LESSON 3.

Presenting A variety of Salads and

Salad Dressings

I. Objectives:
After going through this exemplar, you are expected to:

A. Identify the proper plating and presentation of salads and dressing.

B. Classify accompaniments of salad and dressing;
C. Understand the factors in presenting the salads and dressings
attractively
D. Appreciate the proper storing salad and salad dressing.

Pre- Test
Multiple Choice.
Direction:
Choose the letter of the best answer. Write the chosen letter on a separate
sheet of paper.

1. Naya wants to create a design for her salad dish that depicts rhythm in its
presentation, which of the following statement best suit to this element?
A. A combination of that pleases the eye.
B. Avoid a monochromatic color scheme.
C. Having the right amount-not too much or too little- of any.
D. Repeating visual element (line, shape, pattern, texture, movement).

2. __________is a term used in cookery to describe a wide range of flavored liquids that
are served as part of the meal, or dish.
A. Accompaniment
B. Dressing
C. Sauce
D. Vinaigrette

3. Which of the following is not a factor to consider in presenting salad?

A. Contrast and harmony of colors
B. Quality of ingredients
C. Arrangement of food
D. Proper food combinations

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4. Peter is a newly hired food handler, which of the following task will he observed to
demonstrate hygiene and sanitary practices?
A. Wash utensils and equipment thoroughly.
B. Keep away from food when you are not ill.
C. Keep hand to always have contact to ingredients and food.
D. Proper handling of food does not prevent spoilage and contamination.

5. Well-decorated salad makes it more appealing and attractive to the eye, if you
were to present a salad of this type how will you do it without deviating the rule
“Keep it simple”?
A. Use colourful garnishes
B. Ensure emphasis of the design
C. Cover the food with garnishes
D. Don’t crowd the plate with garnishes

6. Which of the following factors to consider in salad preparation suits to this

statement, salads should be attractive, appetizing, creatively presented?
A. Eye Appeal
B. Flavorful
C. Neatness
D. Simplicity

7. Which of the following structures of a salad is an edible decorative item that gives
eye appeal and adds flavor to the food?
A. Base
B. Body
C. Dressing
D. Garnish

8. Why is it important to neatly cut vegetable for making salad?

A. Because it appears fresh
B. Because it gives good texture
C. To avoid crushing of ingredients.
D. Because the shape of the vegetables add eye appeal.

9. Which part of the salad is known to give added flavor, tartness, spiciness and
moistness to salads?
A. Base
B. Body
C. Dressing
D. Garnish

10. Plating a salad by combining ingredients that pleases the eye is a way of showing
____________to the presentation.
A. Balance
B. Color
C. Harmony
D. Height

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11. Which of the following best suit to this statement “Ingredients mounted on a plate
are more interesting than if they are spread flat”?
A. Keep it simple.
B. Cut ingredients neatly.
C. Make every ingredient identifiable.
D. Height helps make a salad attractive.

12. Good plating greatly affects the overall appearance of salad dishes so one must
apply tips that enhance presentation like____________________.

A. Use monochromatic color.

B. Strive for a good balance of color.
C. Use china wares with good design.
D. Spread your salad flatly on the plate.

13. These are one of the ingredients which completes the overall appearance of an
attractive and appealing salad dish?
A. Accompaniments
B. Garnishes
C. Herbs
D. Vegetables

14. Nila is making a salad dish, which of the following factors will she observe if she wants
adds visual interest to the food?
A. Balance
B. Color
C. Harmony
D. Texture

15. Ella wants to prepare a Rainbow Salad, what options could you suggest to fulfil this
goal?
A. Use colourful garnishes.
B. Encourage the of colourful plates.
C. Avoid monochromatic color scheme.
D. Apply different texture to create contrast in color

II. Priming Activity

Describe Me.

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 1. What can you say about the picture?
2. What have you notice in the presentation?
3. do you have any Idea on how to present your salads?

