Q2 Module6 G9 Cookery Manaoag-Nhs

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Grade

TLE - HE
COOKERY
QUARTER 2 – MODULE 6

SANITARY PRACTICES IN
PRESENTING SALAD AND DRESSING
TECHNOLOGY AND LIVELIHOOD EDUCATION
COOKERY 9
QUARTER 2, MODULE 6

At the end of this lesson, you are expected to:


1. observe sanitary practices in presenting salad and dressing.
INTRODUCTION

In preparing food, one must always think about sanitation. Sanitation does
not only mean that the food is clean but also it does not contain any bacteria that
may harm those who will consume the food. Food sanitation and cleanliness must
begin from proper hygiene. It also includes clean utensils and proper handling of
foods during the preparations.

Salad is one of the well-loved foods across countries. While it is enjoyed by


many, the person who prepares it must always be mindful of the principles and
practices of hygiene in preparing salads and salad dressing.

The methods of preparing salad may vary depending on the type of salad
being prepared. Most of the salad are made from a mix of fruits and vegetables
while one of the functions of salad dressing is to give a distinct taste to the mixture.
There are also safe and hygienic practices in storing salad and dressing to prolong
its shelf life.

Food sanitation is the practice of following certain rules and procedures to prevent
the contamination of food, keeping it safe to eat.

Personal hygiene refers to maintaining cleanliness of one's body and clothing to


preserve overall health and well-being

Principles and practices of hygiene in preparing salads and salad dressing.

• Purchase the supplies (salad ingredients) from reputable suppliers

• There should be proper handling of the ingredients

• A high standard of personal and good hygiene must be maintained at all times

• There must be a separation of raw and high-risk food at all stages of the
preparation especially that salads may sometime include meat and other dairy
products.

• There must be an effective storage. The temperature required in storing salads


and dressings must be observed.
Sanitary Practices when storing salads and appetizers

1. Handle the food properly to prevent spoilage and contamination.


2. Wash of utensils and equipment thoroughly.

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3. Keep hand contact of ingredients and food to a minimum.
4. Keep away from food when you are ill.

5. Store food and ingredients properly.


6. Safeguard the food during distribution and serving.

In general, food sanitation must be observed in any food preparation. This will not
only preserve food but will also give satisfaction and safety to its consumers.

Sanitation and Quality in Salad Preparation Standard Procedures

• Thoroughly wash all salad ingredients before using


• Keep salad ingredients well chilled to keep them crisp and sanitary.
• Keep dressings containing egg or dairy products refrigerated at or below 41F.
• Chill salad plates before plating to avoid wilting greens.
• Use gloves or utensils to handle salad ingredients because it is ready-to-eat food.
• Mix tossed salads with dressing as close to service as possible.
• Don't overdress salads. Use only enough to lightly coat the greens.

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ACTIVITY SHEETS

Activity 1

FILL IN THE BLANKS


Direction: Select from the box the answer to complete the sentence
.
41F Safeguard Green hygiene
Chill dressing at all times shelf life

1. Keep dressings containing egg or dairy products refrigerated at or below ______.


2. _________ salad plates before plating to avoid wilting greens.
3. There are also safe and hygienic practices in storing salad and dressing to prolong
its ________.
4. Food sanitation and cleanliness must begin from proper _______.
5. A high standard of personal and good hygiene must be maintained _________.
6. _______ Salads are plated in a cold plate
7. Salads are mixtures of minimally processed ready-to-eat vegetables with or
without________.
8. _________ the food during distribution and serving.
Activity 2
CHECK OR WRONG
Direction: Write if the given picture belongs to sanitary practices in storing salad and
salad dressing and if doesn’t.

Pictures

1.

2.

3.

4.

5.

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Activity 3

Direction: Answer the questions below.

1.What are the sanitary practices in preparing salad and salad dressing?
1.________________________________________________
2.________________________________________________
3.________________________________________________
4.________________________________________________
5.________________________________________________

2. Differentiate Food Sanitation and Personal Hygiene

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

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Activity Sheets

Answer Key

Activity 1

1.41F
2.Chill
3.Shelf life
4.Hygiene
5.At all times
6.Green
7.Dressing
8.Safeguard

Activity 2
1.
2.X
3.
4.X
5.X

Activity 3

1.
1. Handle the food properly to prevent spoilage and contamination.
2. Wash of utensils and equipment thoroughly.
3. Keep hand contact of ingredients and food to a minimum.
4. Keep away from food when you are ill.
5. Store food and ingredients properly.
6. Safeguard the food during distribution and serving.

