4 - Prepare Salads & Dressings

COMPETENCY-BASED LEARNING MATERIAL
Sector : TOURISM
Qualification Title : COOKERY NC II
Unit of Competency : PREPARE AND DRESSINGS
Module Title : PREPARING AND DRESSINGS
Technical Education & Skills Development Authority

KABASALAN INSTITUTE OF TECHNOLOGY
Kabasalan, Zamboanga Sibugay
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
Welcome to the Competency-Based Learning Material for the module,

“Preparing and dressings”. This learning material contains activities for you to
complete.
This module was prepared to achieve the required Competency in “Prepare

and dressings”. This will be the source of information for you to acquire
knowledge and skills in this particular trade, with minimum supervision or help
from your trainer. With aid of the materials, you will acquire the competency
independently at your own pace.
The unit of competency, “Prepare and dressings” contains the knowledge,

skills, and attitudes required in participating workplace communication. It is one
of the BASIC modules in the National Certificate level II (NCII). You are required
to go through a series of learning activities in order to complete each learning
outcome. Information sheets are provided to help you better you understand of
the required activities. Follow these activities and answer self -check. And get
answer sheet from your trainer to reflect your answers. If you have some
questions please don’t hesitate to ask your facilitator for assistance
Recognition of Prior Learning (RPL)
You may have some or most of the knowledge and skills covered in this
learning material because you have:
 Actual experience on the job

 Already completed training in this area
If you can demonstrate to your trainer that you are competent in a

particular skill, you don’t have to do same training.
If you feel some of the skills, talk to your trainer about having them
formally recognize. If you have qualification of Certificate of Competence from
previous training, show it to your trainer. If the skills you acquired are still
relevant to the module, they may become part of the evidence you can present for
RPL. At the end of this learning material is a learner’s diary. Use this diary to
record important dates, job undertaken and other work place events that will
assist you in providing further details to your trainer or assessor. A Record of
Achievement is also provided for the trainer to accomplish upon completion of the
module.
As you work on these materials, please observe the following guidelines:

Date Developed: Document No.
COOKERY NC II September 2016 Issued by:
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Preparing salads and TESDA Page 1 of 48
KNVS-KIT - dressings Developed Revision
QMS by: Sheba I. Pallar #___
 Talk to your trainer and agree on how you will both organize the
training of this unit. Read through the Competency Based Learning
Material carefully. It is divided into sections which cover all the skills
and knowledge you need to successfully complete this module.
 Most probably your trainer will also be your supervisor or manager.
He/She is there to support you and show you the correct way to do
things. Ask for help.
 Your trainer will tell you about the important things you need to
consider when you are completing activities and it is important that
you listen and take notes.
 You will be given plenty of opportunities to ask questions and

practice on the job. Make sure you practice your new skills during
regular work shifts. This way you will improve both your speed and
memory and also your confidence.
 Talk to more experienced workmates and ask for their guidance.
 Use self-check questions at the end of each section to test your own
progress.
 When you are ready, ask your trainer to watch you perform the
activities outlined in the learning material.
 As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/pre-assessment reports for
this reason. When you have successfully completed each element,
ask your trainer to mark on the reports that you are ready for
assessment.
 When you have completed this module and feel confident that you
are have had sufficient practice, your trainer will arrange
appointment with the registered assessor to assess you. The results
of your assessment will be recorded in your Competency
Achievement Record.

KIT-
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competencies Module Title Code

Cleaning and
Clean and maintain kitchen
1. maintaining kitchen TRS512328
premises
premises
Prepare stocks, sauces and Preparing stocks, sauces
2. TRS512331
soups and soups
3. Prepare appetizers Preparing appetizers TRS512381
Preparing salads and
4. Prepare salads and dressing TRS512382
dressing
5. Prepare sandwiches Preparing sandwiches TRS512330
6. Prepare meat dishes Preparing meat dishes TRS512383
Preparing vegetables
7. Prepare vegetables dishes TRS512384
dishes
8. Prepare egg dishes Preparing egg dishes TRS512385
9. Prepare starch dishes Preparing starch dishes TRS512386
Preparing poultry and
10. Prepare poultry and game dishes TRS512333
game dishes
11. Prepare seafood dishes Preparing seafood dishes TRS512334
12. Prepare desserts Preparing desserts TRS512335
13. Package prepared food Packaging prepared food TRS512340

