CBLM Prepare Salad and Dressings 2

COMPETENCY BASED LEARNING
MATERIAL
Sector: TOURISM
Qualification: Cookery NCII
Unit of Competency: PREPARE SALADS AND DRESSINGS
Module Title: PREPARE SALADS AND DRESSINGS
Southern Luzon State University

LUCENA CAMPUS
LUCENA CITY
Date Developed: Document No.

COOKERY November 2, 2023 Issued by:
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QUALIFICATION TITLE
COOKERY NCII
COMPETENCY BASED LEARNING MATERIALS
LIST OF COMPETENCIES
No. Unit of competency Module Title Code
1 Clean and maintain kitchen Cleaning and maintaining TRS512328
premises kitchen premises
2 Prepare stocks, sauces and Preparing stocks, sauces and TRS512331
soups soups
3 Prepare appetizers Preparing appetizers TRS512381
4 Prepare salads and dressing Preparing salads and TRS512382
dressing
5 Prepare sandwiches Preparing sandwiches TRS512330
6 Prepare meat dishes Preparing meat dishes TRS512383
7 Prepare vegetable dishes Preparing vegetable dishes TRS512384
8 Prepare egg dishes Preparing eggs dishes TRS512385
9 Prepare starch dishes Preparing starch dishes TRS512386
10 Prepare poultry and game Preparing poultry and game TRS512333

dishes dishes
11 Prepare seafood dishes Preparing seafood dishes TRS512334
12 Prepare desserts Preparing desserts TRS512335

13 Package prepare food Packaging prepare food TRS512340

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HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome!
The unit of competency, PREPARE SALADS AND DRESSINGS ”. This module
contains training materials and activities for you to complete.
The learning outcome “PREPARE SALADS AND DRESSINGS essences required for
menu items” contains knowledge, skills and attitudes required for Cookery. It is one of
the specialized modules at National Certificate level (NCII).
You are required to go through a series of learning activities in order to complete

each learning outcome of the module. In each learning outcome are Information Sheets
and Resources Sheets (Reference Materials for further reading to help you better
understand the required activities). Follow these activities on your own and answer the
self-check at the end of each learning outcome. You may remove a blank answer sheet
at the end of each module (or get one from your facilitator/trainer) to write your
answers for each self-check. If you have questions, don’t hesitate to ask your facilitator
for assistance.
Remember to:
 Read information sheet and complete self-check. Suggested references are

included to supplement the materials provided in this module.
 Perform the task Sheets and Job Sheets until you are confident that your
outputs conform to the Performance Criteria Checklist that follows every
sheet.
 Submit outputs of the Task Sheet and Job Sheets to your Facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall
serve as your portfolio during the Institutional Competency Evaluation.
 When you feel confident that you have had sufficient practice, ask your
trainer to evaluate you. The results of your assessment will be recorded in
your Progress Chart and Accomplishment Chart.
You must pass the Institutional Competency Evaluation for this competency before
moving to another competency. A Certificate of Achievement will be awarded to
you after passing the evaluation.

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NO. TITLE PAGE
1 COVER PAGE 1
2 Qualification Title 2
3 How to use this Competency - based Learning Materials 3
4 Table of Contents 4
5 Module Content 5
6 Learning Outcome 6
7 Learning Experiences 8
8 Information Sheet 14
9 Self - Check No. 16
1 Answer Key for self Check No. 17
0
1 Job Sheet No. 27
1 36
44
1 Performance Criteria Checklist No. 28
2 37
45
1 References 46
3

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MODULE CONTENT
QUALIFICATION TITLE : Cookery NC II

UNIT OF COMPETENCY : PREPARE SALADS AND DRESSINGS
MODULE TITLE : PREPARING SALADS AND DRESSINGS
MODULE DESCRIPTOR: This module deals with the skills and knowledge on
cleaning and maintaining kitchens, food preparation and
storage areas in commercial cookery or catering operations.
NOMINAL DURATION : 24 hours
LEARNING OUTCOMES :
At the end of this module, the students/trainees should be able to:
LO1. Perform Mise en place
LO2. Prepare variety of salads and dressings
LO3. Present a variety of salads and dressings
LO4. Store salads and dressings

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LEARNING OUTCOME# 1. Perform Mise en place
CONTENTS:
1. Variety and ingredients of salads from different recipes.

