9

Technology and
Livelihood Education
Cookery
Quarter 2 – Module 1: Lesson 3 & 4
Prepare Salad and Dressing

CO_Q2_Cookery9_Mod1
TLE Cookery NC II - Grade 9
Alternative Delivery Mode
Quarter 2 – Module 1 Lesson 3 & 4 - Present Salad and Dressing
First Edition, 2020

Republic Act 8293, Section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etC.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers : Dina D. Bernados, Wenalyn S. Quiliope, Rona S. Malalis,

Salvador D. Arquilita,Rodelo T . Eulogio, Catherine Joy U. Luna,
Julie Ann M. Daluddong, Lhorelle L. Cabalida, Mila M. Dumadag,
Ressme M. Bulay-og, Ivy Rose T. Dango
Editors : Pede I. Casing, Norviňa A. Tubongbanua,
Leah Mae R. Casing
Reviewers : Grace Beta Ledda, Rose Marie E. Diocares, Alma M. Beton,
Illustrators : Ramil O. Insoy, Gemma B. Malicay
Layout Artists: Michelle K. Insoy, Louie J. Cortez
Management Team: Isabelita M. Borres, Eugenio B. Penales,
Sonia D. Gonzales Jeanelyn A. Aleman
Evelyn F. Importante Rose Marie E. Diocares

Printed in the Philippines by ________________________

Department of Education – Region IX

Office Address: Regional Center, Balintawak, Pagadian City

E-mail Address: [email protected]

 9
Technology and
Livelihood Education
Cookery
Quarter 2 – Module 1: Lesson 3 & 4
Prepare Salad and Dressing
Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our dear
learners, can continue your studies and learn while at home.
Activities, questions, directions, exercises, and discussions are
carefully stated for you to understand each lesson.
Each SLM is composed of different parts. Each part shall guide
you step-by-step as you discover and understand the lesson
prepared for you.
Pre-tests are provided to measure your prior knowledge on lessons
in each SLM. This will tell you if you need to proceed on completing
this module or if you need to ask your facilitator or your teacher’s
assistance for better understanding of the lesson. At the end of
each module, you need to answer the post-test to self-check your
learning. Answer keys are provided for each activity and test. We
trust that you will be honest in using these.
In addition to the material in the main text, Notes to the Teacher
are also provided to our facilitators and parents for strategies and
reminders on how they can best help you on your home-based
learning.
Please use this module with care. Do not put unnecessary marks
on any part of this SLM. Use a separate sheet of paper in answering
the exercises and tests. And read the instructions carefully before
performing each task.
If you have any questions in using this SLM or any difficulty in
answering the tasks in this module, do not hesitate to consult your
teacher or facilitator.
Thank you.

ii CO_Q2_Cookery9_Mod1
 What I Need to Know

Content Standard
The learners demonstrate an understanding of: The knowledge, skills, and attitudes
required in presenting salad and dressing.

Performance Standard:
The learners independently presenting salad and dressing.

This module was designed and written with you in mind. It is here to help you master
how to prepare salad and dressing. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.

Content Standard The learners demonstrate an understanding he knowledge,

skills, and attitudes required in preparing salad and dressing.

Performance Standard The learners independently prepare salad and dressing.

Learning Competencies

LO 3. Present a variety of 3.1 Present salads and dressings attractively

salads and dressings 3.2 Observe sanitary practices in presenting salad and dressing
3.3 Identify the accompaniments of salads and dressings
3.4 Rate the finished products using rubrics

LO 4. Store salad and dressing 4.1 Utilize quality trimmings

4.2 Store appetizers in appropriate conditions to maintain them
freshness, quality, and taste

1 CO_Q2_Cookery9_Mod1
 What I Know

Directions: Read the statements carefully. Choose and write the letter of the correct
answer in your activity notebook.

1. Which is true about salad dressing?

A. It adds flavor.
B. Salad dressing provides food value.
C. It improves the palatability and appearance of the salad.
D. All of the above

2. Which technique refers to the even distribution of vegetable weight being used?
A. garnish B. body C. dressing D. base

3. How many hues are needed to maintain a good balance of color in presenting
salad?
A. one B. two C. three D. four

4. Which technique refers to a consistent, orderly, or pleasing arrangement of

vegetable or fruit?
A. balance B. harmony C. texture D. color

5. What is the BEST thing to do in presenting an attractive salad and dressing?

A. Follow the guidelines in arranging salad and dressing.
B. Present the salad and dressing based on your own observations.
C. Apply your previous knowledge in presenting salad and dressing.
D. Arrange the salad and dressing according to the volume of ingredients.

