Core Competencies UC4: Preparing salads and dressings

13. Refrigerate until service. Do not hold more than a few hours, or the salads will wilt.
Holding boxes should have high humidity.

14. Do not add dressing to green salads until service, or they will wilt.

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

SELF-CHECK #4.3-2

Direction: Fill the blank with a word or group of words to make the sentence
Complete:

1. Edible items added to salad to give eye appeal is ________________ .

2. Seasoned liquid or semi liquid added to salad to give flavor is ______________ .

3. In arranging salads, make every ingredient __________ in order to recognize each
immediately.

4. Salad bar should be kept ____________ and well stocked from the beginning until the
end of service.

5. For salad bars, a variety of ___________ gives variety of tastes.

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

ANSWER KEY #4.3-2

1. garnish
2. dressing
3. identifiable
4. attractive
5. condiments

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

LO4. STORE SALADS AND DRESSINGS

ASSESSMENT CRITERIA:

1. Salads are kept in appropriate conditions based on enterprise procedures
2. Required containers are used and stored in proper temperature to maintain

freshness, quality and taste

CONTENTS:

 Storing techniques, temperature, safety and hygiene standards in storing
salads and dressing

 Safe work practices applied in storing appetizers
 Hygienic principles and practices in storing and handling salad and salad

dressing
 Logical and time efficient work flow

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)
Television and multimedia Non-leafy

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

Document No. 04

TESDA QA COOKERY NC II Date Developed: Issued by: Page 102 of
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Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION
MARY GRACE L.OCASION
CRISTINA P. RIVERA

EQUIPMENT SUPPLIES & MATERIALS

Pans
Utensils
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

METHODOLOGIES:

 Discussion/ demonstration
 Video viewing

ASSESSMENT METHODS:

 Direct observation
 Demonstration
 Written or oral questioning

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MARY GRACE L.OCASION
CRISTINA P. RIVERA

LO4. STORE SALADS AND DRESSINGS SPECIAL INSTRUCTIONS
LEARNING EXPERIENCES

LEARNING ACTIVITIES

1. Read Information Sheet 4.4-1 Read the information sheet. If you
1. Answer Self Check 4.2-1 believe you understood the information
2. Read Information Sheet 4.2-2 sheet after reading, do answer Self-
3. Answer Self Check 4.2-2 check 4.4-1
4. Read Information Sheet 4.2-3 Compare answers to the answer keys. If
5. Answer Self Check 4.2-3 you get all the correct answer then
proceed to the next learning outcome. If
not, read again information sheets 4.2-1
Read the information sheet. If you
believe you understood the information
sheet after reading, do answer Self-
check 4.2-2

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 4.2-2
Read the information sheet. If you
believe you understood the information
sheet after reading, do answer Self-
check 4.2-3

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 4.2-3

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 104 of
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Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

INFORMATION SHEET 4.4-1
STORE SALADS AND DRESSINGS
Objectives: At the end of the training session, the trainee should be able
1. To store salad under appropriate conditions and locations to ensure freshness and
quality
2. To follow storage of garnishes and accompaniments; and
3. To practice the usage of appropriate containers for food preparation.

STORE UNDER APPROPRIATE CONDITIONS AND LOCATIONS TO ENSURE FRESHNESS
AND QUALITY

1. Salads cannot be frozen
 Freezing only apply to pastry based items and meats.

2. Salad leaf should be washed and spun dry before being stored in plastic bag and held firmly in
clean plastic containers and kept chilled until needed.

 4 days maximum to maintain optimum quality.
2. Cooked root vegetables should be prepared as close to the date of use as possible.

On the day or the day before best.

Storage of Garnishes and Accompaniments
1. Like any other foods their storage requirements need to be considered. High risk foods need

to be kept chilled below 4°C for no more than 3 days of frozen below -15°C (-18°C better) for
longer time.
2. Garnishes like „crisped breads‟ that do not require cold storage, can be stored in sealed
containers at room temperature.
3. Care needs to be taken with the time being stored as flavor and texture can be altered due to
absorption of moisture from the air.
4. Fruits that are being used for garnish need to be produce on the day.
5. Herbs picked are best used on the day or possibly the next. These need to be stored in
containers with absorbent paper to keep moist.

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

Portion control and storage
 Portion control
It is important to know how much dressings or cold sauces have to be made for a given

situation.
This can be maintained in two ways.
1. Manufacturing dressings and sauces on a liter basis „as required‟, daily or weekly
2. Making dressing/sauces on a per person basis.

 This is particularly useful when making unusual or uncommon sauces. Approximately
30ml finished dressing/sauce per person should be allowed.