2. Classification of salads
3. Tools, equipments, utensils needed in preparing salads
4. Historical development and current trends in appetizers
5. Suitable commodities and food combinations for use in salads
6. Compatible dressings and sauces for incorporating into salads
7. Nutritional values of salads and the effects of cooking
8. Common culinary terms on salads which are used in the industry
9. Safe work practices on using knives
10. Principles and practices of hygiene including appropriate dress
11. Logical and time efficient work flow
12. Waste minimization techniques and environmental considerations in
specific relation to salads
13. Preparation of dishes for customers within typical workplace time
constraints
ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based
on the required tasks
2. Ingredients are identified correctly, according to standard recipes, recipe
cards or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and quality
required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable water.
CONDITION:
Students/trainees must be provided with the following:

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SUPPLIES AND MATERIALS LEARNING MATERIALS
Selection of salads  Manuals
Leafy  Books
Non-leafy  Video(CD)
Protein
Combination
Congealed
Fruit
Cooked
 Dressings and sauces may include but
not limited to:
- Egg oil emulsions
- Vinegar oil dressings
- Salsa
- Fruit sauces
- Others
 Cold dressings
ASSESSMENT METHOD:
 Direct observation
 Demonstration
 Written or oral questions
 Review of portfolios of evidence and third party workplace reports of on-the-
job performance by the candidate, e.g. menus

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Learning Experiences
Learning Outcome #1: PERFORM MISE EN PLACE
LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read Information sheet 4.1-1 on
principles of receiving supplies
Answer Self-Check 4.1-1 Check answers with the answer key.
You are required to get all answers
correct. If not, read the information
sheets again to answer all questions
correctly.
Evaluate the work of the trainee by
using the Performance Criteria.
After doing all activities of this LO, you

are ready to proceed to the next LO on
Observing safety practices in Store
Supplies

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UNIT CODE
: TRS512329
UNIT DESCRIPTOR
: This unit deals with the skills and knowledge required
in preparing and presenting salads and dressings
ELEMENT PERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables
1. Perform Mise 1.1 Tools, utensils and equipment are cleaned,

en sanitized and prepared based on the required tasks
place 1.2 Ingredients are identified correctly, according to
standard recipes, recipe cards or enterprise
requirements
1.3 Ingredients are assembled according to correct
quantity, type and quality required
1.4 Ingredients are prepared based on the required form
and time frame
1.5 Frozen ingredients are thawed following enterprise
procedures.
1.6 Where necessary, raw ingredients are washed with
clean potable water.
2. Prepare a 2.1. Variety of salads are prepared using fresh

variety (seasonal) ingredients according to acceptable
salads and enterprise standards to maximize eating qualities,
dressings characteristics and taste
2.2. Dressings are prepared suitable to either
incorporate into, or accompany salads

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2.3. Prepared salads ad dressings are tasted and
seasoned in accordance with the required taste
2.4. Workplace safety and hygienic procedures are
followed according to enterprise and legal
requirements
3. Present a 3.1. Suitable plate are selected according to enterprise

variety of standards
salads and 3.2. Salads are presented attractively according to
dressings enterprise standards
3.3. Salads and dressing are accompanied based on
clients requirements
3.4. Salads and dressings are presented hygienically,
logically and sequentially within the required
timeframe
4. Store salads 4.1. Salads are kept in appropriate conditions based on

and enterprise procedures
dressings 4.2. Required containers are used and stored in proper
temperature to maintain freshness, quality and taste
RANGE OF VARIABLES
1. Variety of May include but are not limited to:

Salads 1.1. Leafy
1.2. Non-leafy
1.3. Protein
1.4. Combination
1.5. Congealed
1.6. Fruit

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1.7. Cooked
2. Dressings May include but are not limited to:

2.1. Temporary emulsions
2.2. Permanent emulsions
EVIDENCE GUIDE
1. Critical aspects Assessment requires evidences that the candidate:

of 1.1. Prepared a variety of salads from different
Competency recipes and cultural backgrounds
1.2. Prepared variety of salads and dressing
hygienically and within industry-realistic
timeframes
1.3. Presented salads and dressing attractively and
creatively
1.4. Stored salads and dressings in accordance with
enterprise standard procedures
2. Required 2.1 Historical development and current trends in

Knowledge salads and dressings
and 2.2 Suitable commodities and food combinations for
Attitude use in salads and dressings
2.3 Compatible dressings for incorporating into or
accompanying salads
2.4 Nutritional values of salads ingredients and the
effects of cooking on nutrients

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2.5 Common cooking terms on salads and dressings
which are used in the industry
2.6 Safe work practices on using kitchen tools and
equipment
2.7 Principles and practices of sanitary including
appropriate dress or attire
2.8 Logical and time efficient work flow
3. Required 3.1 Attractive presentation techniques for salads and

Skills dressings
3.2 Waste minimization techniques and
environmental considerations in specific relation
to salads and dressings
3.3 Preparation of dishes for customers within typical
workplace time constraints
4. Resource The following resources MUST be provided:

Implications 4.1. Access to a fully-equipped and commercially
realistic food preparation area with appropriate
and industry-current equipment
4.2. A variety of suitable ingredients for salads and
dressings
4.3. Service wares
5. Methods for Competency may be assessed through