6. Which factor is to be considered in presenting salad with quality and

appearance?
A. balance B. harmony C. texture D. color

7. Which of the following is NOT a correct way of arranging salads?

A. By keeping the salad off the rim of the plate
B. By striving for a good balance of colors
C. By making every ingredient identifiable
D. By keeping the arrangements of ingredients fancy

8. Why is sanitation necessary in food preparation?

A. To attract consumers
B. To preserve the product
C. To improve the quality of the product
D. To make sure that the food does not contain any bacteria

2 CO_Q2_Cookery9_Mod1
9. Which of the following BEST describes the importance of accompaniment salad?
A. Accompaniment salad is not served with the main course.
B. Accompaniment salad comprises romaine lettuce, croutons, shaved
parmesan and Caesar dressing.
C. Accompaniment salad should be light and colorful, not too rich
D. Accompaniment salad should not give balance and not compliment the rest
of the meal.

10. A French Dressing is a simple dressing that is also known as _______________.

a. emulsification dressing C. mayonnaise-based dressing
b. emulsified vinaigrette dressing D. vinaigrette dressing

d. How do you avoid salad from sagging?

a. Refrigerate until serving. C. Refrigerate for 4 hours.
b. Refrigerate for 3 hours. D. Do not refrigerate.

e. It is a process of keeping food cold or cool.

a. chilling C. cooling
b. refrigerating D. freezing

f. What storing technique is used to reduce the temperature of food?

a. chilling C. refrigerating
b. freezing D. cooling

g. How long can apples be stored in a refrigerator?

A. 5 days-1 week C. 4-6 weeks
B. 2-3 weeks D. 7-8 weeks

15. Which is NOT a good practice in storing salad and dressing?

A. Storing the salad and dressing in the freezer
B. Refrigerate salads before serving
C. Do not add dressing to green salads until serving or they will sag.
D. Keep the green salads and dressing on its appropriate storage space.

3 CO_Q2_Cookery9_Mod1
 Lesson
Present a Variety of Salads
3 and Dressings

Salad is a mixture of leafy greens that serve as salad’s foundation. However,

different varieties of a salad may contain virtually any type of ready-to-eat food.

Salad dressing is a flavor added to vegetables and other accompaniments as

well, which is used to make an entire salad tastier. Observing sanitary practices is
very important especially if you are preparing food to ensure that the food we eat is
clean and to prevent food contamination. And if you have a sanitation plan, make
sure that the food you serve is clean from your service preparation area. All surfaces
are cleaned regularly to reduce the risks of transferring bacteria or other pathogens
from an unclean surface to equipment such as cutting boards or tools.

Accompaniment salads are light and flavorful and should complement and
balance the meal. Sweet fruit salads can accompany ham and pork. Vegetable salads
accompany hearty meal.

What’s In

Activity 1: Fill Me In!

This activity will give you an opportunity to review the past lesson.
Directions: Fill in the blanks with the correct word or group of words. Write your
answer on a separate sheet of paper.

insalata vegetables salad green

crisp flavor

1. The word salad is derived from the Italian word ___________ which means to
be steeped in salt or brine.
2. Salads are made from _______ or combination of animals, sea foods, etc.
3. " Herba Salata " literally means _____________.
4. Salads must be served fresh unblemished, and ___________.
5. Salad dressings refer to liquid or semi – liquid that are used to ________ the
salad.

Refer your answers to the answer key. Great! You have mastered already
the previous lesson. Let’s have another activity.

4 CO_Q2_Cookery9_Mod1
 What’s New?

Activity 2: Match Me!

Directions: Match the group of words in column A with the words in column B by
writing the letter of your correct answer on a separate sheet of paper.

Column A Column B

1. A cup-shaped leaves of iceberg or Boston A. dressing

lettuce that gives height to a salad.
B. garnish
2. The main part of the salad.
C. body

3. An edible decorative item that is added to D. base

a salad to give eye appeal and add flavor
as well. E. spice

4. A seasoned liquid or semi-liquid added to

the body of salad to give added flavor,
tartness, spiciness, and moistness.

Follow-up Activity:

1. How are you going to present salad?

2. What are the structures of salad?

3. Describe each structure of the salad.

5 CO_Q2_Cookery9_Mod1
 What Is It?

The Structure of Presenting Salads

1. Base or Under-liner
 The base is a layer of leafy vegetables as an under-liner of the salad such as
lettuce, Chinese cabbage, or cabbage.
 It defines the salad placement on the plate or platter.

2. Body
 The most important part of a salad. The body of the salad is the main
ingredient. It may include vegetables, fruits, meats, beans, eggs, pasta, or
cheeses.
 The ingredients used have a balance of flavor and taste. This part gets the
most attention and its appearance is enhanced by decorations.
 The salad gets its name from the ingredients that are used for the body.

3. Garnish
 The garnish of the salad adds color and appeal, and sometimes flavor.
 It must be edible and may be as simple as a sprinkling of cheese crumbs,
seeds, nuts, or spice.
 The main purpose of the garnish is to add an eye appeal to the finished
product, but in some cases, it improves the taste, form, and texture.

4. Salad Dressing
 The dressing is a liquid or semi-liquid mixture used to flavor, moisten, and
enrich the salad (palatability and appearance).
 The dressing is usually served with all types of salads. It adds flavor,
provides food value, helps digestion, and improves the palatability and
appearance of the salad.