2. Learners have varied answer.


Rubrics for evaluating the answer of learners:

CRITERIA 4 3 2 1
( 100-90 %) ( 89- 80%) (79- 71%) (70- 60%)
Clear Exceptionally Generally clear Lacks clarify Unclear cannot
clear and easy and quite easy and difficult to understand
to understand to understand understand
Comprehensive Thorough and Substantial Partial or not Misunderstanding
comprehensive explanation comprehensive or misconception
explanation explanation on the explanation
Relevant Highly relevant Generally Somewhat Irrelevant
relevant relevant

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REFERENCE:

https://www.encyclopedia.com/caregiving/encyclopedias-almanacs-transcripts-and-
maps/personal-hygiene
brainly.ph/question/365430
Published with reusable license by elizabeth mcgoogan
January 20, 2015

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TECHNOLOGY AND LIVELIHOOD EDUCATION
COOKERY 9
QUARTER 2, MODULE 6

SUMMATIVE EVALUATION

Name: ____________________________ Date: ______________________


Grade/Section: _____________________ Score: _____________________

PART I. Multiple Choice. Select the best answer

1. Why kitchen hygiene is a necessary practice?


a. to prevent illnesses and food poisoning
b. can greatly minimize the possibility of pest infestations brought about by moisture
c. to avoid food contamination
d. All of the above

2.The following tips are to ensure that food is prepared safely except____.
a. Remove jewelries when preparing food
b. Do not cook when you have infections or wounds
c. Hand washing is done when needed
d. Clean as you go.

3.What is the best describe of food sanitation?


a.It refers on how to clean the kitchen.
b.This is on how to handle foods safely.
c. It refers to important steps we should take to prevent disease and thus promote our
health.
d.It is a protection of contamination.

4.What does mixed salad mean?


a. Accompaniment of salad c. Green salad on your plate
b. Mixture of raw cold foods d. combination of fruits and vegetables

5.The following are the sanitary practices in storing salad and appetizers except ____.
a.Store food and ingredients properly.
b.Wash of utensils and equipment thoroughly.
c.Safeguard the food during distribution and serving.
d. Overdress salad

6. Which among the statement best describe hygiene?


a. Refers to maintaining the body's cleanliness.
b.Refers to conditions and practices that help to maintain health and prevent the
spread of diseases.
c.Washing hands, coughing into your elbow, and regular house cleaning
d.None of the above
e.
7.A high standard of personal and good hygiene must be maintained ______.
a.at all times b. not necessary c. sometimes d. every other day

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8. When it says “don’t overdress salad”, it means?
a.No more accessories c. make it simple
b.No dress at all d. don’t put anything

9.Which of the following statements are the sanitary practices when storing salads and
appetizer?
a.Handle the food properly to prevent spoilage and contamination.
b.Place the food anywhere uncovered.
c. Keep a hand to a maximum contact to ingredients and food.
d.Store the food long after preparation.

10.Which of the following guidelines should you observe in arranging salad?


a.Chop the ingredients c. Keep the salad up to the rim of the plate
b.Height helps make salad attractive d. Use one color of ingredients

PART II. Read the following examples below and identify if it is Salad or Dressing.
1. Caesar –
2. Coleslaw-
3. Vinaigrette-
4. Thousand island –
5. Mixed green-

PART III. Essay


Why is Food Sanitation important?

CRITERIA 10 7 4 1
( 100-90 %) ( 89- 80%) (79- 71%) (70- 60%)
Clear Exceptionally Generally clear Lacks clarify Unclear cannot
clear and easy and quite easy and difficult to understand
to understand to understand understand
Comprehensive Thorough and Substantial Partial or not Misunderstanding
comprehensive explanation comprehensive or misconception
explanation explanation on the explanation
Relevant Highly relevant Generally Somewhat Irrelevant
relevant relevant

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