GRADE 9- COOKERY 9- Learning Outcome 4 - Store Salads and Dressings

 Learning Outcome 4 - Store Salads and Dressings

At the end of the lesson, you should be able to:

  1.  identify safety and hygienic practices in storing salad and dressing; and
  2.  keep appetizers in appropriate conditions to maintain its freshness, quality.


BEGINNING ACTIVITY- Modified True or False

Direction: Read the following statement and shout the word NAGMAHAL if the underlined words are correct and NASAKTAN if it tells the otherwise.

  1. Spin-dry the vegetables in a colander or dry by putting them on a clean cloth or disposable paper.
  2. Green Salads are plated in a cold plate.
  3. Refrigerate salads after serving time.
  4. Refrigerate salads until serving. 
  5. Holding boxes should have low humidity.
Safety and hygienic practices in storing salad and dressing
  1. Green Salads are plated in a cold plate. Avoid plating salads more than an hour or two before service. Garnish that is tossed should be added at serving time.
  2. Refrigerate salads before serving time.
  3. Dressing is added immediately before serving, or serves it on the side.
  4. Refrigerate salads until serving. Do not hold more than a few hours, or the salads will sag. Holding boxes should have high humidity.
  5. Do not add dressing to green salads until serving, or they will sag.

Principles and Practices of Hygiene in Preparing Salads and Salad Dressing 
Washing all salad vegetables is important to ensure food safety.
Washing is done in the following manner:
  1. Prepare a detergent in a bowl of tap water. Dissolve very well 5g (litter) powdered or liquid detergent in 4L (1gallon) of water. Make sure there is no undissolved powder.
  2. Soak the vegetable in this solution for about 1 minute. Ingredients that have to be peeled should be washed too.
  3. Gently wash vegetables and pay special attention to the stems and leaves.
  4. Rinse the vegetables in tap water several times to ensure that there is no remaining detergent or soap.
  5. The vegetables may further be sanitized in a mild solution of potassium permanganate or hypochlorite by soaking for about a minute, then rinsing them.
  6.  Spin-dry the vegetables in a salad spinner, or dry by putting them on a clean cloth or disposable paper. Make sure that the greens are dry when combining with the dressing because wet greens will prevent the dressing from coating the leaves. This makes the dressing very watery and tasteless and reduces the crispness of the salad.

ACTIVITY: Fill in the Blanks
Direction: Supply the blanks with correct words to complete the statement.
  1. Spin-dry the vegetables in a _________ or dry by putting them on a clean cloth or disposable paper.
  2. Green Salads are plated in ____________
  3. Refrigerate salads ________ serving time.
  4. Refrigerate salads __________.
  5. Holding boxes should have ______  humidity.
  6. Do not add dressing to green salads until serving, or they will _____ .
  7.  Do not hold salad more than a ________ , or the salads will sag.
  8. Rinse the vegetables in ____  water several times.
  9. ________ the vegetable in this solution for about 1 minute.
  10. Garnish that is _________  should be added at serving time.

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