preparing variety of salads

1. Technology and Livelihood Education
Quarter 2-Module 2
Preparing a Variety of
Salads
TLE_HECK9SD-IIb-g-8

2. What I Need to Know
•OBJECTIVES
This module encourages you to be familiar with the
variety of salads. Various activities are provided for
you to meet the target skills. At the end of this
lesson, you should be able to:
•give the components of salad;
•enumerate the important factors in salad
preparation;
•cite the guidelines in preparing different types of
salad.

3. Directions:
Tell whether the following
statement is true or false.

4. 1. Cut every ingredient into
large enough pieces so that
the customer can recognize
them immediately.

5. 2. Place bases or under
liners (foundation) on all
plates such as Boston or
Iceberg lettuce.

6. 3. Keep foods properly
chilled but not ice-cold in
order to maintain its
freshness and crispiness. or
Iceberg lettuce.

7. 4. Serve hot foods while
hot and cold foods cold.

8. 5. Adding garnish makes
salad less attractive.

9. Components of Salad
•1. foundation
•2. body
•3. garnish
•4. dressing

10. Foundation of the
Salad is the base
ingredient which they
add to greatly
enhance the
appearance of many

11. -this makes the salad to
not look naked on a
plate. The cup-shaped
leaves of an Iceberg or
Boston lettuce are
examples of base that
make an attractive
foundation.

12. Foundation of the Salad
-They help to confine
lose pieces of food items
and give the height to
salad. Examples: leafy
greens such as Romaine,
Bibb, Boston or Iceberg
lettuce

13. Body of the Salad is the
main ingredient of a
salad which creates the
salad’s identity and often
gives the salad name.
Examples: the protein
salad is composed of
meat, poultry, fish or
legumes

14. Garnish of a
Salad contributes
to the visual
appeal and very
often to the
salad’s flavor.

15. Garnish of a Salad
-should also
harmonize with the
rest of the salad
ingredients and at
the same time it
should be edible.

16. Garnish of a Salad
-should also
harmonize with the
rest of the salad
ingredients and at
the same time it
should be edible.

17. Garnish of a Salad –
A garnish needs to be colorful,
edible, and the same
temperature as the salad itself.
Most importantly, the garnish
should be simple so that it
does not overpower the
presentation of a salad.

18. Garnish of a Salad –
Examples: herbs,
hard-cooked eggs,
olives, fruits,
cheese, and nuts.

19. Dressing of the Salad
-is seasoned liquid or
semi-liquid that is added
to the body of the salad
to add flavor, tartness,
spiciness, moistness and
sometimes binds the
salad ingredients
together.

20. Important
Factors to
Consider in Salad
Preparation

21. 1. Quality of ingredients
2. Eye Appeal
3. Keep it simple
4. Cut ingredients neatly
5. Contrast and harmony of
colors

22. 6. Proper food combinations
7. Make every ingredient
identifiable
8. Keep foods properly chilled
9. Serve hot foods while hot
and cold foods cold

23. 10. Keep it clean and crispy
11.Make it flavorful.
12.Drain all the ingredients
well.
13.Do not overcook the
ingredients.

24. 10. Keep it clean and crispy
11.Make it flavorful.
12.Drain all the ingredients
well.
13.Do not overcook the
ingredients.

25. Basic Procedures
for Preparing a
Variety of Salad

26. 1. Prepare
all the
needed
ingredients.

27. 2. Arrange
salad plates on
worktables
and line them
up on trays for
easy
transferring to
refrigerator.

28. 3. Place bases
or under liners
(foundation)
on all plates
such as Boston
or Iceberg
lettuce.

29. 4. Arrange
body of
salad on
all plates
neatly.

30. 5. Garnish all
salads to
make it
more
attractive.

31. 6. Refrigerate until
service to maintain
its crispiness and
freshness.

32. 7. Add
dressing when
serving.