Storage
Dressings
1. Vinaigrette has no ingredients requiring refrigeration.
2. To ensure that there is absolutely no threat of food spoilage, however, it is advisable to keep

this dressing in a refrigerated area and covered in an airtight container (glass or stainless
steel).
3. Do not freeze. Shake vigorously before use.
4. Mayonnaise
5. Mayonnaise or its derivatives should be kept in a refrigerated area and covered in an airtight
container; preferably glass or stainless steel.
6. Do not freeze.

STORE IN APPROPRIATE CONTAINERS

1. Keeping prepared products stored safely cannot be achieved if the containers in which they
are contained are not suitable for the job.

2. Storage containers must be clean and durable, impervious to liquids and must be in good
condition.

3. Storage container must be washable
4. You must be able to sanitize them for future use
5. They must be stackable for easier storage when not in use.
6. Stainless steel is the BEST containers for fresh meat storage

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MARY GRACE L.OCASION
CRISTINA P. RIVERA

7. Cost is the biggest deterrent to using stainless steel.
8. Food grade plastic is second best storage containers, but they get scratched and need to be

changed when the scratching is too bad as scratches can harbor bacteria.
9. Single plastic use items can be cost effective but must not be washed and re-used.
10. All storage containers must be able to be covered, either
11. with a fitted lid or be small enough to be covered with plastic wrap to securely hold in product:
12. Reduces spillage
13. Reduces cross contamination Easier to affix labelling.
14. Best containers for storing large quantities of prepared product is large shallow containers

that will take 1 or 2 layers.
15. Too many layers will cause the uncooked product to squash when stacked. If they are frozen

before they are stacked then that will be acceptable.
16. Follow FIFO rule. Stock rotation.

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

INFORMATION SHEET 4.4-2
STORE SALADS AND DRESSINGS
Objectives: At the end of the training session, the trainee should be able to store salad under
appropriate conditions and locations to ensure freshness and quality

LABELLING, STORAGE CONTAINERS

1. When producing any product in a large establishment it is important to label correctly. Labels
should include the following.

2. Name of the product:
3. Many people can be working in larger establishments and the person takes the product to the

place of service may not be the person who prepared the product.
4. Date of Manufacture:
5. This helps with keeping the flow of produce in correct order. First In First Out, Freshness.
6. Handler name
7. Name of the person who was responsible for making the product. If any issues arise

regarding quality then management knows whom to refer.
8. What time the product was stored
9. To maximize lifespan and quality it is important to guide others in the requirements in keeping

optimum quality.
10. How long this product should be stored before quality falls below enterprise standards.
11. Labelling of Spreads and Fillings
12. When product comes into the premises from outside suppliers they may be in boxes that

have the name of the product on the box and not the package in which the food is contained
inside that box.
13. These boxes are referred to as 'outers' and the inside packaging is referred to as
14. 'inners'.
15. When removing inners from the outers it is important that the information on the outers is not
lost so there may be a need to relabel the inner packaging.
16. Any „in house‟ produced sauces and fillings will need to be labelled names, production dates
and use by date.

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MARY GRACE L.OCASION
CRISTINA P. RIVERA

17. Storage containers must be of a quality that can easily be washed, dried, stacked and stored
securely.

18. They must be impervious to liquids and odors so as to not contaminate other foods that might
be placed inside these containers.

19. Single use containers must not be re-used; example: Pizza boxes, drinking bottles, seafood
delivery containers.

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MARY GRACE L.OCASION
CRISTINA P. RIVERA

JOB SHEET # 4.4-1

PREPARING SALADS AND SALAD DRESSINGS

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

make different salad dressings, mayonnaise-based or vinaigrette, according to the set

standards in the culinary kitchen.

Supplies: Meat, vegetables, bread, condiments, herbs and spices dairy products

Equipment: Fully equipped kitchen

Pre-caution: Wear proper PPE

Name: Mayonnaise

Recipe #: 10

Yield: 500ml

Quantity Unit Ingredients
2 pcs. Egg yolks – fresh, whole eggs.
10 ml. Water –clean
25 ml. Prepared mustard
400 ml. Sunflower oil or canola can be
30 ml. White vinegar
Salt and pepper
half pc. Lemon juice
10 ml Worcestershire sauce

Mise en Place:
 Separate egg yolks from the egg whites.
 Be sure eggs and oil are at room temperature.
 Squeeze lemon for juice.

Method:

 Combine egg yolks, Worcestershire, water, salt and mustard; whisk until salt is

dissolved, and mixture is foamy.

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MARY GRACE L.OCASION
CRISTINA P. RIVERA

 Add oil in a fine and steady stream, while whipping vigorously.
 Add vinegar when all oil is incorporated.
 Season with salt, pepper and lemon juice.

Picture and Notes;
 You can reduce the recipe into half, depends on the volume you will use.
 In case your mayonnaise breaks or separates, don’t throw it away.. Ask
your trainer for any remedial measures that can be applied.

