LEARNING ACTIVITY SHEET
PROGRAM IN COOKERY NC II
PRESENT VARIETY OF SALAD AND DRESSINGS-G11
TLE_HECK9- 12SD-IIa-7
Second Quarter, Week 7-8
Name of Learner: ____________________________________________________________
Grade Level /Section: __________________________ Date:__________________________
This module contains information and suggested learning activities on Cookery NC II. It
includes training materials and activities for you to accomplish and complete.
Completion of this module will help you better understand the succeeding module on the use
of Cookery NC II.
This module consists of 2 learning outcomes. Each learning outcome contains learning
activities supported by instruction sheets. Before you perform the instructions, read the information
sheets and answer the self-check and activities provided to certain as to yourself and your instructor
that you have acquired the knowledge necessary to perform the skill portion of the particular learning
outcome.
Upon completion of this module, report to your instructor for assessment to check your
achievement of knowledge and skills requirement of this module. If you pass the assessment, you will
be given a Certificate of Completion.
SUMMARY OF LEARNING OUTCOMES:
Learning Outcome 3: Present variety of salad and dressings
Learning Outcome 4: Store Salad and Dressing
Upon completion of the module the trainees/ students should be able to:
● LO1- Present Variety of Salad and Dressings
● LO2- Store salad and Dressings
Introduction: Salad’s get a wrap of impression that sometimes people think of them as a diet food,
especially if it is veggies. But actually salad is more delicious at its best look.
Assessment Criteria:
1. appreciate the importance of salad plating.
2. analyze how chef made food in top of its aesthetic appeal
3. distinguish appropriate plating in different types of salad
Motivation:
“We all eat first using our eyes, so why not learn how to make food looks irresistible? Break every
information how to present Salad just like a chef! “
“As you eat, you would choose to pick first your phone rather than pick your fork so you can make a
snap of picture of a perfectly plated food, as for this day and age, the way your food looks is as
important as how it really taste.”
“MAKING A SALAD”
● Plan Ahead. Plan for a meal. Those Best Compliments. If you want beef, shrimp, chicken,
fork or any form of Protein on your salad. Soup, wine, appetizer, desert it must all
compliment.
● In making a Salad the first step is to choose the FRESH Ingredients.
● Avoid monochromatic color scheme.
● Make considerations of garnish.
● Make the appropriate dressing.
Plating:
● Color – This makes visual Excitement
● Do consideration of making Height. – Think up and not just out.
Layering- form of stacking food that add lot of dimensions and excitement to a plate.
❖ Lean or stack ingredients against each other
❖ Place items on top of each other
Sauce or Dressings can be a base color on plate
❖ Proper stacking can make salad look plenty or bigger.
Make Frames- meaning put on some chips, lettuce and tomatoes
● Garnish
❖ This is any food and salad main event. This can make a huge difference in the
overall look and taste.
❖ Adds flavor.
❖ Use fresh herbs to pop up the color and aroma.
❖ Usually Parsley goes of its common choice. Some use mints.
❖ Add citrus in the form of zest and delicate twists.
❖ Add berries or spice.
❖ Sprinkle edible flowers
❖ Do only light sprinkle. Do not clutter the plate with garnish.
● Use white plates- food always looks good in white.
Best part of plating is decoration. Have few special tools on hand will help you create your vision
and elevate a plate from drag to dazzling. Tweezers are chef’s best friend for placing small items.
Squeeze bottles are helpful when you want to add perfect drops or a lively drizzle of dressing and
condiments. Brush and Paint oils or sauce. Knife by simple cutting of veggies into unusual shape
can add something new and fun to the plate.
The key top is not to get obsessed with making it look perfect. A Bit controlled messiness will feel
more balanced and visually enjoyable something rigid.
Offset straight lines with something round is perfect cut for salad. This combine and Contrast. Play
around with Asymmetry.
Frying Proteins like meats and shrimps can add lovely golden color to the plate as well as texture.
Steaked, sliced of tuna or a smoked mackerel can be a possible choice. Be careful not to under fry or
over fry meats. Make sure to drain any fried food oils on a paper towel. A greasy looking plate is not
pretty.
