9/11

COOKERY NCII
Quarter 2 – Module 2: Week 2-3
Prepare A Variety Of Salads And
Dressings
COOKERY NC II – Grade 9/11
Quarter 2 – Module 2: Week 2-3
___________
First Edition, 2020
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 9

COOKERY NC II
Quarter 2 – Module 2: weeks 2-3
Prepare A Variety Salads And
Dressing
Introductory Message
For the facilitator:
As a facilitator, you are expected to orient the learners on how to
use this module. You also need to keep track of the learners' progress
while allowing them to manage their own learning at home.
Furthermore, you are expected to encourage and assist the learners as
they do the tasks included in the module.

For the learner:

As a learner, you must learn to become responsible of your own
learning. Take time to read, understand, and perform the different
activities in the module.
As you go through the different activities of this module be
reminded of the following:
1. Use the module with care. Do not put unnecessary mark/s on any
part of the module. Use a separate sheet of paper in answering the
exercises.
2. Don’t forget to answer Let Us Try before moving on to the other
activities.
3. Read the instructions carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking
your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are done.
If you encounter any difficulty in answering the tasks in this
module, do not hesitate to consult your teacher or facilitator. Always
bear in mind that you are not alone. We hope that through this material,
you will experience meaningful learning and gain deep understanding
of the relevant competencies. You can do it!

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 Let Us Learn

This module was anchored on the following Most Essential Learning

Competencies (MELCs) in TLE 9 Cookery NC II:
Understand concepts related to .

 Identify the components of salad.

 Identify the factor to consider in salad preparation.
 Select and use correct equipment in preparing salads and dressings.
 Prepare a variety of salad.
 Identify the different kinds of salad dressings and their ingredients.
 Prepare Salad dressings.
 Follow work place safety procedures.

Specifically, you are expected to:

 Recognized the structure of salad.
 Know the correct usage of every tool and equipment use in preparinf salad.
 Make a project plan on how to prepare coleslaw salad.
 Observe work place safety procedures.

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 Let Us Try

Multiple Choice. Write the letter of the correct answer on a separate paper.

__________ 1. Which type of salad dressing that use a simple mixture of oil and
vinegar?

a. Cooked Salad Dressing

b. Emulsified Dressing
c. Othe Stabilizer
d. Vinaigrette

___________ 2. Which of the following salad tool is used to remove excess water
from the salad greens?

a. Mixing bowl
b. Salad spinner
c. Salad server
d. Utility tray

____________ 3. Which part of the salad holds its structure?

a. Base c. Dressing
b. Body d. Garnish

___________ 4. In preseting, everything on the platter should be ____________?

a. Colorful c. fresh
b. Edible d. tender

___________ 5. What is the standard ratio in making vinaigrette?

a. 1 part vinegar : 3 parts of oil
b. 1 part vinegar : 4 parts of oil
c. 3 parts of vinegar : 1 part of oil
d. 4 parts of vinegar : 1 part of oil

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 Let Us Study

Lesson
Prepare A Variety Salads And Dressing
2

The Structure of Salads and their Components

A plated salad id made up of 4 parts:

 Base
 Body
 Dressing
 Garnish
All salads have the body; most have dressing, but base and garnish may not
be present in some salads.

Base or underliner – a cup-shaped leaf of Iceberg or Boston lettuce makes

attractive bases, they give height to the salad. A scooped out potato or
fruit with skin on can also be an attractive underliner for salad.
Body – the body is the main part of the salad. It can be any or combinations
of vegetables, fruits, cooked meat, poultry, fish and sea foods, legumes,
grains, pasta ingredients. Greens can also be the body of salad.
Garnish – This is an edible decorative item that is added to salad to give eye
appeal, and adds flavor as well. It should produce a pleasing visual
combination to the rest of the salad ingredients. Overdone garnish can
detract from the dish. Common toppings for salads are: crisp bacon
bits, croutons, cheese toppings, nut and seeds, snipped herbs,
chicharon bits, dried or fresh fruits, hard boiled eggs or shreds of the
salad vegetables.
Dressing – It is the seasoned liquid or semi-liquid added to the body of the
salad to give added flavor, tartness, spiciness and moistness. Dressing
may be added at service time, served separately for the customer to
add, or mixed with the ingredients ahead of time. The concept of salad
dressing varies across cultures. In, Western cultures, there are three
basic types of salad dressing:
1. Vinaigrette – an emulsion of salad oil and vinegar, often flavored with
herbs, spices, salt, pepper, sugar, and other ingredients.