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MODULE CONTENT
QUALIFICATION : Cookery NC II
UNIT OF COMPETENCY : Prepare salads and dressings
MODULE TITLE : Preparing salads and dressings
INTRODUCTION
This unit covers the competencies required to measure
workpieces using fixed and adjustable gages.
LEARNING OUTCOMES:
1. Perform mise en place

2. Prepare a variety salads and dressings
3. Present a variety of salads and dressings
4. Store salads and dressings
LEARNING OUTCOME SUMMARY

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LEARNING OUTCOME 1 Perform mise en place
CONTENTS:
1. Variety of seafood’s
ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and

prepared based on the required tasks
2. Ingredients are identified according to standard recipes, recipe
card or enterprise requirements
3. Ingredients are assembled according to quantity, type, and
quality required
4. Ingredients are prepared based on the required form and time
frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean
potable water.
CONDITIONS:
The students/trainees must be provided with the following
EQUIPMENT
1. Gas range
2. Burners
3. Grillers
4. Refrigerator
SUPPLIES AND MATERIALS
1. Seafood
PERSONAL PROTECTIVE EQUIPMENT
1. Hairnet/cap
2. Working clothes/apron/Lab outfit
3. Safety shoes
4. Hand gloves
TOOLS
1. Cooking pan and spot
2. Pans
3. Ladles

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METHODOLOGIES:
1. Books / Manuals
2. Information sheets and job sheets
ASSESSMENT METHODS:
1. Written test
2. Demonstration
3. Observation/Interview
LEARNING EXPERIENCES
Learning Outcome 1: Perform mise en place

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Learning Activities Special Instructions
INFORMATION SHEET 4.1-1

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SELF CHECK 4.1-1

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ANSWER KEY 4.1-1

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Preparing salads and TESDA Page 10 of
KNVS-KIT - dressings Developed Revision 48
LEARNING OUTCOME 2 Prepare a variety salads and dressings
CONTENTS:
1. Variety of salad and dressings
1. Variety of salads are prepared using fresh (seasonal)

ingredients according to acceptable enterprise standards to
maximize eating qualities, characteristics and taste
2. Dressings are prepared suitable to either incorporate into, or
accompany salads
3. Prepared salads ad dressings are tasted and seasoned in
accordance with the required taste
4. Workplace safety and hygienic procedures are followed
according to enterprise and legal requirements
CONDITIONS:
EQUIPMENT
1. Gas range
2. Burners
3. Grillers
4. Refrigerator
1. Seafood
1. Hairnet/cap
3. Safety shoes
4. Hand gloves
TOOLS
2. Pans
3. Ladles
METHODOLOGIES:
1. Books / Manuals
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ASSESSMENT METHODS:
1. Written test
2. Demonstration

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Learning Outcome 2: Prepare a variety salads and dressings

1. Read Information Sheet 7.1-1 Read information sheet. After reading the
learner is encourage to answer the self
“Variety of Salads and Dressing”
check.
Compare the answers to the answer key.
You are required to get all answers correct.
2. Answer Self-Check 7.1-1
If not, read the information sheets again to
answer all questions correctly.
3. Perform Task /Job Sheet 7.1-1 Trainer will evaluate your performance
using the criteria checklist.
“Make a Mayonnaise Dressing”
“Make a Mayonnaise Base
French Dressing”
“Make a Thousand Island
Dressing”
“Make a Caesar Salad
Dressing”
“Make a Potato Salad”
“Make a Crunchy Fruit and
Vegetable Salad”
“Make a Caesar Salad”

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VARIETY OF SALADS AND DRESSINGS
Learning objectives:
After reading this information sheet, you should be able to know the
various classifications of salads and dressing.
Types of salads
Today the variety of salads on offer seems to be greater than ever in memory.
Restaurants that once listed are no more than two three salads on their menu
now devote an entire page to category. New kinds of salads fill bin after bin the
prepared-food sections of supermarkets and delicatessen
Appetizer salads
Should stimulate the appetite. This means they must have fresh, crisp
ingredients; a tangy, flavorful dressing; and an attractive, appetizing appearance.
Proportioned salads should not be so large as to be filling, but they should be
substantial enough to serve as a complete course in themselves.
Accompaniment salads
Salads can be served with the main course: they serve the same function as other
side dishes (vegetables and starches).
Must balance and harmonize with the rest of the meal, like any other side dish.
Main-course salads
Cold salads plate has become popular on luncheon menus, especially among
nutrition-and diet-conscious diners. The appeal of these salads is in variety and
freshness of ingredients.
Should be large enough to serve as a full meal and should contain substantial
potion of protein. Meat, poultry, and seafood salads, as well as egg salad and
cheese, are popular choices.
Separate course salads