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6 CO_Q2_Cookery9_Mod1
GUIDELINES IN ARRANGING SALAD

1. Keep the salad off the rim of the

plate.

Look for a plate or bowl as a frame. Pick

the right size dish

12 Salad Presentations + 3 Bonus Ideas - Food and Health

Communications

2. Strive for a good balance of

colors.

Maintain a good balance of color. Three

colors are usually enough.

Rainbow Salad with Hummus & Balsamic Dressing | Hello

Nutritarian

3. Height helps make a salad

attractive.

4. Cut ingredients neatly and

uniformly.

cut ingredients neatly - Google Search

7 CO_Q2_Cookery9_Mod1
 5. Make every ingredient
identifiable.

guidelines for arranging salad make every ingredient identifiable

- Google Search

6. Keep it simple.

Looks as good as it tastes? Why an attractive plate makes for a

tastier dinner | Food | The Guardian

Techniques to consider in Presenting Salads

1. Balance is an even distribution of the weight of the vegetable or fruit being used.

2. Harmony is a consistent, orderly, or pleasing arrangement of vegetable or fruit.

3. Height helps make a salad attractive. If you could use a structure build your
salad from bottom up.

4. Color. Use contrasting colors in your food at minimum of three. Maintain

maximum color through the cooking process. Properly-cooked foods retain the
best color.

5. The texture is the feel, appearance, or consistency of your salad presentation.

Sanitary Practices in Presenting Salad

Observing sanitary practices in presenting salad and dressing is very

important. We have food sanitation procedures in protecting food from risk of
contamination, harmful bacteria, poisons, and foreign bodies to prevent any bacteria
from multiplying which would result in an illness of consumers.

8 CO_Q2_Cookery9_Mod1
 The primary tenet of food-service sanitation is absolute cleanliness. It begins
with personal hygiene, safe handling of foods during preparation before presenting,
and cleaning utensils, equipment, appliances, storage facilities, kitchen, and dining
room. Control of the microbial quality of food must focus on the preparation of food
itself, food handling, facilities, and equipment.

The quality of food depends on the condition when purchased and the
temperature control during storage, preparation, and service. Personal hygiene and
cleanliness of the facilities and equipment also contribute to food safety.

Personal hygiene is essential for food handlers

This includes:
 Not wearing jewelry
 Wearing clean clothes
 Proper handwashing
 Tying hair back or wearing a hat or hair net
 Not smoking or eating in food preparation and washing areas

Sanitary Practices in Presenting Salads and Dressing

1. Assemble all utensils and supplies. These should be washed before and after
use.
2. Carefully wash the celery, apples, and vegetables. Refrigerate after washing.
3. Slice into cubes all the apples and add fresh lemon juice to prevent
discoloration. Also, chop the celery and dates into larger pieces.
4. Mix all the sliced ingredients with the dressing in a large bowl using a fork.
5. If desired, chill the salad in a covered bowl and serve it cold.

Sanitation

In food preparation, one must always consider sanitation. Sanitation does not
only mean that the food is clean; it also means that the food does not contain any
bacteria that may harm those who will consume the food. Food sanitation and
cleanliness must begin with proper hygiene. It also includes clean utensils and
proper handling of foods during the preparation.

Salad is one of the well-loved foods across countries. While it is enjoyed by

many, the person who prepares it must always be mindful of the principles and
practices of hygiene in its preparation.

The methods of preparing salad may vary depending on the type of salad being
prepared. Most of the salads are made from a mix of fruits and vegetables while one
of the functions of salad dressing is to give a distinct taste to the mixture. There are
also safe and hygienic practices in storing salad and dressing to prolong its shelf life.

9 CO_Q2_Cookery9_Mod1
Principles and practices of hygiene in presenting salads and salad dressing

 Purchase the supplies (salad ingredients) from reputable suppliers.

 There should be proper handling of the ingredients.
 A high standard of personal and good hygiene must be maintained at all
times.
 There must be a separation of raw and high-risk food at all stages of the
preparation especially that salads may sometimes include meat and other
dairy products.
 There must be effective storage. The temperature required in storing salads
and dressings must be observed.

In general, food sanitation must be observed in any food preparation. This will not
only preserve food but will also give satisfaction and safety to its consumers.

Accompaniment Salad

Accompaniment salad also called side salad is served with the main course of
the meal. Main course salad is large enough to serve as a full meal and contains
protein ingredients, such as meat, poultry, seafood, egg, beans, or cheese. An
accompaniment salad is the little pile of mixed or baby lettuce with some random
slivers of veggies on top that comes with your entree. For instance, when you go to a
French joint and order Steak Frites, that little pile of baby mix tossed in vinaigrette
next to your fries is an accompaniment salad. For Filipinos the very common
accompaniment for the main course adobo, steak and “lechon” is atchara (pickled
papaya).

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Characteristics of Accompaniment

It is a type of salad which is always served with the main dish. It should give
balance and compliment the rest of the meal. Always take into consideration the type
of meal you are serving. Complement a hearty meal with a light salad; heavier salads
should only be served if the main entree is light.