Assessment 5.1 Direct observation of the candidate while
preparing salads and dressings
5.2 Written or oral questions to test knowledge on
commodity and food safety issues
5.3 Review of portfolios of evidence and third party
workplace reports of on-the-job performance by

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the candidate
6. Context for 6.1 Assessment may be done in the workplace or in a

Assessment simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through an
accredited assessment center

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INFORMATION SHEET 4.1-1
PERFORM MISE EN PLACE
Learning Objective:
PERFORM MISE EN PLACE
Learning Objective:
 organize and plan your work more

 efficiently understand basic flavoring techniques
 prepare items needed prior to actual cooking set up and use the standard
breading procedure
Assembling all of your ingredients ready to use before you begin cooking is known as
mise en place, which is pronounced either MEEZ ahn plahs or mi zɑ̃ ˈplas. In other
words, "to put in place."
The term mise en place is a phrase that also references the discipline and organization
that a good chef practices in the kitchen. If you try this process, you might find that it
also saves you a lot of time while you are cooking. As you cook, slowly integrate the
practice of mise en place, with which you can potentially make one of the most stressful
cooking situations a breeze.
How to Properly Use Mise En Place
Despite what the name might imply, mise en place is actually very simple to apply.
These easy rules can help you use mise en place correctly.

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 Make a strategy and keep your recipe close at hand.
 Assemble all necessary ingredients, utensils, and equipment.
 Wash, chop, dice, chop, and measure each ingredient individually.
 Arrange them in dishes, bowls, and containers that are the right size so
that they may be easily grabbed.
 Arrange your items in a way that makes them easier to reach from your
cooking station.
The Advantages of Cooking with Mise En Place
Time savings is one of the main advantages of employing mise en place in the kitchen.
Mise en place is a cooking method that is perfect for anyone who enjoys creating food in
the kitchen, be it a baker, chef, or anyone else. With mise en place, combining all of your
ingredients for baking or cooking is simple and smooth. You may save a ton of time and
follow your recipe step-by-step with ease if you perform a little prep work before you
start cooking.
Using mise en place also helps you keep organized. Gathering all of your supplies and
ingredients in one location will save you from having to run back and forth the kitchen
to obtain what you need to prepare your dinner. You will also be aware of any missing
ingredients, like as a certain bundt pan needed for monkey bread or a half cup of flour
needed for your favorite chicken pot pie crust.

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SELF-CHECK 4.1-1
I. TRUE OR FALSE
Instruction: Write true if the statement is correct and false if the statement is incorrect
on the space provided.
__________________1. In addition, the broiler cook may have to set up a charcoal fire for the grill,
gather plates, and prepare his or her workspace by laying out towels, hand tools, and sanitizer.
___________________2.Each restaurant will have its own unique mise en place. The mise en place of a
banquet chef may involve arranging vast amounts of meats, vegetables, salad fixings, breads,
sauces, and pastries for multiple meals with various menus.
____________________3.The literal translation of the French phrase mise en place (meez ahn plahs)
is "to put in place" or "everything is not in place."
____________________4.Managing several jobs at once is also crucial. Before starting the real labor,
an organized cook would consider all of the activities that need to be done and the best manner
to accomplish them.
____________________5. A keen sense of time is also necessary for proper mise en place. A cook can
more effectively prepare for the efficient performance of their duties by knowing when to start
tasks or how far in advance of service certain preparations can be made.
_____________________6.A steak restaurant's mise en place for the broiler station may involve
appropriately storing raw steaks and chops that will be
cooked to order, along with assembling the seasonings (salt, pepper, and premade sauces) and
sides that are either supplied alongside or used in the cooking process.
_____________________7.In order to provide a smoother service, a waiter's mise en place may involve
tasks like making tea, slicing lemon wedges, and replenishing salt and pepper shakers.
_____________________8.It's crucial to take food safety concerns into account when planning,
especially those that have to do with temperature and timing restrictions.
_____________________9. making garni bouquets and explaining
toasting almonds, preparing bread crumbs, frying butter, and battering food. Slicing,
slicing, dicing, and cutting are crucial methods for getting ready
meals.
_____________________10.Before starting any activity, a well-organized cook will consider all of the
things that need to be done and the best approach to finish them.