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 2. Creamy dressing – usually mayonnaise-based, but which may also
contain yogurt, sour cream, buttermilk, milk or crème fraiche.
3. Cooked dressings – resemble creamy dressing, but are usually
thickened by adding egg yolks ang gently heating.

Important Factors to consider in Salad Preparation

1. Quality of ingredients. Salad is as good as the quality of its ingredients, so you

have to use ingredients that are fresh, ripe and in season.

2. Eye Appeal. It should be attractive, appetizing, creatively presented.

3. Simplicity. Make it simple not overcrowded. 4. Neatness. Keep salad neatly placed
in a plate.

4. Neatness. Keep salad neatly placed in a plate.

5. Contrast and Harmony of colors. Contrast in color for your garnishing can
accentuate the appearance of the salad.

6. Proper Food combinations. Choose combination of ingredients carefully.

Pineapples and coconut go well with chicken but not compatible with tuna.

7. Foods should be recognizable. Taste of the food that you are using as a base should
be identifiable when you taste the salad. The dressing should dominates the taste.
The size of cut should be bid enough (usually bite size) to be recognized.

8. Keep foods properly chilled but not ice-cold.

9. Serve hot foods while hot and cold foods cold.

10. Keep it clean and crispy. This is done by washing greens in large quantity of
water and drain well and removing the green from the water to allow the dirt to
settle to the bottom of the container.

11. Flavorful. Salad is tempting and stimulating if prepared and presented properly.

12. Drain all the ingredients well. Water or excess juices will weaken dressings and
will make your salad look messy.

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13. Do not overcook food. Food and ingredients when overcooked eliminates the color
and its vitamins and minerals as well.

Tools, Equipments, Utensils Needed in Preparing Salads and Dressing.

1. Knife – Use a knife which is of good quality

with sharp, sturdy stainless steel blade. The
handle must be securely attached and
comfortable to the hands when used.

2. Cutting Board – wooden or blocks and

acrylic cutting boards are some choices the
cook can make. Use separate board for
meat, and vegetables to prevent cross
contamination.

3. Peeler – It is used to remove the outer skin

or peel off certain vegetables. It comes in
different designs with slotted metal blade
attached to the handle. It is frequently used
in peeling potatoes, carrots, and fruits such
as apple and pears.

4. Citurs Zester – It is approximately four

inches in length, with sharpened rims,
made of curved metal with a handle with a
perforated top and a row of round holes.
Zester is used by pressing the fruit with
moderate force and pull across the peel. The
sharp rims cut the zest from the pith
underneath.

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5. Grater/Shredder – a grater is also known
as shredder which is used to grate food into
fine pieces such as cheeses and carrots.

6. Grill Pan – this is used to grill food such as

meat, fish and seafood. It is placed once a
direct flame. The handle protects the hnads
from direct heat.

7. Salad Spinner – used to hold just washed

salad leave in a slotted basket that is made
to spin by hand and thus fling all the water
off the leaves into the outer container.

8. Mixing bowls – used to mix dressings,

marinate ingredients, hold separate
elements of a salad before assembling and
used to toss and mix all the ingredients
together. Used bowls made of sturdy, heavy
glass wares or ceramic, so as not to react
with acidic ingredients.