Many fine restaurants serve refreshing, light salad after main course. The
purpose is to cleanse the palate after a rich dinner and to refresh the appetite
and provide a pleasant break before dessert.
Must be very light and in no way filling. Rich heavy dressings, such as
those made with sour cream and mayonnaise should be avoided.
Dessert salads

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Are usually sweet and many contain items such as fruits, sweetened gelatin,
nuts, and cream. They are often too sweet to be served as appetizers or
accompaniments are the best served or as part of buffet or party menu.
Salads and Salad dressings
In days before modern refrigeration, the pantry was the storeroom where
food products were kept before being brought into the kitchen. Because this room
was cooler than the kitchen, it was specially suited as a work area for production
of cold food, especially aspics, chaud froids, and other elaborate buffet
preparations. In kitchens around the world, this department is often referred to
by it’s French name , garde manger(gard mawn zhay).
Because the number and variety of salads combinations is nearly endless,

it is helpful to devide salads into categories in order to understand how they are
produced. For the pantry chef, the most useful way to classify salads is by
ingredients: green salads, vegetable salads , fruit salads, and so on.
SALAD DRESSING CHARACTERISTICS
A salad dressing is an "oil in water" emulsion, where oil is the

discontinuous phase and water is the continuous phase. Salad dressing is
defined by the FDA as a semisolid emulsified food with the same ingredients and
optional ingredients as mayonnaise with the exception of the inclusion of a
cooked or partially cooked starch paste. The typical ingredients of salad dressing
are acetic acid, salt, sugar, water and vegetable oil. There are two types of salad
dressing, pourable and spoonable.
The original spoonable dressing was mayonnaise, which must contain at least
75% oil.
These two types of salad dressings vary in flavor, chemical and physical
properties (especially viscosity). The pourable dressing may either be sold in a
homogeneous phase or in two phases. The two-phase salad dressings are
separated by water and oil and will require shaking prior to use. The typical pH of
these products ranges from 3.5 to 3.9. However, "spoonable" salad dressings
contain less acid than the pourable salad dressings, causing less microbial
stability. The primary preservatives used to control microbial spoilage are sodium
benzoate and or potassium sorbate. Refrigerating the spoonable salad dressing
will also help control microbial contamination. Aseptic processing and packaging
also play a major role in the prevention of contamination. However, in most
salad dressings, microbial spoilage is not a major issue.
The production of a salad dressing requires the use of a colloid mill or a
homogenizer (low fat dressings). The colloid mill uses the shear and turbulence of
liquid passing between two surfaces that are closely spaced, to mix the
ingredients. A colloid mill is used to mix high viscous materials, while a pressure
homogenizer is used to mix lower viscous materials. The ingredients of the fluid
are thoroughly mixed by a homogenizer when it passes through an orifice at high
pressures and speeds.

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In the production of standard salad dressing, the vinegar, salt, starch and water
are heated to approximately 90C. Once a starch paste has formed, this mixture is
cooled and then eggs, sugar, spices and oil are added. This mixture is then
passed through the colloid mill prior to packaging
Formulations for Pourable Dressings of Differnt Fat contents:
Pourable dressings have less oil than spoonable dressings and generally contain
xanthan gum as a replacement for oil in Mayonnaise and starch in Salad
Dressing. Some typical formulations are tabulated below.
40% fat pourable 30% fat pourable 20% fat pourable

Ingredient
dressing dressing dressing
Oil (%) 40 30 20
Water (%) 35.2 45.2 55.2
Vinegar (%) 8 10 10
Sugar (%) 10 10 10
Salt (%) 2 2 2
Xanthan gum (%) 0.3 0.3 0.3
Egg yolk solids (%) 4.5 4.5 4.5
Spices are added to taste depending on the type of dressing.
Standards for a Good Salad
The following are the ideal qualities of a salad:

