Core Competencies UC4: Preparing salads and dressings

COMPETENCY BASED LEARNING MATERIAL

Sector:

TOURISM

Qualification:

COOKERY NC II

Unit of Competency:

PREPARE SALADS AND DRESSINGS

Module Title:

PREPARING SALADS AND DRESSINGS

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
BAGUIO CITY SCHOOL OF ARTS AND TRADES

GONZALO PUYAT SCHOOL OF ARTS AND TRADES
CONCEPTION VOCATIONAL SCHOOL

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MARY GRACE L.OCASION
CRISTINA P. RIVERA

HOW TO USE THIS LEARNER’S GUIDE

Welcome to the learner’s guide for the module: Preparing Salads and Dressings. This
learning materials contains and activities for you to complete.

The unit of competency “Prepare Salad and Dressings” contains knowledge, skills and
attitudes required for a Commis, Pastry Cook, Hot-Kitchen Cook and Pantry
Worker/Cold Kitchen Cook. It is one of the Core Unit of Competency.

You are required to go through a series of learning activities in order to complete each
learning outcome of the module. In each learning outcome there are Information Sheets
and Reference Materials for further reading to help you better understanding the required
activities. Follow these activities on your own and answer the self-check at the end of each
learning outcome. You may tear a blank answer sheet at the end of the module to reflect
your answers for each self-check. If you have questions, please don’t hesitate to ask your
facilitator for assistance.
Recognition of Prior Learning (RPL)
You may have some or most of the knowledge and skills covered in this learners guide
because you have:

 Worked for some time
 Already completed training in this area.
If you can demonstrate to your trainer that you are competent in a particular skill, you don’t
have to do the same training again.

If you feel you are competent on some of the skills, talk to your trainer about having them
formally recognized. If you have qualification or Certificates of Competence from previous
training, show it to your trainer. If the skills you acquired are still relevant to the module,
they may become part of the evidence you can present for RPL.

At the end of this learner’s guide is a learner’s diary. Use this diary to record important
dates, jobs undertaken and other workplace events that will assist you in providing details
to your trainer or assessor. A Record of Achievement is also provided for your trainer to
complete once you completed the module.

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MARY GRACE L.OCASION
CRISTINA P. RIVERA

This module was prepared to help you achieve the required competency, in perform basic
business transactions. This will be the source of information for you to acquire knowledge
and skills in this particular module/are, with minimum supervision or help from trainer. With
the aid of this material you will acquire the competency independently and at your own
pace.

 Talk to your trainer and agree on how you will both organize the training of this unit.
Read through the learning guide carefully. It is divided into sections which covers
all the skills and knowledge you need to successfully complete in this module.

 Work through all the information and complete the activities in each section. Read
information sheets and complete the self-check. Suggested references are included
to supplement the materials provided in this module.

 Most probably your trainer will also be your supervisor or manager. He/she is there
to support you and show you the correct way to do things. Ask for help.

 Your trainer will tell you about the important things you need to consider when you
are completing the activities and it is important that you listen and take notes.

 You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way, you will
improve both your speed and memory and also your confidence.

 Talk to the more experienced workmates and ask for their guidance.

 Use the self-check questions at the end of each section to test your own progress.

 When you are ready, ask your trainer to watch you perform the activities outline in
the learning guide.

 As you go through the activities, ask for written feedback on your progress. Your
trainer keeps feedback/pre-assessment reports for this reason. When you have

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successfully completed each element, ask your trainer to mark on the reports that
you are ready for assessment.

 When you have completed this module (or several modules), and feel confident that
you have had sufficient practice, your trainer will arrange an appointment with a
registered assessor to assess you. The results of your assessment will be recorded
in your competency Achievement Record.