Assessment method:
 Direct observation of the candidate
 Written or oral questioning
 Review of portfolios of evidence

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

PERFORMANCE CRITERIA CHECKLIST # 4.4-1

Mark the box that corresponds to the performance of the trainee.

Can the trainee..... YES NO
1. Clean and sanitize kitchen premises?
2. Organize and prepare ingredients according to recipe
requirement?
3. Inspect and use proper tools and utensils?
4. Separate egg yolks from the egg whites?
5. Be sure eggs and oil are at room temperature?
6. Squeeze lemon for juice?
7. Prepare food according to standards?
8. Present food following proper techniques?
9. Store food items properly?

Competent Not yet competent

Name of trainee: ___________________________________ Date: __________________
Name of trainer: ___________________________________ Date: __________________

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

JOB SHEET # 4.4-2

PREPARING SALADS AND SALAD DRESSINGS

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

make different salad dressings, mayonnaise-based or vinaigrette, according to the set

standards in the culinary kitchen.

Supplies: Meat, vegetables, bread, condiments, herbs and spices dairy products

Equipment: Fully equipped kitchen

Pre-caution: Wear proper PPE

Name: Thousand Island Dressing

Recipe #: 1

Yield: 250ml

Quantity Unit Ingredients
175 ml
50 ml Mayonnaise
13 grams Tomato ketchup
13 grams Bell peppers
Pickles
7.5 ml Tabasco
1 pc Salt and pepper
Vinegar
Eggs.

Mise en Place:
 Prepare fresh mayonnaise
 Wash, rinse, and sanitize bell peppers and cut into brunoise.
 Cut gherkins into brunoise
 Chop boiled eggs.

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MARY GRACE L.OCASION
CRISTINA P. RIVERA

Method:
 Mix mayonnaise with all the ingredients.
 Season to taste with salt, pepper, Tabasco and vinegar.

Assessment method:
 Direct observation of the candidate
 Written or oral questioning
 Review of portfolios of evidence

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

PERFORMANCE CRITERIA CHECKLIST # 4.4-2
Mark the box that corresponds to the performance of the trainee.

Can the trainee..... YES NO
1. Clean and sanitize kitchen premises?
2. Organize and prepare ingredients according to recipe
requirement?
3. Inspect and use proper tools and utensils?
4. Prepare fresh mayonnaise?
5. Wash, rinse, and sanitize bell peppers and cut into brunoise?
6. Cut gherkins into brunoise?
7. Chop boiled eggs?
8. Mix mayonnaise with all the ingredients?
9. Season to taste with salt, pepper, Tabasco and vinegar?
10. Prepare food according to standards?
11. Present food following proper techniques?
12. Store food items properly?

Competent Not yet competent

Name of trainee: _________________________________ Date: __________________

Name of trainer: __________________________________Date: __________________

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

JOB SHEET # 4.4-3

PREPARING SALADS AND SALAD DRESSINGS

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

make different salad dressings, mayonnaise-based or vinaigrette, according to the set

standards in the culinary kitchen.

Supplies: Meat, vegetables, bread, condiments, herbs and spices dairy products

Equipment: Fully equipped kitchen

Pre-caution: Wear proper PPE

Name: Caesar Salad Dressing

Recipe #: 2

Yield: 200ml

Quantity Unit Ingredients
175 ml Egg yolk
50 ml Worcestershire sauce
13 grams Mustard
13 grams Lemon
Vinegar
7.5 ml Anchovies
1 pc Garlic
Salt and pepper
Olive oil
Tabasco

Mise en Place:
 Peel, sanitize, rinse and chop garlic.

Method:

 Combine egg yolks, mustard, anchovies, Worcestershire sauce, garlic and mix

to a paste.

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MARY GRACE L.OCASION
CRISTINA P. RIVERA

 Add vinegar, lemon, salt, pepper and combine.
 Incorporate olive oil in a thin stream
 Adjust seasoning to taste with salt, pepper and Tabasco
Picture and Notes;

Assessment method:
 Direct observation of the candidate
 Written or oral questioning
 Review of portfolios of evidence

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

PERFORMANCE CRITERIA CHECKLIST # 4.4-3

Mark the box that corresponds to the performance of the trainee.

Can the trainee..... YES NO
1. Clean and sanitize kitchen premises?
2. Organize and prepare ingredients according to recipe

requirement?
3. Inspect and use proper tools and utensils?
4. Peel, sanitize, rinse and chop garlic?
5. Combine egg yolks, mustard, anchovies?
6. Worcestershire sauce, garlic and mix to a paste?
7. Add vinegar, lemon, salt, pepper and combine?
8. Incorporate olive oil in a thin stream?
9. Adjust seasoning to taste with salt, pepper and Tabasco?
10. Prepare food according to standards?
11. Present food following proper techniques?
12. Store food items properly?

