WEEK 2-3 Lesson 2
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TLE 9
UNIT 2: PREPARING SALAD AND DRESSING
TABLE OF CONTENTS ... i
GRADE LEVEL STANDARD ... ii
LESSON 2 ... 1
Prepare a Variety of Salad Dressing ... 1
INTRODUCTION ... 1
DEVELOPMENT ... 2
ENGAGEMENT ... 6
ASSIMILATION/ASSESMENT ... 6
REFLECTION... 7
REFERENCES: ... 7
TABLE OF CONTENTS
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QUARTER 2
Content Standards:
The learners demonstrate knowledge, skills, and attitudes required in preparing appetizers
Performance Standards:
The learners independently prepare salad and dressing
Learning Competencies:
The learners
1. Identify the components of salad.
2. Select and use correct equipment in preparing salads and dressings
3. Prepare a variety of salad
4. Follow workplace safety procedure
Values Integration:
1. Industriousness 2. Self-awareness Performance Task:
The learners independently prepare salad and dressing
Goal – Prepare varieties of salad and dressing for barangay fiesta
Role – Chef
Audience – Friends, Relatives
Situation – Your town will be having a fiesta to weeks from now. You are in- charge to make a salad and dressing.
Believing that you have acquired knowledge and skills in the preparation of salad and dressing to do the task.
Product – Varieties of salad and salad dressings.
Standards: Use of appropriate ingredients, equipment, preparation of dressing,
GRADE LEVEL STANDARD
: The learner demonstrates an understanding of his/her Personal Entrepreneurial Competencies (PECs), the environment and market, and process/production and delivery of the Technology & Vocational Education course in which he/she has specialized.TLE 9
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arrangement, taste and management.
Assess the performance task using the following criteria:
You will graded by the following criteria:
1. Use of Tools and Equipment 2. Application of procedures 3. Safety work habits
4. Procedure
5. Completeness of the task
6. Time Management
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I NTRODUCTION
When salad ingredients are assembled in a particular arrangement, the finished salad is called a composed salad. Also known as plated salad, they are often made up of more than simply greens. These salads are popular as main courses, especially at lunch.
LESSON 2
Preparing Variety of Salad Dressing
Key Understandings
In order for you to make the perfect salad, you need to know something about the kinds of ingredients that you can use.
A large number of salads will be made using a combination of different ingredients that not only complement one and the other but provide different tastes and texture as well.
Specific Learning Objectives
1. Select and use the equipment in preparing salads and dressing 2. Identify the factors to be considered in salad preparation.
3. Identify the different varieties of salad dressing.
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D EVELOPMENT
Components of salad
1. Base – it gives the definition to the salads placement on the plate or platter. Usually lettuce leaves or a bed of cut green is used.
2. Body – it is the main ingredient of the salad, this should be the focal point of the presentation as it sets on top of the base.
3. Dressing – it is use to enhance flavor, toasted with the bogy of salad or served on the side.
4. Plating – it adds texture, color, and form to the salad.
Factors to be consider in salad preparation:
1. Color – ex. Tossed green salad, shredded carrot, and red cabbage can be added to leaf lettuce.
2. Flavor – ex. A pre-plated salad could present a mild butter head lettuce with grapefruit sections and red onion rings.
3. Texture – ex. A tossed green salad could include Roman lettuce, sunflower seeds, raisins and orange section.
4. Shape – cut ingredients in different shapes, such as cubes, julienne, slices, shredded bits, and wedges.
Guidelines for arranging salads:
1. Look at the plate or bowl as frame. Pick the side dish. Keep salad off the rim.
2. Maintain good balance of color.
3. Height makes the salad more attractive.
4. Cut ingredients neatly and uniformly.
5. Be sure the ingredients can be identified.
6. Keep arrangements simple.
Guidelines for preparation of simple salads:
• 1. Wash vegetables/fruits in cold water.
Essential Questions
1. What are the components of salad?
2. Can you identify the tools and equipment needed in preparing salad?
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• 2. Cut vegetables as per requirement.
• 3. Keep in cool place until required.
• 4. When required mix all the ingredients with dressing.
• 5. Served neatly in china, glass, or wooden bowls.
Tools and Equipment needed in the preparation of salad
1. Balloon whisk- to achieve perfect beaten egg whites or whipped cream, use a sturdy whisk.
2. Dry measuring cups - the most accurate way to measure dry ingredients is with a nesting metal measuring cups.
3. Food processor - select a sturdy processor that is large enough to handle the volume of ingredients in the recipes you use most often.
4. Garlic presser - is the fastest way to turn a clove of garlic into small bits. When you use a garlic press, you crushed garlic will have a stronger flavor, because of the release of oils, than garlic minced with a knife.
5. Liquid measuring cups - the most accurate way to measure liquid ingredients is with a glass or Pyrex measuring cup with a pouring sprout.
6. Preparation sink - it is separate two-compartment sink is recommended to clean and prepare fresh product.
7. Food waste disposer or garbage can - it is a device, usually electrically powered, installed under a kitchen sink between the sinks drain and trap which shreds food waste into pieces.
8. Reach-in refrigerator or walk-in cooler - these are good for holding large boxes of produce, buckets of food, blocks of cheese and anything else that is large, bluky and perishable.
9. Worktables - it should be smooth preferably stainless and with polished edges to shadow on the work table, lighting should not alter the color of the food.
10. Chopper and cutter - it is a double handled and crescent-shaped, used with a rocking motion to rapidly chop and dice food.
11. Knives - these are cutting tools with a cutting edge or blade, hand held or otherwise, with or without a handle.
12. Electric or hand peeler - it is a kitchen tool used for removing the skin of fruit and vegetables.
13. Cutting boards - it is color-coded for specific use.
14. Thermometer - it is used to ensure that cooked food is held at safe temperature until served 15. Disposable plastic gloves - it used during salad preparation.
Salad Ingredients
1. Lettuce and green leaved gloves - often the most common variety of lettuce that people use to make a salad quickly is the iceberg variety.
2. Fruit and Vegetables - common fruit and vegetables salad ingredients
a.) melons and pineapples
b.) apples and pears
c.) berries
d.)iceberg and lettuce
e.) romaine
f .) Boston lettuce/Bibb lettuce
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g.) leaf lettuces –
h.) spinach
i.) raw vegetables ( avocado, celery, carrots, tomatoes)
j.)blanched vegetables
k.) marinated and pickled vegetables
l.) marinated and pickled vegetables
Celery KIntsay Basil
3. Meat and fish Nutrients in a Salad
Minerals and vitamins come made to order in the fresh fruits and vegetables found in salads.
Salads provide plenty of bulk or roughage to aid good digestion and elimination. This regularity will help you grow stronger and more healthy and beautiful.
The main course salads of eggs, fish, meat, poultry and cheese serve as body builders and provide protein for the body.
Pasta and potatoes provide carbohydrates
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Salad Dressing – it enhance the flavor of the salad. The 3 best type of salad dressing:
1. Vinaigrette – also known as French dressing. It is a
combination of vinegar, oil, and seasoning. It also accentuates flavor and gives moisture to a salad.
2. Emulsified dressing – when simple vinaigrette is shaken or whipped, the oil and vinegar mix together in microscopic
droplets creating an emulsion.- It is a mixture of two liquids that do not naturally mix such as oil and vinegar.
3. Mayonnaise – it is a cold sauce that is an emulsion of oil and vinegar stabilized with egg yolk and mustard. to make
mayonnaise oil is formed into tiny droplets by gradually adding it to the other ingredients while whipping.
* Mustard dressing is another ingredient commonly used in mayonnaise and emulsified dressings.
Ingredients for salad dressing
1. Oils – it makes up the bulk of most salad dressings. Oil is the excellent carrier for the flavors of other ingredients in the dressing or contributes its own flavor.
2. Vinegars – the name vinaigrette derived from vinegar which gives this cold sauce its most pronounced flavor. Vinegar was originally made from fermented barley juice, wine, or apple cider. In addition to vinegar, citrus juice such as lemon or lime can be used to provide acid for vinaigrette.
3. Mustard – It adds a sharp flavor which helps counter richness of the oil vinaigrette. Dry mustard powder, Dijoh-style mustard, or other prepared mustard can all be used in vinaigrette.
WORDS TO REMEMBER
Mustards Vinaigrette Salad dressing
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E NGAGEMENT
A SSIMILATION/ASSESMENT
Identify the following:
____________________1. It is a device , usually electrically, powered, installed under a kitchen sink.
____________________2. This is good for holding large boxes of produce, buckets of food, blocks of cheese and anything else that is large, bulky and perishable.
____________________3. It is a doubled-handled and crescent-shaped, used with a rocking motion to rapidly chop and dice food
____________________4. These are cutting tools with a cutting edge or blade.
____________________5. Used for removing the skin of fruit and vegetables.
____________________6. It is used to ensure the to cooked food is held at safe temperature until served.
____________________7. It is used during salad preparation.
Activity
- Make your own 3 prepared salad, ingredients and procedure.
- Write it on your notebook
- For submission; take a picture with name, grade and section, subject, quarter and what week.
Example:
Menchie G. Reyes, 9 - Saint Matthew TLE - Quarter 2_wk2-3
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____________________8. It should be smooth, preferably stainless steel and with polished edges to shadow on the work table.
____________________9. It is the most accurate way to measure dry ingredients.
___________________10. It is the fastest way to turn a clove of garlic into small bits.
R EFERENCES:
For additional information, refer to the following website:
Skills for a Lifetime in TLE; K-12 JO-ES Publishing; Philippine Copyright 2015; Virginia C. Esmilla-Sercado
R EFLECTION
The things I learned from the lesson
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Questions I want to ask from the lesson:
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Things I realized from the lesson:
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