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    Tle9 q2 Mod3 Cookery

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    AL NM
    This document provides a lesson on presenting salads and dressings. It discusses the structure of a plated salad which includes a base, body, garnish, and dressing. Guidelines for arranging salads on a platter are enumerated such as keeping the salad off the rim of the plate and striving for color balance. A procedure for preparing a Waldorf salad is also presented.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Tle9 q2 Mod3 Cookery

    Uploaded by

    AL NM
    93 views9 pages
    This document provides a lesson on presenting salads and dressings. It discusses the structure of a plated salad which includes a base, body, garnish, and dressing. Guidelines for arranging salads on a platter are enumerated such as keeping the salad off the rim of the plate and striving for color balance. A procedure for preparing a Waldorf salad is also presented.

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    This document provides a lesson on presenting salads and dressings. It discusses the structure of a plated salad which includes a base, body, garnish, and dressing. Guidelines for arranging salads on a platter are enumerated such as keeping the salad off the rim of the plate and striving for color balance. A procedure for preparing a Waldorf salad is also presented.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    93 views9 pages

    Tle9 q2 Mod3 Cookery

    Uploaded by

    AL NM
    This document provides a lesson on presenting salads and dressings. It discusses the structure of a plated salad which includes a base, body, garnish, and dressing. Guidelines for arranging salads on a platter are enumerated such as keeping the salad off the rim of the plate and striving for color balance. A procedure for preparing a Waldorf salad is also presented.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 9

    9

    TLE
    COOKERY
    Module 3: PRESENT A VARIETY OF
    SALADS AND DRESSINGS
    Quarter 2: Week 3
    JACKIELOU S. BALASUELA

    (SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT)


    A Joint Project of
    SCHOOLS DIVISION OF DIPOLOG CITY
    and the
    DIPOLOG CITY GOVERNMENT
    TLE – Grade 9
    Alternative Delivery Mode
    Quarter 2 – Module 3: PRESENT A VARIETY OF SALADS AND DRESSINGS
    First Edition, 2020

    Development Team of the Module

    Writer: JACKIELOU S. BALASUELA

    Editor: JACKIELOU S. BALASUELA

    Reviewer:
    Illustrator:

    Layout Artist:

    Management Team:
    Virgilio P. Batan Jr. - Schools Division Superintendent
    Lourma Poculan - Asst. Schools Division Superintendent
    Amelinda D. Montero - Chief, CID
    Nur N. Hussien - Chief, SGOD
    Ronillo S. Yarag - EPS PVR – LRMDS
    Leo Martinno O. Alejo - PDO II - LRMDS

    Printed in the Philippines by ________________________

    Department of Education – Region IX – Dipolog City Schools Division

    Office Address: Purok Farmers, Olingan, Dipolog City


    What I Need to Know

    This module was designed and written with you in mind. It is here to help you
    master the nature of Cookery. The scope of this module permits it to be used in
    many different learning situations. The language used recognizes the diverse
    vocabulary level of students. The lessons are arranged to follow the standard
    sequence of the course. But the order in which you read them can be changed to
    correspond with the textbook you are now using.

    At the end of the module you should be able to:

    1. Identify the accompaniments of salads and dressings.


    2. Present salads and dressings attractively.
    3. Observe sanitary practices in presenting salad and dressing.

    What I Know

    Direction: Unscramble the word/s that involves in presenting salad and dressing.
    ________________ 1.G R N A H S I
    ________________ 2.K I S L S L
    ________________ 3.G D E R S S N I S
    ________________ 4.A L P E T
    ________________ 5.Y B D O
    ________________ 6.A S E B
    ________________ 7.A T I T R A V E C T
    ________________ 8.E S I P L M
    ________________ 9.S A D A L
    ________________10.C E R A M

    1
    What’s In

    How do you present your salad more attractive?


    What are the types of salad and dressing?