1. The salad must be chosen to balance the flavor of other dishes with which
it is served. A light salad, such as tossed green vegetables with French
dressing, goes well with a heavy main dish such as steak.
2. Ingredients must be distinct and neatly cut, neither messy in appearance
nor mushy in texture.
3. Colors must be well combined to avoid being dull and monotonous, but not
over decorated. Carrots, raisins, lettuce leaves, and potatoes make a
pleasing color combination.
4. There must be variation in texture. The smooth texture of diced boiled
potatoes can be made more interesting when bits of celery or chopped nuts
are added. Texture adds interest and enjoyment as varied sensations
appeal to the palate during the meal.
5. Flavor must be well balanced, zestful or piquant, and not too strong nor
bland.
6. The dressing must complement the body and flavor of the salad. For
example, French dressing goes well with green vegetables.
7. Ingredients must be of high quality. Overripe fruits, wilted vegetables with
traces of insect infestation, or rancid dressings do not make good salads.
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In general, salad dressings are based on either vegetable oils, such as olive,
groundnut, sunflower, grape seed, sesame seed, walnut and hazelnut, most of
which have their own particular flavours but where pride of place goes to the
various qualities of olive oil, or various creams and dairy products such as single,
double or sour cream, yogurt, quark, and creme fraiche; and these oils or creams
are usually supplemented by an acid, either a vinegar such as cider, sherry, malt,
wine, both red and white, raspberry and tarragon, or the juice of citrus fruits
such as lemon or lime. All these acids have the qualities of modifying
the qualities of oil or cream, adding contrasting sharpness and assisting the
digestion. The wide range of added seasonings and flavourings include sugar;
honey; salt; pepper; paprika; cayenne; Tabasco; mustards, dry and made;
anchovies; capers; gherkins; fresh cut herbs such as parsley, basil, dill, tarragon,
chervil; sieved hard-boiled eggs; onion; chives; garlic; and sauces such as
mayonnaise, soya and Worcestershire. As with the salads themselves, the
possible combinations of the above ingredients can give unlimited scope to the
preparation of dressings and thus there are a few worthwhile points to bear in
mind when preparing them:

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Attention needs paying to the overall balance and emphasis of ingredients and
their suitability to the salad with which they are used. A good dressing will
enhance and add quality and contrast to the salad. A poorly-balanced one will
ruin it.
By and large strong-flavoured salad ingredients can support well-flavoured

dressings whereas the more delicate or bland items will benefit more often than
not from dressings of a more subtle quality but with a single identifiable flavour.
All salad dressings need a final mixing before being used, especially oil-based
ones where their emulsified properties tend to separate out if left for any length of
time.
The number of dressings in the standard repertoire is extensive; the following

represented as a cross-section of the different types and popular ones. Many of
these dressings are also suitable as dips for Crudites, Fondues, Goujonettes of
deep-fried fish or poultry.

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Techniques in Salad Preparation
The following are suggested techniques in salad preparation:
1. Choose the salad to be prepared according to intended use. As an
appetizer, a salad should be light and appealing. As a main dish, it should
have a pleasing combination of protein items such as chicken, meat, fish or
shellfish, and vegetables.
2. Use the proper tools in salad preparation. These include sharp knives,
chopping boards, measuring equipment, and the like.
3. Set a high standard of specification for salad ingredients. For example,
there is a big difference between salad tomatoes and cooking tomatoes.
Whereas salad tomatoes need to be firm and ripe, without any skin defects
or blemishes, cooking tomatoes need not have these characteristics to serve
their purpose.
4. Wash ingredients thoroughly. Dry leaves with clean cloth or paper towels,
or arrange on a colander to remove excess water. Drops of water clinging to
vegetable leaves or syrup from improperly drained canned fruits will dilute
the dressing and reduce the flavor of the salad. This will also break the
emulsion (as in mayonnaise, for example), making the salad watery.
5. Cut up ingredients in uniform sizes. Make each ingredient identifiable or
distinct from the others.
6. Measure ingredients accurately to control the quality and number of
portions.
7. Chill salads that are intended to be served cold for at least two hours before
service. For greens, add the dressing just before service to avoid wilting.

