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Prepare Salad and Dressing I. Objectives

1) The document outlines a lesson plan on classifying salads according to their ingredients. It discusses the objectives of teaching students about different salad types and their classification. 2) Key salad classifications are outlined, including green salads, vegetable/grain/legume/pasta salads, bound salads with dressings, fruit salads, composed salads arranged on plates, and gelatin salads. 3) Students are divided into groups to make a recipe for a salad from one of the classifications discussed and present it to the class.

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Charin Sobron
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2K views2 pages

Prepare Salad and Dressing I. Objectives

1) The document outlines a lesson plan on classifying salads according to their ingredients. It discusses the objectives of teaching students about different salad types and their classification. 2) Key salad classifications are outlined, including green salads, vegetable/grain/legume/pasta salads, bound salads with dressings, fruit salads, composed salads arranged on plates, and gelatin salads. 3) Students are divided into groups to make a recipe for a salad from one of the classifications discussed and present it to the class.

Uploaded by

Charin Sobron
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Date______

LESSON PLAN
PREPARE SALAD AND DRESSING

I. OBJECTIVES
At the end of the lesson the students are expected to:
1. To know the different salad according to ingredients used.
2. Identify the classification of salad according to ingredients used.

II. SUBJECT MATTER


Topic: Classification of Salads According to Ingredients Used
Reference: Technology and Livelihood Education 9
Module in Home Economics Cookery
Materials: Books, Pictures, Visual aids and chalk board, Laptop and monitor
III. PROCEDURE:
a. Preparatory Activity
Teachers Activity Students Activity
1. Classroom Routine
 Prayer
 Greetings
 Classroom Management
 Checking Attendance
2. Motivation
(Video showing about salad presentation.)

- Class what can you say about the video? Answer vary

IV. PRESENTATION
My question to you earlier has relation to our topic. Now let us discuss the Classification
of Salads According to Ingredients Used

1. Green salads – must be fresh, clean, crisp and cold and well drained. Moisture and
air are necessary to keep greens crisp.
a) Leaves wilt because they lose moisture. Crispness can be restored by washing and
refrigerating. The moisture that clings to the leaves after thorough draining is usually
enough.
b) Air circulation is essential so do not washed greens too tightly or pack too firmly.
Refrigerate in colanders covered with clean damp towels, or in specially designed
perforated plastic bins. These protect from drying while allowing air circulation.

2. Vegetable, Grain Legumes and Pasta Salads


- vegetable salads are salads whose main ingredients are vegetables other than lettuce
or other leafy greens. Starchy items such as grains, pastas and dried legumes can also
form the body of a salad. Raw or cooked vegetables are usually added to the starch
items to enhance the color, flavor and nutritional balance of the salad. Protein items
such as poultry, meat, seafood and cheese maybe added to vegetables and starch
salads.
3. Bound salads – are mixture of foods that are held together or bound with a dressing
usually a thick dressing like mayonnaise. The term bound is most often used for traditional
mixtures of cooked protein, starch and vegetables items with mayonnaise like chicken salad,
tuna salad, egg salad and potato salad.

4. Fruit Salad – contain fruits as their main ingredients, like appetizer salads or dessert
salads

5. Composed Salads – made by arranging two or more elements attractively on a plate.


They are called composed
because the components are arranged on the plate rather than being mixed together.
They are elaborate and can be
substantial in size, usually served as main courses or fruit courses rather than
accompaniments or side dishes.

6. Gelatin Salads – most gelatin products are made with sweetened prepared mixes
with artificial color and flavor. But some
professional cook used to prepare salads using unflavored gelatin relying on fruit juices
and other ingredients for flavor.

V. APPLICATION

Group activity
Divide the student in 3 groups.
Teacher’s Activity Students Activity
Make a recipe of salad that you know based on
the classification of salad that we discuss.
- I will give you 10 minutes to dicuss with the
group and present it in class.

VI. EVALUATION

Prepared by: Approved by:

CHARIN O. SOBRON MELANIE F. CORPUZ


Subject Teacher Head Teacher III

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