III. Lesson Proper

A. Discussion
1. What are the proper plating and presentation of salads and dressing?

Based on the picture above, the presentation of salad is very appealing to the
eyes, increased appetite, attractive and neat.

Good plating and presentation are the means of producing attractive and
appealing salad and dressing. Achieving this goal one must have the knowledge and
skills of attractively arranging varied salad dishes. With these, one should be familiar
with the guidelines on proper plating and presentation of salads and dressing.

Structure of a Salad

FOUR PARTS OF A PLATED SALAD

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 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 the frame. Select the right
plate for the portion size, not too
large, not too small.

2. Strive for a good balance of

colors.
- Place an iceberg lettuce looks
pale and sickly by itself, but it
can be enlivened by mixing
darker greens and perhaps a
few shreds of carrot, red
cabbage, or other colored
vegetables. On the other hand,
don’t go overboard. Sometimes
just a few shades of green
creates a beautiful effect. Too
many colors may look messy.

3. Height helps make a salad

attractive.
- Ingredients mounted on a 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.
- Neat, accurate cutting of
ingredients is important because
the shapes of the vegetables
add to eye appeal.
- Ragged or sloppy cutting
makes the whole salad look
sloppy and haphazard. Cutting
your vegetables into interesting
shapes can make the simple
become special.

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5. Make every ingredient
identifiable.
- Cut every ingredient into a large
enough piece so that the costumer
can recognize each one
immediately. Don’t pulverize
everything in the buffalo chopper.
Bite-size pieces are the general rule,
unless the ingredient can be cut
easily with a fork, such as tomato
slices. Seasoning ingredients, like
onion may be chopped fine.

6. Keep it simple
- A simple, natural arrangement is
pleasing. An elaborate design, a
contrived arrangement, or a
clustered plate is not pleasing.
Besides, elaborate designs take too
long to make.

2. What are the accompaniments of Salad?

Accompaniments- are complementary additions to the main ingredient of a

meal.
- are typically things like vegetables and side salads but
they also includes sauces and relishes.

Accompaniments of Salad:
 Sauces and/or dressings

1. SAUCE- Is a term used in cookery to describe a wide range of flavored liquids

that are served as part of the meal, or dish. The addition of sauce To a dish
can be used to transform the overall presentation of a dish by adding flavor,
moisture, richness and visual appeal.
2. DRESSINGS- a usually seasoned mixture of liquids that is added to a salad.

 Dressings can be classified into two types:

1. Vinegar based.
Example:
a. Lighter Bacon Dressing
b. Mustard Dressing
c. Parmesan-Pepper Dressing

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 d. Lemon Dressing
e. Creamy Garlic Dressing
2. Mayonnaise based.
a. Homemade Ranch dressing
b. Healthier Ranch Dressing
c. Thousand Island Dressing
d. Creamy Blue Cheese Dressing
e. Tomato Cream Dressing

3. What are the factors to be considered in presenting and plating salad?

1. BALANCE- is having the right

amount-not too much or too
little- of any quality which leads
to harmony or evenness. The
rules of good menu balance
also apply to plating. Select
foods and garnishes that offer
variety and contrast.

2. HARMONY- is a combination of
that pleases the eye. It is one in which
no one particular item is overbearing.
This does not mean that one item
may not be dominant, but that others
present complement it.

3. RHYTHM- a repeating visual

element (line, shape, pattern, texture,
movement); a flowing regular
occurrence.

4. HEIGHT-
Adding height to a dish can take it
from ordinary to stunning. Don't be
afraid to show off your culinary skills
by using stacking and layering
methods to make your presentation
more professional.

5. COLOR- Avoid a monochromatic

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 color scheme. A plate of food looks
most appealing when there's a high
level of contrast in colors. fruits, and
vegetables add the most wonderful
colors so use lots of them to balance
color and flavor.
6. TEXTURE- is critical to food
presentation, as well as enjoyment.
Contrasting hard and soft, smooth and
coarse, adds visual interest to your food,
and it will enhance your customers'
enjoyment to the food. Different texture
harmonize to create a pleasing dining
experience.

