COOKE
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Education
COOKERY
Quarter 2- Module 3
Prepare A Variety of Salads and Dressings
(Week 5&6)
This module was prepared and written to help you achieve the required competency
in preparing a Variety of Salads and Salad Dressings. This will be the source of
information for you to acquire knowledge and skills in this particular craft, with
minimum supervision or help from your teacher. With the aid of this material you
will acquire the competency independently and at your own pace.
WEEK 5
WEEK 6
Let’s Try
A. Direction: Match column A with the correct answer on column B, write only the
letter of answer on the blank provided before the number.
A B
______ 1. Base a. main part of the salad
______ 2. Garnish b. Under liner
______ 3. Dressing c. process of arranging and
______ 4. Body decorating food to enhance it’s
______ 5. Plating presentation
d. An edible decorative item that is
added to salad to give eye appeal,
and adds flavor as well.
e. A seasoned liquid or semi
liquid added to the body of the
salad to give added flavor,
spiciness and moistness.
B. Direction: Identify the factors that are considered in preparing and presenting
salad by arranging the jumbled letters. Write your answers on the blank provided.
Let’s Recall
Let’s Explore
Visit Link
https://www.youtube.com/watch?v=tFeDy5uIfDM
5 Easy & Delicious Salad Dressings
Let’s Elaborate
Let’s Dig In
_____. Get movement into your design. Good design makes your eyes move across
the platter following the lines you have set up. It could be arranged in rows or
lines.
_____. Plan ahead. Make a sketch by dividing the tray into six or eight sections. This
will help you lay out a balance and symmetrical design. The sketch should indicate
the centerpiece, slices of foods and garnishes.
_____. Give the design a focal point. Use centerpiece to emphasize and strengthen the
design by giving it direction and height. Note that centerpiece is not always in the
center.
_____. Make the garnish count. Use garnish to balance out a plate by providing
additional element. Two items on a plate often look unbalanced, but adding a
garnish completes the picture. On the otherhand do not add unnecessary
garnishes.
_____. Don’t drown every plate in sauce or gravy. It may hide colors and shapes. You
may cover a part of it or a band of sauce across the center.
Let’s Remember
Directions: Copy and complete the sentence. Use a pad paper as your answer
sheet.
1. I have learned that ________________________________________________ .
2. I have relearned that ______________________________________________ .
3. The importance of Factors and Techniques in Presenting Salad and Plating Salad
is _______________________________________________________________.
Let’s Apply
From the suggested recipe given below, follow the procedure correctly and be guided
with the given rubric for this activity. Take pictures or a video of your activity and
submit it via google classroom or messenger.
Coleslaw
Ingredients:
2 cups cabbage (shredded)
¾ cup carrots (shredded)
½ cup raisins
½ cup pineapple tidbits (drained)
½ cup roasted peanuts(chopped)
Dressing
¾ cup mayonnaise
1 can cream or condensed milk
Procedure:
1. Toss the ingredients.
2. Dilute the mayonnaise with one can of cream or milk. This serves as the dressing.
Thai Salad
Ingredients:
1 head romaine lettuce (washed and drained)
1 pc cucumber (peeled and cut into 4”x1”)
3 pcs. ripe mango (peeled, cut into 4”x1”)
6 pieces crabstick (cut lengthwise into 4 parts)
12 thai wrapper
Dressing
2 T thai fish sauce
1 T brown sugar
½ c lemon juice
2 pieces sili labuyo
Combine them all and mix until sugar is dissolved.
Procedure:
1. Have a separate plate with a small amount of water where to dip the Thai wrapper
at a time.
2. On another plate, lay down the moistened Thai wrapper and place 2 pieces of
lettuce, 3 pieces of sliced cucumber, 4 pieces of mango strips and 2 pieces of
crabsticks.
3. Roll it nicely and fasten.
4. Arrange on a platter and serve with the dressing or dip on a separate container or
bowl.
Let’s Evaluate
Evaluation of the Finished Product Score sheet for Plating Salad and Dressing
Criteria Points
A. Ingredients& Tools 20%
1. Tool needed for plating are complete. 7
2. Tools used are appropriate for plating.
3. Ingredients used are of good quality 7
6
B. Procedure/Final Output 60%
1. Principles of plating were correctly applied.
• Salad and dressing were neatly and 15
creatively arranged on the plate
• Neatness and orderliness in plating of
salad and dressing were observed. 15
2. Work Habits
• Cleanliness and sanitation were
observed in plating salad and 15
dressing.
• Observed safety precautions while 15
working.
C. Taste 20%
15
1. The harmony of food is flavorful and appealing.
2. There should be no bad after taste. 5
Total 100
Note:
Choose affordable salad and dressing recipe.
Take pictures/video for documentation
Let’s Extend
Direction: Watch the video on the link below and answer the guide questions after.
Visit the link!
https://youtu.be/QiCalUpcemM
Guide Questions:
1. What type of a container should you use if you want to store fresh greens longer?
2. Write the step by step procedure on how to properly store fresh greens.
References
WEEK 5 and 6
PRINTED MATERIALS
Kong. A., Domo, A. (2016). SHS Technical Vocational Livelihood HOME
ECONOMICS-COOKERY Manual,
p. 114
ONLINE REFERENCES
Schools Division of Taguig city and Pateros Upper Bicutan Taguig City
Telefax: 8384251