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CRISTINA P. RIVERA

TABLE OF CONTENTS THEIR i
Cover Page 1-3
How To Use This Competency Based Learning Material 4-5
Table Of Contents 6
List Of Competencies 7-9
Module Content 10-13
Summary Of Learning Outcome No. 1 14-15
Learning Experiences No. 1 16-17
Glossary 18-24
Information Sheet No. # 4.1-1
Perform Mise En Place Salads And Dressings 25
Self-Check # 4.1-1 26
Answer Key # 4.1-1 28-31
Information Sheet # 4.1-2
CLASSIFICATION OF SALADS ACCORDING TO 32
FUNCTIONS IN THE MEAL 33
Self-Check # 4.1-2 34-37
Answer Sheet # 4.1-2 38
Information Sheet 4.1-3 39-42
Classification Of Salads According To Ingredients Used 43
Task Sheet # 4.1-3 44
45-48
Information Sheet # 4.1-4 49
Ingredients Of Salads 50-65
Self-Check # 4.1-4
66
Answer Sheet # 4.1-3 67

Summary Of Learning Outcome No. 2 Page 4 of 154
Learning Experiences No. 2
Information Sheet # 4.2-1
Prepare Variety Of Salad And Dressings
Self-Check # 4.2-1
Answer Sheet # 4.2-1

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MARY GRACE L.OCASION
CRISTINA P. RIVERA

Information Sheet 4.2-2 68-70
Accompaniments Sauces And/Or Dressings
Self-Check #4.2-2 71
Answer Sheet #4.2-2 72
Information Sheet # 4.2-3 73-79
Prepare Variety Of Salad And Dressings
Self-Check # 4.2-3 80
Answer Key # 4.2-3 81
Summary Of Learning Outcome No. 3 82-83
Learning Experiences No. 3 84
Information Sheet 4.3-1 85-93
Present A Variety Of Salads And Dressings
Self-Check #4.3-1 94
Answer Sheet #4.3.1 95
Information Sheet # 4.3-2 96-98
Salad Bars And Buffet Service
Self-Check #4.3-2 99
Answer Key #4.3-2 100
Summary Of Learning Outcome No. 4 101-102
Learning Experiences No. 4 103
Information Sheet 4.4-1 104-106
Store Salads And Dressings
Information Sheet 4.4-2 107-108
Labelling, Storage Containers
Job Sheet # 4.4-1 109-110
Performance Criteria Checklist # 4.4-1 111
Job Sheet # 4.4-2
Performance Criteria Checklist # 4.4-2 112-113
Job Sheet # 4.4-3 114
Performance Criteria Checklist # 4.4-3
Job Sheet # 4.4-4 115-116
117
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Performance Criteria Checklist# 4.4-4 120
Job Sheet # 4.4-5 121-122
Performance Criteria Checklist# 4.4-5
Job Sheet # 4.4-6 123
Performance Criteria Checklist # 4.4-6 124-125
Job Sheet # 4.4-7
Performance Criteria Checklist # 4.4-7 126
Job Sheet # 4.4-8 127-128
Performance Criteria Checklist # 4.4-8
Job Sheet # 4.4-9 129
Performance Criteria Checklist # 4.4-9 130-132
Job Sheet # 4.4-10
Performance Criteria Checklist # 4.4-10 133
Job Sheet # 4.4-11 134-135
Performance Criteria Checklist # 4.4-11
Job Sheet # 4.4-12 136
Performance Criteria Checklist # 4.4-12 137-139
Job Sheet # 4.4-13
Performance Criteria Checklist # 4.4-13 140
References 141-142

143
144-146

147
148-149

150
151

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NATIONAL CERTIFICATE LEVEL II
COMPETENCY-BASED LEARNING MATERIALS

LIST OF COMPETENCIES

No. Unit of Competency Module Title Code
1.
Clean and Maintain Kitchen Cleaning and Maintaining TRS512328
2.
Premises Kitchen Premises
3.
4. Prepare Stocks, Sauces and Preparing stocks, sauces and TRS512331

5. Soups soups
6.
7. Prepare appetizers Preparing appetizers TRS512381
8
9 Prepare salads and Preparing salads and TRS512382
10. dressing dressing

Prepare sandwiches Preparing sandwiches TRS512330
Prepare meat dishes Preparing meat dishes TRS512383

Prepare vegetable dishes Preparing vegetable dishes TRS512384

Prepare egg dishes Preparing egg dishes TRS512385

Prepare starch dishes Preparing starch dishes TRS512386

Prepare poultry and game Preparing poultry and game TRS512333

dishes dishes

11. Prepare seafood dishes Preparing seafood dishes TRS512334
12 Prepare desserts Preparing desserts TRS512335
13. Package prepared food Packaging prepared food TRS512340

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MODILE OF INSTRAUCTIONS

Unit of Competency PREPARE SALADS AND DRESSINGS
Module PREPARING SALADS AND DRESSINGS

INTRODUCTION:

This module deals with the skills, and knowledge and attitudes required to prepare
and present salads and dressings.

This module will guide each trainee to acquire the knowledge, skills and performance
requirement necessary to prepare dessert dishes in the catering operation.

This module contains four learning outcomes. Each learning outcome contains
learning activities for both knowledge and skills, supported with information sheet, self-
check activities and job/operation sheet, gathered from different sources. Before you
perform the manual exercises, read the information/operation sheets and answer the
self-activities provided to confirm to yourself and to your trainer that you are equipped
with knowledge necessary to perform the skills portion of the particular learning
outcomes.

Upon completion of this module, you have to subject yourself to your trainer for
assessment. You will be given a certificate of completion as a proof that you met the
standard requirements (knowledge and skills) for this module. The assessment could be
made in different methods, as presented in the competency standards.

Nominal Duration: 24 Hours

LEARNING OUTCOMES

Upon completion of this module the students/trainees will be able to:
LO 1. Perform Mise en Place
LO 2. Prepare variety of salads and dressings
LO 3. Present a variety of salads and dressings

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LO 4. Store salads and dressings

ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based on the
required tasks
2. Ingredients are identified according to standard recipes, recipe card or enterprise
requirements
3. Ingredients are assembled according to quantity, type, and quality required time
frame
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable water.
7. Standard or enterprise recipes are used to produce a variety of salads and
dressings appropriate for a variety of menus
8. Range of dressings are produced to a desired consistency and flavor
9. Prepared salads and dressings are tasted in accordance with the required taste
10. Workplace safety and hygienic procedures are followed according to enterprise and
legislated requirements
11. Salads and Dressings are presented hygienically, logically and sequentially within
the required time frame
12. Salads and Dressings are decorated creatively
13. Factors in plating dishes are observed in presenting Salads and Dressings
14. Salads and Dressings are portioned according to enterprise standards
15. Salads and Dressings are presented in accordance with enterprise presentation
techniques

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16. Accompaniments, garnishes and decorations are used to enhance taste, texture
and balance

17. Quality trimmings and other leftovers are utilized where and when appropriate

18. Salads and Dressings are stored at the appropriate temperature and under the
correct conditions to maintain quality, freshness and customer appeal

19. Suitable packaging are selected and used to preserve taste, appearance and
tasting characteristics

20. Dressings are stored to retain desired quality and characteristics

21. Salads and Dressings is stored in accordance with FIFO operating procedures and
storage of dessert requirements

Pre-requisite:
Before going through this module, you must have to finish the following:

Basic Competencies:

1. Participate in Workplace information
2. Work in Team Environment
3. Solve/Address General Workplace Problems
4. Develop Career and Life Decisions
5. Contribute to Workplace Innovation
6. Present Relevant Information
7. Practice Occupational Safety and Health Policies and Procedures
8. Exercise Efficient and Effective Sustainable Practices in the Workplace
9. Practice Entrepreneurial Skills in the Workplace
Common Competencies:
1. Develop and Update Industry Knowledge
2. Observe Workplace Hygiene Procedures
3. Perform Computer Operations
4. Perform Workplace and Safety Practices
5. Provide Effective Customer Services

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LO1. PERFORM MISE EN PLACE

ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based on the
required tasks
2. Ingredients are identified correctly, according to standard recipes, recipe cards or
enterprise requirements
3. Ingredients are assembled according to correct quantity, type and quality required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable water.

CONTENTS:

 Variety and ingredients of salads from different recipes.

 Classification of salads

 Tools, equipment, utensils needed in preparing salads

 Historical development and current trends in appetizers

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CRISTINA P. RIVERA

 Suitable commodities and food combinations for use in salads

 Compatible dressings and sauces for incorporating into salads

 Nutritional values of salads and the effects of cooking

 Common culinary terms on salads which are used in the industry

 Safe work practices on using knives

 Principles and practices of hygiene including appropriate dress

 Logical and time efficient work flow

 Waste minimization techniques and environmental considerations in specific
relation to salads

 Preparation of dishes for customers within typical workplace time constraints

CONDITIONS: The students/trainees must be provided with the following

EQUIPMENT SUPPLIES & MATERIALS

Electric, gas or induction Selection of salads
ranges Leafy
Non-leafy
Ovens, including combi Protein
ovens Combination
Congealed
Microwaves Fruit
Grills and griddles
Deep fryers Cooked
Salamanders Dressings and sauces
Food processors
Blenders may include but not
Mixers limited to:

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EQUIPMENT SUPPLIES & MATERIALS

Slicers - Egg oil emulsions

Pans - Vinegar oil dressings

Utensils - Salsa

Tilting fry pan - Fruit sauces

Steamers - Others

Baine marie - Cold dressings

Mandoline

LCD Projector (Optional)

Overhead Projector (Optional
for lecture)

Television and multimedia
player

Whiteboard

TOOLS

- pots and pans

- bowls and

- Plastic wrap

- Aluminum foil

- measuring cups

- weighing scales

- cleaning materials and

- linen

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EQUIPMENT SUPPLIES & MATERIALS
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints toque,

caps, hairnets
LEARNING MATERIALS
Manuals
Books
Video (CD)

METHODOLOGIES:
 Discussion/ demonstration
 Oral questioning
 Video viewing

ASSESSMENT METHODS:
 Direct observation
 Demonstration
 Written or oral questions
 Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate, e.g. menus

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LO1. PERFORM MISE EN PLACE
LEARNING EXPERIENCES

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read Information Sheet 4.1-1 Read the information sheet. If you believe
2. Answer Self Check 4.1-1 you understood the information sheet after
3. Read Information Sheet 4.1-2 reading, do answer Self-check 4.1-1
4. Answer Self Check 4.1-2 Compare answers to the answer keys. If
5. Read Information Sheet 4.1-3 you get all the correct answer then
6. Answer Self Check 4.1-3 proceed to the next learning outcome. If
7. Read Information Sheet 4.1-4 not, read again information sheets 4.1-1
8. Answer Self Check 4.1-4 Read the information sheet. If you believe
you understood the information sheet after
reading, do answer Self-check 4.1-2
Compare answers to the answer keys. If
you get all the correct answer then
proceed to the next learning outcome. If
not, read again information sheets 4.1-2
Read the information sheet. If you believe
you understood the information sheet after
reading, do answer Self-check 4.1-3
Compare answers to the answer keys. If
you get all the correct answer then
proceed to the next learning outcome. If
not, read again information sheets 4.1-3
Read the information sheet. If you believe
you understood the information sheet after
reading, do answer Self-check 4.1-4
Compare answers to the answer keys. If
you get all the correct answer then
proceed to the next learning outcome. If
not, read again information sheets 4.1-4

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Glossary of Terms: EXPLANATION
TERM
Appetizer salad Salads used to stimulate the appetite
Accompaniment salad
Salads that balance and harmonize with the rest of the
Main course salad meal.

Separate course salad Offer enough variety of ingredients on the plate to form a
Dessert salad balance meal.
Bound salads
Fruit salad Light salad serve after the main course to refresh the
Compound salad appetite and provide a break before dessert.

Wilt Usually sweet and best served at the end of the meal.

Tossing Mixtures of ingredients held together with a dressing.
Salad dressings
Cider vinegar Contain fruits as a main ingredient.

Balsamic vinegar The components are arranged on the plate rather than
White or distilled vinegar being mixed together.
Emulsion
Temporary emulsion The drying out, drooping, and withering of the leaves of a
Vinaigrette plant due to inadequate water supply
Waxy potato
Ricotta To mix (a salad) lightly so as to cover with dressing.

Mayonnaise Are liquids or semi liquids used to flavor salads

Made from apples. It is brown in color and has a slightly
sweet apple taste.

Is special wine vinegar that has been aged in wooden
barrels. It is dark brown in color and has a sweetly taste.

Is distilled and purified so that it has a neutral flavor.

A uniform mixture of two unmixable liquids.

A simple oil and vinegar dressing is an example. Because
the two liquids always separate after being shaken.

Is a simple mixture of oil, vinegar and seasonings

A young potato high in sugar and low in starch.

An Italian style cheese similar to cottage cheese but
smoother, moister and sweeter in flavor.

A semisolid cold sauce or dressing consisting of oil and
vinegar emulsified with egg yolks.

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Custard A liquid that is thickened or set firm by the coagulation of
French Dressing egg protein.

Salad dressing made of oil, vinegar and seasoning.

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INFORMATION SHEET 4.1-1

PERFORM MISE EN PLACE SALADS AND DRESSINGS
Objectives: At the end of the training period, the trainees were able

1. To explain salad origin and parts of salads;
2. To identify tools, equipment and utensils used in Mise en Place;
3. To prepare salad dressings and create various salads using different dressings

with different ingredients, according to the set standards in the culinary kitchen.
Introduction

The first salads were simply greens dipped in salt. In fact, the word salad comes
from a Latin word meaning “salted.” Roman dinners often had a separate salad course
of raw greens with a dressing.

Salads vanished from the European diet for a thousand years or more but
reappeared in the seventeenth century. At one time, it was not unusual to include flowers
such as nasturtiums, marigolds, rose petals, and violets in salads. But though it becomes
common in Europe, salad was seldom the focus of interest for either the cook or the diner.

It was not until the salad crossed the ocean to America that it came into its own.
One true claim to fame of the America cook is ingenuity in the preparation of salads.
We have gone far beyond the simple salted greens of the past to vegetables of very
species, shape, and flavor, and to meats, fish, fruits, cheese, and eggs. We have moved

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the salad all over the menu, from appetizer to accompaniment to entrée to dessert to meal-
in-itself. And we have taken it from obscurity to stardom. Many a salad is a work of art.

SALADS are dishes that are almost always served cold, usually accompanied by a
cold dressing made of oil, vinegar, special flavorings, and often eggs. It usually takes off
from a leafy green base and is likely to be piquant in flavor.

Salad is a combination of vegetables, fruits and other ingredients served with a dressing.
Salad are easy to make and require little, with any special equipment. A basic
understanding of tools use in preparation will help achieve better results.

FOUR PARTS TO THE STRUCTURE OF TYPICAL SALAD

Figure 1 http://www.fooduniversity.com/foodu/food_c/salads/salad_parts.htm

1. Base or Underliner: usually a leafy green such as lettuce cup or a fine layer of
shredded lettuce.

2. Body: the major ingredient or mixture of ingredients.
3. Dressing: sometimes part of the salad, more often not, but always planned to be

compatible with it.

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4. Garnish: a colorful accent providing eye appeal often omitted if the salad itself is
colorful)

DIFFERENT KINDS OF SALADS
(ACCORDING TO THEIR INGREDINETS AND THE WAY THEY GO TOGETHER)
 Leafy green
 Vegetable
 Fruit
 Combination
 Gelatin or congealed

LEAFY GREENS FOR SALADS

Figure 3 Crisp head Lettuces Figure 2 Romaine

Iceberg: a crisp, green-white lettuce, Romaine or cos: a crisp, coarse
very mild in flavor. lettuce with long, flat, bright-green
leaves, full of flavor. Preferred leaves

Caesar salad.

Figure 5 Bibb Figure 4 Boston

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Bibb or limestone: a small, loose- Boston: similar to Bibb but less sweet,

leaved head lettuce having soft, smooth, and having a slightly larger head with

buttery leaves, yellow white to dark more yellow tones.

green in color.

LEAF LETTUCES

Figure 6 Green Leaf Figure 7 Red Leaf

Green leaf: tender, curly edged, crisp, Red leaf: curly green leaves with
but softer than the crisp head lettuces; fragile red tips
many varieties of many shades of green

ENDIVE

Figure 9 Chicory Figure 8 Belgian endive

Chicory(curly endive):a bunched head Belgian endive: a pointed cluster
having crisp, narrow, curled, feathery of crisp, fleshy, waxy white leaves
dark-green leaves and a slightly looking like a short spear; actually
the bitter in taste specially cultivated shoot of the curly
endive

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Figure 10 escarole

Escarole:
appearance to chicory but with larger,
coarser, firmer, and darker-green
distinctively bitter in taste

VARIETY GREENS

Figure 12 Spinach Figure 11 Watercress

Spinach: flat or crinkled dark-green Watercress: small dark-green leaves
leaves, crisp and flavorful on a crisp stem, strong and zesty in
flavor; used occasionally in salads,
more often as a garnish

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DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

TOOLS, EQUIPMENT, UTENSILS NEEDED IN PREPARING SALADS.

1. Knives – good quality knives with sharp, sturdy
stainless steel blades and with handles that securely
attached and that feel perfectly comfortable in your
hand.

2. Cutting boards – choices of cutting boards are
the wooden or blocks and acrylic cutting boards. When
preparing a recipe that contains both meat (or poultry or
seafood) and vegetables requiring cutting, use one
board exclusively the vegetables and the other
exclusively for the raw meat to avoid cross-
contamination.

3. Peelers - is a kitchen tool consisting of a slotted

metal blade attached to a handle, that is used to remove

the outer skin or peel of certain vegetables,

frequently potatoes and carrots, and fruits such

as apples, pears.

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DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

4. Citrus zesters - A kitchen zester is approximately
four inches long, with a handle and a curved metal
end, the top of which is perforated with a row of round
holes with sharpened rims. To operate, the zester is
pressed with moderate force against the fruit and
drawn across its peel. The rims cut the zest from
the pith underneath.

5. Grater/Shredder - A grater (also known as
a shredder) is a kitchen utensil used to grate foods
into fine pieces. It was invented by François Boullier
in the 1540s

6. Grill pan – for salad toppings to be broiled or
grilled.

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DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

7. Salad Spinners – 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 if 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 of a textured surfaces to really grasp
the ingredients of salad, no matter how slippery and
thus making tossing easier.

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DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

SELF- CHECK # 4.1-1

Directions: Choose the best answer.

1. 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

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SYSTEM PREPARE SALADS AND Issued by: 154
Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

ANSWER KEY #4.1-1

1. C salad spinner
2. C mixing bowls
3. C main course salad
4. D bound salads
5. B Composed salad

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SYSTEM PREPARE SALADS AND Issued by: 154
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DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

Direction: SELF CHECK # 4.1-1
Identify the different kitchen tools and utensils in preparing salad.

1. 2.
3.

4. 5. 6.

8. 9.
7.

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SYSTEM PREPARE SALADS AND Issued by: 154
Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

INFORMATION SHEET 4.1-2
PERFORM MISE EN PLACE SALADS AND DRESSINGS
Objectives: At the end of the training period, the trainees were able
1. To classify salads according to their functions in the meal; and
2. To follow the preparation of salads considering the functions of each classification.

CLASSIFICATION OF SALADS ACCORDING TO THEIR FUNCTIONS IN THE MEAL
1. Appetizer Salads –

Figure 13 https://www.bettycrocker.com/recipes/chicken-salad-stuffed-tomato-appetizers/f19976d6-88be-48d9-9734-7054a4136a40

Appetizer salads should stimulate the appetite. They must have fresh, crisp
ingredients; tangy flavorful dressing; and an attractive, appetizing appearance.

The combination of ingredients should be interesting not dull. Flavorful foods
like cheese, ham, salami shrimp and crabmeat, even in small quantities should add
appeal and also crisp raw or lightly cooked vegetables.

Attractive arrangement and garnish are important because visual appeal
stimulates the appetite.

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Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

2. Accompaniment salad

Figure 14 https://www.crecipe.com/accompaniment+salad+with+picture+recipes

Accompaniment salads must balance and harmonize with the rest of the meal, like
any other side dish. Don’t serve potato salad at the same meal at which you are
serving French Fries or another starch. Sweet fruit salads are rarely appropriate as
accompaniment except with such items as ham or pork.
3. Side dish salads

Should be light and flavorful, not too much vegetable salads are often good choices.
Heavier salads such as macaroni or high protein salads containing seafood, cheese are
less appropriate, unless the main course is light.

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DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

4. Main course salads

Figure 15 https://www.sunset.com/recipe/puffed-black-rice

Should be large enough to serve as a full meal and should contain a
substantial portion of protein. Meat, poultry and seafood salads as well as egg
salad and cheese are popular choices.

Main course salads should offer enough variety and in flavors and textures.
In addition to the protein, a salad platter or fruits.

5. Separate course salads –

These salads must be very light and in no way filling. Rich, heavy dressings
such as sour cream and mayonnaise should be avoided. Light salad serve after
the main course to cleanse the palate and to refresh the appetite and provide a
break before dessert.

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Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

6. Dessert salads

Figure 16 https://www.dinneratthezoo.com/ambrosia-salad/

Dessert salad are usually sweet and may contain items such as fruits,
sweetened gelatin, nuts and cream.

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SYSTEM PREPARE SALADS AND Issued by: 154
Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

SELF-CHECK # 4.1-2

Direction: List down opposite each type of salad their corresponding characteristics.

Types of salad Characteristics

Main Salad

Appetizer

Side Dish Salad

Dessert Salad

Accompaniment Salad

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SYSTEM PREPARE SALADS AND Issued by: 154
Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

ANSWER SHEET # 4.1-2

Types of salad Characteristics

Main Course Salad Large enough to serve as a full meal and
should contain a substantial portion of
protein. Meat, poultry and seafood salads
as well as egg salad and cheese.

Appetizer Salads should stimulate the appetite.
They must have fresh, crisp ingredients;
tangy flavorful dressing; and an attractive,
appetizing appearance

Side Dish Salad should be light and flavorful, not too much
vegetable salads are often good choices

Dessert Salad Sweet and may contain items such as
fruits, sweetened gelatin, nuts and cream.

Accompaniment Salad accompaniment salads must balance and
harmonize with the rest of the meal

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 34 of
SYSTEM PREPARE SALADS AND Issued by: 154
Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

INFORMATION SHEET # 4.1-3
PERFORM MISE EN PLACE SALADS AND DRESSINGS
Objectives: At the end of the training period, the trainees were able
1. To classify salads according to ingredients used; and
2. To follow composition of salad according to the classification according to
ingredients.

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.

Figure 17 Green Salad

a) Leaves wilt because they lose moisture. Crispness can be restored by washing
and refrigeration. The moisture that clings to the leaves after thorough draining
is usually enough.

b) Air circulation is essential for the greens to breathe. 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.

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DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

2. Vegetable, Grain Legumes and Pasta Salads

Figure 18 https://www.feastingathome.com/farmers-market-veggie-pasta/

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

Figure 19 https://www.bettycrocker.com/recipes/chicken-fruit-salad/25ea9212-439f-45a9-980b-6181db5ae27a

Are mixture of foods that are held together or bound with a dressing usually

a thick dressing like mayonnaise.

Document No. 04

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SYSTEM PREPARE SALADS AND Revision No: 154
Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION
MARY GRACE L.OCASION
CRISTINA P. RIVERA

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

Figure 20 https://pickyeaterblog.com/beautiful-and-light-healthy-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.

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Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

6. Gelatin Salads

Figure 21 https://us.kiwilimon.com/recipe/desserts/gelatin-recipes/low-calorie-mango-gelatin-with-coconut

Most gelatin products today are made with sweetened prepared mixes and
heavy reliance on artificial color and flavor. But some professional cook used to
prepare salads using unflavored gelatin relying on fruit juices and other ingredients
for flavor.

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Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

Title: TASK SHEET # 4.1-3
PERFORM MISE EN PLACE SALADS AND DRESSINGS

Performance Objective:
Trainees are to document these requirements of the enterprise and food safety

standards of the local government authority that has previously determined.

Supplies: Bond paper, pen
Equipment: Laptop, computer, internet, printer
Steps/ Procedures:

1. Make an album on the different kinds of salad with their picture and recipe listed

Assessment Method:

1. Written or oral questions to test knowledge on commodity and
food safety issues

2. Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate,

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DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

INFORMATION SHEET # 4.1-4

Objectives: At the end of the training period, the trainees were able

1. To enumerate ingredients for salad making;
2. To use the ingredients of salad for salad making; and
3. To follow salad Freshness and variety of ingredients that are essential for high

quality salads.

Ingredients of Salads

Freshness and variety of ingredients are essential for high quality salads.

1. Salad Greens – Iceberg lettuce, Romain Lettuce, Boston Lettuce, Biff or limestone
lettuce, Chinese cabbage, Spinach, Sprouts

Figure 22 Salad Greens

2. Vegetables (Raw) - avocado, bean sprouts, broccoli, cabbage, carrots,
cauliflower, celery, cucumber, mushrooms, onions, peppers, radish, tomatoes.

Figure 23 https://www.freepik.com/premium-photo/vegetables-fruits-canning-glass-jars-with-fermented-pickled-canned-vegetables-
fruits-dark-rustic-kitchen-table_8115029.htm

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DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

3. Vegetables (Cooked, pickled and canned) – asparagus, beets, carrots, cauliflower,
corn, pimientos, olives, peppers, cucumber

Figure 24 https://www.freepik.com/premium-photo/vegetables-fruits-canning-glass-jars-with-fermented-pickled-canned-vegetables-
fruits-dark-rustic-kitchen-table_8115029.htm

4. Starches – dried beans, potatoes, macaroni products, grains, bread (croutons)

Figure 25 https://www.dietdoctor.com/low-carb/keto/carbohydrates

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DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

5. Fruits (Fresh, Cooked, Canned or frozen) – Apple, banana, berries, coconut,
melons, oranges, papaya, peaches, pears, mangoes.

6. Protein foods – meat (beef, ham), poultry, fish and shellfish, salami, luncheon meat,
bacon, eggs, hard cooked, cheese, cottage cheese, aged or cured types.

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DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

7. Miscellaneous – gelatin, nuts

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Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

SELF-CHECK # 4.1-4

Direction: Group the list of ingredients below according to their variety whether it is
Miscellaneous, Protein foods, Starches, Salad Greens, Vegetables

Romaine ham carrots nuts avocado
Olives dried beans mushrooms sprouts beets
Asparagus cheese bacon spinach tomatoes
Radish fish bread lettuce onions
Grains gelatin nuts

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Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

ANSWER SHEET # 4.1-3

1. Vegetables
Asparagus, beets, carrots, olives

2. Protein foods
Ham, fish, bacon, cheese

3. Starches
Dried beans, bread, grains

4. Salad Greens
Romaine Lettuce, Spinach, Sprouts

5. Vegetables (Raw)
Avocado, mushrooms, onions, radish

6. Miscellaneous
Gelatin, nuts

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SYSTEM PREPARE SALADS AND Issued by: 154
Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

LO2. PREPARE VARIETY OF SALAD AND DRESSINGS

ASSESSMENT CRITERIA:

1. Variety of salads are prepared using fresh (seasonal) ingredients according
to acceptable enterprise standards to maximize eating qualities,
characteristics and taste

2. Dressings are prepared suitable to either incorporate into, or accompany
salads

3. Prepared salads ad dressings are tasted and seasoned in accordance with
the required taste

4. Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements

CONTENTS:

 Types and classification of salads

 Types of Salad dressings

 Compatible dressing and sauces for incorporating into salads

Document No. 04

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SYSTEM PREPARE SALADS AND Revision No: 154
Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION
MARY GRACE L.OCASION
CRISTINA P. RIVERA

 Food combinations use in salad and dressings
 Common problems on salads and salad dressing preparation and how to

identify and rectify them
 Nutritional values of salad
 Safe work practices in preparing salad
 Principles and practices of hygiene

CONDITIONS: The students/trainees must be provided with the following:

EQUIPMENT SUPPLIES & MATERIALS

LCD Projector (Optional) Selection of salads

Overhead Projector Leafy

(Optional for lecture) Non-leafy

Television and multimedia Protein
player Combination
Congealed
Whiteboard Fruit
Electric, gas or induction Cooked
Dressings and sauces may
ranges include but not limited
Ovens, including combi to:
- Egg oil emulsions
ovens - Vinegar oil dressings
Microwaves - Salsa
Grills and griddles - Fruit sauces
Deep fryers - Others
Salamanders -Cold dressings
Food processors -
Blenders
Mixers
Slicers
Pans

Utensils

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SYSTEM PREPARE SALADS AND Issued by: 154
Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

EQUIPMENT SUPPLIES & MATERIALS
Tilting fry pan
Steamers
Baine marie
Mandoline

TOOLS

- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials

and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints

toque,
caps,
hairnets
LEARNING MATERIALS
Manuals
Books
Video (CD)

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 48 of
SYSTEM PREPARE SALADS AND Issued by: 154
Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA