hand.
2. Cutting boards – choices of cutting boards are the

wooden or blocks and acrylic cutting boards. When
preparing a recipe that contains both meat (or poultry
or seafood) and vegetables requiring cutting, use one
board exclusively the vegetables and the other
exclusively for the raw meat to avoid cross-
contamination.
3. Peelers - is a kitchen tool consisting of a slotted metal

blade attached to a handle, that is used to remove the
outer skin or peel of certain vegetables, frequently
potatoes and carrots, and fruits such as apples, pears,
etc.
4

4. Citrus zesters - A kitchen zester is approximately four

inches long, with a handle and a curved metal end, the
top of which is perforated with a row of round holes
with sharpened rims. To operate, the zester is pressed
with moderate force against the fruit and drawn across
its peel. The rims cut the zest from the pith
underneath.
5. Grater/Shredder - A grater (also known as a shredder)

is a kitchen utensil used to grate foods into fine pieces.
It was invented by François Boullier in 1540s.
6. Grill pan – used for salad toppings to be broiled or

grilled.
7. Salad Spinners – hold just washed salad leave in a

slotted basket that is made to spin by hand and thus
fling all the water off the leaves into the outer
container.
8. Mixing bowls – used to mix dressings, marinate

ingredients, hold separate elements if a salad before
assembling and used to toss and mix all the
ingredients together. Used bowls made of sturdy, heavy
glass wares or ceramic, so as not to react with acidic
ingredients.
9. Salad servers – “Salad sets” with big salad bowls,

serving bowls and servers. Select materials having
enough surfaces to really grasp the ingredients of
salad, no matter how slippery and thus making tossing
easier.

10. Chiller - a machine for cooling something, especially

a cold cabinet or refrigerator for keeping stored food a
few degrees above freezing.
Self-Check 2.2-1
I. IDENTIFICATION
Directions: Identify the different kitchen tools and utensils in preparing salads .
1. __________________ 2. _________________ 3. _________________
4. __________________ 5. _________________ 6. _________________

7.__________________ 8. ___________________ 9.___________________
Answer Key 2.2-1

1. Pairing Knife
2. Mixing bowls
3. Salad bowls
4. Chopping board
5. Salad Spinners
6. Peeler
7. Zester
8. Grater
9. Grill Pan
LESSON 3: PREPARING SALADS AND DRESSINGS
A. Determine the common ingredients used in preparing salads and dressings.
(Know-What –AK)
B. Demonstrate the common method in preparing salads and dressings. (Know-
How –MM)
C. Prepare salads with creative dressings. (Know-When –TL)
III. Contents:
A. Ingredients of salads
B. Ingredients of salad dressings
C. Procedure for Quantity salad production
IV. Learning Outcome No. 1: Determine the common ingredients used in

preparing salads and dressings and Design the salad with dressing creatively.
A. Tools, utensils and equipment are cleaned, sanitized and prepared based on
the required tasks.
B. Variety of salads are prepared using fresh (seasonal) ingredients according
to acceptable enterprise standards to maximize eating qualities, characteristics
and taste.
salads.



A. Lecture room
B. Module

A. Oral Questioning
KNOW-WHAT and KNOW-WHY
Information Sheet 2.3-1-2 Common Ingredients in preparing salad and

dressing, and Common method in preparing salad and dressing
Learning Competency
● Determine the common ingredients used in preparing salads and dressings
● Demonstrate the common method in preparing salads and dressings.
Guidelines for Making Salads
1. Vegetables, Legumes, Grains and Pasta Salads

