Q2 Module6 G9 Cookery Manaoag-Nhs
Q2 Module6 G9 Cookery Manaoag-Nhs
Q2 Module6 G9 Cookery Manaoag-Nhs
TLE - HE
COOKERY
QUARTER 2 – MODULE 6
SANITARY PRACTICES IN
PRESENTING SALAD AND DRESSING
TECHNOLOGY AND LIVELIHOOD EDUCATION
COOKERY 9
QUARTER 2, MODULE 6
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.
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.
• 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.
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3. Keep hand contact of ingredients and food to a minimum.
4. Keep away from food when you are ill.
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.
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ACTIVITY SHEETS
Activity 1
Pictures
1.
2.
3.
4.
5.
3
Activity 3
1.What are the sanitary practices in preparing salad and salad dressing?
1.________________________________________________
2.________________________________________________
3.________________________________________________
4.________________________________________________
5.________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
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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.
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
5
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
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.
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
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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.
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-
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