PRAYER

STRETCH BREAK
REVIEW
 I. Multiple Choice: Choose the best
answer.
• 1. Which part of the salad is responsible for enhancing its appearance?
A. Base C. Garnish
B. Body D. Dressing
• 2. Why it is important to add dressing in salads?
A. It makes salads glossy.
B. It adds color to the appearance.
C. It mkes the salad more nutritious.
D. It enhances the salad’s flavor and taste.
• 3. It is a kitchen tool used to wash and remove excess water from salad greens.
A. Colander C. Salad Spinner
B. Strainer D. Whisk
• 4. Why do we need to submerge greens to cold water.
A. To remove dirt and make it crispy.
B. To enhance its flavor.
C. To enhance its color.
D. To make it more appealing.
• 5. What ingredient make a salad unhealthy?
A. Olive Oil C. Steamed Fish
B. Creamy Dressing D. Roast Chicken
 GARNISH

BODY DRESSING

BASE
BROCCOLI ALMONDS GREEN
LEAF
 What do we
call to the
following food?

HERBS
Second Quarter Lesson 5:
STRUCTURE OF SALADS
AND ACCOMPANIMENTS
OF SALADS
LEARNING OBJECTIVES:

• At the end of the lesson you will be able to

  identify the structure of a salad
  recognize the accompaniments of salad and dressing
(TLE_HECK912SD-IIh-i-9)
Innovativeness,
artistry,
accountability
 STRUCTURE OF A SALAD
Plated Salad has four parts:
BASE OR UNDER LINER - A cup-shaped leaves of iceberg or
Boston lettuce make attractive bases. They give height to salad.
BODY – main part of the salad
GARNISH – An edible decorative item that is added to salad to give
eye appeal, and adds flavor as well. It should harmonize with the rest
of the salad ingredients.
DRESSING – A seasoned liquid or semi liquid added to the body of
the salad to give added flavor, tartness, spiciness and moistness.
Dressing may be added at service time, served separately for the
customer to add, or mixed with the ingredients ahead of time.
 GARNISHES FOR SALAD

• Garnishes provide a variety of colors, textures and

flavors to a lettuce salad.
• Keep the ingredients fresh and uniformly sized in
appearance
GARNISHES….

Herbs can be chopped over top of the finished salad for flavor
and eye appeal
Thin slices of vegetables, julienne of carrot, chopped spring
onion
Nuts, roasted and chopped to add flavor
Toasted Bread
ACTIVITY 1:
labeling 
 ACCOMPANIMENTS FOR SALAD

• There are two types of

accompaniments they are sauce and
dressings. You can use one or both
of them at a time.
Dressings can be classified into two types:

Vinegar based
Mayonnaise based
 Vinaigrette based sauces can be value
added:
French
Roquefort, blue cheese
added to vinaigrette
Identify the accompaniments of salad.

Vinaigrette Mayonnaise
based dressing based dressing

French Sauce Roquefort

What can
you say
about the
picture?
SAFETY AND HYGIENIC PRACTICES IN STORING SALAD AND
DRESSING

 Green Salads are plated in a cold plate. Avoid plating salads

more than an hour or two before service. Garnish that is
tossed should be added at serving time.

 Refrigerate salads before serving time.

 Dressing is added immediately before serving, or serves it
on the side.
 STORAGE OF SALAD INGREDIENTS

• 1.Remove imperfect leaves

of fresh salad ingredients,
wash, dry, and place in a
porcelain or plastic
container with cover and
put in in the refrigerator.
 STORAGE OF SALAD INGREDIENTS

• 2. Other vegetables, such

as cucumbers, carrots,
radish, tomatoes, and
celery should be washed
well and placed with the
lettuce in the refrigerator.
 STORAGE OF SALAD INGREDIENTS

• 2. Other vegetables, such

as cucumbers, carrots,
radish, tomatoes, and
celery should be washed
well and placed with the
lettuce in the refrigerator.
 STORAGE OF SALAD INGREDIENTS

• 4. Cooked vegetables for

salads should be cut into
appropriate sizes and
placed in a covered
container in the
refrigerator.
 STORAGE OF SALAD INGREDIENTS

• Meat, poultry and fish are

highly perishable and
should be kept in the
freezer even after cooking,
ready for salad
preparation.
 STORAGE OF SALAD INGREDIENTS

• 6. Salad dressings that are

perishable should be
covered and stored in the
refrigerator.
 Picture analysis
These are all about safety and hygienic practices in the kitchen.
Analyze the picture and explain briefly your answer.