4. What are the proper storing salad and salad dressing?

Steps in proper storing salads and salad dressing

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

2. Wash utensils and equipment thoroughly.
3. Keep off hand to a minimum contact to ingredients and food.
4. Keep away from food when you are ill.
5. Store food and ingredients properly.
6. Safeguard the food during distribution and serving.
 Chill to refrigerate or to reduce the temperature of food.
 Place it to cold storage like refrigerator to preserve
perishable food.

B. Lesson Activity
Activity I: EYES ON THE SALAD

Direction: Label the parts of the salad found on the picture below. Write your answer
on a separate sheet.

1. 3.

2. 4.

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Activity 2 : Classify-A-Dressing

Direction: Identify the type of dressing as to what base (Vinaigrette-Based,

Mayonnaise-Based) is used in the following recipe. Write your answer on a separate
sheet.

1. Lighter Bacon Dressing

2. Homemade Ranch dressing
3. Mustard Dressing
4. Healthier Ranch Dressing
5. Parmesan-Pepper Dressing
6. Thousand Island Dressing
7. Lemon Dressing
8. Creamy Blue Cheese Dressing
9. Creamy Garlic Dressing
10. Tomato Cream Dressing

V. Perrformance Task:

Do it Now.
Activity A.

In one of your family meals create/ concoct your own version salad of a with
corresponding dressing using headily available ingredients in your kitchen. Or
vegetables which is you can pluck from your backyard.

Instructions:

1. During this activity, your going to take a video in making salad, from slicing
the ingredients until to your final output.
2. you can select from the suggested recipes below
3. Pass your video presentation, you may take pictures and send it to my
email [email protected] or in my messenger account Leah Mades.
4. If in case you can’t make a video presentation, you may take pictures and send
it to my email [email protected] or in my messenger account Leah
Mades.
5. In case you have no smartphone or internet connectivity, you may do Activity
B. which you may make a creative recipe card listed the ingredients and
procedure of the menu.
6. You will be rated based on the given rubric below.

Suggested Menus

Cucumber Salad
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Ingredients
 2 English cucumbers thinly sliced

 1 teaspoon salt
 1 red onion thinly sliced
 1 cup distilled white vinegar
 1/2 cup water
 1/2 cup granulated sugar
Instructions
1. Season cucumbers with salt in a large bowl and let sweat 1 hour. Drain liquids and
toss cucumbers with onion slices.
2. In a small saucepan over high heat, pour in white vinegar and water and stir in
sugar until dissolved and liquid turns clear, 3 to 5 minutes.
3. Pour over cucumbers and onions. Cover with plastic wrap and refrigerate 1 hour.
Serve cold or at room temperature.

Coleslaw
Ingredients
1 1/2 Cup Mayonnaise
2 tbsp Vinegar
1 tbsp sugar
2 tsp Salt
½ tsp white pepper
4 cups cabbage, shredded
1 cup Carrots
Procedure:
1. Combine the mayonnaise, vinegar, sugar, salt and pepper in stainless steel bowl.
Mix until smooth
2. add the cabbage and mix well
3. taste and, if necessary, add more salt and or vinegar.
4. add the mayonnaise
5. arrange the cabbage as under liners on cold salad plates
6. hold for service in refrigerator

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VI. QUIZ

Multiple Choice

Direction:
Choose the letter of the best answer. Write chosen letter on a separate sheet of
paper.

1. Naya wants to create a design for her salad dish that depicts rhythm in its
presentation, which of the following statement best suit to this element?
A. A combination of that pleases the eye.
B. Avoid a monochromatic color scheme.
C. Having the right amount-not too much or too little- of any.
D. Repeating visual element (line, shape, pattern, texture, movement).

