my presentation in tle

1. PRESENTATION IN TLE
GROUP #5

2. Sarmiento, Christine Joy D.
G9-Lanete
Performance Task 1
2nd Quarter
Green salad

3. GREEN SALAD:

4. INGREDIENTS:
1 romaine lettuce
(3 leaves)
5 leaves butter lettuce
1 handful sliced red onion
½ cup sliced tomatoes
½ cup sliced black olives
½ cup jarred sliced pepperoncini
¼ cup large parmesan shavings
½ recipe homemade croutons
1 recipe homemade
Italian dressing

5. 3. Chop romaine and lettuce.
-Thinly slice the red onion.
-Slice the tomatoes in half.
4. Place the greens in bowls,
then top with the vegetables, olives,
pepperoncini,
Parmesan shavings, and croutons, then
drizzle with dressing.
Or, you can place them all together in a large
serving bowl and toss with the dressing.
PROCEDURE:
1. Make the homemade croutons.
-Slice or tear the bread.
-Mix with olive oil, garlic powder and salt.
-Bake for 15 minutes
2. Make the Italian dressing.
-Use a medium sized bowl.
-Add the olive oil little by little.
-Use mustard.

6. IMPORTANCE OF KITCHEN
PERSONAL PROTECTIVE
EQUIPMENT
(PPE)

7. APRON
Cooking aprons are
essentially used in
restaurants and kitchens.
The main purpose is to
keep you from getting
spills and stains on your
clothes.

8. HAIRNET
Hairnets serve two
purposes. The first is
to keep hair from
contacting exposed food,
clean and sanitized
equipment, utensils and
linens, or unwrapped
single-service articles. The
second purpose is to keep
worker's hands out of
their hair.

9. Plastic Gloves
The short order cook may
not touch ready-to-eat
foods with bare hands.
Disposable gloves are one
possible way to prevent
bare hand contact with
ready-to-eat foods.

10. DISPOSABLE
FACE MASK Masks or spit guards are
worn by food handlers to
prevent them from
coughing or sneezing onto
and contaminating food
during the food
preparation and handling
process.