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SALADS
 LESSON 1. PERFORMING MISE EN PLACE

I- Objectives

After going through this exemplar, you are expected to:

a. Define the French term „mise en place‟;

b. Identify items needed to perform „ mise en place;
c. Define salad and salad dressing;
d. Identify the tools and equipment needed in the preparation of salads
and salad dressings;
e. Classify salads and salad dressing according to their function in the meal
and according to the ingredients used.

PRE-TEST

Multiple Choice.

Direction: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.

1. Dina is preparing garden salad, what tool or utensil will she need to remove the
excess water from the vegetables?
A. Mixing Bowl
B. Salad Spinner
C. Shredder
D. Strainer
2. A grater is also known as __________.
A. Peeler
B. Shredder
C. Strainer
D. Zester

3. This tool is used to hold salad ingredients for mixing, or for tossing.
A. Cutting boards
B. Knives
C. Mixing bowls
D. Salad server

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4. Xia wants to prepare Waldorf salad and she needs to pare the apples, what
particular tool will she use to conveniently remove the peelings?
A. French Knife
B. Paring Knife
C. Peeler
D. Scraper

5. ___________ is a tool which 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.
A. Citrus Zester
B. Grater
C. Peeler
D. Scraper

6.___________ is a combination of vegetables, fruits and other ingredients served

with a dressing.
A. Appetizers
B. Desserts
C. Salad
D. Sandwiches

7. It is a tool that you will used to grill and/or broil salad ingredients.
A. Broiler
B. Bread Toaster
C. Grill Pan
D. Microwave oven

8. A type of salad that uses thick dressing like mayonnaise is known as__________.
A. Bound Salad
B. Composed Salad
C. Fruit Salad
D. Gelatin Salad
9. How does moisture and air helps to make the vegetable fresh?
A. It helps retain color of vegetable
B. It helps retain texture of vegetable
C. It helps retain crispness of vegetable greens
D. It helps to retain the nutrients of vegetable greens

10. This type of salad is usually served at the end of the meal.
A. Accompaniment Salad
B. Appetizer Salad
C. Dessert Salad
D. Main Course Salad

11. What type of salad uses protein food as one of the ingredients?
A. Accompaniment Salad

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 B. Main Course Salad
C. Separate Course Salad
D. Side Dish Salad

12. What is the purpose of serving light salad?

A. To provide a full meal
B. To stimulate the appetite
C. To balance and harmonize with the rest of the meal
D. To cleanse the palate, refresh the appetite and provide break before
dessert

13. What type of salad uses a thick dressing like mayonnaise?

A. Bound Salad
B. Composed Salad
C. Dessert Salad
D. Separate Course Salad

14. What are the characteristics that an appetizer salad should possess?
A. Attractive, appetizing appearance
B. Colorful and good texture
C. Fresh and
D. Rich, Heavy Dressing
15. _________ are made by arranging two or more elements on a plate?
A. Accompaniment Salad
B. Composed Salad
C. Fruit Salad
D. Gelatin Salad

II. Priming Activity: Describe Me

Picture A Picture B

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  Look at the pictures above
 Compare and contrast the two pictures. Which picture
is ideal? Why?

III. Lesson Proper:

A. Discussion:

Picture A Picture B
a. the two pictures present two very contrasting situations. Picture A represents
disorderly kitchen while the picture B represents a very orderly, neat and tidy
kitchen.
b. In picture B we can say that “everything is in place”.
1. What is mise en place?

Mise en place is a French culinary which means “putting in place” or

“everything in its place”.

Mise en place is a term for having all your ingredients measured, cut,
peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing
bowls, tools and equipment set out. It is a technique chef use to assemble meals
so quickly and effortlessly.
2. what are items needed to perform ‘mise en place’?
The items needed to preform mise en place are:
a. Tools and equipment
b. Utensils
c. ingredients

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3. What is salad?
Salad is a combination of vegetables, fruits and other ingredients served
with a dressing. Salad are easy to make and require little, it any special
equipment. A basic understanding of tools use in preparation will help achieve
better results.
4. What is salad dressing?