44
2. __________is a term used in cookery to describe a wide range of flavored liquids that
are served as part of the meal, or dish.
A. Accompaniment
B. Dressing
C. Sauce
D. Vinaigrette

3. Which of the following is not a factor to consider in presenting salad?

A. Quality of ingredients.
B. Arrangement of food.
C. Proper food combinations.
D. Contrast and harmony of colors.

4. Peter is a newly hired food handler, which of the following task will he observed to
demonstrate hygiene and sanitary practices?
A. Wash utensils and equipment thoroughly.
B. Keep away from food when you are not ill.
C. Keep hand to always have contact to ingredients and food.
D. Proper handling of food does not prevent spoilage and contamination.

5. Well-decorated salad makes it more appealing and attractive to the eye, if you
were to present a salad of this type how will you do it without deviating the rule
“Keep it simple”?
A. Use colourful garnishes
B. Ensure emphasis of the design
C. Cover the food with garnishes
D. Don’t crowd the plate with garnishes

6. Which of the following factors to consider in salad preparation suits to this

statement, salads should be attractive, appetizing, creatively presented?
A. Eye Appeal
B. Flavorful
C. Neatness
D. Simplicity

7. Which of the following structures of a salad is an edible decorative item that gives
eye appeal and adds flavor to the food?
A. Base
B. Body
C. Dressing
D. Garnish

8. Why is it important to neatly cut vegetable for making salad?

A. Because it appears fresh
B. Because it gives good texture
C. To avoid crushing of ingredients.
D. Because the shape of the vegetables add eye appeal.

45
9. Which part of the salad is known to give added flavor, tartness, spiciness and
moistness to salads?
A. Base
B. Body
C. Dressing
D. Garnish

10. 10. Plating a salad by combining ingredients that pleases the eye is a way of
showing ____________to the presentation.
A. Balance
B. Color
C. Harmony
D. Height

11. Which of the following best suit to this statement “Ingredients mounted on a plate
are more interesting than if they are spread flat”?
A. Keep it simple.
B. Cut ingredients neatly.
C. Make every ingredient identifiable.
D. Height helps make a salad attractive.

12. Good plating greatly affects the overall appearance of salad dishes so one must
apply tips that enhance presentation like____________________.

A. Use monochromatic color.

B. Strive for a good balance of color.
C. Use china wares with good design.
D. Spread your salad flatly on the plate.

13. These are one of the ingredients which complete the overall appearance of an
attractive and appealing salad dish?
A. Accompaniments
B. Garnishes
C. Herbs
D. Vegetables

14. Nila is making a salad dish, which of the following factors will she observe if she
wants adds visual interest to the food?
A. Balance
B. Color
C. Harmony
D. Texture

15. Ella wants to prepare a Rainbow Salad, what options could you suggest to fulfil this
goal?
A. Use colourful garnishes.
B. Encourage the of colourful plates.
C. Avoid monochromatic color scheme.
D. Apply different texture to create contrast in color.

46
 47
Pre- Test
1. D Activity II: Classify-A-Dressing Activity I: – Eyes on the Salad
2. C
1. Vinaigrette-Based 1. Body
3. A
2. Mayonnaise-Based 2. Dressing
4. A
3. Vinaigrette-Based 3. Base
5. D
4. Mayonnaise-Based 4. Garnish
6. A
5. Vinaigrette-Based
7. D
6. Mayonnaise-Based
8. D
7. Vinaigrette-Based
9. C
8. Mayonnaise-Based
10. C
9. Vinaigrette-Based
11. D
10. Mayonnaise-Based
12. B
13. B
14. D
15. C
Answer Key
 Unit Test
Direction: Choose the letter of the best answer. Write chosen letter on a separate sheet of
paper.
1. Rita wanted to slice her lettuce without causing the edges to turn brown. What tool she
need to used?
A. Chef’s knife
B. Lettuce knife
C. Scissors
D. Serrated knife
2. What is the hand tool that has a good quality knife with sharp, sturdy stainless-steel
blades and with handles that are securely attractive and that feel perfectly comfortable in
your hand.
A. Citrus zester
B. Knives
C. Paring knife
D. Peelers
3. Which of the following hand tools that is used for creaming, stirring and mixing?
A. Balloon whisk
B. Lemon reamer
C. Spatula
D. Wooden spoon
4. What are the common ingredients for basic vinaigrette?
A. Egg yolk, vinegar and oil
B. Honey, egg yolk and seasoning
C. Oil, honey, seasoning
D. Oil, vinegar and seasoning
5. Why is it helpful to soak greens for about 10 minutes?
A. To make their color dry
B. To make their bitter flavor more mild
C. To rehydrate their cells and restore crispness
D. To soften their texture
6. Raw papaya and _____________should never be added to gelatin salad.
A. Appetite
B. Peanut
C. Pineapple
D. Vegetable
7. Which part of the salad enhances its appearance and compliments the over all taste .
A. Base

48
 B. Bound
C. Garnish
D. Peretite

8. What are the following tools that used to mix, dressing, marinate ingredients, and hold
separately elements of salad.

A. Mixing bowl
B. Salad bowl
C. Salad server
D. Salad spinner
9. What kind of salad that made by arranging two or more elements attractively

A. Bound salad
B. Composed salad
C. Fruit salad
D. Gelatin salad
10. Which is the essential ingredient in mayonnaise and other emulsifier dressing?
A. Butter
B. Egg white
C. Egg yolk
D. Oil
Test II.

A. Direction: Arrange the following steps/ procedure of preparing salad. Use A for the first
step, B for second and so on.
_________1. Maintain good balance of color.
_________2. Cut ingredients neatly and uniformly
_________3. Be sure that the ingredients can be identified

_________4. Keep the salad off the rim of the plate. Think of the rim as a picture frame and
arrange the salad within the frame
_________5. Height makes the salad more attractive
_________6. Keep arrangement simple.
B. Direction: Arrange the following steps in cleaning tools, utensils and equipment. Use A for
the first step, B for second and so on.

___________1. Either leave to air dry or use a dish cloth, which should be cleaned with a
quality detergent, to ensure you’re properly cleaning and sanitizing kitchen tools and
equipment
___________2. Use a clean sponge or brush to scrub each item thoroughly, making sure to
remove all bits of food and getting into all the little, hard to reach areas.
___________3. Fill your sink with warm to hot water and an antibacterial detergent
___________4. Scrape any food debris into a bin before cleaning and sanitizing tools and
equipment.

49
References:
BOOKS: LM-Cookery Module 1 of 2, pp. 79, 108-111

https://foodandhealth.com/12-salad-presentations/

http://fooduniversity.com/foodu/food_c/salads/salad_parts.htm

https://www.ajar.id/en/post/types-of-garnishes-and-accompaniments-for-salad

https://prezi.com/v3ayc7ytlpok/factors-to-be-considered-in-presenting-and-plating-salad/

https://vocabulary.com/dictionary/balance

http://ellenmueler.com/food-and-art/resources/elements-priciples-of-design

https://sielearning.tafensw.edu.au/toolboxes/KitchenOps/tools/kitchen/serve/sauces.hmtl

https://www.yummly.com/amp/recipes/mayonnaise-based-dressing

https://www.google.com/url?sa=t&source=web&rct=j&url=https:www.food.com/amp/recipe/basic-vinaigrette-
dressing-with-8-variations-
213989&ved=2ahUKEwio2NSb5vnqAhXJFogKHSKuAo0QFjAdegQICBAB&usg=AOvVaw03r7XkhSISPX8TZYMZzUTg
&ampcf=1&cshid=15962278081373

https://www.pinterest.com.ph/pin/604960724622809/

https://www.pinterest.com.ph/pin/ 22095854391707183/

50
For inquiries or feedback, please write or call:

DepEd Surigao del Sur Division – Schools District of _____________

Address: _______________________________________________
___________________________________________________________
___________________________________________________________

Contact Number:
Email Address:

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