The standard serving size of salad dressing is 2 table spoon.
When you should serve a salad? Diners typically eat salads before their main course. Formal meals
generally start with a salad and/or a soup, usually followed by appetizer and then main course and
then desert.
A salad could be composed salads where ingredients arrange on a serving dish or could be a tossed
salad where in ingredients are placed in a bowl and mixed.
There are different types of Salad: green salad or garden salad, fruit salad, bound salad, rice and pasta
salad, diner salad, side salad and desert salad.
As part of garnish there are items or substance that used as a decoration and savory. Like audible
flowers. Commonly they are rose, tulips, beebalm, dandelion, pansy, hibiscus, lilac, nasturtium.
Dressing is usually serve on a separate small bowl where the guest have the privilege to add it or mix
it to her/his salad.
There is a small equipment known as Salad spinner that commonly used to drain excess water and
sauce. Used to evenly coat veggies with the dressing.
There are 5 Elements of a Good Salad: Greens, Sweetness, Creaminess, Crunchiness and Dressings.
Guidelines on arranging salad in plates:
1. Choose with plates. Make it simple
2. Remove excess salad sauce or dressing on the rim of the plate.
3. Do make Height.
4. Cut ingredients neatly and strive for a balanced color
5. Make all ingredients easy to identify
Plating for different kinds of Salad:
COMMON SALAD AND ITS SUGGESTED PRESENTATION
COBB SALAD. Can be presented using small salad bowl
❖ Made with chicken, bacon, tomato,
onions, eggs, avocado lettuce, and
cheese
FRUIT SALAD Can use a Margarita glass
❖ A Dish consisting of various kinds of Those glass used in serving Ice Cream
fruits sometimes serve with their own
juice or syrup
❖ Served as appetizer, side salad or as
desert
TOSSED SALAD Salad plate
❖ Most common kind of salad
❖ Uses leafy vegetables spinach, lettuce
and uses garnishes such as tomatoes
onions and cucumber
❖ Simple Salad
WALDORF SALAD Salad plate base on a bed of lettuce
❖ Fresh apples, celery and walnuts
❖ Dressed in mayonnaise
CEASAR SALAD Small Salad bowl
❖ An Entrée Salad or dinner salad
❖ Contain small pieces of chicken,
seafood’s, or steak
CHEF SALAD Small Salad Bowl
❖ Also a dinner Salad usually with
mayonnaise and cheese
POTATO SALAD Salad Plate
❖ A Bound salad with egg and Serve using scoop
mayonnaise as a thick sauce.
❖ Popularly used with barbeques
JELLO SALAD Long glass
❖ A kind of a desert salad
❖ Sweet
❖ Made with Gelatin
❖ Fruits
❖ Grated carrots
❖ Nuts and pretzels
PISTACIO SALAD Martini Glass
❖ Kind of a desert salad. Water Goblet
❖ With marsh mallow
❖ Heavy cream
❖ Pineapple
❖ Pistachio pudding
❖ A Watergate salad
Activity 1:
Matching type: State the best description on table A matching its characteristics on table B. Put the
letter on the space provided. Write your answer on a separate sheet of paper
1. Protein a. Tuna salad, Potato salad, egg salad
2. Bound Salad b. Entrée salad
3. Pistachio salad c. green salad
4. fruits salad d. throw carelessly
5. dinner salad e. dressing and crunchiness
6. wedge salad f. cold dishes with dressings
7. tossed g. can be fresh or canned
8.jello salad h. grilled beef
9. salad i. pineapple and pistachio
10. elements of perfect salad j. Gelatin
Activity 2:
Word Hunt: Read the information given and find the word within the table. On a separate sheet of
paper draw the same table and highlights the words describe on each number then encircle and
number it corresponding to each description.