▪ Neat, accurate cutting of ingredients is important because the shapes of the
vegetables add to eye appeal.
▪ Cut vegetables as close as possible to serving time or they may dry or shrivel at
the edges.
▪ Cooked vegetables to a firm, crisp texture and good color.
▪ After cooking, vegetables must be thoroughly drained and chilled before using.
▪ Starches, pastas and legumes should be cooked until completely tender but
not overcooked.
▪ Vegetables are sometimes marinated or soaked in a seasoned liquid before
being made into salad. The marinade is usually some form of oil and vinegar

dressing that also serves as the dressing for the salad. Do not plate marinated
salads too far ahead of time because the lettuce base will wilt.
▪ Grains and pastas may also be marinated for a short time. If marinated too
long, pasta absorb too much liquid and become very soft. Legumes should not
be allowed to stand longer in a marinade because the acid toughen the proteins
in the beans.
2. Bound Salads
▪ Cooked ingredients must be thoroughly cooled before being mixed with
mayonnaise and the completed 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.
▪ Crisp vegetables like celery, green peppers, carrots, chopped pickles, onions
and water chestnuts are used.
▪ Bland ingredients like potatoes and some foods maybe marinated in seasoned
liquid such as vinaigrette before being mixed with mayonnaise and other
ingredients.
▪ Fold in thick dressings gently to avoid crushing or breaking the main
ingredients.
▪ Bound salads are portioned using scoop to give height and shape to the salad.
▪ For plated salads, serve on a base with greens and choose attractive, colorful
garnishes when appropriate
3. Fruit Salads
▪ Fruit salads are often arranged, mixed or tossed of most fruits that are delicate
and easily broken. An exception is the Waldorf salad, made of firm apples
mixed with nuts, celery and mayonnaise based dressing.
▪ Broken or less attractive pieces of fruit 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 prepared, vegetables salad should
be prepared first.
▪ Drained canned fruits well before mixing them in the salad.

▪ Dressings for fruit salad are usually sweet, but fruit juices are used to add
tartness.
4. Composed Salads
▪ Prepare and season each ingredient separately and evaluate the flavor and
quality.
▪ Arrangements maybe 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 Salads
▪ Observe the correct proportion of gelatin and liquid. Too much gelatin makes a
stiff, rubbery product while too little makes a soft product that will not form
the desired shape.
▪ 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
liquid and stir until dissolved.
▪ To dissolve sweetened, flavored gelatin, stir it into boiling water. It will not
lump because the gelatin granules are held apart by sugar granules.
▪ For quick setting, dissolve the gelatin to half of the volume of liquid and the
other half is cold water to lower the temperature. For even faster setting, add
crushed ice in an equal volume of cold water, stir until the ice is melted.
▪ Do not add raw pineapple and papaya to gelatin salads because these fruits
contain enzymes which dissolves gelatin.
▪ Canned fruits and other juicy items must be well drained before adding
because they will watered down the gelatin.
▪ To unmold gelatin if it is firm
o Loosen it by dipping a small pointed knife in warm water and running
the tip of it around the top edge of the molded gelatin.
o Dip the mold into hot water for 1 – 2 seconds
o Quickly moisten tips of the fingers and gently pull gelatin away from edge
▪ Refrigerate gelatin salads.
Important Factors to consider in Salad Preparation
1. Quality of ingredients. Salad is as good as the quality of its ingredients, so you

have to use ingredients that are fresh, ripe and in season.

2. Eye Appeal. It should be attractive, appetizing, creatively presented.

3. Simplicity. Make it simple not overcrowded.
4. Neatness. Keep salad neatly placed in a plate.
5. Contrast and Harmony of colors. Contrast in color for your garnishing can
accentuate the appearance of the salad.
6. Proper Food combinations. Choose combination of ingredients carefully.
Pineapples and coconut go well with chicken but not compatible with tuna.
7. Foods should be recognizable. Taste of the food that you are using as a base
should be identifiable when you taste the salad. The dressing should dominate the
taste.
8. Keep foods properly chilled but not ice-cold.
9. Serve hot foods while hot and cold foods cold.
10. Keep it clean and crispy. This is done by washing greens in large quantity of
water and drain well and removing the green from the water to allow the dirt to
settle to the bottom of the container.
11. Flavorful. Tempting and stimulating if prepared and presented properly.
12. Drain all the ingredients well. Water or excess juices will weaken dressings and
will make your salad look messy.
13. Do not overcook food. Food and ingredients when overcooked eliminates the color
and its vitamins and minerals as well.
Procedure for Quantity Salad Production
1. Prepare all ingredients. Wash and cut greens, fruits, vegetables, and garnishes.
Prepare cooked vegetables and mix bound and marinated salads. Have all
ingredients chilled.
2. Arrange salad plates on worktables. Line them up on trays for easy transfer to
refrigerator.
3. Place bases on all plates.
4. Arrange body of salad on all plates.
5. Garnish all salads.
6. Refrigerate until serving.
7. Do not add dressing to green salads until serving.
Jellied Meat Salad
Ingredients: Procedure:

1 tablespoon gelatin 1. Soften gelatin in cold water for

about 5 minutes.
¼ cup cold water
2. Bring the broth to a boil,
1½ cup hot stock remove from fire and add the
softened gelatin, lemon juice,
2 tablespoon lemon juice
and salt. Stir until the gelatin
¼ teaspoon salt dissolves.
3. When cool, place in the
½ cup chopped vegetables refrigerator to thicken the
2 tablespoon green pepper cut consistency of unbeaten egg
white.
in thin shreds 4. Fold in to the thick mixture
chopped meat, vegetable and
green pepper.
5. Pour in to a loaf pan or
individual molds and chill
several hours.
6. When firm, unmold and serve
on salad greens. Garnish with
mayonnaise.
Mayonnaise Dressing
Ingredients: Procedure:
½ teaspoon mustard, ½ teaspoon salt 1. Measure seasonings into bowl.
Blend, and add egg. Mix well.
¼ teaspoon sugar, pinch pepper,
pinch paprika, 1 egg 2. Gradually add the first ½ cup of the
oil, almost drop by drop, beating well.
2 cups salad oil, 3 tablespoon lemon
Then add the lemon juice and the rest
juice or vinegar
of the oil slowly and continue beating
in thin shreds all during these additions.
3. Transfer to the covered refrigerator
jar and store.

What are the common ingredients used in salad and dressings?5
Ingredients of Salads
Freshness and variety of ingredients are essential for high quality salads.
1. Salad Greens – Iceberg lettuce, Romain Lettuce, Boston Lettuce, Biff or limestone
lettuce, Chinese cabbage, Spinach, Sprouts
2. Vegetables (Raw) - avocado, bean sprouts, broccoli, cabbage, carrots, cauliflower,

celery, cucumber, mushrooms, onions, peppers, radish, tomatoes.
3. Vegetables (Cooked, pickled and canned) – papaya, asparagus, beets, carrots,

cauliflower, corn, pimientos, olives, peppers, cucumber
4. Starches – dried beans, potatoes, macaroni products, grains, bread (croutons)
5

5. Fruits (Fresh, Cooked, Canned or frozen) – Apple, banana, berries, coconut,

melons, oranges, papaya, peaches, pears, mangoes.
6. Protein foods – meat (beef, ham), poultry, fish and shellfish, salami, luncheon
meat, bacon, eggs (hard cooked), cheese, cottage cheese (aged or cured types).
7. Miscellaneous – gelatin, nuts
Ingredients of Salad Dressing
Salad dressings are liquids or semi liquids used to flavor salads. The flavors of most
salad dressings are not modified by cooking. The quality depends directly on the
quality of the ingredients used.
Most salad dressings are made primarily of an oil and an acid with other ingredients
added to modify the flavor or texture.