Accompaniment salads

 Served with the main course

 It should be light and colorful, not too rich and vegetable salads are good
choices.
 The size of salad ranges from 60 - 120 grams
 Very suitable to be served as the accompaniment of sandwiches, steaks,
grilled, roasted, fried poultry or meat entre
 Salad dishes: Mix green salad, Caesar salad, Cold slow, etc. such as:

10 CO_Q2_Cookery9_Mod1
 a. Caesar Salad is a typical salad that comprises romaine lettuce, croutons,
shaved Parmesan and Caesar dressing.

b. Greek Salad is made of sliced or diced tomatoes, sliced cucumber and red
onion seasoned with salt, black pepper, and oregano dressed with olive oil
and additional ingredients like Feta cheese and black olive.

c. Green Salad is made of lettuces or leaf vegetables and fresh-cut vegetable

with vinaigrette dressing.

Other samples of accompaniment salad:

1. A composed salad from the French term

“salade compose,” is simply salad arranged on a
plate rather than tossed in a bowl.

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2. A green salad or garden salad is most

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3. Fruit salads include common ingredients

such as strawberries, pineapple, honeydew,
watermelon, grapes, and kiwifruit. Various
recipes may call for the addition of
nuts, fruit juices, certain vegetables, yogurt, or
other ingredients. One variation is a Waldorf-
style fruit salad, which uses a mayonnaise-based
sauce.
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11 CO_Q2_Cookery9_Mod1
 4. Coleslaw, also known as Cole slaw or simply
slaw, is a side dish consisting primarily of finely
shredded raw cabbage with a salad dressing,
commonly either vinaigrette or mayonnaise.

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5. Potato salad is a dish made from boiled

potatoes and a variety of other ingredients. It is
generally considered a side dish, as it usually
accompanies the main course

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What’s More?

Activity 3: Label Me!

Directions: Given the picture below, label the corresponding structure of a salad.
Choose your answer from the box and write it on a separate sheet of paper.

base body garnish dressing

12 CO_Q2_Cookery9_Mod1
 3.

1.

4.

2.

Activity 3.1: Match Me

Directions: Match Column A with Column B by writing the letter of your correct
answer on a separate sheet of paper.

Column A Column B

1. An emulsion which is a uniform combination

of two liquids that are unmixable such as
water and oil a. emulsified vinaigrette

dressings

2. A simple dressing and comes from the

classic French dressing
b. mayonnaise-based dressing

13 CO_Q2_Cookery9_Mod1
 3. A dressing that uses mayonnaise and some
robust greens to withstand it
c. vinaigrette dressings

4. A simple basic vinaigrette that is thickened d. emulsification

by emulsification.

e. accompaniment
5. These are simple liquids that contribute
moisture and flavor to salads

f. simple dressing

What I have learned?

Activity 4: Complete Me!

Directions: Complete the salad dressing recipe card. You will do a vinaigrette
dressing for green salad, writing your recipe according to its ingredients needed.
Choose your ingredients from the box below and write these on a separate sheet of
paper. You should provide the standard measurement for your chosen ingredients
and follow the given format of recipe card.

Salad Dressing Recipe Card

FAT - olive oil, sesame oil, yogurt, avocado SOUR- lemon/lime, orange, rice
vinegar, apple cider vinegar,
mustard
SALTY- sea salt, fish sauce, soy sauce SWEET- honey, raisins, other
dried fruit, apple slices or other
fresh fruit sugar

14 CO_Q2_Cookery9_Mod1
 RECIPE: PROCEDURES:

___________________________

FAT SOUR

SALTY SWEET

Assessment
Directions: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.

1. Which defines as the salad placement on the plate or platter?

A. base B. body C. dressing D. garnish

2. Which BEST describes the importance of garnish?

A. The garnish is a simple decoration in the food.
B. Garnish helps attract customers.
C. The garnish of the salad adds color, appeal, and sometimes flavor.
D. The garnish improves the taste, form, and texture of the salad.

3. What is the BEST thing to do in presenting an attractive salad and dressing?

A. You should follow carefully the structure guidelines in arranging salad.
B. You just simply apply the structure of salad when presenting salads and
dressing.
C. You just follow the guidelines in presenting salad without applying the
correct structure of salad.
D. You can present the salad and dressing attractively out of your creativity.

15 CO_Q2_Cookery9_Mod1
 4. What is the most important part of salads?
A. garnish B. body C. dressing D. base

5. Why is salad dressing very important?

A. It enriches the palatability and appearance of the salads.
B. It improves the flavor and taste of the salads and dressings.
C. It provides food value that helps in digestion and palatability.
D. It gives oil and acid with other ingredients to modify the flavor.

6. Why is salad dressing very important?

A. It enriches the palatability and appearance of the salad.
B. It improves the flavor and taste of the salad.
C. It provides food value that helps digestion.
D. All of the above

7. Which statement is TRUE in describing salad dressing?

A. It compliments a salad’s flavor and sometimes it binds the salad’s
ingredients together.
B. It is typically one consisting of oil and vinegar mixed with herbs or other
flavorings.
C. It contains with oil and vinegar or mayonnaise only.
D. It is a simple mixing just to add appeal in your salad.