Competent Not yet competent

Name of trainee: __________________________________ Date:__________________

Name of trainer: __________________________________ Date:__________________

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

JOB SHEET # 4.4-4

PREPARING SALADS AND SALAD DRESSINGS

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

make different salad dressings, mayonnaise-based or vinaigrette, according to the set

standards in the culinary kitchen.

Supplies: Meat, vegetables, bread, condiments, herbs and spices dairy products

Equipment: Fully equipped kitchen

Pre-caution: Wear proper PPE

Name: Ranch Dressing

Recipe #: 3

Yield: 250ml

Quantity Unit Ingredients
180 ml
20 ml Mayonnaise
30 ml Fresh Milk
15 ml Sour cream
20 g Raspberry vinegar
20 g Garlic
To taste Shallots
Salt and Pepper

Mise en Place:
 Prepare fresh mayonnaise
 Wash, rinse, and sanitize garlic and shallots then cut into brunoise.

Method:

 Mix mayonnaise with all the ingredients.

 Season to taste with salt, pepper and rasp vinegar.

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

Picture and Notes;

Assessment method:
 Direct observation of the candidate
 Written or oral questioning
 Review of portfolios of evidence

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

PERFORMANCE CRITERIA CHECKLIST# 4.4-4
Mark the box that corresponds to the performance of the trainee.

Can the trainee..... YES NO
1. Clean and sanitize kitchen premises?
2. Organize and prepare ingredients according to recipe

requirement?
3. Inspect and use proper tools and utensils?
4. Prepare fresh mayonnaise?
5. Wash, rinse, and sanitize garlic and shallots then cut into

brunoise?
6. Mix mayonnaise with all the ingredients?
7. Season to taste with salt, pepper and rasp vinegar?
8. Prepare food according to standards?
9. Present food following proper techniques?
10. Store food items properly?

Competent Not yet competent

Name of trainee: _________________________________ Date: __________________

Name of trainer: _________________________________ Date: __________________

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

JOB SHEET # 4.4-5

PREPARING SALADS AND SALAD DRESSINGS

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

make different salad dressings, mayonnaise-based or vinaigrette, according to the set

standards in the culinary kitchen.

Supplies: Meat, vegetables, bread, condiments, herbs and spices dairy products

Equipment: Fully equipped kitchen

Pre-caution: Wear proper PPE

Name: Balsamic Vinaigrette

Recipe #: 4

Yield: 250ml

Quantity Unit Ingredients
250
650 ml Balsamic
100 ml Olive oil
10 g Shallots
5 g Salt
15 g Pepper, black
g Sugar

Mise en Place:
 Peel sanitize and chop shallots.

Method:
 Mix all ingredients in a mixing bowl using a wire whisk or immersion blender.

Picture and Notes;

 Dressing could also be blend in a food processor to emulsify the dressing.

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MARY GRACE L.OCASION
CRISTINA P. RIVERA

 You could also add fresh herbs.

Assessment method:
 Direct observation of the candidate
 Written or oral questioning
 Review of portfolios of evidence

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

PERFORMANCE CRITERIA CHECKLIST# 4.4-5
Mark the box that corresponds to the performance of the trainee.

Can the trainee..... YES NO
1. Clean and sanitize kitchen premises?
2. Organize and prepare ingredients according to recipe

requirement?
3. Inspect and use proper tools and utensils?
4. Mix all ingredients in a mixing bowl using a wire whisk or

immersion blender?
5. Blend in a food processor to emulsify the dressing?
6. Add fresh herbs?
7. Prepare food according to standards?
8. Present food following proper techniques?
9. Store food items properly?

Competent Not yet competent

Name of trainee:__________________________________ Date:__________________

Name of trainer:__________________________________ Date:__________________

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

JOB SHEET # 4.4-6

PREPARING SALADS AND SALAD DRESSINGS

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

make different salad dressings, mayonnaise-based or vinaigrette, according to the set

standards in the culinary kitchen.

Supplies: Meat, vegetables, bread, condiments, herbs and spices dairy products

Equipment: Fully equipped kitchen

Pre-caution: Wear proper PPE

Name: Balsamic Dressing/Vinaigrette

Recipe #: 5

Yield: 1 liter

Quantity Unit Ingredients
120
120 ml Balsamic Vinegar
70 ml Red wine vinegar
20 g Shallots
720 g Mustard
ml Olive oil
Salt
30 g Pepper
Fresh herbs

Mise en Place:
 Wash herbs and chop fine.
 Peel and chop shallots.

Method:

 Combine vinegars, shallots and the mustard.

 Whisk in the oil gradually

 Adjust the vinaigrette with salt and pepper to taste.

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MARY GRACE L.OCASION
CRISTINA P. RIVERA

 Add the herbs.
Picture and Notes;

 The portion red wine vinegar can be replaced
with balsamic vinegar.