    Hoping that you enjoyed working in the previous lesson. Now that you already
    learned how to prepare a salad and dressing, it’s time to learn on how to present
    your finished product. But how will you do it? What are the essential factors you
    need to know?

    What’s New

    It is important how to plate and present salad properly. Part of serving any kind of
    food is presentation or plating, which the art of presenting food in an attractive
    way. Chefs spend a lot of time to plate foods so that they look as good as they taste.

    Study this presentation:


    Objective: To prepare and present salad

    How can you make your salad presentable?


    How can you attract diners/guest?

    2
    Lesson
    PRESENT A VARIETY OF
    3 SALADS AND DRESSINGS

    Structure of a Salad

    Plated Salad has four parts:


    A. Base or Under liner

    A cup-shaped leaves of iceberg or Boston lettuce make attractive bases. They


    give height to salad.
    B. Body – main part of the salad

    C. 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.

    D. 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.

    What is It

    GUIDELINES FOR ARRANGING SALADS

    1. Keep the salad off the rim of the plate.

    2. Strive for a good balance of colors.

    3
    3. Height helps make a salad attractive.

    4. Cut ingredients neatly.

    5. Make every ingredient identifiable.

    6. Keep it simple.

    What’s More

    A. Directions: Enumerate the guidelines for arranging salads into a platter.


    Write your answer on a separate sheet of paper.

    B. Prepare a Waldorf Salad


    WALDORF SALAD

    Purpose: Prepare and present Waldorf salad.

    Tools/Equipment Needed:
    Refrigerator
    Mixing bowl
    Paring knife
    4
    Scooper
    Serving Plate
    Ingredients:

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

    Procedure:
    1. Prepare the dressing. Combine whipped cream and mayonnaise in a bowl.
    Refrigerate.
    2. Pour the apples and diced 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.
    8. Sprinkle each salad with chopped nuts, then serve.

    Assessment

    Direction: Label the parts of the plated salad.

    5
    B. Enumerate the guidelines for arranging salads into a platter.
    1._____________________________________
    2._____________________________________
    3._____________________________________
    4._____________________________________
    5._____________________________________
    6.________________________________________

    What I Can Do

    Show that you learned something by doing this activity

    To develop your skills in salad presentation, perform this activity:


     Watch a video in YouTube showing how to present a salad or find magazine
    and cooking books. Note the four important parts of plating. Review and
    prepare for actual presentation.

     Prepare and present salad applying the four parts. (Note: Just use the
    ingredients available in your backyard/ local ingredients).

     Take a picture of your finished product. Remember to do it creatively and


    with quality. Then, send your final picture output online using email or
    social media account provided/prepared by your teacher. (Note: If taking a
    picture of the output and sending it online is not possible; just pass the
    printed picture together with your module or bring your output to your
    teacher for checking.)

    SCORE/RATE
    Identified/Demonstrated 4 parts of salad 100
    Identified/Demonstrated 3 parts of salad 95
    Identified/Demonstrated 2 parts of salad 90
    Identified/Demonstrated 1 part of salad 85
    Able to prepare but not able to identify 80

    6
    Answer Key

    WHAT I KNOW
    1.Garnish
    2.Skills
    3.Dressings
    4.Plate
    5.Body
    6.Base
    7.Attractive
    8.Simple
    9.Salad
    10.Cream

    WHAT's MORE?
    Label Me!
    1. sauce
    2. garnish
    3. base
    4. body
    Enumeration:
    (Answers may in any order)
    Keep the salad off the rim of the plate.
    Strive for a good balance of colors.
    Height helps make a salad attractive
    Cut ingredients neatly.
    Make every ingredient identifiable.
    Keep it simple.

    References

    ———. “LM Cookery G10.” LinkedIn SlideShare, June 21, 2015.

    https://www.slideshare.net/grinsoda/lm-cookery-g10-49655339.
    Images

    https://www.ebay.com/p/1900215288

    https://www.thestar.com/life/2009/07/11/dipper_wins_hands_down_among_ice_

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