9. Salad servers – “Salad sets” with big salad

bowls, serving bowls and servers. Select
materials having enough surfaces to really
grasp the ingredients of salad no matter
how slippery and thus making tossing
easier.

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Guidelines for Making Salads

1. Vegetables, Legumes, Grains and Pasta Salads

 Neat, accurate cutting of ingredients is important because the shapes of
the vegetables add to eye appeal.
 Cut vegetables as close as possible to serving time or they may dry or
shrivel at the edges.
 Cooked vegetables to a firm, crisp texture and good color.
 After cooking, vegetables must be thoroughly drained and chilled before
using.
 Starches, pastas and legumes should be cooked until completely tender
but not overcooked.
 Vegetables are sometimes marinated or soaked in a seasoned liquid before
being made into salad. The marinade is usually some form of oil and
vinegar dressing that also serves as the dressing for the salad. Do not plate
marinated salads too far ahead of time because the lettuce base will wilt.
 Grains and pastas may also be marinated for a short time. If marinated
too long, pasta absorb too much liquid and become very soft. Legumes
should not be allowed to stand longer in a marinade because the acid
toughen the proteins in the beans.
2. Bound Salads
 Cooked ingredients must be thoroughly cooled before being mixed with
mayonnaise and the completed salad mixture must be kept chilled at all
times.
 Leftover such as chicken meat or fish which have been handled according
to the rules of good sanitation and food management can be used for
making bound salads.
 Potatoes for salads should be cooked whole before peeling and cut in order
to preserve nutrients.
 Crisp vegetables like celery, green peppers, carrots, chopped pickles,
onions and water chestnuts are used.
 Bland ingredients like potatoes and some foods maybe marinated in
seasoned liquid such as vinaigrette before being mixed with mayonnaise
and other ingredients.
 Fold in thick dressings gently to avoid crushing or breaking the main
ingredients.

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  Bound salads are portioned using scoop to give height and shape to the
salad.
 For plated salads, serve on a base with greens and choose attractive,
colorful garnishes when appropriate
3. Fruit Salads
 Fruit salads are often arranged, mixed or tossed of most fruits that are
delicate and easily broken. An exception is the Waldorfsalad, made of firm
apples mixed with nuts, celery and mayonnaise based dressing.
 Broken or less attractive pieces of fruit should be placed on the bottom of
the salad while more attractive pieces arranged on top.
 Some fruit discolor when cut and should be dipped into an acid such as
tart or fruit juice.
 If both vegetables and fruits salads are being prepared, vegetables salad
should be prepared first.
 Drained canned fruits well before mixing them in the salad.
 Dressings for fruit salad are usually sweet, but fruit juices are used to add
tartness.
4. Composed Salads
 Prepare and season each ingredients separately and evaluate the flavor
and quality.
 Arrangements maybe plated ahead of time and add delicate ingredients
just before serving.
 Flavors and textures of all ingredients should provide pleasing contrast
 Observe general concepts of plating and presentations of output.
5. Gelatin Salads
 Observe the correct proportion of gelatin and liquid. Too much gelatin
makes a stiff, rubbery product while too little makes a soft product that
will not formed the desired shape.
 To dissolve unflavored gelatin, stir it in cold liquid to avoid lumping and
let it stand for 5 minutes to absorb water. Then heat it until dissolves, or
add hot liquid and stir until dissolved.
 To dissolve sweetened, flavored gelatin, stir it into boiling water. It will not
lump because the gelatin granules are held apart by sugar granules.
 For quick setting, dissolve the gelatin to half of the volume of liquid and
the other half is cold water to lower the temperature.

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  For even faster setting, add crushed ice in an equal volume ocold water,
stir until the ice is melted.
 Do not add raw pineapple and papaya to gelatin salads because these
fruits contain enzymes (bromelain and papain, respectively) which
dissolves gelatin.
 Canned fruits and other juicy items must be well drained before adding
because they will watered down the gelatin.
 To unmold gelatin if it is firm.
 Loosen it by dipping a small pointed knife in warm water and running the
tip of it around the top edge of the molded gelatin.
 Dip the mold into hot water for 1 – 2 seconds.
 Quickly moisten tips of the fingers and gently pull gelatin away from edge.
 Refrigerate gelatin salads.