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8. Arrange salads neatly on appropriate containers. Garnish but do not over
decorate by using too many varied colors and shapes. Simple, natural
arrangements are always appetizing.
9. To improve texture, items such as croutons, nuts, or crisp vegetables may
be used.
10. Be sure to prepare salads under clean and sanitary conditions because
most salads are served raw, and there is no other means of killing bacteria
that may be present in the food or that may have been introduced during
the preparation.

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SELF-CHECK 4.2-1
Instruction: Read the question carefully. On your answer sheet, write the letter
of the correct answer.
Multiple-Choice Test:
1. Type of salad that can be served with the main course.
a. Main course salads

b. Appetizer salads
c. Accompaniment salads
d. Separate Course Salads
2. Type of salad that cleanse the palate after a rich dinner and to refresh the
appetite and provide a pleasant break before dessert.

b. Appetizer salads
3. Type of salad that can stimulate the appetite.

b. Appetizer salads
4. Type of salad that popular in luncheon menus.

b. Appetizer salads
5. Type of salad that usually sweet and many contain items such as fruits,
sweetened gelatin, nuts, and cream

b. Appetizer salads
d. Dessert Salads

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ANSWER KEY 4.2-1
1. C
2. D
3. B
4. A
5. D

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LEARNING OUTCOME 3 Present a variety salads and dressings
CONTENTS:
1. Variety of salad and dressings
1. Suitable plate are selected according to enterprise standards

2. Salads are presented attractively according to enterprise
standards
3. Salads and dressing are accompanied based on clients
requirements
4. Salads and dressings are presented hygienically, logically and
sequentially within the required timeframe
CONDITIONS:
EQUIPMENT
1. Gas range
2. Burners
3. Grillers
4. Refrigerator
1. Seafood
1. Hairnet/cap
3. Safety shoes
4. Hand gloves
TOOLS
2. Pans
3. Ladles
METHODOLOGIES:
1. Books / Manuals

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ASSESSMENT METHODS:
1. Written test
2. Demonstration
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Learning Outcome 2: Present a variety salads and dressings

1. Read Information Sheet 4.1-1 Read information sheet. After reading the
learner is encourage to answer the self
“Variety of Salads and Dressing”
check.
Compare the answers to the answer key.
You are required to get all answers correct.
2. Answer Self-Check 4.1-1
If not, read the information sheets again to
answer all questions correctly.
“Make a Mayonnaise Dressing”
“Make a Mayonnaise Base
French Dressing”
“Make a Thousand Island
Dressing”
“Make a Caesar Salad
Dressing”
“Make a Potato Salad”
“Make a Crunchy Fruit and
Vegetable Salad”
“Make a Caesar Salad”

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SELF-CHECK 4.3-1

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ANSWER KEY 4.3-1

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TASK SHEET 4.1-1
Title : Make a Mayonnaise Dressing
Performance Objective:
At the end of this practice trainee should be able to:
 Make a mayonnaise dressing with using appropriate ingredients and

techniques.
 Accompany suitable dressing in appropriate salad
Supplies/Materials:
 2 egg yolks
 3/4 teaspoon salt
 1/2 teaspoon mustard
 1/8 teaspoon sugar
 Pinch cayenne pepper
 4 to 5 teaspoons lemon juice or white vinegar
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 1-1/2 cups olive or other salad oil
 4 teaspoons hot water
Tools/Equipment:
 Lab outfit
 Food slicer / cutter
 Chef knife
 Chopping board
Steps/Procedure :
Beat yolks, salt, mustard,
sugar, pepper, and 1 teaspoon lemon
juice in a small bowl until very thick and
pale yellow. (Note: If using electric mixer,
beat at medium speed.)
Add about 1/4 cup oil, drop by drop,

beating vigorously all the while. Beat in
1 teaspoon each lemon juice and hot
water. Add another 1/4 cup oil, a few
drops at a time, beating vigorously all
the while. Beat in another teaspoon each
lemon juice and water. Add 1/2
cup oil in a very fine steady stream,
beating constantly, then mix in
remaining lemon juice and water; slowly
beat in remaining oil
If you like, thin mayonnaise with a little

additional hot water. Cover and
refrigerate until needed. Do not keep
longer than 1 week.

