Grade 9-QUARTER 2-Learning Outcome 3- Present A Variety Of Salads And Dressings


Learning Outcome 3 : Present A Variety Of Salads And Dressings

OBJECTIVES

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

  1.  identify the structure of a salad;
  2.  present salad and dressing attractively;
  3.  identify the accompaniments of salad and dressing; and
  4. observe sanitary practices in presenting salad and dressing

BEGINNING ACTIVITY: 
Direction: Look for the following words.

            Base                Body                Garnish               Dressing



 

Structure of a Salad

Plated Salad has four parts 
  1. Base or Under liner - A cup-shaped leaves of iceberg or Boston lettuce make attractive bases. They give height to salad.
  2. Body – main part of the salad
  3. 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.
  4. Dressing – A seasoned liquid or semi liquid added to the body of the salad to give added flavor, tartness, spiciness and moistness.
Dressing may be added at service time, served separately for the customer to add, or mixed with the ingredients ahead of time.


ACTIVITY 
Direction: Label the parts of a Salad: Choose your answer from the given choices.

            Base                Body                Garnish               Dressing


Guidelines for Arranging Salads

  1.  Keep the salad off the rim of the plate.
  2. Strive for a good balance of colors.
  3. Height helps make a salad attractive.
  4. Cut ingredients neatly.
  5.  Make every ingredient identifiable.
  6. Keep it simple.
ACTIVITY
Direction: Arrange the following guidelines in arranging Salads. WRITE A-F in the space provided for you.

    _______1. Make every ingredient identifiable.
    ______2. Height helps make a salad attractive
    ______3. Strive for a good balance of colors.
    ______4. Keep it simple. 
    ______5. Cut ingredients neatly.
    ______6. Keep the salad off the rim of the plate


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