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1. Prepare Salad
& Dressing
Technology and Livelihood
Education Cookery

2. Module Overview
This Self-Learning Module (SLM) helps you master salad and
dressing preparation. It's designed for home-based learning, with
clear activities, questions, and discussions.
Content Standard
Demonstrate understanding of knowledge, skills, and
attitudes for preparing salad and dressing.
Performance Standard
Independently prepare a variety of salads and dressings.

3. Learning Competencies: Part 1
01
LO 1: Perform Mise en Place
• Identify tools and equipment.
• Clean, sanitize, and prepare tools.
• Identify ingredients by recipe.
• Prepare ingredients by form and time.
02
LO 2: Prepare Salads & Dressings
• Identify salad components.
• Consider factors in preparation.
• Select and use correct equipment.
• Prepare a variety of salads.

4. Learning Competencies: Part 2
01
LO 2 (cont.): Prepare Dressings
• Identify kinds of salad dressings
and ingredients.
• Prepare salad dressings.
• Follow workplace safety procedures.
02
LO 3: Present Salads &
Dressings
• Present attractively.
• Observe sanitary practices.
• Identify accompaniments.
• Rate finished products using rubrics.
03
LO 4: Store Salad & Dressing
• Utilize quality trimmings.
• Store in appropriate conditions for
freshness, quality, and taste.
What I Know
Test your prior knowledge by answering the questions. Choose the letter of the correct answer on a separate sheet of paper.

5. Introduction to Salads
The word "salad" is derived from the Italian word "insalata"
(steeped in salt or brine) or "herba salata" (salad greens).
A salad is a single food containing
a mixture of different foods,
usually held together with
dressing.
Salads can contain vegetables, fruits,
cheese, cooked meat, eggs, grains,
seeds, and nuts. They are typically
served cold.

6. Components of Salad
Base
Usually a layer of salad greens lining the plate or bowl.
Body
Consists of the main ingredients of the salad.
Dressing
Enhances appearance and complements overall taste; must be edible.
Garnish
Liquids or semi-liquids used to flavor salads and add visual appeal.

7. Important Factors in Salad Preparation
Achieving desirable results in salad making requires careful consideration of several factors beyond just mixing ingred
Quality of Ingredients
Use fresh, ripe, and in-season ingredients.
Eye Appeal
Salads should be attractive, appetizing, and creatively presented.
Simplicity
Keep it simple and not overcrowded.
Neatness
Ensure salad is neatly placed on the plate.
Color Contrast & Harmony
Use contrasting colors for garnishing to accentuate appearance.
Proper Food Combinations
Choose ingredients carefully (e.g., pineapple/coconut with chicken, not tuna).

8. More on Salad Preparation & Ingredients
Recognizable Foods
Base food taste should be identifiable; dressing shouldn't dominate. Bite-sized cuts are ideal.
Proper Temperature
Keep foods properly chilled (not ice-cold). Serve hot foods hot and cold foods cold.
Clean & Crispy
Wash greens thoroughly and drain well to remove dirt and maintain crispness.
Flavorful
Proper preparation and presentation make salads tempting and stimulating.
Drain Ingredients Well
Excess water or juices weaken dressings and make salads messy.
Avoid Overcooking
Overcooking eliminates color, vitamins, and minerals.
Ingredients for Salad Making
Freshness and variety are essential for high-quality salads.

9. Key Salad Ingredients
Salad Greens
Iceberg, Romaine, Boston, Chinese Cabbage, Spinach, Sprouts.
Vegetables (Raw)
Avocado, broccoli, cabbage, carrots, celery,
cucumber, mushrooms, onions, peppers,
radish, tomatoes.
Vegetables (Cooked/Pickled/Canned)
Asparagus, beets, corn, pimientos, olives.
Starches
Dried beans, potatoes, macaroni products, grains, bread (crout
Fruits
Apple, banana, berries, coconut, melons,
oranges, papaya, peaches, pears,
mangoes.
Protein Foods
Meat (beef, ham), poultry, fish, shellfish, salami, bacon, eggs, ch

10. Salad Dressings: Types & Rules
Salad dressings are liquids or semi-liquids used to flavor salads. Their quality depends on the ingredients used, primarily oil and an
Oil & Vinegar
Basic vinaigrette is a
simple mixture, a
temporary emulsion.
Emulsified
Mayonnaise is an
emulsified dressing, a
permanent emulsion due
to egg yolk.
Other Dressings
Cooked dressings (starch-
thickened), sour cream, fruit
juice, yogurt, low-calorie
options.
Salad Dressing Rules
• Dress leafy salads at the last minute.
• Dress vegetable salads (cooked) while warm for flavor absorption.
• Coordinate pungent greens with assertive dressings; delicate greens with mild ones.

11. 1. Briefly define what a salad is, tracing its origins and highlighting its
versatility as a dish.
2. Discuss the main components of a salad (base, body, dressing, and
garnish) and their respective roles in creating a balanced and enjoyable
culinary experience.
3. Explain why using fresh, ripe, and in-season ingredients is crucial.
4. Why is it important to avoid overcrowding and ensure neat
placement of ingredients?
ACTIVITY 1.