c a s E r o l e d q s X c b V n t c e r y l Y
O h s D r t a e c v h Y t i F l o w e r s o P
A r e T y g a t i n m I k l U s s i r t s a D
c d d E i w i t y e a S t r U n s i s a l a D
c d i G s t i u m i s S t r Y s o u l a r t S
o o l S e e d c m i s T a k F r u i t s e n I
u i f I e d w e e d e R s t I c k e n e d i D
o s o U r d i c e d c O l o N s o u r s t a E
n u d R e s s i n g s S w v E g e t a b l e S
1. These pertains as sometimes toppings on many kinds of salad and pasta. But could a salad as a side
dish.= cheese
2. These is a part of salad dressing with different variations depending on need which is rich in a
monounsaturated fat.= oil
3. It is used to make a salad taste great. That makes a standard serving size of 2 table spoon per
serving.=dressing
4. This provides calcium, vitamin C, and folate. A mild flavor leaf that is good in salad and
sandwiches = lettuce
5. This is a superb source of natural fiber that help reduced bad cholesterol, controls blood sugar,
induce weight loss and healthy weight maintenance. = vegetables
6. There are some of them that are edible. Usually sprinkle at top of salad. Like tulips and Rose. =
flowers
7. This pertains to any cold dishes with dressing and usually connect this as a healthy food used by
those who wanted to lose weight. = salad
8. This can be a salad where the main ingredients can be in canned or fresh. = fruits
9. This means to mix. A most common type of salad. Basic Salad Procedure. = tossed
10. Commonly used are oregano, cheese, nuts, or spice that gives appeal to the finished product =
garnish
Activity 3:
A. Label the part of a plated salad draw and identify each part. Write your drawing and answer on a
separate sheet of paper. The following must see in your drawing. Ask your teacher for further
explanation of what he/she wanted to see on this activity.
1. salad plate 2. salad dressing cup (Draw and state your chosen dressing)
3. Show how you arrange and make height 4. Garnish (Identify and Rationalized)
5. Identify the type of salad (Make a visible distinguished ingredients)
B. At the bottom part of your drawing. State your rationale why you choose this kind of salad. What
are the ingredients? And describe how you will present it, state some guidelines.
Your Performance will be graded. Recorded. Using this rubric:
Neat drawing, Identifiable ingredients-5
Complete, Understandable Rationale. -5
Completeness of stated ingredients- 5
Can able to state the complete sequence of preparing and serving salad- 5
Activity 4:
Make a video of how you will prepare a salad. Choose any salad that catch your interest and you can
perform it independently. On the video state your name. This is ________I’m going to prepare a
_________. The ingredients are as follows ___________. The procedure__________. As you finished
making your own salad, you will serve it to your parents. State the guidelines and show how you will
serve. Ask your teacher for further instructions regarding this demonstration
Your performance will be graded recorded by following rubric
Can able to do it independently- 20
Completeness of ingredients- 20
Mis en place-15
Shows mastery on preparing salad-15
Plating (chosen plate, height arrangement, Garnish, dressing)- 15
Service- 10
Visible and clear Audio of the video-5
Total = 100%
Reflection:
How can you design a plate that are not just good in taste but also encourage the clients towards its
peak of aesthetic eye appeal?
__________________________________________________________________________________
________________________________________________
How important salad to look good? _________________________
What do you realize on this learning activities?
_________________________________________________________
SELF CHECK
Direction: Choose the letter of the most CORRECT answer. Write the chosen letter on a separate
sheet of paper.
1. In making a Vegetable Salad. What particular cut of veggies is more likely used?
a. Round Cut b. Straight Cut c. Rectangular d. Mixed Cut
2. The first to consider in Salad Plating.
a. Color Combination b. Height c. Sauce d. Dressing
3. True about Garnishing.
a. Use Green leaf not too crowded. b. Put on Lot of garnish for best presentation
c. The least important in any salad presentations d. Sprinkle non-edible flowers
4. True about Salad spinner.
a. A huge big equipment used to drain water in salad c. used to cut veggies
b. Used to spread dressing evenly. d. used to make veggies cold
5. The following are possible salad garnish. Except.
a. Edible Flowers b. oregano c. Nuts d. Coffee Granules
6. The following are the structure of salad. Except.
a. baseline b. body c. dressings d. garnish
7. The five elements of a salad Except.
a. Green and Yellow Color c. creaminess
b. Sweetness d. Crunchiness
8. The following are all possible table appointments used in serving Salad. Except.
a. salad plate b. water goblet c. show base plate d. salad bowl
9. True about serving of salad.
a. Choose white plates c. usually serves with wine
b. serves at the end of every meal d. all serves with cheese
10. In common serving size of salad dressing how many table spoon
is commonly needed?
