This document provides instructions for making salads and categorizing salad ingredients. It discusses the key components of salads like greens, vegetables, fruits, proteins and starches. Students are asked to watch a video on making salads, identify the ingredients used, group them by category and have representatives present their findings. Criteria are outlined for evaluating student participation, performance, neatness and time management in the activity. Ingredients are defined and categorized for seven groups. Students are assigned to group ingredients in their notebooks.

2. SALAD
MAKING

3. Salad is a combination of
vegetables, fruits and other ingredients
served with a dressing. Salad are easy
to make and require little, id any special

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

5. Ingredients of Salads
1. Salad Greens
2. Vegetables (Raw AND COOKED)
3. Vegetables (pickled and canned)
4. Fruits (Fresh, Cooked, Canned or frozen)
5. Protein foods – meat
6. Starchy Food
7. Miscellaneous

6. ACTIVITY

7. 1.Watch the video clip. Identify hat are
the ingredients used for the salad
dish.
2.Group the ingredients based on its
category.
3.Choose 2 reporters who will present
your groups output.

8. Salad
Green
s
Vegetables
(Raw and
cooked)
Vegetables
(Pickled,cann
ed)
Fruits
Protei
n
Misc.
Salad
Greens
Starch

10. Criteria 2 3 5
Participation
More than 3 members of
the group did not
participate in the
activity.
2-3 members of the group
did not participate in the
activity.
All member of the group
participated in the
activity.
Performance
2 or more direction was
not followed.
Only 1 direction is was not
followed.
Group followed all
directions.
Neatness
3 Or more dirty
markings are found.
1-2 dirty markings are
found.
The work was neat.
Time Management
The work was done 2
minutes after the given
time.
The work was done on time
Work was done before
the given time.

11. PRESENTATI
ON

13. DISCUSSION

14. Ingredients of salad
1. Salad Greens
– Iceberg lettuce, Romain Lettuce,
Boston Lettuce, limestone lettuce,
Chinese cabbage, Spinach, Sprouts

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

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

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

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

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

26. 7.
Miscellaneous
– gelatin, nuts

28. WHY SHOULD WE
CONSIDER WHAT
INGREDIENTS TO MIX
WITH OUR VEGETABLE
SALAD?

29. WHAT VEGETABLE
SALAD HAVE YOU
TRIED MAKING? WHAT
INGREDIENTS DID YOU
MAKE?

30. WHAT DID YOU
LEARN FROM
OUR LESSON
TODAY?

31. ASSESSMEN
T

32. IN YOUR ACTIVITY
NOTEBOOK, ANSWER THE
FOLLOWING BY
GROUPING THE
INGREDIENTS BASED ON
ITS CATEGORY.

33. Salad
Green
s
Vegetables
(Raw)
Vegetables
(Pickled,canne
d)
Fruit
s
Protei
n
Misc.
Salad
Greens
Starch
1. Potato 6. Carrot
2. Avocado 7. Pork(meat)
3. Pickled Papaya 8. Cabbage
4. Eggs 9. Pickled Mushrooms
5. Lettuce 10. Green Peas