TLE-9-Prepare-Salad-and-Dressing.pptxkkk

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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 ingredients. 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 (croutons ). Fruits Apple, banana, berries, coconut, melons, oranges, papaya, peaches, pears, mangoes. Protein Foods Meat (beef, ham), poultry, fish, shellfish, salami, bacon, eggs, cheese . Miscellaneous: Gelatin, nuts.

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 acid. Oil & Vinegar Basic vinaigrette is a simple mixture, a temporary emulsion. Emulsified M ayonnaise 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.