a. 3 table spoon b. 2 table spoon c. 4 table spoon d.1 table spoon
Prepared by: CHERRY-ANN D. MANUEL
Name of Writer
Noted by: Dr. CATALINA S. PATIAG
EPS Home Economics
References:
Technical- Vocational-Livelihood
Home Economics
Cookery Manual
(Department of Education. Republic of the Philippines)
Answer Key: Activity 1
H grilled beef
A Tuna salad, Potato salad, egg salad
I pineapple and pistachio
G can be fresh or canned
B Entrée salad
C Green salad
D Throw Carelessly
J Gelatin
F Cold dishes with dressing
E Dressing and crunchiness
Answer key: Activity 2
C L g T
h E a f L O w e R s
e T r S
E T n s s A l a D
s U i
l E C s f R u i t S
i E h
d R e S s I n g s v e G e t a b l e
ANSWER KEY TO SELF CHECK
1. d – mixed cut
2. a – color combination
3. a – use green leaf not too crowded
4. b – use dressing spread evenly
5. d. Coffee Granules
6. a – baseline
7 a – green and yellow color
8 c – show base plate
9. a. – choose white plates
10. b -2 table spoon
LEARNING ACTIVITY SHEET
PROGRAM IN COOKERY NC II
STORE SALAD AND DRESSINGS-G11
TLE_HECK9- 12SD-IIa-7
First Quarter, Week 10
Name of Learner: ____________________________________________________________
Grade Level /Section: __________________________ Date:__________________________
LO4: Store Variety of Salad and Dressing
Introduction: It all started from planning, purchasing, preparing, presenting and lastly is storing.
How can we store salad and all other food effectively? So, that the freshness of food remains on the
next day or few days after.
Assessment Criteria:
1. appreciate the importance of preserving salad.
2. analyze the steps of making food safe and healthy to eat even after few days.
3. distinguish guidelines on how to effectively store salad left overs.
Motivation:
Storing of all foods starts from a good preparation and freshness of the ingredients, followed by
proper sanitation of storing materials or containers. Different salad has different storing procedures.
Food Service Providers must be well educated to safety food handling and sanitation. They must be
educated about microbiology, food science, common standard operating procedures in hospitality
industries.
To provide good food service, we must be committed to the science based information and lifelong
learning about food safety.
Food Preparation: started on a clean working area. Clean hands. Clean Utensils.
https://www.yummy.ph/lessons/prepping/how-to-store-salad-dressing-a00249-20200901
The first rule in making a salad is to make it simple.
Basic salad don’t require knife. You can tear a lettuce
leaves apart using bear hands where exactly many
professionals do to prevent browning of the leaves.
A salad dressing rarely consumed in one sitting. The
best way to store dressing is same as what we do on
those left over food. In a clean container with no air to
moved, with a tight lid and put it in a refrigerator
where it place in a much colder temperature.
Canned or battled dressing have its expiry date, but once it is opened it will last one to two months.
For those homemade dressing it is more prone to spoilage, especially those creamy dressings
containing milk and egg.
As rule dressing containing vinegar last longer. Creamy dressing can only last for a week. Caesar
dressing last for2-3 days.
We want to emphasized those food poisoning comes from a wrong preparation, handling incorrect
storing making food contaminated with bacteria that multiply into its dangerous level. In many cases
as bacteria ingested there is a delay of signs and symptoms. There is what we called incubation
period where bacteria need time to multiply before the victim perceive the signs and symptoms.
The length of incubation period depends on the type of bacteria ingested and how many.