Assessment method:
 Direct observation of the candidate
 Written or oral questioning
 Review of portfolios of evidence

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

PERFORMANCE CRITERIA CHECKLIST # 4.4-6
Mark the box that corresponds to the performance of the trainee.

Can the trainee..... YES NO
1. Clean and sanitize kitchen premises?
2. Organize and prepare ingredients according to recipe

requirement?
3. Inspect and use proper tools and utensils?
4. Wash herbs and chop fine?
5. Peel and chop shallots?
6. Combine vinegars, shallots and the mustard
7. Whisk in the oil gradually
8. Add the herbs?
9. Adjust the vinaigrette with salt and pepper to taste?
10. Prepare food according to standards?
11. Present food following proper techniques?
12. Store food items properly?

Competent Not yet competent

Name of trainee: _________________________________ Date: __________________

Name of trainer: __________________________________ Date: __________________

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 127 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

JOB SHEET # 4.4-7

PREPARING SALADS AND SALAD DRESSINGS

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

make different salad dressings, mayonnaise-based or vinaigrette, according to the set

standards in the culinary kitchen.

Supplies: Meat, vegetables, bread, condiments, herbs and spices dairy products

Equipment: Fully equipped kitchen

Pre-caution: Wear proper PPE

Name: Emulsified French Dressing

Recipe #: 6

Yield: 1 lit

Quantity Unit Ingredients
1 ml Eggs , preferably pasteurized
1½ tsp Salt
1½ tsp Paprika
1½ tsp Dry mustard
¼ tsp White pepper
700 ml Salad oil
125 ml Cider vinegar
63 ml Lemon juice
as needed Vinegar, lemon juice or water

Mise en Place:
 Measure all needed ingredients.

Method:

 Place the eggs in the bowl of a mixer and beat with the whip attachment until

well beaten.

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 128 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

 Mix together dry ingredients and add to the bowl. Beat until well mixed.
 Turn the mixer to high speed. Pour oil in thin stream.
 When the dressing starts to thicken, thin with a little vinegar.
 Gradually beat in the remaining oil alternately with the vinegar.
 Beat in the lemon juice.
 The dressing should be pourable not too thick.

Assessment method:
 Direct observation of the candidate
 Written or oral questioning
 Review of portfolios of evidence

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 129 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

PERFORMANCE CRITERIA CHECKLIST # 4.4-7
Mark the box that corresponds to the performance of the trainee.

Can the trainee..... YES NO
1. Clean and sanitize kitchen premises?
2. Organize and prepare ingredients according to recipe

requirement?
3. Inspect and use proper tools and utensils?
4. Place the eggs in the bowl of a mixer and beat with the whip

attachment until well beaten?
5. Mix together dry ingredients and add to the bowl. Beat until well

mixed?

6. Turn the mixer to high speed. Pour oil in thin stream?
7. When the dressing starts to thicken, thin with a little vinegar?
8. Gradually beat in the remaining oil alternately with the vinegar?
9. Beat in the lemon juice?
10. The dressing should be pourable not too thick?
11. Prepare food according to standards?
12. Present food following proper techniques?
13. Store food items properly?

Competent Not yet competent

Name of trainee:_________________________________ Date:__________________
Name of trainer:__________________________________ Date:__________________

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 130 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

JOB SHEET # 4.4-8

PREPARING SALADS AND SALAD DRESSINGS

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

make different salad dressings, mayonnaise-based or vinaigrette, according to the set

standards in the culinary kitchen.

Supplies: Meat, vegetables, bread, condiments, herbs and spices dairy products

Equipment: Fully equipped kitchen

Pre-caution: Wear proper PPE

Name: Tomato Vinaigrette

Recipe #: 7

Yield: 1 lit

Quantity Unit Ingredients
20 gms. Chives
30 gms. Parsley
10 gms. Basil Leaves
10 gms. Chervil
20 gms. Tarragon
80 gms. Onions
160 White wine vinegar
400 ml Oil – sunflower oil
400 ml Tomatoes
gms. Pepper - white
to taste Salt
to taste

Mise en Place:
 Sanitize and chop all herbs.
 Sanitize, peel and chop onions
 Sanitize, peel, deseed and cut tomatoes into concasse cut.

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 131 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

Method:
 Combine herbs, onions, salt and pepper with vinegar in a mixing bowl.
 Add oil in a thin stream
 Add tomatoes and adjust seasoning if needed.
 Always mix well before using.

Assessment method:
 Direct observation of the candidate
 Written or oral questioning
 Review of portfolios of evidence

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 132 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

PERFORMANCE CRITERIA CHECKLIST # 4.4-8

Mark the box that corresponds to the performance of the trainee.

Can the trainee..... YES NO

1. Sanitize and chop all herbs?
2. Sanitize, peel and chop onions?
3. Sanitize, peel, deseed and cut tomatoes into concasse cut?
4. Prepare food according to standards?
5. Present food following proper techniques?
6. Store food items properly?