Procedure for Quantity Salad Production

1. Prepare all ingredients. Wash and cut greens, fruits, vegetables, and garnishes.
Prepare cooked vegetables and mix bound and marinated salads. Have all
ingredients chilled.

2. Arrange salad plates on worktables. Line them up on trays for easy transfer to
refrigerator.

3. Place bases on all plates.

4. Arrange body of salad on all plates.

5. Garnish all salads.

6. Refrigerate until serving.

7. Do not add dressing to green salads until serving.

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 Coleslaw

Ingredients:

1 ½ pt Mayonnaise

2 fl oz Vinegar

1 oz Sugar (optional)

2 tsp Salt

½ tsp White pepper

4 lb EP Cabbage, shredded

25 Lettuce cups

Procedure:

1. Combine the mayonnaise, vinegar, sugar, salt, and pepper in a 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. Arrange the lettuce leaves as under liners on cold salad plates.

5. Using a no. 12 scoop, place a mound of coleslaw in the center of each plate.

6. Hold for service in refrigerator.

“Fruit Salad”

Ingredients:

2 cups unpeeled apples, cubed

1 cup pitted dates

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1 cup celery chopped

3 tablespoons lemon juice

½ cup all purpose cream

Garnish, if desired

¼ cup nuts

Salad greens

Procedure

1. Assemble all utensils and supplies.

2. Carefully wash the celery, apples and salad greens. Refrigerate the salad greens.

3. Cubed the apples in rather large pieces, and cover with lemon juice to prevent
discoloration. Also chop the celery and dates in rather large pieces.

4. Combine the chopped ingredients with the dressing using a fork.

5. If desired, chill the salad in a covered bowl.

6. Serve on crisp salad greens.

Potato Salad

Ingredients:

2.5 kg AP waxy potatoes

375 ml basic vinaigrette

7 ml salt

1 ml white pepper

375 g celery, small dice

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125 g onion, chopped fine

500 ml mayonnaise

25 lettuce cups

50 pimiento strips

Procedure:

1. Scrub the potatoes. Steam or boil until tender, but do not overcook.

2. Drain the potatoes. Leave in the colander or spread out on a sheet pan until cool
enough to handle.

3. Peel the warm potatoes. Cut into ½- in. (1 cm) cube.

4. Combine the dressing, salt and pepper. Add the potatoes and mix carefully to avoid
breaking or crushing them.

5. Marinate until cold. For the purpose of food safety, chill the potatoes in the
refrigerator before proceeding with the next step.

6. If any vinaigrette has not been absorbed by the potatoes, drain it off.

7. Add the celery and onion, mix gently.

8. Add the mayonnaise. Mix carefully until evenly blended.

9. Keep refrigerated until ready to use.

10.Arrange the lettuce as underliners on cold salad plates.

11.Using a No.11 scoop, place a 4- oz (125-g) mound of potato salad on each plate.

12.Garnish each salad with 2 strips pimiento placed crosswise on top.

13.Hold for service in refrigerator.

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 “Jellied Meat Salad”

Ingredients:

1 tablespoon gelatin

¼ cup cold water

1½ cup hot stock

2 tablespoon lemon juice

¼ teaspoon salt

½ cup chopped vegetables

2 tablespoon green pepper cut in thin shreds

1 cup diced meat (beef, veal, chicken)

Procedure:

1. Soften gelatin in cold water for about 5 minutes.

2. Bring the broth to a boil, remove from fire and add the softened gelatin, lemon
juice, and salt. Stir until the gelatin dissolves.

