Second quarter TLE COOKERY Learning Outcome 3: Present a variety of salads and dressings

1. Present a variety
of salads and
dressings
GROUP 1 REPORT
“Learning Outcome 3”

2. OBJECTIVES:
A. Identify the structure of a salad.
B. Identify the guidelines for arranging salads
C. Distinguish the factors and techniques in
presenting salads.
D. Listen to the report and take notes

3. STRUCTURE OF A SALAD
Plated Salad has four parts:
A. Base or Under liner – A cup-shaped leaves of iceberg or
Boston lettuce make attractive bases. They give height to salad.
B. Body - main part of the salad
C. Garnish - An edible decorative item that is added to salad to
give eye appeal, and adds flavor as well. It should harmonize
with the rest of the salad ingredients.
D. Dressing - A seasoned liquid or semi liquid added to the body
of the salad to give added flavor, tartness, spiciness and
moistness.

4. STRUCTURE
OF A SALAD

5. GUIDELINES FOR
ARRANGING
SALADS

6. BALANCE
1. Keep the
salad off the
rim of the
plate.

7. COLOR AND
HEIGHT
2. Strive for a good
balance of colors.
3. Height helps make
a salad attractive.

8. TEXTURE
4. Make every
ingredient identifiable.
5. Keep it simple.
6. Cut the ingredients
neatly

9. Waldorf salad
Purpose: Prepare and present Waldorf salad.
Tools/Equipment Needed:
-Refrigerator
-Mixing bowl
-Paring knife
-Scooper
-Serving Plate

11. Salad Nicoise
Objectives: Prepare and present salad nicoise.
Direction: Prepare and present salad nicoise using
ingredients and procedure below.
Ingredients:
- 3Ib Waxy potatoes, scrubbed
- 3Ib Green beans, washed and trimmed
- 2Ibs Mixed salad greens, washed, trimmed, and
crisped
- 160 oz can Tuna, solid pack or chunk
- 25 pcs Anchovy fillets
- 50 pcs Olives, black or green
- 50 pcs Hard-cooked egg quarters

13. Quiz time! 📣

14. 1-4. Give four parts of
structure of a salads

15. 5-8. Four guidelines
for arranging salads

16. 9-10. Gwapo ang leader?
a.Yes
b.Yassss
c. Superrrr
d.ofc
“Pa bonus nako😜”

17. Thank you for listening!
STAN TWICE!!!