8. Which statement is CORRECT?

A. It is a layer of leafy vegetables.
B. It improves the taste and form of the salad.
C. It is used to have a balance of flavor and taste.
D. It is a liquid or semi-liquid used to flavor, moisten, or enrich the salad.

9. What type of salad dressing refers to the uniform combination of two liquids
which is NOT mixable, such as water and oil?
A. emulsification C. salad dressing
B. mayonnaise dressing D. vinaigrette dressing

10. A French Dressing is a simple dressing that is also known as _______________.

A. emulsification dressing C. mayonnaise-based dressing
B. emulsified vinaigrette dressings D. vinaigrette dressings

16 CO_Q2_Cookery9_Mod1
 Lesson

4 Storing Salads and Dressing

Storing salads and dressing is one of the most important activities done after
preparing them to maintain freshness and avoid spoilage. How long will salad and
dressing be in the fridge? At most it will be four days to a week if stored properly.
The bag must be stored in vegetable crisper. Leftovers should be stored in the original
bag, tightly sealed with a tape, and placed in the refrigerator.

Generally, vinaigrettes can be kept refrigerated for up to two weeks. Dairy-

based dressings like buttermilk, and dressings made with fresh ingredients like
chopped onion, fresh herbs, tomato sauce and chopped hard-boiled egg will be kept
up to 1 week.

What’s In

Activity 1: Draw Me!

This activity will give you an opportunity to review the past lesson.

Directions: Draw the  emoticon for a correct statement and  for wrong
practice.

_______1. There is no proper handling of the ingredients.

_______2. A high standard of personal and good hygiene must be maintained at all
times.
_______3. Purchase the supplies (salad ingredients) from reputable suppliers.
_______4. The temperature is not required in storing salads and dressings.
_______5. Some salads contain meat and dairies and need proper separation of raw
and high-risk food at all stages.

17 CO_Q2_Cookery9_Mod1
 What’s New?

Activity 2: Complete Me
Directions: Fill in the blanks with a word to make the sentence complete. Write
your answer on a sheet of paper.

before cold cold storage until serving temperature

1. Refrigerate to keep food _________________.

2. Refrigerate salads __________ serving time.
3. The process of preserving food by means of refrigeration is called __________.
4. Chilling refers to refrigerating food to reduce the ____________________.
5. Do not add dressing to green salads _________________ or they will sag.

Refer your answers to the answer key. It’s a nice try! Let us
learn more about the lesson.

What is It
The best way for storing salad and salad dressing is by
keeping it in a clean and dry container with a lid with as much air
removed as possible and stored in the refrigerator and chillers.
Tools and Equipment
 Chillers
 Refrigerator
 Containers for salad and dressing

Storing Techniques in salad and dressing

 Refrigerate – to keep food cold or cool

 Cold storage – the process of preserving food
by means of refrigeration
 Chilling – to refrigerate to reduce the
temperature

18 CO_Q2_Cookery9_Mod1
HOW LONG TO KEEP FRUITS AND VEGETABLES IN THE REFRIGERATOR?

FRUITS

Some fruits will do better if stored in the refrigerator, and some can be stored
at room temperature. Still others (like apples and pears) can be kept on your counter
until they are ripe, and then stored in the refrigerator until you eat them. Not all of
your fruits can be stashed in the low humidity drawer of your refrigerator, so be sure
you know which fruits play nicely together before you stock up on fresh fruit.

VEGETABLES

Most vegetables should be stored in the high-humidity drawer of your

refrigerator. There are few vegetables that should be stored in the low-humidity
drawer, or that do better store at room temperature. Here is more information on
where to store your veggies. You might be surprised that many of them have a pretty
short storage time.

Do you know how long you can keep food in the refrigerator? These food
storage guidelines will help you keep your refrigerator
organized and your food safe!

Keeping your refrigerator cleaned out and well- organized

can help you see what foods you have and what foods need
to be used up. Not everything will last the same amount of
time in the refrigerator. Apples will keep for up to 4-6
weeks, but strawberries will only be good for 3-6 days.

Without preservatives and with fresh ingredients, you won’t want to keep them over
a couple weeks. You may even want to put a sticky note on the container with date
written on the note.

Here are some tools needed:

Measure and Mix Shaker. It has fill marks for cups, ounces, and milliliters and a
grid in the top to agitate the ingredients as it is shaken. It’s a great way to mix up
dressings and drinks. It holds two cups. It is plastic and is not recommended for
storing dressings.

Salad Dressing Genie. This is a simple glass decanter with marks etched on the
sides for six different salad dressing recipes. Fill to the marks and shake. For other
recipes, you will need to use a measuring cup or mark measures on the side of your
genie. It is suitable for storing and holds eleven ounces.

Deluxe Salad Dressing Genie. This is a 12-ounce glass decanter with a blender.
Twist the knob to mix your dressing.