3. When cool, place in the refrigerator to thicken the consistency of the gelatin.

4. Fold in to the thick mixture chopped meat, vegetable and green pepper.

5. Pour in to a loaf pan or individual molds and chill several hours.

6. When firm, unmold and serve on salad greens. Garnish with mayonnaise.

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Prepare Variety of Salad Dressing

Ingredients of Salad Dressing

Salad dressings are liquid or semi liquids used to flavor salads. The flavors of most
salad dressings are not modified by cooking. The quality depends directly on the
quality of the ingredients used.

Most salad dressings are made primarily of oil and acid with other ingredients
added to modify the flavor or texture.

1. Oils – should have mild, sweet flavor. Strongly

flavored oil can make excellent salad dressing

but not appropriate with every food.

Examples: corn oil, soybean oil, canola oil, peanut oil,

olive oil, walnut oil

2. Vinegar – should have a good, clean sharp flavor.

Most salad vinegar are about 5% acidity, but some

range from 7-8%.

3. Lemon Juice – fresh lemon juice maybe used in

place of or in addition to vinegar in some

preparation.

4. Eggyolk – as essential ingredient in mayonnaise and

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other emulsifier dressings. For safety, pasteurized eggs should be used.

5. Seasoning and flavorings – fresh herbs are preferable to dried

herbs.Other flavorings include mustard, ketchup,
Worcestershire sauce and various kinds of cheeses.

Kinds of Dressing and their Ingredients

Although many ingredients may be used, basics are oil and vinegar. It can be
vinaigrette or mayonnaise-based. Salad dressing may also be classified into
temporary emulsion like Frech dressing or permanent dressings or permanent
emulsion like mayonnaise.

Vinaigrette

Vinaigrette may be made without oil and creamy dressing similar to

mayonnaise may be with sour cream or yogurt. The simple vinaigrette dressing is
also called French dressing. It is temporary emulsion of oil and vinegar (in the usual
proportion of 3.1) with seasoning usually salt and pepper. The oil used for salad
dressing is usually olive oil but other oils can used as well provided the oil can
withstand chilling temperature in case the salad needs to be chilled. Extra virgin oil
is usually recommended in most salad recipes.

Emulsified Dressing

Mayonnaise is an emulsified dressing. It is more often served as the base for

wide variety of other dressing. Mayonnaise-based dressing are generally thick and
creamy.

Cooked Salad Dressing

Cooked dressing resembles mayonnaise. The only difference is that cooked

dressing maken use of cooked starch paste to substitute part of the eggyolk.
Commercially made cooked dressing is labelled “Salad Dressing”.

Suggested Recipes for Salad Dressings

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 “French Dressing”

Ingredients:

½ teaspoon dry mustard

½ teaspoon paprika
½ teaspoon salt
½ teaspoon sugar, optional
¼ cup lemon juice or vinegar
½ cup salad oil
Steps in preparation:

1. Measure the dry seasonings into a bowl, add the vinegar or lemon juice, and
dissolve them.
2. Add the oil, mix well, and transfer to a jar. Shake well.
3. Just before serving shake again to blend thoroughly.

“Mayonnaise Dressing”

Ingredients:
½ teaspoon mustard
½ teaspoon salt
¼ teaspoon sugar
pinch of pepper
pinch of paprika
1 egg
2 cups salad oil
3 tablespoon lemon juice or vinegar

Steps in preparation:

1. Measure seasonings into bowl. Blend, and add egg. Mix well.

2. Gradually add the first ½ cup of the oil, almost drop by drop, beating well. Then

add the lemon juice and the rest of the oil slowly and continue beating all during

these additions.

3. Transfer to the covered refrigerator jar and store.

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 Cooked Salad Dressing

Ingredients:

3 tablespoons flour
2 tablespoons sugar
½ teaspoon dry mustard
2 teaspoons salt
2 cups milk
1 egg
1/3 cup vinegar or lemon juice 2/3 cup fortified margarine

Steps in preparation:

1. Sift the flour, sugar, salt, and mustard, onto the top of a double boiler.

2. Add ¼ cup milk and stir until smooth. Carefully add the remaining milk.

3. Cook over low heat until the mixture thickens. Stir constantly.

4. Place over hot water on the bottom of the boiler. Cook for 10 minutes and stir

occasionally.