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Assessment Method:
Demonstration/ Performance Criteria Checklist
Performance Criteria Checklist

Task / Job Sheet /Operation Sheet
Trainee’s Name: __________________________________ Date: ____________________
Criteria YES NO
1. Does the ingredients are use appropriately in making
mayonnaise dressing?
2. Does the SOP is follows when preparing mayonnaise
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dressing?
3. Does the tools and equipment are used appropriately in
making mayonnaise dressing?
TASK SHEET 4.1-3
Title : Make a Thousand Island Dressing

 Make a thousand island dressing with using appropriate ingredients and

techniques.

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Supplies/Materials:
 2 c mayonnaise
 2 teaspoon chopped red pepper
 2 teaspoon chopped green pepper
 2 teaspoon pickle relish
 ½ pc hardboiled egg, chopped
 ½ cup tomato catsup
 Salt and white pepper to taste
Tools/Equipment:
 Lab outfit
 Chef knife
 Chopping board
Steps/Procedure :
Combine all ingredients in a mixing
bowl, season with salt and pepper.
Assessment Method:

Criteria YES NO
Thousand Island dressing?

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2. Does the SOP is follows when preparing Thousand Island
dressing?
Thousand Island dressing?
TASK SHEET 4.1-4
Title : Make a Caesar Salad Dressing

 Make a thousand island dressing with using appropriate ingredients and

techniques.
Supplies/Materials:
 4 pc. Egg yolk
 1 t mustard
 ½ t finely chopped garlic
 2 T lemon juice
 1 C corn oil
 1 t parmesan cheese
 1 can anchovies
 Salt and pepper to taste

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Tools/Equipment:
 Lab outfit
 Chef knife
 Chopping board
Steps/Procedure :
Put the egg yolk and the garlic in a bowl, and then add mustard.
Slowly stir in corn oil. Add lemon juice. Add anchovies, parmesan cheese, salt and
pepper to taste. Cover and chill.
Assessment Method:

Criteria YES NO
Caesar salad dressing?
2. Does the SOP is follows when preparing Caesar Salad
dressing?
Caesar Salad dressing?

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TASK SHEET 4.1-5
Title : Make a Potato Salad

 Make a potato salad with using appropriate ingredients and techniques.

Supplies/Materials:
 625 grams potatoes
 ½ tsp salt
 ¼ tsp white pepper
 95 grams celery, small dice
 35 grams onion, chopped fine
 ½ cup mayonnaise
 5 pcs. Lettuce cups
 10 pcs pimiento strips
Tools/Equipment:
 Lab outfit
 Chef knife
 Chopping board
Steps/Procedure :
1. Scrub the potatoes. Steam or boil until tender, but do not overcook.
2. Drain the potatoes. Leave in colander or spread out on a sheet pan until cool
enough to handle.
3. Peel the warm potatoes. Cut into ½ inch dice.
4. Add the mayonnaise. Mix carefully until evenly blended.
5. Keep refrigerated until ready to use.
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6. Arrange the lettuce as under liners on salad
plates.
7. Using a No.11 scoop, place 125 grams
mound of potato salad on each plate.
8. Garnish each salad with 2 strips of
pimiento placed crosswise on top.
9. Hold for service in refrigerator.
Assessment Method:

Criteria YES NO
Potato Salad?
2. Does the SOP is follows when preparing Potato Salad?
Potato Salad?
TASK SHEET 4.1-6

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Title : Make a Crunchy Fruit and Vegetable Salad
 Make a crunchy fruit and vegetable salad with using appropriate ingredients and
techniques.
Supplies/Materials:
 ½ cup mango ripe (balls)
 ½ cup frozen peas
 1/2 cooked carrots balls
 ½ cubed apple
 ½ cantaloupe balls
 ½ peeled orange, cube
 ¼ mango puree
 ½ & ¼ mayonnaise
 ¼ sliced, toasted almond nuts
 10 pcs. Peeled cooked quail eggs salt and white pepper, to taste
 Lettuce
 Parsley
 Tomato Rose
Tools/Equipment:
 Lab outfit
 Chef knife
 Chopping board
Steps/Procedure :
1. In a stainless or glass mixing bowl, combine
mayonnaise, mustard and mango puree.
2. Season with salt and white pepper to taste.
3. Add the fruits, quail eggs and vegetable, toss gently until
it is well mixed, cover and chill.
4. Line a salad bowl with lettuce leaves and put the chilled
salad into it.
5. Garnish and serve.
6. Hold for service in refrigerator.
Assessment Method:

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Criteria YES NO
Crunchy Fruits and Vegetable Salad?
2. Does the SOP is follows when preparing Crunchy Fruits
and Vegetable Salad?
Crunchy Fruits and Vegetable Salad?
TASK SHEET 4.1-7
Title : Make a Caesar Salad
 Make a caesar salad with using appropriate ingredients and techniques.