1. Oils – should have mild, sweet flavor.

Strongly flavored oil can make excellent salad
dressing but not appropriate with every food.
Examples: corn oil, soybean oil, canola oil,

peanut oil, olive oil, walnut oil
2. Vinegar – should have a good, clean sharp

flavor. Most salad vinegar are about 5%
acidity, but some range as 7-8%.
3. Lemon Juice – fresh lemon juice maybe

used in place of or in addition to vinegar in
some preparation.
4. Eggyolk – as essential ingredient in

mayonnaise and other emulsifier dressings.
For safety, pasteurized eggs should be used.
5. Seasoning and flavorings – fresh herbs are

preferable to dried herbs. Other flavorings
include mustard, ketchup, Worcestershire
sauce and various kinds of cheeses.

Self-Check 2.4-1-2
Fill Me In
Directions: Write the missing word on the blanks to complete the sentence.
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 into 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.
Answer Key 2.4-1-2

1. washed
2. store
3. water
4. clean
5. contrast
6. tender
7. nutrients
8. side
9. prepared
10. stick

KNOW-WHEN
Job Sheet 2.3-3 Prepare salads with creative dressings
Title Prepare Salads with creative dressing

Performance Objectives Create an example of salad with creative
dressing.
Supplies/Materials 1. Ingredients for preparing salad and
dressing (cucumber, tomatoes, etc.)
2. Tools and utensils in the laboratory
Equipment Range, Oven, Chiller
Steps/Procedure 1. Prepare the tools, utensils and
equipment needed.
2. Prepare all the ingredients to be
used.
3. Start preparing the salad with
creative dressing.
PERFORMANCE CRITERIA CHECKLIST 2.3-3
Trainees Name: ___________________________ Date: ___________________
After accomplishing the Task Sheet 2.3-3, Did you do the following:
Criteria YES NO
Tools, utensils and equipment are cleaned, sanitized and
prepared based on the required tasks.
Variety of salads are prepared using fresh (seasonal) ingredients
according to acceptable enterprise standards to maximize eating
qualities, characteristics and taste
Dressings are prepared suitable to either incorporate into, or
accompany salads.
Salads are presented attractively according to enterprise
standards.
Salads and dressings are presented hygienically, logically and
sequentially within the required timeframe.
Analytic Rubric for Preparing Salads with Dressing

Name: __________________________________________________________ Section: __________________
1. Quality of the Product Scale

2. Application of 4 Mastery Level Criteria Rating
Procedures Approaching 1
3
3. Use of Tools and Mastery Level 2
Equipment 2 Apprentice Level 3
4. Presentation and Plating 1 Beginner’s Level 4
Techniques Score
5. Occupational Health and
Safety
6. Time Management
Criterion 1: Use of Tools and Equipment
4 Use appropriately all tools and equipment.
3 Use appropriately 6-7 tools and equipment
2 Use appropriately 3-4 tools and equipment.
1 Use inappropriate tools and equipment.
Criterion 2: Application of Procedure
4 Follow all the steps in the procedure.
3 Do not follow 1-2 steps in the procedure.
2 Do not follow 3-4 steps in the procedure.
1 Do not follow more than 5 steps in the procedure.
Criterion 3: Quality of the Product
4 The appearance, taste, smell and texture are appetizing.
3 The appearance, taste, and smell are appetizing, but the texture is not good.
2 The appearance is appetizing, but the product is unpalatable.
1 The appearance, taste, smell and texture are not appetizing.
Criterion 4: Presentation and Plating Techniques
Create height on the plate, use contrasting colors, choose the right plates,
4 play with textures, serve smaller portion sizes, and use edible garnishes and
decorations.
3 The presentation and plating lacks 1 element ONLY.
2 The presentation and plating lacks 2-3 elements.
1 The presentation and plating lacks 4-5 elements.
Criterion 5: Occupational Health and Safety
4 Follow OHS and use PPE (apron, hairnet, and face mask).
3 Follow OHS and use only 2 PPE.
2 Do not follow OHS and use on 1 PPE.
1 Do not follow OHS and do not use PPE.
Criterion 6: Time Management
4 Complete the task ahead of time.
3 Complete the task within 75 minutes.
2 Complete the task within 76-85 minutes.
1 Complete the task in 86 minutes and beyond.
References:

(Caunan, 2014)https://www.slideshare.net/grinsoda/lm-cookery-final-132014
(Toronto, 2018) https://ueat.utoronto.ca/the-student-kitchen/kitchen-basics-techniques/glossary-

common-culinary-terms/
(Wikipedia, 2019) https://en.wikipedia.org/wiki/Salad

Cookery NCII - CBLM - Module 2-Prepare Salad and Dressing

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COMPETENCY-BASED LEARNING MATERIAL (CBLM)

Qualification Title: COOKERY NC II

Module Title: Preparing Salads and Dressings

Sisters of Mary School-Girlstown, Inc.

Contact details (032)272-3828

Jessa Mae G. Alpuerto, LPT

ALL RIGHTS RESERVED 2021. No part of this CBLM may be

The unit of competency “prepare salads and dressings” contains knowledge,

You are required to go through a series of learning activities to complete each

● Read information sheets and complete the self – check. Suggested

Lesson 1: Salads and Dressings 4

Lesson 2: Tools and Equipment Needed in Preparing Salads and Dressings 15

Lesson 3: Preparing Salads and Dressings 19

❖ Job Sheet 2.3-3 28

I. Content Standard/s: The trainee demonstrates knowledge of salads and dressings.

LESSON 1: SALADS AND DRESSINGS

1. Define salad and dressing. Know-What –AK

LESSON 2: TOOLS AND EQUIPMENT NEEDED IN PREPARING SALADS AND

Identify tools and equipment needed in

LESSON 3: PREPARING SALADS AND DRESSINGS

1. Determine the common ingredients

V. Scriptural and Fr. Al’s Message.

Scriptural Message: Micah 7:1

THE SISTERS OF MARY SCHOOLS-PHILIPPINES 1

Fr. Al’s Message:

VI. 21st Century Skills Integration

Critical Thinking & Problem ✔ Environmental Literacy

VII. Integration SMS Core Values

H – Honor and Leadership ✔ S – Service and Joy

VI. List of Basic Competencies

List of Common Competencies

2 THE SISTERS OF MARY SCHOOLS-PHILIPPINES

List of Core Competencies

Prepare salads and dressing Preparing salads and TRS512382

Prepare desserts Preparing desserts TRS512335

Prepare egg dishes Preparing egg dishes TRS512385

THE SISTERS OF MARY SCHOOLS-PHILIPPINES 3

LESSON 1: SALADS AND DRESSINGS

II. Nominal Duration: 100 minutes

VI. Learning Conditions: You will have access to:

4 THE SISTERS OF MARY SCHOOLS-PHILIPPINES

VII. Assessment Method:

KNOW-WHAT and KNOW-WHY

Information Sheet 2.1-1-2 Classification of Salads and Dressings

What is Salad and Dressing?1

A salad is a dish consisting of a mixture of small pieces of food, usually vegetables or

THE SISTERS OF MARY SCHOOLS-PHILIPPINES 5

Salads may be served at any point during a meal:

● Main course salads—usually containing a portion of a high-protein food, such

In Western culture, there are two basic types of salad dressing:

Vinaigrettes based on a mixture (emulsion) of salad oil and

Creamy dressings, usually based on mayonnaise or

Other salad dressings include:

Blue cheese dressing

Blue cheese dressing is a popular side sauce, salad

6 THE SISTERS OF MARY SCHOOLS-PHILIPPINES

of some combination of blue cheese, mayonnaise, and

French dressing, in American cuisine, is a creamy

It is made with seasoned rice vinegar, minced garlic,

THE SISTERS OF MARY SCHOOLS-PHILIPPINES 7

Tahini is made by grinding sesame seeds into a smooth

Thousand Island dressing

Thousand Island dressing is an American salad dressing

Wafu Dressing ( 和風ドレッシング ) refers to a salad

1. __________ 2. _ 3. _________

4. __________ 5. _ 6. _________

7.________ 8. _ 9.___________