5. Beat the egg well, add the lemon juice, and beat. Slowly add to the cooked mixture

and cook until well blended.

6. Remove from heat, add butter. While cooling beat with the rotary beater

about twice for improved texture.

6. Cool and store in a covered container.

Salad Safety

Salad are among the most potentially hazardous of dishes. This is because
many salads are not cooked and even those that are precooked are handled after
cooking, making them susceptible to cross contamination from personnel, from
equipment and from surroundings.

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 The following safety tips for the home kitchen.

1. Keep your kitchen clean. To prevent the growth of bacteria, it’s important to
keep all kitchen surfaces clean including your aplliances, countertops, cutting
boards and cooking utensils. Wash all kitchen surfaces with hot, soapy water
and commercial sanitizing agent.
2. Code your cutting boards. Use two cutting boards in your kitchen; one to
cut raw meats, poultry and seafood and the other for foods that are ready-to-
eat like fruits, vegetables and breads. This will prevent cross-contamination
of harmful bacteria from raw foods to those that are ready-to-eat.
3. Wash your fruits and vegetables. Remove soil and residue from fresh fruits
and vegetables by washing them thoroughly under cold running water prior
to serving. Trim any bruised areas before eating. This will reduce the risk of
consuming harmful bacteria which may be naturally present in the
environment.
4. Store safely. Store fruits and vegetables in draws or separated from raw
meats, poultry and seafood to avoid cross-contamination.

Let Us Practice

Direction: Label the parts of the plated salad. Write your answer on your test

notebook.

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 Let Us Practice More

Make a project Plan in preparing Fruit Salad using the format given below. (20
POINTS)

Project Plan in making Fruit Salad

Name: ________________________ Section: ___________________

Utensils and Equipment Needed: Ingredients Needed:

1. ____________ 1. _____________
2. ____________ 2. _____________
3. ____________ 3. _____________
4. ____________ 4. _____________
5. ____________ 5. _____________
6. ____________ 6. _____________
7. _____________
8. _____________

Procedure:
1. _______________________________________________________________________
2. _______________________________________________________________________
3. _______________________________________________________________________
4. _______________________________________________________________________
5. _______________________________________________________________________
6. _______________________________________________________________________

Let Us Remember

 There are 4 structure of salad.

1. Base or underliner
2. Body
3. Garnish
4. Dressing
 Using the right tools and equipment helps you succeed in salad
preparation.

 Kinds of salad dressings.

1. Vinaigrette
2. Emulsified Dressing
3. Cooked Salad Dressing

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 Let Us Assess

Directions: Read the statement carefully. Write the letter of the correct
answer on a separate paper.

__________ 1. Which of the consideration is essential in choosing ingredients for

high quality salad?

a. Crispiness and taste c. quality and quantity

b. Freshness and variety d. texture and color

__________ 2. Washing salad and vegetable is important to ensure food safety. How

do you wash fruits and vegetables?

a. Hold the fruit or vegetable under cool running tap water, gently rubbing
it as you rinse it.
b. Hold the fruit or vegetable under tap water, gently rubbing it as you
rinse.
c. Soak the fruit or vegetable under tap water, gently rubbing it as you
rinse.
d. Soak the fruit or vegetable in a chlorinated water.

__________ 3. Which part of the salad holds its structure?

a. Base b. Body c. Dressing d. Garnish

__________ 4. Which salad tool is used to remove excess water from the salad
greens?
a. Salad spinner b. Salad Server c. Salad bowl d. Utility Tray

__________ 5. What part of the structure of salad is an edible decorative item that
gives eye appeal?
a. Dressing b. Garnish c. Body d. Base

__________ 6. The following are examples of oils that is used for salad dressing,
EXCEPT?
a. Olive oil b. Canola oil c. Corn oil d. Palm oil

__________ 7. Which of the following is a strong emulsifier?

a. Egg whites b. oils c. Egg yolks d. Vinegar

_________ 8. Ana has ketchup, mayonnaise, pepper, and salt in her storage. What
particular salad dressing can she create among the ingredients above mentioned?

a. Mayonnaise dressing c. French Dressing

b. Thousand Island Dressing d. Vinaigrette

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_________ 9. What should be the acidity of a salad vinegar?

a. 5% b. 6% c. 7% d. 8%
__________ 10. Which of the following guidelines is not included in making vegetable
salad?

a. Cooked until completely tender and overcooked..

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

Let Us Enhance

Arrange the steps in preparing Coleslow Salad, number then from 1, 2, 3

and so on. Write your answer in a separate paper.
___________ 1. Taste and, if necessary, add more salt and/or vinegar.
___________ 2. Using a no. 12 scoop, place a mound of coleslaw in the center of
each plate.
___________ 3. Add the cabbage and mix well.
___________ 4. Combine the mayonnaise, vinegar, sugar, salt, and pepper in a
stainless steel bowl. Mix until smooth.
___________ 5. Hold for service in refrigerator.
___________ 6. Arrange the lettuce leaves as under liners on cold salad plates.

Let Us Reflect

Eating salad is a great way to curb your appetite and add nutrients to
your diet. But having a stock of salads in your refrigerator may increase your
fat and calorie intake more than you realize. Keep your salad calorie low and
salad nutrition high by choosing smart ingredients. At a salad bar, take a
moment to look over the selection before you start preparing your plate so you
will avoid committing common salad mistakes.

21
 22
Let Us Assess
6. C
7. A
8. A
9. A
10. B
11. D
12. A
13. B
14. A
15. A
Let Us Try!
1. D
2. B
3. A
4. B
5. A
4 6.
6 5.
1 4.
2 3.
5 2.
3 1.
Let Us Enhance
Let Us Practice!
Answer Key
 Let Us Practice More

Project Plan in making Fruit Salad

Name: ________________________ Section: ___________________

Utensils and Equipment Needed: Ingredients Needed:

1. KNIFE
2. CHOPPING BOARD 2 cups unpeeled apples, cubed
3. PEELER
4. SALAD SPINNER
5. MIXING BOWL 1 cup pitted dates
6. SALAD SERVER
1 cup celery chopped

3 tablespoons lemon juice

½ cup all purpose cream

Garnish, if desired

¼ cup nuts

Salad greens

Procedure:

1. Assemble all utensils and supplies.

2. Carefully wash the celery, apples and salad greens. Refrigerate the salad
greens.

3. Cubed the apples in rather large pieces, and cover with lemon juice to prevent
discoloration. Also chop the celery and dates in rather large pieces.

4. Combine the chopped ingredients with the dressing using a fork.

5. If desired, chill the salad in a covered bowl.

6. Serve on crisp salad greens.

23
 References

Dumo, Anecita P. and Kong, Aniceta S.. Technical Vocational Livelihood

Education-Cookery Module 1 Manual: Publish by: Department of Education First
Edition 2016 ISBN: 978-971-9601-84-5

De Los Reyes, Cecilia P., EdD and Noynay, Arianne Flor C.,MAVED, Cookery
Home Economics: Publish by: LORIMAR PUBLISHING INC.Edition 2019 ISBN 978-
621-8035-40-9
Claudio, Virginia S.,Ph.D.,Ruiz, Adela J., Ph.D.,Yuson, Sonia D., Ph.D.,Chavez,
Libia D., MSFS, Basic Foods For Filipinos 5th Edition: Publish by: Merrian and
Webster Bookstore INC., Manila, Philippines, Copyright 2014, ISBN 978-971-30-
1341-5
DepEd MELCs

DepEd Curriculum Guide in TLE

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