Supplies/Materials:
 Romain Lettuce
 Croutons
 Parmesan Cheese
 Caesar salad dressing
Tools/Equipment:
 Lab outfit
 Chef knife
 Chopping board
Steps/Procedure :
1. Gently wash a few leaves of lettuce in a bowl of cold water. Dry the lettuce in a
clean dishtowel or salad spinner.
2. Gently break the leaves into slightly larger than bite-size pieces and put into
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bowl.
3. In a mixing bowl add the dressing ingredients
and mix with a whisk or electric mixer.
4. Add parmesan cheese and croutons to the
lettuce and gently toss.
5. Add dressing just before serving.
10. Add dressing sparingly, gently tossing
salad until the leaves are barely coated
Assessment Method:

Criteria YES NO
Caesar Salad?
2. Does the SOP is follows when preparing Caesar Salad?
Caesar Salad?

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LEARNING OUTCOME 4 Store Salads and Dressings
CONTENTS:
1. Store salads and dressings
1. Salads are kept in appropriate conditions based on enterprise

procedures
2. Required containers are used and stored in proper temperature
to maintain freshness, quality and taste
CONDITIONS:
EQUIPMENT
1. Gas range
2. Burners
3. Grillers
4. Refrigerator
KIT-
1. Seafood
1. Hairnet/cap
3. Safety shoes
4. Hand gloves
TOOLS
2. Pans
3. Ladles
METHODOLOGIES:
1. Books / Manuals
ASSESSMENT METHODS:
1. Written test
2. Demonstration

KIT-
Learning Outcome 4: Store salads and dressings

KIT-
STORE SALADS AND DRESSINGS
Learning objectives: After reading this information sheet, you should be able to
know the exact techniques in storing appetizers and salads.
Salads and Salad dressings

In days before modern refrigeration, the pantry was the storeroom where food
products were kept before being brought into the kitchen. Because this room was
cooler than the kitchen, it was specially suited as a work area for production of
cold food, especially aspics, chaud froids, and other elaborate buffet
preparations. In kitchens around the world, this department is often referred to
by it’s French name , garde manger(gard mawn zhay).
Because the number and variety of salads combinations is nearly endless,

it is helpful to devide salads into categories in order to understand how they are
produced. For the pantry chef, the most useful way to classify salads is by
ingredients: green salads, vegetable salads , fruit salads, and so on.
TIPS ON HOW TO STORE SALADS and DRESSINGS
1. Consider the food and how it is typically stored. Think about how a certain
food is usually kept before making any decisions. The National Center for
Home Food Preservation cautions against freezing leafy vegetables, salad
dressings, custards and jellies, among other things. Store perishable foods
only in the refrigerator if they do not freeze well. Many recipes mention if
partially prepared foods can be frozen and at what point during preparation
that can be done.
2. Package food for storage. Seal foods tightly to avoid condensation or freezer
burn. The more tightly wrapped an item is, the better it will cook or reheat
KIT-
after cold storage. For example, cover an unbaked pie in plastic wrap. Squeeze
air out of a storage bag before zipping it shut. Place small hors d'oeuvres in an
airtight container. Stack them in rows and separate each row with a sheet of
parchment paper to avoid sticking.
3. Label the food. Label food packaging with a dark marker, especially if the food
is not visible through the storage material. Apply labels or pieces of masking
tape to act as labels if writing on the storage material is not an option.
4. Give the food reasonable space. Provide an appropriate amount of space

around each food item. The last thing any cook wants is to destroy or disfigure
an item in storage.
5. Allow proper time for defrosting and cooking after storage. Give food the
necessary time to thaw, defrost or warm before finishing its preparation. Do
not blow it in the home stretch after all the time and effort put into storing the
item well. Budget time wisely and remember to plan for these required
intermediate times.

KIT-
SELF-CHECK 4.4.1
Instruction: Read the question carefully. On your answer sheet, write the letter
of the correct answer.
Enumeration:
Give at least two tips in storing salads and dressings

KIT-
ANSWER KEY 4.4.1
A. Consider the food and how it is typically stored. Think about how a certain
food is usually kept before making any decisions. The National Center for
Home Food Preservation cautions against freezing leafy vegetables, salad
dressings, custards and jellies, among other things. Store perishable foods
only in the refrigerator if they do not freeze well. Many recipes mention if
partially prepared foods can be frozen and at what point during preparation
that can be done.
B. Package food for storage. Seal foods tightly to avoid condensation or freezer
burn. The more tightly wrapped an item is, the better it will cook or reheat
after cold storage. For example, cover an unbaked pie in plastic wrap. Squeeze
air out of a storage bag before zipping it shut. Place small hors d'oeuvres in an
airtight container. Stack them in rows and separate each row with a sheet of
parchment paper to avoid sticking.
C. Label the food. Label food packaging with a dark marker, especially if the food
is not visible through the storage material. Apply labels or pieces of masking
tape to act as labels if writing on the storage material is not an option.
D. Give the food reasonable space. Provide an appropriate amount of space

around each food item. The last thing any cook wants is to destroy or disfigure
an item in storage.
E. Allow proper time for defrosting and cooking after storage. Give food the
necessary time to thaw, defrost or warm before finishing its preparation. Do
not blow it in the home stretch after all the time and effort put into storing the
item well. Budget time wisely and remember to plan for these required
intermediate times.
KIT-

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COMPETENCY-BASED LEARNING MATERIAL

Qualification Title : COOKERY NC II

Unit of Competency : PREPARE AND DRESSINGS

Module Title : PREPARING AND DRESSINGS

Technical Education & Skills Development Authority

Welcome to the Competency-Based Learning Material for the module,

This module was prepared to achieve the required Competency in “Prepare

The unit of competency, “Prepare and dressings” contains the knowledge,

Recognition of Prior Learning (RPL)

 Actual experience on the job

If you can demonstrate to your trainer that you are competent in a

As you work on these materials, please observe the following guidelines:

 You will be given plenty of opportunities to ask questions and

Date Developed: Document No.

No. Unit of Competencies Module Title Code

Date Developed: Document No.

1. Perform mise en place

LEARNING OUTCOME SUMMARY

1. Tools, utensils and equipment are cleaned, sanitized and

SUPPLIES AND MATERIALS

PERSONAL PROTECTIVE EQUIPMENT

Date Developed: Document No.

Learning Outcome 1: Perform mise en place

INFORMATION SHEET 4.1-1

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

1. Variety of salad and dressings

1. Variety of salads are prepared using fresh (seasonal)

SUPPLIES AND MATERIALS

PERSONAL PROTECTIVE EQUIPMENT

Date Developed: Document No.

Learning Activities Special Instructions

INFORMATION SHEET 4.2-1

Date Developed: Document No.

Separate course salads

Date Developed: Document No.

Because the number and variety of salads combinations is nearly endless,

SALAD DRESSING CHARACTERISTICS

A salad dressing is an "oil in water" emulsion, where oil is the

Date Developed: Document No.

Formulations for Pourable Dressings of Differnt Fat contents:

40% fat pourable 30% fat pourable 20% fat pourable

Spices are added to taste depending on the type of dressing.

Standards for a Good Salad

The following are the ideal qualities of a salad:

Date Developed: Document No.

By and large strong-flavoured salad ingredients can support well-flavoured

The number of dressings in the standard repertoire is extensive; the following

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

1. Type of salad that can be served with the main course.

a. Main course salads

a. Main course salads

3. Type of salad that can stimulate the appetite.

a. Main course salads

4. Type of salad that popular in luncheon menus.

a. Main course salads

a. Main course salads

Trainee’s Name: ______________ Date:

Trainee’s Name: ______________ Date:

Trainee’s Name: ______________ Date:

Trainee’s Name: ______________ Date:

Trainee’s Name: ______________ Date:

Trainee’s Name: ______________ Date: