Classification of Salad According To Function in The Meal and Ingredients Used Week 2

Name:__________________________ Date: _________Score:____________
Classification of Salad According to Function in the Meal

And Ingredients Used
Week 2
Activity 6: Picture Me
Direction: Give the characteristics of the different types of Salads and attach a picture
as a sample. (1 point each)
Type of Salad Characteristic Picture
Main Course Salad
Appetizer
Side Dish Salad
Dessert Salad
Accompaniment Salad
Learning Activity Worksheets
GRADE 9 - COOKERY
__________________________________________________________________________________
Activity 7: Fill it in
Direction: Fill in the blanks with the correct word or group of words. (1 point each)
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 provide pleasing ________.
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.
Activity 8: True or False

Direction: Give the characteristics of the different types of Salads and attach a picture
as a sample. (1 point each)
Direction: Write TRUE if the statement is correct and FALSE if not. (1 point each)
1. Moisture and air are not necessary to keep the greens crisp.
2. Leaves wilt because they tend to lose moisture.
3. Air circulation is essential, so always wash greens too tightly and pack firmly to
avoid exposing in air.
4. Refrigerate greens in colanders covered with dry towels, to protect from drying.
5. Grains and legumes can also form as a body for the salad.
6. Protein items such as poultry, meat, seafood, and cheese may be added to
vegetable salad but not to starch salads.
7. Fruit contains natural sweeteners so fruit salad may be served as is.
8. Composed salad are made by arranging two or more elements on a plate.
9. Gelatin salads are prepared with sweetened mixes with artificial color and
flavorings.
10. Bound salads are prepared using thin dressings like oil and vinegar.
__________________________________________________________________________________
Q2-Week 2
1. Identify the components of a salad
2. Identify the factors to consider in salad preparation
3. Select and use correct equipment in preparing salads and dressings
4. Prepare a variety of salad
CLASSIFICATION OF SALAD ACCORDING TO FUNCTION AND

INGREDIENTS USED IN PREPARING SALAD
GRADE 9 - COOKERY
__________________________________________________________________________________
Activity 9: Let’s Cook Eat!
Direction: Recreate and follow the salad recipe below. Write a narrative about your
experience in this activity. (20 points)
Grilled eggplant, Tomato Salad with Salted Reflection:

Egg
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 5-6
Ingredients:
4 medium size egg plant
4 medium size tomato (ripe)
2 pcs. Salted egg
¼ cup onion
DRESSING
1 tablespoon fish sauce (bagoong)
TOOLS / EQUIPMENT:
Knife, Cutting board, Measuring spoon, Platter
Stove, Fork, Tongs
INSTRUCTIONS:
1.Prick the eggplant.
2.Place eggplant directly on the gas stovetop
over high flame and roast.
3.Let cool to touch and peel skin. Gently rinse
under cold, running water to rid of stray skin
and coarsely chop flesh.
4.Slice tomato and salted egg and set aside.
5.In a serving platter, layer grilled eggplant,
slice tomato and onion.
6.Pour the fish sauce, and garnish with salted
egg.
__________________________________________________________________________________
Q2-Week 2

GRADE 9 - COOKERY
__________________________________________________________________________________
Dimension PERFORMANCE LEVEL
Excellent Very Satisfactory Needs No

(20pts) Satisfactory ( 10pts.) Improvement Attempt
( 15pts) (5pt.) (0pt)
Use of tools Uses tools and Uses tools and Uses tools and Uses tools and No
and equipment equipment equipment equipment Attempt
equipment correctly and correctly and correctly and but incorrectly and
confidently at all confidently most less confidently less confidently
times of the time sometimes most of the time
Application of Manifest very Manifest clear Manifest Manifest less No
procedure clear understanding understanding of understanding of Attempt
understanding of the step-by- the step-by-step the step-by-step
of the step-by- step procedure procedure but procedure seeking
step procedure sometimes seeks clarification most
clarification of the time
Safety work Observes safety Observes safety Observes safety Most of the time No
habits precautions at precautions precautions not observing Attempt
all times most of the time sometimes safety precaution
Completeness Task is Task is Task is nearly Task is started but No
of Task completed completed following the not completed Attempt
following the following the procedures in the procedures in the
procedures in procedures in project plan project plan
the activity the project plan
improvement/
innovation
Time Work completed Work completed Work completed Work completed No
management ahead of time within allotted __(mins/hrs.days) __(mins/hrs.days) Attempt
time beyond beyond
TOTAL
POINTS
References
• K-12 Learner’s Module TLE 9 Cookery pages 104-108, Department of Education,
Republic of the Philippines
Mrs. Jezebel Mhin T. Wallace

Las Piñas National High School-Gatchalian Annex
__________________________________________________________________________________
Q2-Week 2


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Name:______________________ Date: _Score:________

Classification of Salad According to Function in the Meal

Main Course Salad

Side Dish Salad

Activity 8: True or False

2. Leaves wilt because they tend to lose moisture.

7. Fruit contains natural sweeteners so fruit salad may be served as is.

8. Composed salad are made by arranging two or more elements on a plate.

CLASSIFICATION OF SALAD ACCORDING TO FUNCTION AND

Grilled eggplant, Tomato Salad with Salted Reflection:

CLASSIFICATION OF SALAD ACCORDING TO FUNCTION AND

Dimension PERFORMANCE LEVEL

Excellent Very Satisfactory Needs No

Mrs. Jezebel Mhin T. Wallace

CLASSIFICATION OF SALAD ACCORDING TO FUNCTION AND

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