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.

5. What are the tools and equipment needed in the preparation of salad?
Tools and equipment needed in the preparation of salads.

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

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apples, pears, etc.
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

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easier.
10. Balloon whisk- It is used for
blending, mixing, whipping eggs or
batter, and for blending gravies,
sauces, and soups. The beaters are
made of looped, steel piano wires
which are twisted together to form
the handle.

11. Colanders- also called a

vegetable strainer are essential for
various tasks from cleaning
vegetables to straining pasta or
contents.

12. Corn Zipper- this is used to

remove kernels from the cob of the
cooked corn.

13. Fruit and Salad Knife

-is used to prepare vegetables,
and fruits.

14. Paring Knife-is used to core,

peel, and section fruits and
vegetables. Blades are short,
concave with hollow ground.

15. Wooden Spoon- are used for

creaming, stirring, and mixing. They
should be made of hard wood.

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16. Garlic Press- is a kitchen tool
which is specifically designed for
the purpose of pulping garlic.

17. Lemon Reamer- A small utensil

used to extract juice from an or
other citrus fruit.

18. Food Processor- used to

facilitate repetitive tasks in
preparing for salad.

6. What are the classification of salad?

These are two classification of salad:

1. Salads according to their functions in a meal.

2. Salads according to ingredients used.

 CLASSIFICATION OF SALADS ACCORDING TO THEIR FUNCTIONS IN A 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.

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2. Accompaniment salad 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.
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 should 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.

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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 2018
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.

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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.

B. Lesson Activity

Activity I – Name a tool

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Direction:
Identify the picture tools or utensil provided on the boxes below. Choose
the appropriate words that best describe the tool or utensil listed inside the box.
Write your answer in your activity notebook.

Mixing Bowl Salad Servers Peeler

Cutting Board Grater/Shredder Knives
Colander Balloon Whisk Corn Zipper
Fruit and Salad Knife Wooden Spoon Garlic Press
Lemon Reamer Food Processor Paring Knife
Salad Spinner Grill Pan Citrus Zester

1. _______________ 2. ______________ 3. ______________

4. ___________________ 5. ___________________ 6. __________________

7. ___________________ 8. ___________________ 9. ___________________

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10. ________________ 11. _______________ 12. ________________

13. ________________ 14. ________________ 15. ________________

16. _________________ 17. ________________ 18. _________________

Activity 2. Sequencing

Direction: Arrange the following steps of cleaning tools, utensils and equipment
listed below. Use A for the first step, B for second and so on. Write your answer in
your test notebook.

_________ 1. Use a clean sponge or brush to scrub each item thoroughly,

making sure to remove all bits of food and getting into all the
little, hard to reach areas.
_________ 2. Scrape any food debris into a bin before cleaning and

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 sanitizing tools and equipment.
_________ 3. Either leave to air dry or use a dish cloth, which should be
cleaned with a quality detergent, to ensure you‟re properly
cleaning and sanitizing kitchen tools and equipment
_________ 4. Fill your sink with warm to hot water and an antibacterial
detergent.

V. Performance Task

Activity 1. Match Me

Direction: Match the description of salad in Column A that best corresponds to

the classification of salad in column B by providing the lacking vowel letters of
each word . Write the letter of your answer in your intermediate paper

Column A Column B

1. Are type of salad that uses green A. B_ _ND S_L_D

vegetables.

2. Salad that uses starchy items and B. GR_ _N S_L_D

vegetable other than lettuce and
leafy greens.

3. Are mixture of food that are held with C. C_MP_S_D S_L_D

like thick dressing mayonnaise

4. Are salads that contain fruits as their D. G_L_T_N S_L_D

main ingredient.