The following are signs and symptoms of food poisoning
Nausea – the feeling of urge to vomit but nothings comes out.
https://www.bing.com/images/search?view=detailV2&ccid=xD8LQSoj&id
Vomiting- It is a forceful discharge of stomach content
https://www.bing.com/images/search?view=detailV2&ccid
Diarrhea- a Circumstance where feces discharge frequently in a liquid form
https://www.bing.com/images/search?view=detailV2&ccid=QKzDiRXM&id
Fever- increase of body core temperature
https://www.bing.com/images/search?view=detailV2&ccid
Dehydration- lost of body fluids.
https://www.bing.com/images/search?
view=detailV2&ccid=0ZUPWxNc&id=1DD7DAD392A57E425DC5FD4E1E6878
1D02F3E483&thi
Upset stomach- feeling of discomfort of the digestive functions usually
accompanied with heart burn and nausea.
https://www.bing.com/images/search?view=detailV2&ccid=H7ftt%2f
%2fA&id=61558459BD71ACC4AC5A3F34F6AC8D1AA530F97A&thid
Abdominal cramps- muscle cramps of the stomach
https://www.bing.com/images/search?
view=detailV2&ccid=GOWTSfxm&id=A33F52B105D490144CE3C9709C973240
35C90BF
Weakness- a condition where there is a lack or lessen the strength.
https://www.bing.com/images/search?
view=detailV2&ccid=9EqdhXCw&id=4556BBA82EE8E53AADFDB315490DF39
89FD5EE6F&thid
Food Poisoning- are those foods borne illnesses.
The number one cause of food poisoning is Salmonella.
Second is Campylobacter and Botulinum toxins
“Ok…lets elaborate…”
This is a Salmonella.
This is a bacteria.
That usually comes from animal and human faces. Here we
can foresee the importance of hand washing upon any food
preparation to prevent food contamination.
These bacteria cause Typhoid fever, in connection to food
poisoning it is called as Salmonellosis.
The bacteria can be seen in raw meat, eggs, fish, vegetables
and poultry. So, the truth is rinsing doesn’t eliminate salmonella. Only cooking can kill the bacteria.
Next, is Campylobacter a rod shaped bacteria. Gives a Gastro intestinal
infection known as Campylobacteriosis. With incubation of 24-72 hrs.
That transfer from oro-fecal route that causes Gastroenteritis. Commonly
comes from un pasteurized milk, poultry, water, mushroom and shellfish.
Botolinum toxin:
This causes Flaccid Paralysis.
Infected by clostridium botulinum. Come
from a canned food.
You also need to learn about HACCP this is
Hazard Analysis Critical Control Points. That serve as a part of a large
system control procedure. To understand we must know the hazards.
First introduced as an Astronauts practice of food plan. Those microbiological, physical and
chemical. There are 2 classification of hazards. First is inherent hazards those hazard specific to
food item. Second is environmental hazards that includes procedural failure those uncleaned hands,
not sanitized area, and cross contamination.
Sterilizing is a process of making a steam of more than 20 mins.
HACCP corresponds to those dealings on first category, the Inherent Hazards. The second category
deals with the Restaurants and Hotels SOP’s or Standard Operating Procedures.
HACCP is a Plan. A Series of management procedure. This is the implementation of monitoring
procedures, corrective actions, verifications procedures and specific to record keeping.
Another thing that need to consider is the personal health and hygiene of the food server. Consider
the proper attire using proper PPE’s/ Personal Protective Equipment like gloves, mask, hairnet and
apron is very important. Hygiene habits is the single most important practice prevents the spread of
food borne illnesses. First to consider is a double hand washing technique on this following
circumstances:
● After defecating
● Before beginning to work in kitchen
● Before returning to work
● After coughing, sneezing
● After smoking and eating
● After handling soiled equipment or utensils
● Before food preparation
● When switching from working raw to cooked food.
Sanitation is far different from cleanliness.
Being clean is removal of dirt seen by the naked eye.
Being sanitized means elimination of all microorganisms not seen by naked eye but could be harmful
to one’s body.
Pathogenic Microorganisms means that those microorganisms that cause harm or disease, illness to
one’s body.
There is what we called a live attenuated virus that injected to one’s body to protect from any
illnesses. The process is called as Immunization.
Most common mode of transmission is oro-fecal route where serve as an un hygienic practice of
defecating without proper hand washing procedures.
There is what we called spore forming bacteria that doesn’t killed by hand washing but only by
boiling. Characteristically shows a hard core of covering to protect themselves.
The National Sanitation Foundation International list the following frequently cited factors in
outbreaks of food borne illness.