Glass Cruet. This is a classy way to store and serve your dressings. The stoppers
fit tight enough that you can shake the dressings before serving. Each holds 1 1/2
cups and is dishwasher safe.

19 CO_Q2_Cookery9_Mod1
Safety practices in storing salad and dressing
 Green Salads are plated in a cold plate. Avoid plating salads more than an
hour or two before service. Garnish that is tossed should be added at serving
time.
 Refrigerate salads before serving time.
 Dressing is added immediately before serving or serve it on the side.
 Refrigerate salads until serving. Do not hold more than a few hours, or the
 salads will sag. Holding boxes should have high humidity.
 Do not add dressing to green salads until serving, or they will sag.

Did you learn something from storing salad and dressing? Very good! Now,
let’s have more activities to master the lesson.

What’s More

Activity 3: Share! Share! Share!

Directions: Give the functions of the different storing techniques. You will be
graded base on the given rubrics below. Write your answer in a separate sheet of
paper.

Techniques Functions
Refrigeration
Cold storage
Chilling

Category Excellent Very Satisfactory Needs

(5) Satisfactory (3) Improvement
(4) (2)
Completeness Fully Partially Barely Did not
completed the completed the completed the complete the
needed facts needed facts needed facts needed facts
for each for each for each for each
technique. technique. technique. technique.
Accuracy All functions Almost all the Most of the None of the
are supported functions are functions are functions are
accurately. supported supported supported
accurately. accurately. accurately.
Grammar No Minor Few Many
grammatical grammatical grammatical grammatical
errors errors errors errors
Total score

20 CO_Q2_Cookery9_Mod1
 What I Have Learned

Activity 4: True or False?

Directions: Read and understand each statement carefully. If the statement is

correct write TRUE, and if the statement is incorrect, change the underlined word/s
with the correct answer.

______________1. Most fruits will do better if stored in the refrigerator.

______________2. Not all vegetables should be stored in the high humidity
drawer of your refrigerator.
______________3. Keeping your refrigerator clean and organized can help you see what
foods you have and what foods need to be used up.
______________4. Food with preservatives can be kept over a couple of weeks in the
refrigerator.
______________5. All fruits and vegetables will last at the same time in the refrigerator.
_____________ 6. Some fruits cannot be stored in the room temperature.
______________7. Avoid plating salads more than an hour or two before service.
______________8. Green Salads are plated in a hot plate.
______________9. You should add dressing to green salads until serving.
______________10. Apples will keep for up to 4-6 weeks, but strawberries will only be
good for one day.

It seems that you learned a lot from the previous activities. So, let’s have
another activity.

21 CO_Q2_Cookery9_Mod1
 Assessment

Directions: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. Why is storing salad and dressing important?
A. to maintain the quality
B. to avoid contamination
C. to keep it safe and clean
D. to maintain freshness and avoid spoilage
2. What happens to green salad when added with dressing?
A. Green salad becomes delicious.
B. Green salad becomes tastier.
C. Green salad becomes crispier.
D. Green salad will sag.
3. Why is salad dressing genie important to use?
A. It is suitable for storing and holds eleven ounces.
B. It is suitable for storing and holds twelve ounces.
C. It is suitable for packing and holds eleven ounces.
D. It is suitable for cooling and chilling of dressing.
4. Which is NOT a good practice in storing salad and dressing?
A. Green salads are plated in a hot plate.
B. Do not add dressing to green salads until serving or they will sag.
C. Refrigerate salads until serving.
D. Dressing is added immediately before serving or serves it on the side.
5. How long can apples be stored in a refrigerator?
A. 3-4 weeks C. 4-6 weeks
B. 3-4 days D. 4-6 days
6. Which tool is NOT recommended for storing dressings?
A. Deluxe Salad Dressing Genie C. Salad Dressing Genie
B. Measure and Mix Shaker D. Glass Cruets
7. Which storing technique is used to refrigerate in order to reduce the temperature
of food?
A. Cooling C. Cold storage
B. Refrigerate D. Chilling
8. What equipment is necessary in preventing bacterial infections in food?
A. temperature scale C. refrigerator
B. blender D. oven
9. Which is the process of keeping food cold or cool?
A. freezing C. refrigerate
B. cooling D. chilling
10. How do you avoid salad from sagging?
A. Do not refrigerate.
B. Refrigerate for 3 hours.
C. Refrigerate for 4 hours.
D. Refrigerate until serving.

22 CO_Q2_Cookery9_Mod1
 What I Can Do

Activity A: Do it Right!
Directions: Complete the graphic organizer based on your experiences about
sanitary practices when presenting salads and dressings. You will be graded base
on the given rubric below.

