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    G9-Cookery L 4

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    rinleygh ू
    This document provides information about preparing salads, including: - It defines a salad as a combination of vegetables, fruits, and other ingredients served with a dressing. - It classifies salads into categories like appetizer salads, accompaniment salads, side dish salads, and main course salads. - It also classifies salads according to their ingredients, such as green salads, pasta salads, vegetable salads, and bound salads.

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    G9-Cookery L 4

    Uploaded by

    rinleygh ू
    15 views19 pages
    This document provides information about preparing salads, including: - It defines a salad as a combination of vegetables, fruits, and other ingredients served with a dressing. - It classifies salads into categories like appetizer salads, accompaniment salads, side dish salads, and main course salads. - It also classifies salads according to their ingredients, such as green salads, pasta salads, vegetable salads, and bound salads.

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    G9-COOKERY_L_4

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    This document provides information about preparing salads, including: - It defines a salad as a combination of vegetables, fruits, and other ingredients served with a dressing. - It classifies salads into categories like appetizer salads, accompaniment salads, side dish salads, and main course salads. - It also classifies salads according to their ingredients, such as green salads, pasta salads, vegetable salads, and bound salads.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    15 views19 pages

    G9-Cookery L 4

    Uploaded by

    rinleygh ू
    This document provides information about preparing salads, including: - It defines a salad as a combination of vegetables, fruits, and other ingredients served with a dressing. - It classifies salads into categories like appetizer salads, accompaniment salads, side dish salads, and main course salads. - It also classifies salads according to their ingredients, such as green salads, pasta salads, vegetable salads, and bound salads.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 19

    Technology and Livelihood Education

    GRADE 9
    HOME ECONOMICS
    COOKERY
    Lesson 5 :
    Perform mise en place

    PREPARE SALAD AND


    DRESSING (SD)
    At the end of this module, you should be able
    to:
    1. Perform Mise en Place;
    2. Prepare variety of salads and dressings;
    3. Present a variety of salads and dressings;
    and
    4. Store salads and dressings
    Salad
    Salad is a combination of vegetables, fruits and
    other ingredients served with a dressing. Salads are
    easy to make and require little, of any special
    equipment. A basic understanding of tools use in
    preparation will help achieve better results.

    A salad is a dish consisting of mixed, mostly natural


    ingredients with at least one raw ingredient. They
    are often dressed, and typically served at room
    temperature or chilled, though some can be served
    warm
    TOOLS, EQUIPMENT, UTENSILS
    NEEDED IN PREPARING SALADS
    CLASSIFICATION OF SALADS ACCORDING TO THEIR FUNCTIONS IN THE MEAL

     Appetizer Salads
     Accompaniment salad
     Side dish salads
     Main course salad
     Separate course salads
     Dessert salads
    CLASSIFICATION OF SALADS
    ACCORDING TO INGREDIENTS
    USED
    Directions: Read the statement carefully then choose the best answer from the given
    options.

    1. Salad ingredients are arranged on plate rather than being mixed together
    A. Fruit salad C. bound salad
    B. composed salad D. vegetable salad
    2. Small salad used as a first course
    A. Separate course salad C. appetizer salad
    B. dessert salad D. Main dish Salad
    3. This salad must be light without filling
    A. Separate course salad B. appetizer salad
    B. dessert salad D. Main dish Salad
    4. This type of salad must be clean, crisp and cold and well drained
    A. Green salads B. pasta salad
    B. Vegetable salads D. bound salads
    5. The main ingredients of this salad are starchy items.
    A. Green salads B. pasta salad
    B. Vegetable salads D. bound salads
    6. Which of the following salad contain items such gelatin, nuts and cream?
    a. separate course salad C. appetizer salad
    B. dessert salad D. Main dish Salad
     
     
    7. A salad tool used to remove excess water from the salad greens.
    A. Mixing bowl C. salad spinner
    B. salad server D. cutting boards

    8. Used to hold salad ingredients for mixing, or for tossing.


    C. Knives C. mixing bowls
    D. Cutting boards D. salad server

    9. Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s,
    fruits and vegetables.
    A. Appetizer salad C. main course salad
    C. Accompaniment salad D. dessert salad

    10. Salads made of mixtures of ingredients that are held together usually with a
    thick dressing like mayonnaise.
    A. Green salads C. composed salads
    B. Vegetable salads D. bound salads

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