KAALAMAN

  Learning Outcome 4 - Store Salads and Dressings At the end of the lesson, you should be able to:  identify safety and hygienic practices in storing  salad and  dressing; and  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. Spin-dry the vegetables in a colander or dry by putting them on a clean cloth or disposable paper. Green Salads are plated in a cold plate. Refrigerate salads after serving time. Refrigerate salads until serving.   Holding boxes should have low humidity. Safety and hygienic practices in storing salad and dressing 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. Refrigerate salads before serving time. Dressing is added immediately before s

Learning Outcome 3 :  Present A Variety Of Salads And Dressings OBJECTIVES  At the end of this lesson, you are expected to:  identify the structure of a salad;  present salad and dressing attractively;  identify the accompaniments of salad and dressing; and 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  Base or Under liner - A cup-shaped leaves of iceberg or Boston lettuce make attractive bases. They give height to salad. Body – main part of the salad 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. 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 a

  Prepare A Variety Of Salad And Dressing At the end of the lesson, you are expected to:  identify the components of salad, factors to consider in salad preparation, and different kinds of salad dressing and their ingredients; select and use correct equipment in preparing salad and dressing; prepare a variety of salad and salad dressing; and follow workplace safety procedures. BEGINNING ACTIVITY-  Direction: Group the following ingredients based on it's category. Lettuce Cucumber    Pickeld-Carrots Bean Gelatin Avocado Almond Canned-Corn Boston-Lettuce Pecans   Tomatoes   Cheese   Potatoes     Apple Berries    

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 mixture