Sanitary Practices

Do’s Don’ts

Category Excellent Very Satisfactory Needs

Satisfactory (2) Improvement
(4)
(3) (1)
Completeness Fully completed Partially Barely Did not complete
the needed completed the completed the the needed
sanitary needed sanitary needed practices.
practices. practices. sanitary
practices.
Accuracy All sanitary Almost all the Most of the None of the
practices are sanitary sanitary sanitary
supported practices are practices are practices is
accurately. supported supported supported
accurately. accurately. accurately.
Grammar No grammatical Minor Few Many
errors grammatical grammatical grammatical
errors errors errors
Total score

23 CO_Q2_Cookery9_Mod1
Activity B: Make-a-List
Directions: Complete the table based on the structure of presenting salads by
listing down all the ingredients needed. You will be graded base on the
given rubrics below.

Structure of the Salad Ingredients Needed

Base or Under-liner

Body

Garnish

Salad Dressing

Category Excellent Very Satisfactory Needs

Satisfactory (2) Improvement
(4)
(3) (1)
Completeness Fully Partially Barely Did not
completed the completed the completed the complete the
needed needed needed needed
ingredients. ingredients. ingredients. ingredients.
Accuracy All ingredients Almost all the Most of the None of the
are supported ingredients ingredients ingredients is
accurately. are supported are supported supported
accurately. accurately. accurately.
Spelling No spelling Minor spelling Few spelling Many spelling
errors errors errors errors
Total score
Total score

24 CO_Q2_Cookery9_Mod1
Activity C: List! List! List!
Directions: Complete the given table by listing down all the ingredients needed
for each accompaniment salad. You will be graded based on the given rubric below.

Accompaniment Salad Ingredients Used

Caesar Salad

Greek Salad

Green Salad

Rubric for the Activity 5.2 List! List! List!

Category Excellent Very Satisfactory Needs
Satisfactory (2) Improvement
(4)
(3) (1)
Completeness Fully Partially Barely Did not
completed completed the completed the complete the
the ingredients ingredients ingredients
ingredients used. used. used.
used.
Accuracy All Almost all Most of the None of the
ingredients ingredients ingredients ingredients is
used are used are given used are given given.
given accurately. accurately.
accurately.
Spelling No spelling Minor spelling Few spelling Many spelling
errors errors errors errors
Total score

25 CO_Q2_Cookery9_Mod1
Activity D: Know Me
Directions: Write the storing techniques to be used for each food preparation, then
provide a brief explanation on how you utilized the technique. You will be graded
base on the given rubric below. Write the correct answer on a separate sheet of
paper.

Food Preparation Storing Techniques

Macaroni Salad
Fruit Salad
Spaghetti
Mango Float
Ice Cream

Rubric for Activity 5.1: Know Me

Category Excellent Very Satisfactory Needs
Satisfactory (2) Improvement
(4)
(3) (1)
Completeness Fully Partially Barely Did not
completed completed completed complete the
the needed the needed the needed needed
storing storing techniques techniques
techniques techniques
Accuracy All storing Almost all Most of the None of the
techniques the storing storing storing
are techniques techniques techniques
supported are are are supported
accurately. supported supported accurately.
accurately. accurately.
Grammar No Minor Few Many
grammatical grammatical grammatical grammatical
errors errors errors errors
Total score

26 CO_Q2_Cookery9_Mod1
 Additional Activities

Activity A: Photo Collection

Directions: Follow the instructions below.
1. Make a photo album on the creative presentation of different examples of salads
and dressings.
2. It should contain ten (10) varied pictures of salads and ten (10) varied pictures of
examples of dressings. Each example must be put in one sheet of A4 size bond
paper. You will get the pictures from the internet, old magazines, or any
available materials.

3. Label each presentation creatively.

4. Take a picture of your output and sent it through a messenger or bring your
output and pass it during retrieval of your module.
5. Your output will be rated using the scoring rubric below.

Rubric for activity 6: Photo Collection

SCORE CRITERIA
100 Submitted twenty (20) pictures and done creatively and neatly
showing much relevance to the given task
95 Submitted seventeen (17) pictures and done creatively and neatly
enough with relevance to the given task
85 Submitted fourteen (14) pictures and done creatively and neatly
enough but with no relevance to the given task
80 Submitted ten (10) pictures and done simply and neatly enough
but not so relevant to the given task
75 Submitted below ten (10) pictures and done poorly with erasures
and irrelevant to the given task

27 CO_Q2_Cookery9_Mod1
Activity B: List At Least!
Directions: List down at least five different types of salads and dressings. Write
your answer on the table below.

Different Types of Salads Different Types of Dressings

Rubric for the Activity 6 List at Least

Category Weight Excellent Very Satisfactory Needs
Satisfactory (2) Improvement
(4)
(3) (1)
Completeness 4 Fully Partially Barely Did not
completed completed completed complete the
the types of the types of the types of the types of
salads and salads and salads and salads and
dressing. dressing. dressing. dressing.
Accuracy 5 All the Almost all the Most of the None of the
types of types of types of types of salads
salads and salads and salads and and dressing is
dressing dressing are dressing are given.
are given given given
accurately. accurately. accurately.
Spelling 3 No spelling Minor Few spelling Many spelling
errors spelling errors errors
errors