Competent Not yet competent

Name of trainee: _________________________________ Date: __________________

Name of trainer: __________________________________ Date: __________________

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 133 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

JOB SHEET # 4.4-9

PREPARING SALADS AND SALAD DRESSINGS

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

make different salad dressings, mayonnaise-based or vinaigrette, according to the set

standards in the culinary kitchen.

Supplies: Meat, vegetables, bread, condiments, herbs and spices dairy products

Equipment: Fully equipped kitchen

Pre-caution: Wear proper PPE

Name: Tomato Vinaigrette

Recipe #: 7

Yield: 1 lit

Quantity Unit Ingredients
20 gms. Chives
30 gms. Parsley
10 gms. Basil Leaves
10 gms. Chervil
20 gms. Tarragon
80 gms. Onions
160 White wine vinegar
400 ml Oil – sunflower oil
400 ml Tomatoes
gms. Pepper - white
to taste Salt
to taste

Mise en Place:
 Sanitize and chop all herbs.
 Sanitize, peel and chop onions
 Sanitize, peel, deseed and cut tomatoes into concasse cut.

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 134 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

Method:
 Combine herbs, onions, salt and pepper with vinegar in a mixing bowl.
 Add oil in a thin stream
 Add tomatoes and adjust seasoning if needed.
 Always mix well before using.

Picture and Notes;
.

Assessment method:
 Direct observation of the candidate
 Written or oral questioning
 Review of portfolios of evidence

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 135 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

PERFORMANCE CRITERIA CHECKLIST # 4.4-9
Mark the box that corresponds to the performance of the trainee.

Can the trainee..... YES NO

1. Clean and sanitize kitchen premises?

2. Organize and prepare ingredients according to recipe
requirement?

3. Inspect and use proper tools and utensils?

4. Make in a frying pan three omelets out of the beaten eggs?

When cool roll up each omelet and cut into strips?

5. Blanch the prawns until fully cooked?

6. Stir-fry the chicken breast until cooked well?

7. Grind the terasi*, chilies, garlic and onion into a fine paste?

8. Cut and clean squid. Remove skin and stir fry separately?

9. Heat oil in a thick-bottomed saucepan?

10. Fry the terasi paste without browning?

11. Add the squid. Stir well till it will be evenly coated?

12. Add the chicken and then the prawns. Cook for two more

minutes?

13. Mix in the cooked rice, dark soy sauce, kecap manis and black

pepper?

14. Season with salt?

15. Serve and garnish with leeks?

16. Prepare food according to standards?

17. Present food following proper techniques?

18. Store food items properly?

Competent Not yet competent

Name of trainee: _________________________________ Date: __________________

Name of trainer: __________________________________ Date: __________________

Document No. 04

TESDA QA COOKERY NC II Date Developed: Issued by: Page 136 of
SYSTEM PREPARE SALADS AND Revision No: 154
Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION
MARY GRACE L.OCASION
CRISTINA P. RIVERA

JOB SHEET # 4.4-10

PREPARING SALADS AND SALAD DRESSINGS

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

make different salad dressings, mayonnaise-based or vinaigrette, according to the set

standards in the culinary kitchen.

Supplies: Meat, vegetables, bread, condiments, herbs and spices dairy products

Equipment: Fully equipped kitchen

Pre-caution: Wear proper PPE

Name POTATO SALAD Date

Recipe #

Yield

INGREDIENTS SPECIFICATIONS UNITS QUANTITY

Potato kg .500

Crushed pineapple 234g can 1

Bacon sliced Kg .200

Chicken Breast fillet kg .200

Red, green, and yellow bell kg .100

pepper

Celery kg .030

Shallots kg .015

Lettuce (romain) kg .200

For dressing:

Mayonnaise Fresh made kg .150
.015
Dijon mustard Kg .015
.075
Balsamic vinegar L .075
.015
Extra virgin olive oil L .005

Ripe mango puree L Page 137 of
154
honey Kg

Salt kg

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

White pepper kg .005

Mise en Place:

 Wash chicken and debone

 Wash and spin lettuce and cool it

 Wash and string celery and chop (brunoise)

 Wash and chop red onions brunoise

 Prepare dressing in a bowl and mix or shake it

Methods:

 Boil chicken in pineapple syrup with ½ tsp salt until cook. Drain and slice and

reserve stock

 Using the reserved stock, add 2 cup water and boil the potato for 30 min. cool

and peel and chop it.

 Sauté bacon till crispy, drain and crumble.

 Combine all ingredients except bacon and lettuce.

 Chill the salad.

 Bed a bowl with the lettuce and sprinkle bacon on top of the salad before

serving.

 Serve salad with the dressing.

Assessment method:
 Direct observation of the candidate
 Written or oral questioning
 Review of portfolios of evidence

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 138 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

PERFORMANCE CRITERIA CHECKLIST # 4.4-10
Mark the box that corresponds to the performance of the trainee.

Can the trainee..... YES NO

1. Clean and sanitize kitchen premises?

2. Organize and prepare ingredients according to recipe
requirement?

3. Inspect and use proper tools and utensils?

4. Make in a frying pan three omelets out of the beaten eggs?

When cool roll up each omelet and cut into strips?

5. Blanch the prawns until fully cooked?

6. Stir-fry the chicken breast until cooked well?

7. Grind the terasi*, chilies, garlic and onion into a fine paste?

8. Cut and clean squid. Remove skin and stir fry separately?

9. Heat oil in a thick-bottomed saucepan?

10. Fry the terasi paste without browning?

11. Add the squid. Stir well till it will be evenly coated?

12. Add the chicken and then the prawns. Cook for two more

minutes?

13. Mix in the cooked rice, dark soy sauce, kecap manis and black

pepper?

14. Season with salt?

15. Serve and garnish with leeks?

16. Prepare food according to standards?

17. Present food following proper techniques?

18. Store food items properly?

Competent Not yet competent

Name of trainee: _________________________________ Date: _________________

Name of trainer: __________________________________ Date:_________________

Document No. 04

TESDA QA COOKERY NC II Date Developed: Issued by: Page 139 of
SYSTEM PREPARE SALADS AND Revision No: 154
Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION
MARY GRACE L.OCASION
CRISTINA P. RIVERA

JOB SHEET # 4.4-11

PREPARING SALADS AND SALAD DRESSINGS

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

make different salad dressings, mayonnaise-based or vinaigrette, according to the set

standards in the culinary kitchen.

Supplies: Meat, vegetables, bread, condiments, herbs and spices dairy products

Equipment: Fully equipped kitchen

Pre-caution: Wear proper PPE

Name STRAWBERRY SALAD WITH Date

SHALLOT-HONEY

VINAIGRETTE

Yield

Size per portion Recipe #

INGREDIENTS SPECIFICATIONS UNITS QUANTITY
Lemon juice L .060
Honey L .050
Shallot kg .015
Fresh thyme kg .005
Salt kg
Red Pepper Flakes kg .0025
Olive oil L .00125
Vegetable oil L
Almond (slivered) kg .030
White sugar kg .030
Salt kg .250
Salad greens kg .030
Strawberries kg .001
.500
.300

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 140 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

Mise en Place
 Wash the salad greens and spin.
 Wash the strawberry and chop

Method:
1. Combine the lemon juice, honey, shallots, and
thyme, salt, and red pepper flakes together in a
bowl; vigorously whisk the olive oil and vegetable
oil into the lemon juice mixture. Set aside.
2. Place a small skillet over medium-high heat; toss
the almonds, sugar, and salt together in the hot
skillet until the sugar caramelizes on the almonds,
2 to 3 minutes. Remove from heat immediately.
3. Place the salad mix in a large bowl. Drizzle the
dressing over the salad mix and toss to coat. Top
with the almonds and strawberries to serve.

Assessment method:
 Direct observation of the candidate
 Written or oral questioning
 Review of portfolios of evidence

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 141 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

PERFORMANCE CRITERIA CHECKLIST # 4.4-11
Mark the box that corresponds to the performance of the trainee.

Can the trainee..... YES NO

1. Clean and sanitize kitchen premises?

2. Organize and prepare ingredients according to recipe
requirement?

3. Inspect and use proper tools and utensils?

4. Make in a frying pan three omelets out of the beaten eggs?

When cool roll up each omelet and cut into strips?

5. Blanch the prawns until fully cooked?

6. Stir-fry the chicken breast until cooked well?

7. Grind the terasi*, chilies, garlic and onion into a fine paste?

8. Cut and clean squid. Remove skin and stir fry separately?

9. Heat oil in a thick-bottomed saucepan?

10. Fry the terasi paste without browning?

11. Add the squid. Stir well till it will be evenly coated?

12. Add the chicken and then the prawns. Cook for two more

minutes?

13. Mix in the cooked rice, dark soy sauce, kecap manis and black
pepper?

14. Season with salt?

15. Serve and garnish with leeks?

16. Prepare food according to standards?

17. Present food following proper techniques?

18. Store food items properly?

Competent Not yet competent

Name of trainee: _________________________________ Date: __________________

Name of trainer: __________________________________ Date: __________________

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 142 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

JOB SHEET # 4.4-12

PREPARING SALADS AND SALAD DRESSINGS

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

make different salad dressings, mayonnaise-based or vinaigrette, according to the set

standards in the culinary kitchen.

