Detailed Lesson Plan in Cookery

Content Standard: The Learners Demonstrate an understanding in preparing and presenting salad
and dressing.
Performance Standard: The Learners independently prepare salad and dressing.
Learning Competency: Prepare ingredients according to a given Recipe, required form and time frame
(TLE_HECK9 12SD-IIa-7)
I. Objectives:
At the end of the lesson, the learners are expected to:
a. Identify the components of salad and factors to consider in salad preparation,
b. Select proper use of dressings and arrangement in preparing salads.
c. Prepare a variety of salads in a given recipe and time frame and;
d. Show enthusiasm on preparing ingredients in salad and dressing through active
participation on the prepared activities.

II. Subject Matter:

Topic: Anatomy and Types of Salad and dressings
References: Cookery Teachers Guide, Cookery Manual and Internet.
Materials: LCD projector, Laptop, Flash Card, Bond Papers, knives, tables and selected leafy
vegetables and ingredients.

III. Procedure:
A. Preliminary activities
a. Prayer
Before anything else, I would like to
request to put yourselves in the presence
of the lord. Let us Pray.....

In the name of the Father and The Son In the name of the Father and The Son and the Holy
and the Holy spirit...... spirit......
b. Greetings /Self-Introduction
Good morning Class! How was your Good Morning Sir!
weekend? Quite Good Sir Thank You!
c. Checking of
Attendance/Cleanliness and
orderliness

Before we start please check your area if (they look around and pick-out the trash)
there is trash or waste under your chair,
kindly pick-out those dirt. (students arrange their chairs)
Kindly arrange your chair
d. Review of the previous lesson
Last week what topic did we tackle? Students’ answers may vary
Anyone?
B. Lesson Proper
a. Motivation
Activity 1. Picture analysis (cut out picture
arrange in order)
Classify and paste according to which no.
they may fall. Students’ go to the board and paste the picture on its
___1. corresponding no.
___2.
___3.
___4.
(Base, Body, Garnish and Dressing)
Let the students give their guess on Students’ think the topic to be discussed.
specific topic to be discussed.
Guide questions:
1. How do you feel doing the activity?
2. What did you do to come up with
 the correct matching?
3. Do you think you do the task
correctly?
4. Would you like to change your
answer before I close it?
b. ICT integration
Show video on different types of salad

Salad Basics The word “salad” actually

derives from “salt.” Originally, salads
were nothing more than greens that were
salted and spritzed with a lemon to make
them come alive. They were served after
an entrée to refresh the diner’s palate
before the service of sweets. Today,
salads come in all forms, from lettuces to
meats, from potatoes to grains.

Anatomy of a Salad
Salads have four parts to them: base,
body, garnish, and dressing.
The base is often just a whole lettuce leaf
that lies in the bottom of the bowl. It is a
different color so that it forms a frame
around the body of the salad. The base
also allows extra water or dressing to go
under it, so you won’t eat soggy lettuce
leaves.
The body is the naming factor for most
salads. For instance, the body of a
chicken salad is chicken.
The garnish is an item that brings taste,
texture, and/or color that would be missing
otherwise.

Finally, the dressing does a few things. It

adds taste to balance the flavors of the
body element. The dressing should
enhance the body, not overpower it. The
vinegar in the dressing helps break down
some items in lettuces that would not
digest otherwise. The oil in the vinaigrette
helps dissolve oil soluble vitamins and
make them more digestible. The four parts
of any salad work together to make it look
and taste great.

SALAD DRESSINGS
are liquids or semi-liquids used to
flavor salads. They are sometimes
considered cold sauces, and they serve
the same functions as sauces that they
flavor, moisten, and enrich.
Most of the basic salad dressings used
today can be divided into 3 categories:
1. Oil and vinegar dressings (most un-
thickened dressings).
2. Mayonnaise-based dressings (most
thickened dressings).
3. Cooked dressings (similar in
appearance to mayonnaise dressings, but
more tart, and with little or no oil content).
Ingredients
Oils
Corn oil-is widely used in dressings. It has
a light golden color and is nearly
tasteless, except for a mild cornmeal-type
flavor Cottonseed oil, soybean oil, canola
oil, and safflower oil-are bland, nearly
tasteless oils. Vegetable oil or salad oil is
a blend of oils and is popular because of
its neutral flavor and relatively low cost.
Olive oil - has a distinctive, fruity flavor
and aroma and a greenish color. The best
olive oils are called virgin or extra-virgin,
which means they are made from the first
pressing of the olives. Because of its
flavor, olive oil is not an all-purpose oil but
may be used in specialty salads such as
Caesar salad.
Walnut oil - has a distinctive flavor and a
high price. It is occasionally used in fine
restaurants featuring specialty salads.
Other nut and seed oils, such as hazelnut
oil and grape seed oil, are sometimes
used.
Vinegar
Cider vinegar - is made from apples. It is
brown in color and has a slightly sweet
apple taste.
White or distilled vinegar - is distilled and
purified so that it has a neutral flavor.
Wine vinegar - may be white or red, and it
has, naturally, a winy flavor. Flavored
vinegars - have had another product
added to them, such as tarragon, garlic, or
raspberries.
Sherry vinegar - is made from sherry wine
and, consequently, has the distinctive
flavor of that wine.
Balsamic vinegar - is a special wine
vinegar aged in wooden barrels (see
sidebar). It is dark brown in color and has
a noticeably sweet taste.
Lemon Juice - Fresh lemon juice may be
used in place of or in addition to vinegar in
some preparations when its flavor is
desired.
Egg yolk - is an essential ingredient in
mayonnaise and other emulsified
dressings. product should be refrigerated
to guard against spoilage.
Seasonings and Flavorings - herb or spice
can be used in salad dressings. Fresh
herbs are preferable to dried herbs as
flavorings, especially when the dressings
are used for simple, light mixed green
salads. Remember that dried herbs and
spices need extra time to release their
flavors if they are not heated in the
product. Therefore, most dressings are
best made at least two or three hours
before serving.
Oil-and-Vinegar Dressings
Vinaigrette - mixture of oil, vinegar, and
seasonings. The ratio of oil to vinegar in a
basic vinaigrette is 3 parts oil to 1 part
vinegar. the proportions may be changed
to taste. Some chefs prefer a 2:1ratio,
while others prefer a 4:1 or even 5:1 ratio.
Less oil makes the dressing tarter, while
more oil makes it taste milder and oilier.
Emulsified Dressings
Mayonnaise is the most important
emulsified dressing. It is sometimes used
by itself as a salad dressing, but more
often it serves as the base for a wide
variety of other dressings.
Mayonnaise - based dressings are
generally thick and creamy. In fact, many
of them are made with the addition of sour
cream.
Types of Salads
APPETIZER SALAD
 Should stimulate the appetite. This
means they must have fresh, crisp
ingredients; a tangy, flavorful
dressing; and an attractive,
appetizing appearance.
 The combination of ingredients
should be interesting, not dull or
trite. Flavorful foods like cheese,
ham, salami, shrimp, and
crabmeat, even in small quantities,
add appeal. So do crisp raw or
lightly cooked vegetables.
 Attractive arrangement and garnish
are important because visual
appeal stimulates the appetite.
ACCOMPANIMENT SALADS
Salads can also be served with the main
course. They serve the same function as
other side dishes (vegetables and
starches).
 Must balance and harmonize with
 the rest of the meal, like any other
side dish. For example, do not
serve potato salad at the same
meal at which you are serving
French fries or another starch.
Sweet fruit salads are rarely
appropriate as accompaniments,
except with such items as ham or
pork.
MAIN-COURSE SALADS
 Cold salad plates have become
popular on luncheon menus,
especially among nutrition- and
diet-conscious diners. The appeal
of these salads is in variety and
freshness of ingredients. Main-
course salads should be large
enough to serve as a full meal and
should contain a substantial portion
of protein. Meat, poultry, and
seafood salads, as well as egg
salad and cheese, are popular
choices. Main-course salads
should offer enough variety on the
plate to form a balanced meal, both
nutritionally and in flavors and
textures.

 In addition to the protein, a salad

platter should offer a variety of
vegetables, greens, and/or fruits.
Examples are chef’s salad (mixed
greens, raw vegetables, and strips
of meat and cheese), shrimp or
crabmeat salad with tomato
wedges and slices of avocado on a
bed of greens, and cottage cheese
with an assortment of fresh fruits.

Separate-Course Salads
Many fine restaurants serve a
refreshing, light salad after the main
course. The purpose is to cleanse the
palate after a rich dinner and to refresh
the appetite and provide a pleasant break
before dessert.
 Separate-course salads must be
very light and in no way filling.
Rich, heavy dressings, such as
those made with sour cream and
mayonnaise, should be avoided.
Perhaps the ideal choice is a few
delicate greens, such as Bibb
lettuce or Belgian endive, lightly
dressed with vinaigrette. Fruit
salads are also popular choices.
Dessert Salads
 Dessert salads are usually sweet
and may contain items such as
fruits, sweetened gelatin, nuts, and
cream. They are often too sweet to
be served as appetizers or
accompaniments and are best
served as dessert or as part of a
buffet or party menu.
Guidelines for Arranging Salads
1. Keep the salad off the rim of the plate.
Think of the rim as a picture frame and
arrange the salad within this frame. Select
the right plate for the portion size, not too
large or too small.
2. Strive for a good balance of colors.
Plain iceberg lettuce looks pale and sickly
all by itself, but it can be enlivened by
mixing in darker greens and perhaps a
few shreds of carrot, red cabbage, or
other colored vegetable. On the other
hand, do not go overboard. Sometimes
just a few shades of green create a
beautiful effect. Too many colors may look
messy.
3. Height helps make a salad attractive.
Ingredients mounded on the plate are
more interesting than if they are spread
flat. Lettuce cups as bases add height.
Often just a little height is enough.
Arrange ingredients like fruit wedges or
tomato slices so they overlap or lean
against each other rather than lie flat on
the plate.
4. Cut ingredients neatly. Ragged or
sloppy cutting makes the whole salad look
sloppy and haphazard.
5. Make every ingredient identifiable. Cut
every ingredient into large enough pieces
that the customer can recognize each
immediately.
6. Keep it simple. A simple, natural
arrangement is pleasing. An elaborate
design, a gimmicky or contrived
arrangement, or a cluttered plate is not
pleasing. Besides, elaborate designs take
too long to make.

Sample of salad

Basic Garden Salad

Garden salads are a staple of many
meals. They usually reflect what is in
season in the garden. These salads are
most often served between courses to
cleanse the palate.
Ingredients:
4 outer
radicchio
leaves
4 oz. mesclun
mix salad
greens
4 oz. salad
dressing
8 red cherry
tomatoes, cut in
half lengthwise
8 yellow cherry
tomatoes, cut in
half lengthwise

1. Place the outer radicchio leaves cup

side up in the bottom of a salad bowl (fig.
a).
2.Place 4 ounces (110g) of greens into a
mixing bowl. Add 4 ounces (120mL) of
dressing. Using tongs, carefully toss the
salad until all the greens are evenly
coated with dressing (fig. b).
3. Place 1 ⁄4 of the mix into each of four
radicchio cups.
4. Garnish each salad with 4 red cherry
tomato halves (fig. c) and 4 yellow tomato
halves. Serve immediately. If a salad has
dressing on it, it will last only about 15
minutes until the acid in the dressing
causes the greens to wilt.

Chef’s Note:
If you remember the 3-part oil to 1 part
vinegar ratio, you can make most any
dressing you desire. To make basic
balsamic vinaigrette, blend 1-part
balsamic vinegar with 3 parts olive oil
finished with salt, pepper, and herbs. You
can change the vinegar and oil to
whatever types you want.

c. Analysis
Based on the discussion.
1.What are the components of salad? Students’ answer. Sir the component four of salad are
2.What are the types of salad? namely: the base, body, garnish, and dressing.

Students’ answer. Sir we have appetizer salad,

Okay! That is correct. accompaniment salad, main course salad, separate
How about question no. 2 anyone? course meal salad and dessert salad.

Wow! Great! Seems you’ve listened well

to our discussion.
d. Generalization/abstraction.
Did you learn something to our activities Yes, Sir!
and discussion class?

Who can now make a summary of our (Students’ answer may vary)
discussion this day?
e. Application
Group Activity:
Each group will be given a different
recipe and types of salad.
Let the student’s plate and
decorate their output.
Output will be rated using the
rubric.
Scoring Rubric
Correctly follows the
procedures in preparing and
presenting salad and performs Students perform the given task by group, wearing
5 the skills very satisfactorily PPE’s and maintain social distancing and safety
without supervision and with health protocols.
initiative and adaptability to
problem situation.
Correctly follows the
procedures in preparing and
4 presenting salad and performs
the skills satisfactorily without
assistance or supervision.
Correctly follows the
procedures in preparing and
3 presenting salad and performs
the skills satisfactorily with
some assistance or
supervision.
Was not able to follow the
2 procedures in preparing and
presenting salad and performs
skill unsatisfactorily.
1 No output
IV. Evaluation.
Quiz based on the topic.
On a ¼ sheet of paper.
1.
2.
3.
4.
5.
V. Assignment:
Find a meat dishes at the internet or in
any culinary books and present to the
class the ingredients and the procedure in
preparing the meat dishes.