Cookery Q2 W4

9
TLE - COOKERY
Learning Activity Sheets
Quarter 2: Week 4
PRESENT A VARIETY OF SALADS
AND DRESSINGS
COOKERY 9
PRESENT A VARIETY OF SALADS AND DRESSINGS
Name of learner: ________________________________ Grade level: __________

Section: _____________________________________ Date: _______________
Learning Activity Sheet
Background Information for Learners

The salad is assembled with different ingredients. It is a dish consisting of a
mixture of small pieces of food, usually vegetables or fruits. However, different varieties
of salad may contain virtually any type of ready-to-eat food, we need to determine
specifically the different components ingredients. There are different factors to consider
in salad preparations in order to make it tasty, presentable and well served.
LEARNING COMPETENCY:
L.O. 3.1 Present salads and dressings attractively
L.O. 3.2 Observe sanitary practices in presenting salad and dressing
TLE_HECK9SD-IIh-i-9
Ingredients of 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.
1. Oils – should have mild, sweet flavor. Strongly flavored oil can make excellent salad
dressing but not appropriate with every food.
Examples: corn oil, soybean oil, canola oil, peanut oil, olive oil, walnut oil
2. Vinegar – should have a good, clean sharp flavor. Most salad vinegar are about 5%
acidity, but some range as 7-8%.
3. Lemon Juice – fresh lemon juice maybe used in place of or in addition to vinegar in
some preparation.
4. Eggyolk – as essential ingredient in mayonnaise and other emulsifier dressings. For

safety, pasteurized eggs should be used.
5. Seasoning and flavorings – fresh herbs are preferable to dried herbs. Other flavorings
include mustard, ketchup, Worcestershire sauce and various kinds of cheeses.
Types of Salad Dressings
1. Oil and Vinegar dressings – Basic vinaigrette is a simple mixture of oil, vinegar and
seasonings which is an example of temporary emulsions. The ratio of oil to vinegar is 3
parts oil to 1 part vinegar. However, it can be changed to taste. Less oil makes the
dressing more tart, while more oil makes it taste milder and oilier.
2. Emulsified Dressings – Mayonnaise is an emulsified dressing.

It is more often serves as the base for wide variety of other dressings. Mayonnaise based
dressings are generally thick and creamy.
3. Other Dressings – cooked salad dressing is similar with appearance to mayonnaise, but
it has a tarter flavor, while mayonnaise is richer and milder.
Cooked dressing is made with little or no oil and with a starch thickener.
Emulsions in Salad Dressings

The uniform mixture of two unmixable liquids, oil and vinegar is called emulsion.
1. Temporary Emulsions – a simple oil and vinegar dressing is called temporary emulsion
because the two liquids always separate after being shaken. The harder the mixture is
beaten or shaken, the longer it takes for it to separate.
2. Permanent Emulsions – mayonnaise is also a mixture of oil and vinegar, but the two
liquids do not separate because it contains egg yolk which is a strong emulsifier. The egg
yolk forms a layer around each of the tiny droplets and holds them in suspension.
All emulsions form more easily at room temperature.
Other stabilizers are used in some preparations. Cooked dressing uses starch in addition
to eggs. Commercially made dressings may use such emulsifiers as gums, starches and
gelatin.
Activity 1
Write T if the statement is True and Write F if the Statement is False.
1. Seasoning and flavorings, their given examples are corn oil, soybean oil and
canola oil.
2. Eggyolk is not essential ingredient in mayonnaise and other emulsifier dressings
3. Mayonnaise is also a mixture of oil and vinegar.
4. Strongly flavored oil can’t make excellent salad dressing but appropriate with
every food.
5. Most salad vinegar are about 5% acidity, but some range as 7-8%.
6. All emulsions form more easily at room temperature.
7. a simple oil and vinegar dressing is not called temporary emulsion
8. Fresh lemon juice maybe used in place of or in addition to vinegar in some
preparation.
9. Fresh herbs are preferable to dried herbs.
10. The harder the mixture is beaten or shaken, the longer it takes for it to separate.
Activity 2
Look for words that are ingredients in salad dressing
Activity 3:
Direction: Define the following
1. Temporary Emulsions
2. Permanent Emulsions
3. Oil and Vinegar dressings
4. Emulsified Dressings
5. Lemon Juice
Activity 4: Reflection
Direction: Create a gist of what you have learn from this lesson
References for Learners:

K to 12 Basic Education Curriculum Technology and Livelihood Education Home
Economics - Cookery & Cookery 9 Learning Module
Answer Key:
Activity 1
1. F
2. F
3. T
4. F
5. T
6. T
7. F
8. T
9. T
10. T
Activity 2
Activity 3
1. a simple oil and vinegar dressing is called temporary emulsion
2. Mayonnaise is also a mixture of oil and vinegar, but the two liquids do not
separate because it contains egg yolk which is a strong emulsifier.
3. Basic vinaigrette is a simple mixture of oil, vinegar and seasonings which is an
example of temporary emulsions.
4. Mayonnaise is an emulsified dressing.
5. Fresh lemon juice maybe used in place of or in addition to vinegar in some
preparation.
Prepared by: Lady A. Yumang

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9

Name of learner: ______________________ Grade level:

Learning Activity Sheet

Background Information for Learners

Ingredients of Salad Dressing

4. Eggyolk – as essential ingredient in mayonnaise and other emulsifier dressings. For

2. Emulsified Dressings – Mayonnaise is an emulsified dressing.

Emulsions in Salad Dressings

Look for words that are ingredients in salad dressing

References for Learners:

Prepared by: Lady A. Yumang

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