Supplies: Meat, vegetables, bread, condiments, herbs and spices dairy products

Equipment: Fully equipped kitchen

Pre-caution: Wear proper PPE

Name TACO SALAD Date

Recipe #

Yield

INGREDIENTS SPECIFICATIONS UNITS QUANTITY
Corn chips 250gram pouch 1
Lettuce
Olives Black and green kg .200
Kidney beans 400gram kg .100
Ground beef can
Onions 70grams kg 1
Garlic kg .500
Cumin cloves .030
Paprika powder kg .010
Hot sauce or Tabasco Kg .015
Salt and pepper kg .015
Tomato paste kg .015
pouch .010

1

Salsa:

Olive oil

tomato kg .500
.100
Bell pepper kg
Page 143 of
TESDA QA COOKERY NC II Date Developed: Document No. 04 154
SYSTEM PREPARE SALADS AND Issued by:
Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

Coriander fresh kg .100
shallots kg .050
Tomato catsup kg .050
Salt kg .010
Basil kg .015

toppings kg .200
Cheese sauce or cheddar
dips or parmesan or grated
cheddar cheese

Mise en Place:
 Wash lettuce, and tear it into bite sizes, spin and chill.
 Onion and garlic brunoise
 Wash, blanch, peel, remove seed and chop tomato into concassé cut.
 Wash and chop basil and coriander into brunoise.
 Blanch bell pepper and remove skin and chop into brunoise.

Methods:
 In a pan sauté, garlic, onions and fry the beans then add the ground beef cook
for 15 min, and then add tomato paste and season to taste. Set aside
 Sauté in olive oil shallots. Smothered and then add all other ingredients for
salsa.
 Season and cooked for 5min.
 Arrange tacos in serving trays and top with olives and cheeses.

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 144 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

Assessment method:
 Direct observation of the candidate
 Written or oral questioning
 Review of portfolios of evidence

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 145 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

PERFORMANCE CRITERIA CHECKLIST # 4.4-12

Mark the box that corresponds to the performance of the trainee.

Can the trainee..... YES NO

1. Clean and sanitize kitchen premises?

2. Organize and prepare ingredients according to recipe
requirement?

3. Inspect and use proper tools and utensils?

4. Make in a frying pan three omelets out of the beaten eggs?

When cool roll up each omelet and cut into strips?

5. Blanch the prawns until fully cooked?

6. Stir-fry the chicken breast until cooked well?

7. Grind the terasi*, chilies, garlic and onion into a fine paste?

8. Cut and clean squid. Remove skin and stir fry separately?

9. Heat oil in a thick-bottomed saucepan?

10. Fry the terasi paste without browning?

11. Add the squid. Stir well till it will be evenly coated?

12. Add the chicken and then the prawns. Cook for two more

minutes?

13. Mix in the cooked rice, dark soy sauce, kecap manis and black

pepper?

14. Season with salt?

15. Serve and garnish with leeks?

16. Prepare food according to standards?

17. Present food following proper techniques?

18. Store food items properly?

Competent Not yet competent

Name of trainee: __________________________________ Date:__________________

Name of trainer: __________________________________ Date:__________________

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 146 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

JOB SHEET # 4.4-13

PREPARING SALADS AND SALAD DRESSINGS

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

make different salad dressings, mayonnaise-based or vinaigrette, according to the set

standards in the culinary kitchen.

Supplies: Meat, vegetables, bread, condiments, herbs and spices dairy products

Equipment: Fully equipped kitchen

Pre-caution: Wear proper PPE

Name Beef Salad Date

Yield

Size per portion Recipe #

INGREDIENTS SPECIFICATIONS UNITS QUANTITY
Pineapple .250
Red radish .250
Cucumber .250
Cilantro .050
Mint .005
Fish sauce .125
Lime juice .250
Jalapeno chili .015
Apple cider vinegar .015
Beef tenderloin 1.5
Olive oil .030
Red pepper flakes .002
Salt .005
Pepper .005
sprite .250

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 147 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

Mise en Place
 Clean and cut pineapple ( medium dice)
 Wash and cut radish and cucumber into thin rounds
 Wash and chop cilantro leaves and leave few sprigs for garnishing
 Wash mint leaves
 Squeeze lemon juice
 Wash and cut chili into thin rounds

Method:
 Combine the sprite, fish sauce, lime juice, and chili’s in a sauce pot over high
heat and bring to a boil. Reduce to one cup then add vinegar. Set aside
 Season the steak with olive oil, salt and pepper and red pepper flakes. Grill unto
desired doneness
 When cool cut it (see pix), slicing against the grain of the meat.
 Combine the pineapple, radish, cucumber in a large bowl. Toss with cilantro and
mint leaves. Season with salt and pepper
 Toss together the salad and the dressing, arrange it and top with the grilled and
drizzle with dressing and garnish.

TESDA QA COOKERY NC II Date Developed: Document No. 04 Page 148 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