5. Are salads that uses gelatin as their E. FR_ _T S_L_D

main ingredient.

6. Are salads made by arranging two or F. V_G_T_BL_, L_G_M_S and

more items attractively on a plate P_ST_ S_L_D

Activity II: Define Me

Direction: Identify the classification of the salad recipes written below. Write your
answer in your activity notebook.

Appetizer Salads Main course salads

Accompaniment salad Side dish salads
Separate course salads Dessert salads
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 1. Chicken Macaroni Salad
2. Coleslaw
3. Potato Salad
4. Sausage and Devilled Egg Salad
5. Mandarin Pork Salad
6. Orange Buttermilk Salad
7. Peanut Butter Cookie Salad
8. Margarita Shrimp Salad
9. Spring Salad
10. Waldorf Salad

VI. QUIZ

Multiple Choice

Direction: Choose the letter of the best answer. Write chosen letter on a separate
sheet of paper.

1. ____________ is a combination of vegetables, fruits and other ingredients served

with a dressing
A. Appetizer
B. Desserts
C. Salad
D. Sandwiches

2. How does moisture and air help to make the vegetable fresh?
A. It helps retain color of vegetable
B. It helps retain texture of vegetable
C. It helps retain crispness of vegetable greens
D. It helps to retain the nutrients of vegetable greens

3. ________________is a slotted basket that is made to spin by hand and thus fling
all the water off the leaves into the outer container?
A. Grill Pan
B. Mixing Bowl
C. Salad Spinner
D. Strainer

4. What type of salad uses protein food as one of the ingredients?

A. Accompaniment Salad
B. Main Course Salad
C. Separate Course Salad
D. Side Dish Salad

5. What is the purpose of serving light salad?

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 A. To provide a full meal
B. To stimulate the appetite
C. To balance and harmonize with the rest of the meal
D. To cleanse the palate, refresh the appetite and provide break before
dessert

6. They are the type of salad that is usually sweet and may contain items such
as fruits, sweetened gelatin, nuts and cream.
A. Appetizer Salad
B. Dessert Salad
C. Side Dish Salad
D. Separate Course Salad

7. What is the 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.?
A. Citrus Zester
B. Grater and Shredder
C. Knives
D. Peeler

8. It is a cooking which is used for salad toppings to be broiled or grilled?

A. Broiling Pan
B. Griller
C. Grill Pan
D. Salad Server
9. They are known as ___________salad because they are made by arranging
two or more elements attractively?
A. Bound Salad
B. Composed Salad
C. Green Salad
D. Gelatin Salad

10. They are named as ___________salad because most of the ingredients used
are mainly green, leafy vegetables?
A. Bound Salad
B. Composed Salad
C. Green Salad
D. Gelatin Salad

Answer Key

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 17
Activity 1 Name Me
I – Name-A- Tool
1. Mixing Bowl
Performance Task : 2. Grater and Shredder
3. Salad Server
Pre- Test
Activity 1 Match Me: 4. Knives
5. Cutting Board
1. B
1. B 6. Grill Pan
2. B
2. F 7. Salad Spinner 3. C
3. A 8. Peeler 4. C
4. E 9. Citrus Zester 5. A
5. D 10. Lemon Reamer 6. C
6. C 11. Corn Zipper 7. C
12. Balloon Whisk 8. A
Activity 2 Define Me: 13. Garlic Press 9. C
14. Colander 10. C
1. Main Course Salad 15. Wooden Spoon
2. Side Dish Salad 11. B
16. Food Processor
3. Side Dish Salad 12. D
17. Paring Knife
4. Appetizer Salad 13. A
18. Fruit and Salad Knife
5. Accompaniment Salad 14. A
6. Dessert Salad 15. B
7. Dessert Salad Activity 2. Sequencing
8. Main Course Salad
9. Separate Course Salad 1. C
10. Appetizer Salad 2. A
3. D
4. B