GRADE 9-QUARTER 2-LEARNING OUTCOME NO 1- PERFORM MISE' EN PLACE

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 equipment. A basic understanding of tools use in preparation will help achieve better results.

Pre – Test

A. Directions: Read the statement carefully then choose the best answer from the given options.

1. A salad tool used to remove excess water from the salad greens.

a) Mixing bowl c) salad spinner

b) Salad server d) cutting boards

2. Used to hold salad ingredients for mixing, or for tossing.

a) Knives c) mixing bowls

b) Cutting boards d) salad server

3. Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s, fruits and vegetables.

a) Appetizer salad

b) Accompaniment salad

c) main course salad

d) dessert salad

4. Salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise.

a) Green salads

b) Vegetable salads

c) composed salads

d) bound salads

5. Salad ingredients are arranged on plate rather than being mixed together

a) fruit salad

b) composed salad

c) bound salad

d) vegetable salad

6. Which of the following considerations is essential in choosing ingredients for high quality salads?

a) quality and quantity

b) texture and color

c) freshness and variety

d) crispiness and taste

7. Which of the following guidelines is not included in making vegetable salad.

a) Cooked to a firm, crisp texture and good color

b) Cooked until completely tender but not overcooked

c) Thoroughly drained and chilled before using

d) Marinated or soaked in a seasoned liquid

8. Which of the following is not a factor to consider in salad preparation?

a) Contrast and harmony of colors

b) Quality of ingredients

c) Arrangement of food

d) Proper food combinations

9. Which of the following procedures for quantity green salad production is the last step to do?

a) Arrange salad plates on worktables

b) Add dressing before serving

c) Prepare all ingredients

d) Refrigerate until serving

10. Which of the following ingredients is not used in making French dressing?

a) Egg yolk c) Vinegar

b) Oil d) Sugar

11.Which of the following structures of a salad is an edible decorative item that

gives eye appeal and adds flavor to the food?

a) Body c) Base

b) Garnish d) Dressing

II. Direction: Identify the different kitchen tools and utensils in preparing salad.

Learning Outcome 1

Perform Mise’ En Place

At the end of this lesson, you are expected to:

identify tools, equipment, and utensils needed in preparing salad and dressing;
clean, sanitize and prepare tools, utensils and equipment based on the required tasks;
identify ingredients according to the given recipe; and
prepare ingredients based on the required form and time frame.

Mise’ En Place is a French term which means setting everything in place and organizing all the materials and ingredients before preparing foods.

BEGINNING ACTIVITY- NAME ME

Direction: Name the following tools needed in preparing Salads

Tools, Equipment, Utensils Needed in Preparing Salads.

1. Knives – good quality knives with sharp, sturdy stainless steel blades and with handles that are securely attached and that feel perfectly comfortable in your hand.

2. Cutting boards – choices of cutting boards are the wooden or blocks and acrylic cutting boards. When preparing a recipe that contains both meat (or poultry or seafood) and vegetables requiring cutting, use one board exclusively the vegetables and the other exclusively for the raw meat to avoid cross- contamination.

3. Peelers - is a kitchen tool consisting of a slotted metal blade attached to a handle, that is used to remove the outer skin or peel of certain vegetables, frequently potatoes and carrots, and fruits such as apples, pears, etc.

4. Citrus zesters - A kitchen zester is approximately four inches long, with a handle and a curved metal end, the top of which is perforated with a row of round holes with sharpened rims. To operate, the zester is pressed with moderate force against the fruit and drawn across its peel. The rims cut the zest from the pith underneath.

5. Grater/Shredder - A grater (also known as a shredder) is a kitchen utensil used to grate foods into fine pieces. It was invented by François Boullier in 1540s.

6. Grill pan – used for salad toppings to be broiled or grilled.

7. Salad Spinners – hold just washed salad leave in a slotted basket that is made to spin by hand and thus fling all the water off the leaves into the outer container.

8. Mixing bowls – used to mix dressings, marinate ingredients, hold separate elements if a salad before assembling and used to toss and mix all the ingredients together. Used bowls made of sturdy, heavy glass wares or ceramic, so as not to react with acidic ingredients.

9. Salad servers – “Salad sets” with big salad bowls, serving bowls and servers. Select materials having enough surfaces to really grasp the ingredients of salad, no matter how slippery and thus making tossing easier.

ACTIVITY NO 1

Direction: Identify the following Tools used in Salad Making

BEGINNING ACTIVITY

Direction: Unscramble the following letters to form the correct term.

zierpapet alsad
ssdeert dslaa
nereg saadl
rtufi lsada
unodb adasl

Classification of Salads According to their Functions in the Meal.

1. Appetizer Salads. It stimulate appetite which has fresh, crisp ingredients; tangy flavorful dressing; and attractive, appetizing appearance.It looks appealing because of flavorful foods like cheese, ham, salami shrimp and crabmeat. Crisp raw or lightly cooked vegetables can also be added.

2. Accompaniment salad – accompaniment salads must balance and harmonize with the rest of the meal, like any other side dish. Don’t serve potato salad at the same meal at which you are serving french Fries or another starch. Sweet fruit salads are rarely appropriate as accompaniment except with such items as ham or pork.

3. Side dish salads should be light and flavorful, not too; much vegetable salads are often good choices. Heavier salads such as macaroni or high protein salads containing seafood, cheese are less appropriate, unless the main course is light.

4. Main course salads – should be large enough to serve as a full meal and should contain a substantial portion of protein. Meat, poultry and seafood salads as well as egg salad and cheese are popular choices. Main course salads should offer enough variety of flavors and textures in addition to the protein and salad platter or fruits.

5. Separate course salads – these salads must be very light without filling. Rich, heavy dressings such as sour cream and mayonnaise should be avoided. Light salad are serve after the main course to cleanse the palate, refresh the appetite and provide a break before dessert.

6. Dessert salads – dessert salad are usually sweet and may contain items such as fruits, sweetened gelatin, nuts and cream.

Classification of Salads According to Ingredients Used

1. Green salads – must be fresh, clean, crisp and cold and well drained. Moisture and air are necessary to keep greens crisp.

a) Leaves wilt because they lose moisture. Crispness can be restored by washing and refrigerating. The moisture that clings to the leaves after thorough draining is usually enough.

b) Air circulation is essential so do not washed greens too tightly or pack too firmly. Refrigerate in colanders covered with clean damp towels, or in specially designed perforated plastic bins. These protect from drying while allowing air circulation.

2. Vegetable, Grain Legumes and Pasta Salads -

vegetable salads are salads whose main ingredients are vegetables other than lettuce or other leafy greens. Starchy items such as grains, pastas and dried legumes can also form the body of a salad. Raw or cooked vegetables are usually added to the starch items to enhance the color, flavor and nutritional balance of the salad. Protein items such as poultry, meat, seafood and cheese maybe added to vegetables and starch salads.

3. Bound salads – are mixture of foods that are held together or bound with a dressing usually a thick dressing like mayonnaise. The term bound is most often used for traditional mixtures of cooked protein, starch and vegetables items with mayonnaise like chicken salad, tuna salad, egg salad and potato salad.

4. Fruit Salad – contain fruits as their main ingredients, like appetizer salads or dessert salads.

5. Composed Salads – made by arranging two or more elements attractively on a plate. They are called composed because the components are arranged on the plate rather than being mixed together. They are elaborate and can be substantial in size, usually served as main courses or fruit courses rather than accompaniments or side dishes.

6. Gelatin Salads – most gelatin products are made with sweetened prepared mixes with artificial color and flavor. But some professional cook used to prepare salads using unflavored gelatin relying on fruit juices and other ingredients for flavor.