33. Guidelines in
Preparing Different
Types of Salad

34. Vegetables, Legumes,
Grains and Pasta Salad
1. Cut all
ingredients neatly
and accurately.
The shapes of
vegetable add to
eye appeal.

35. Vegetables, Legumes,
Grains and Pasta Salad
2. Cut all
vegetables as
close as possible
to serving time.

36. Vegetables,
Legumes, Grains
and Pasta Salad
3. Cook
vegetables into a
crisp, firm
texture and has
good color.

37. Vegetables,
Legumes, Grains
and Pasta Salad
4. Cook legumes,
starches, and
pasta until
completely
tender.

38. Vegetables, Legumes, Grains and Pasta Salad
5. Drain vegetables
and pasta after
cooking and chilled
before using.

39. Bound Salad
1. Potatoes
should be
cooked whole
before peeling
and cut to
preserve
nutrients.

40. Bound Salad
2. Leftover foods
such as chicken
meat or fish can
be used in
making bound
salads.

41. Bound Salad
3. Bland ingredients
like potatoes maybe
marinated in
seasoned liquid
before being mixed
with mayonnaise and
other ingredients.

42. Bound Salad
4. Crisp vegetables
such as onions,
celery, green
peppers, carrot or
copped pickled can
be used in bound
salad.

43. Bound Salad
5. Serve salad on a
base with greens
and colorful
garnishes when
appropriate.

44. Fruit Salad
1. Less attractive
pieces of fruit should
be placed on the
bottom while more
attractive pieces
arranged on top of
the salad.

45. Fruit Salad
2. Some fruit
discolor when cut.
It should be dipped
into an acid such
as tart or fruit
juice.

46. Fruit Salad
3. Canned fruits
should be drained
well before mixing
them in the salad.

47. Composed Salad
1. Prepare and
flavor each
ingredients
separately.

48. Composed Salad
2. Flavors and
textures of
ingredients should
provide delightful
contrast
.

49. Composed Salad
3. Plating may be
ahead of time and
add delicate
ingredients before
serving time
.

50. Gelatin Salad
1. Observe
the correct
proportion of
gelatin and
liquid.

51. Gelatin Salad
2. To dissolve
unflavored gelatin,
stir it in cold liquid
to avoid lumping.
To dissolve
sweetened or
flavored gelatin,
stir it into boiling
water.

52. Gelatin Salad
3. For quick
setting, dissolve
the gelatin to half
of the volume of
liquid and the
other half is cold
water to lower
the temperature.

53. Gelatin Salad
4. Do not add raw
pineapple and papaya to
gelatin salads. These fruits
contain enzymes which
dissolves gelatin.

54. Gelatin Salad
5. Canned fruits must
be well drained before
adding to avoid watered
down the gelatin.

55. Fact or Bluff. Directions:
Tell whether if the
following statement is
FACT or BLUFF. Write your
answer in your paper.

56. __1. To dissolve
unflavored gelatin, stir it
in cold liquid to avoid
lumping.

57. __2. Foundation of the
salad is the main
ingredient of a salad
which creates the salad’s
identity and often gives
the salad name.

58. __3. Garnish should also
harmonize with the rest
of the salad ingredients
and at the same time it
should be edible.

59. __4. Bland ingredients like
potatoes maybe
marinated in seasoned
liquid before being mixed
with mayonnaise and
other ingredients.

60. __5. Dressing of the salad is
seasoned liquid or semi-liquid
that is added to the body of the
salad to add flavor, tartness,
spiciness, moistness and
sometimes binds the salad
ingredients together.

61. __6. Potatoes should be
cooked whole before
peeling and cut to
preserve nutrients.

62. __7. The salad
Ingredients should be
fresh, ripe and in
season.

63. __8. Salad should be
attractive, appetizing
and of course creatively
presented

64. __9. Flavors and
textures of ingredients
should provide
delightful contrast

65. __10. Cut vegetables as
close as possible to
serving time or else
they may dry or shrivel
at the edges.