● Failure to cool food properly
● Failure to thoroughly cook food
● Infected employees
● Food prepared a day or more before service
● Raw contaminated ingredients
● Mal handling of cooked and raw foods
Activity1:
Read the question carefully. And Write the Letter of answer on the space provided. Answer it in a
separate sheet of paper.
____________1. Hazard Analysis Critical Control Points.
a. A plan. A Series of management procedure. This is the implementation of monitoring procedures,
corrective actions, verifications procedures and specific to record keeping.
b. A Research where you can do experimentation of what you are going to cook.
c. A Restaurant Set-up of food cooking schedule. Usually follows the rule of the guest what to request
to cook first.
d. A strategy on how those slow moving items be moved.
___________2. PPE’s Personal Protective Equipment.
a. hair net b. Doll shoes c. earings d. Watch
___________3. Food sanitation and safety food handling.
a. Tooth Brush b. Hand Wash c. Face Mask d. sun glass
___________4.Double handwashing.
a. after smoking b. after watching TV c. after burping a baby d. before washing dishes
___________5. National Sanitation Foundation International.
a. about diet plan b. about infected employees c. about pediatrics’ medication d.none is
correct
___________6. Incubation period.
a. chances of being infected c. Time for microorganisms to multiply
b. time for microorganisms to die d. time for defecating
___________7. Typhoid fever.
a. salmonella b. bacteria c. incubate42 to 72 hrs. before symptoms precede d. AOTA are
correct
___________8. Hygiene Habits.
a. single most important prevention of food poisoning. C. a personal choice to bring
confidence
b. for a better looking appearance d. to attract microorganisms
___________9. Salmonella.
a. die in hot water b. # 1 cause of food poisoning c. # 1 cause of death d. AOTA are
correct
__________10. Hazards
a. Inherent c. Analytical c. environmental d. AOTA are correct
__________11. Food service providers.
a. know microbiology b. oriented to food science c. know the hospital SOP’s d. AOTA are
correct
__________12 Sanitation
a. cleanliness b. kills are pathogens c. seen by naked eye d. AOTA are correct
__________13. Microorganisms.
a. Virus b. bacteria c. mushroom d.AOTA are
correct
__________14. Top 1 causes of food poisoning.
a. salmonella b. Camphylo Bacter c. Botolinum toxins d. e coli
___________15. Cross Contamination.
a. touching one’s contaminated and transfer it to a previously clean and sanitized area.
b. Do proper hand washing technique c. HACCP d. NOTA are correct
Activity 2. Matching type. Make connections of what column A provided information. Write the
answer beside the number. Answer it on a separate sheet of paper.
Number Column a Column b
1. Most common mode of transmission of A hand washing
contaminations
2. Most effective way on prevention of B Pathogen
contamination
3. Expired canned goods C spore forming bacteria
4 Way where Bacteria comes out from an ill D sterilizing
employee
5 Microorganisms that give an illness to one’s body E oro-fecal Route
6 Boiling of water kills many microorganism, F .Astronauts
including this hard core bacteria.
7 First signs of food poisoning G. immunization
8 Steaming for more than 20 minutes H diarrhea
9 All microorganism are harmful, one procedure I botulinum toxin
where a live attenuated virus are injected to
protect one’s life
10 HACCP/ Hazard Analysis Critical ControlPoints J sneezing
REFLECTION: ESSAY
I LEARNED THAT PROPER STORAGE OF FOOD MEANS A LOT BECAUSE?
__________________________________________________________________________________
I LEARNED THAT HACCP IS GOOD IN PLANNING FOR FOOD PREPARATION BECAUSE?
__________________________________________________________________________________
________________________________________________________________________
Prepared by: CHERRY-ANN D. MANUEL
Name of Writer
Noted by: DR. CATALINA S. PATIAG
EPS Home Economics
Answer Key:
Activity 1 Activity 2
1. a 1E
2. a 2A
3. b 3I
4. a 4J
5. b 5B
6. c 6C
7. a 7H
8. a 8D
9 a or b 9G
10 a or c 10 F
11 d
12 b
13 d
14 a
15 a