Total score

28 CO_Q2_Cookery9_Mod1
 Answer Key

What I Know

1. B 2. B 3. A 4. C 5. A 6. C 7. D 8. D 9. B 10. A
11. A 12. B 13. A 14. C 15. D

Lesson 3

What’s In What’s New What’s More

A.
1. D
1. Insalata 1. Base
2. C
2. Vegetables 2. Dressing
3. B
3. Salad greens 3. Body
4. A
4. Crisp 4. Garnish
5. flavor
B.
1. D
2. C
3. B
4. A
5. F

What I have learned Assessment

-Referto the given 1. A

rubrics- 2. C
3. B
4. B
5. B
6. D
7. A
8. D
9. A
10. D

29 CO_Q2_Cookery9_Mod1
CO_Q2_Cookery9_Mod1 30
What I Can Do
Assessment What I have
Activity A learned
-Refer to the given rubrics 1. D
2. D 1. True
Activity B 3. A 2. (not all)-Most
-Refer to the given rubrics 4. A 3. True
5. C 4. True
Activity C 6. B 5. (at the same time)-
-Refer to the given rubrics 7. D Not at the same time
8. C 6. (cannot be stored)-
Activity D 9. C Can be stored
-Refer to the given rubrics 10.D 7. True
8 (hot)- Cold
9. (should)-Should not
Additional Activities 10. (1 day) -3-6 days
Activity A
-Refer to the given rubrics
Activity B
-Refer to the given rubrics
What’s More What's New What’s In
Learners 5. Refrigerat 1.
answers may e
6. Time 2.
vary refer to
7. Cold
rubrics. 3.
storage
8. Chilling
4.
9. Until
serving 5.
Lesson 4
References
 K to 12 Home Economics- Cookery Curriculum Guide December 2013
 Kong,Anicita S., Domo, Aneceta . 2016. Technical-Vocational-Livelihood-
Home Economics Cookery Manual, pp. 114.
 https://en.wikipedia.org/wiki/Salad
 https://chefqtrainer.blogspot.com/2019/10/4-parts-of-salad-as-structure-
in-salad.html
 https://theculinarycook.com/types-of-salad-and-salad-dressings/
 https://foodcorps.org/cms/assets/uploads/2018/07/Grade-4-Salad-
Dressing-Challenge.pdf for illustration
 https://www.theculinarypro.com/salads-and-garnishes
 http://www.fooduniversity.com/foodu/food_c/salads/salad_parts.htm
 https://www.karissasvegankitchen.com/vegan-caesar-salad-dressing/
 https://foodinsight.org/eat-right-with-a-colorful-plate/
 https://www.sfgate.com/recipes/article/SALAD-FENG-SHUI-Balance-and-
simplicity-lead-to-2816531.php
 https://www.reluctantgourmet.com/mise-en-place/
 https://www.theguardian.com/lifeandstyle/wordofmouth/2015/jul/21/foo
d-presentation-dinner-food-enjoyable

 https://foodinsight.org/eat-right-with-a-colorful-plate/
 https://www.reluctantgourmet.com/mise-en-place/
 https://slideplayer.com/slide/3905868/
 https://www.theguardian.com/lifeandstyle/wordofmouth/2015/jul/21/foo
d-presentation-dinner-food-enjoyable
 https://brainly.ph/question/1888100
 https://www.slideshare.net/anasomoray/principles-of-food-sanitation-
safety-hygiene
 https://opentextbC.ca/foodsafety/chapter/workplace-sanitation/
 https://www.dayjoB.com/safe-food-handling-1150
 https://www.allrecipes.com/recipe/266401/cucumber-chicken-salad-with-
spicy-peanut-dressing/
 https://www.safefoodfactory.com/en/knowledge/68-salad-dressing/
 https://www.quora.com/How-do-you-differentiate-appetizer-salad-from-
accompaniment-salad
 https://brainly.ph/question/881144
 https://chefqtrainer.blogspot.com/2019/11/6-classification-of-salads-
according.html
 https://theculinarycook.com/types-of-salad-and-salad-
dressings/#dressings
 https://www.google.com.ph/search?q=atsara+with+main+course&tbm=isch
&ved=2ahUKEwiM7rSN16ftAhWux4sBHfIEAqwQ2-
cCegQIABAA&oq=atsara+with+main+course&gs_lcp=CgNpbWcQAzoCCAA6B
AgAEEM6BggAEAgQHjoECAAQGFDqG1iWYWCHZ2gAcAB4AIAB0QGIAf8dkg
E
 https://www.google.com.ph/search?q=a+French+joint+and+order+Steak+Fri
tes&tbm=isch&ved=2ahUKEwipteyU16ftAhUD5pQKHeeMAA0Q2-
cCegQIABAA&oq=a+French+joint+and+order+Steak+Frites&gs_lcp=CgNpbWc
QA1CQ4g9YkOIPYJ3lD2gAcAB4AIABhAKIAYQCkgEDMi0xmAEAoAEBqgELZ
3dzLXdpei1pbWfAAQE&sclient=img&ei=I4rDX-

31 CO_Q2_Cookery9_Mod1
For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: [email protected] * [email protected]