Scribd
Upload
137 views

Technology and Livelihood Education

Here are the answers to the post-test questions: 1. c 2. c 3. c 4. d 5. b 6. c 7. b 8. d 9. b 10. b

Uploaded by

Jonah Frances Jurilla-Pastoral
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
137 views

Technology and Livelihood Education

Here are the answers to the post-test questions: 1. c 2. c 3. c 4. d 5. b 6. c 7. b 8. d 9. b 10. b

Uploaded by

Jonah Frances Jurilla-Pastoral
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 6

Government Property

NOT FOR SALE

NOT
9
Technology and
Livelihood Education
Quarter 2, WEEK 6 and 7
Module 6
(Storing Appetizer)

Department of Education ● Republic of the Philippines


Lesson Guidelines for Arranging Salads
3
1. Keep the salad off the rim of the
plate.

2. Strive for a good balance of color

3. Height helps make a salad


attractive.

4. Cut ingredients neatly.

5. Make every ingredient identifiable.


Keep it simple.
ACTIVITY 1

1. Watch a video in the YouTube showing how to Prepare and present Waldorf
salad and Salad Nicoise
2. Make a narrative observation and write your answer in yellow pad

Lesson Store Salads


4
At the end of the lesson, you should be able to:
b. identify safety and hygienic practices in storing salad and dressing; and
c. keep appetizers in appropriate conditions to maintain its freshness, quality.

Safety and hygienic practices in storing salad


• Green Salads are plated in a cold plate. Avoid plating salads more than an hour or
two before service. Garnish that is tossed should be added at serving time.
• Refrigerate salads before serving time. •
Dressing is added immediately before serving, or serves it on the side.
• Refrigerate salads until serving. Do not hold more than a few hours, or the salads
will sag. Holding boxes should have high humidity.
• Do not add dressing to green salads until serving, or they will sag
Principles and Practices of Hygiene in Preparing Salads and Salad Dressing
Washing all salad vegetables is important to ensure food safety.

Washing is done in the following manner:


1. Prepare a detergent in a bowl of tap water. Dissolve very well 5g (litter) of
powdered or liquid detergent in 4L (1gallon) of water. Make sure there is no
undissolved powder.
2. Soak the vegetable in this solution for about 1 minute. Ingredients that have to be
peeled should be washed too.
3. Gently wash vegetables and pay special attention to the stems and leaves.
4. Rinse the vegetables in tap water several times to ensure that there is no
remaining detergent or soap.
5. The vegetables may further be sanitized in a mild solution of potassium
permanganate or hypochlorite by soaking for about a minute, then rinsing them.
6. Spin-dry the vegetables in a salad spinner, or dry by putting them on a clean cloth
or disposable paper. Make sure that the greens are dry when combining with the
dressing because wet greens will prevent the dressing from coating the leaves. This
makes the dressing very watery and tasteless and reduces the crispness of the
salad.

You’re almost done but not so fast. Here’s another task to perform

A. Fix and Parade


Your school will be celebrating its 60th Founding Anniversary. There is a
problem on who will be in-charge of preparing the salad and dressing for the event.
Believing that you have acquired the knowledge and skills in the preparation of salad
and dressing, you confidently accepted the task.
Your performance will be rated using the following rubric:

I can do it can do it with I can do it with I can do it with


independently minimal moderate considerable
and confidently assistance and assistance and assistance and
at all times confidently confidently less confidently
most of the sometimes most of the time
time

4 3 2 1
Preparation of
materials
Preparation of
Salad
Preparation of
Dressing
Presentation
Storing
Assessment

Post– Test

A.) Directions: Read the statement carefully and choose the answer that best
describes the statement. Write your answer on your test notebook.
1. A salad tool used to remove excess water from the salad greens.
a) Mixing bowl c) salad spinner
b) Salad server d) cutting boards

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


a) Knives c) mixing bowls
b) Cutting boards d) salad server

3. 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
b) Accompaniment salad d) dessert salad

4. 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

5. Salad ingredients are arranged on plate rather than being mixed together
a) Fruit salad c) bound salad
b) Composed salad d) vegetable salad

6. Which of the following considerations are essential in choosing ingredients for


high quality salads?
a) Quality and quantity c) freshness and variety
b) Texture and color d) crispiness and taste

7. Which of the following guidelines is not included in making vegetable salad.


a) Cooked to a firm, crisp texture and good color
b) Cooked until completely tender and overcooked
c) Thoroughly drained and chilled before using
d) Marinated or soaked in a seasoned liquid

8. Which of the following is not a factor to consider in salad preparation?


a) Contrast and harmony of colors
b) Quality of ingredients
c) Arrangement of food
d) Proper food combinations

9. Which of the following procedures for quantity green salad production is the last
step to do?
a) Arrange salad plates on worktables
b) Add dressing before serving
c) Prepare all ingredients
d) Refrigerate until serving

10. Which of the following structures of a salad is an edible decorative item that
gives eye appeal and adds flavor to the food?
a) Body c) Base
b) Garnish d) Dressing

You might also like