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ANSWER KEY 4.1-1
1. T
2. T
3. F
4. T
5. T
6. T
7. T
8. T
9. T
10. T

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MODULE CONTENT

MODULE TITLE : PREPARING SALADS AND DRESSINGS
MODULE DESCRIPTOR: This module deals with the skills and knowledge on
cleaning and maintaining kitchens, food preparation and
storage areas in commercial cookery or catering operations.
LEARNING OUTCOMES :

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LEARNING OUTCOME# 2. PREPARE VARIETY OF SALAD AND DRESSINGS
CONTENTS:
 Types and classification of salads
 Types of Salad dressings
 Compatible dressing and sauces for incorporating into salads
 Food combinations use in salad and dressings
 Common problems on salads and salad dressing preparation and how to identify
and rectify them
 Nutritional values of salad
 Safe work practices in preparing salad
 Principles and practices of hygiene
1. Variety of salads are prepared using fresh (seasonal) ingredients according to
acceptable enterprise standards to maximize eating qualities, characteristics and
taste
2. Dressings are prepared suitable to either incorporate into, or accompany salads
3. Prepared salads ad dressings are tasted and seasoned in accordance with the
required taste
4. Workplace safety and hygienic procedures are followed according to enterprise
and legal requirements
CONDITION:
Leafy  Books
 Video(CD)
Non-leafy
 Materials safetyhandbook (given by
Protein suppliers). This details the proper use
Combination and care of their chemicals and
equipment.
Congealed
Fruit
Cooked
 Dressings and sauces may include but not
limited to:
- Egg oil emulsions
- Salsa
- Fruit sauces
- Others
-Cold dressings
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ASSESSMENT METHOD:
 Demonstration
 Written or oral questions
 Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate, e.g. menus
Learning Outcome #2: Prepare variety of salads and dressings

1. Read Information sheet 4.2-1 on
prepare variety of salads and
dressings
Perform Job Sheet 4.2-1 Evaluate the work of the trainee by
Supplies

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Prepare variety of salads and dressings
SALAD COMPONENTS
 Foundation
 Body
 Garnish
 Dressing
 The fundamental component of a salad is called foundation. Leafy greens like

iceberg, bibb, Boston, or romaine lettuce are frequently used as the base of
salads.
 When consumed raw or chopped into a chiffonade, lettuce leaves serve as a
foundation for additional salad components. Sometimes the base of a salad is
made of specially prepared fruits or vegetables, like sliced or poached pears or
red pepper juliennes.
 Body - a salad's body is composed of its key elements. The salad's identity and
label are often created by the body. In a garden salad, for instance, the vegetables
are fresh from the garden. Meat, poultry, fish, or legumes might make up the
main component of a protein salad.
 Garnish - enhances the color and frequently the flavor of a salad. A garnish ought
to complement the salad's color, texture, and temperature.
 Above all, the garnish ought to be straightforward so as not to detract from the
salad's look.

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 Herbs, hard-boiled eggs, olives, fruits, cheese, and nuts are typical salad toppings.
A garnish or dressing is not necessary for certain salads, including fruit salads.
 Dressing - is a type of sauce that enhances the flavor of salads and occasionally
holds the contents together. Three categories comprise salad dressings:
Vinaigrettes - Temporary emulsion.
 Cream-style or fatty –Emulsion that lasts forever .
 Simple - Vinegar and oil, as well as flavored oils.
Salad Dressing
EMULSION – a blend of two incompatible components.

Another way to thicken sauces is through emulsification. Emulsions are created through
the use of an emulsifying agent to join two or more liquid elements that would not usually
mix together.
Three kinds of Emulsion
Permanent - over several days, a persistent emulsion typically endures.
Ex: Mayonaise
Semi-permanent - an emulsion that is semi-permanent often lasts a few hours, which is
a shorter duration than a permanent emulsion.
Ex: Hollandaise
Temporary - the least amount of time an emulsion lasts is transitory, typically lasting a
few minutes. Because it lacks an emulsifying ingredient, a transitory emulsion is
categorized as such.
Ex: Vinaigrette
 Vinaigrette Dressings (Temporary)

 is a transient vinegar-and-oil emulsion. Oil and vinegar have a natural propensity
to separate, therefore this mixture is only transitory. Cream-style or fatty –
(Permanent)
 a creamy dressing, such as mayonnaise, yoghurt, cream, or cheese base, is a
persistent emulsion.
 Simple Dressings -Blended combinations or emulsions are not the simplest kind
of salad dressings. These are only basic liquids that provide taste and wetness to
salads.
 Lemon juice - Freshly squeezed lemon juice acts as an acidic dressing on its own,
adding a tang to salads.
 Olive oil - When used alone on a salad, olive oil has a delicious and aromatic
dressing that is more tasty than vegetable oils.
 Flavored vinegars - Adding vibrant flavor to salads without adding fat is the
appeal of vinegars flavored with fruit, herbs, or garlic.
 You may make salads with a wide range of greens. They're all leafy veggies, but
not all of them are green.

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 It's better to eat more delicate greens, like butterhead and arugula, rather than
ones that need to be cooked, like collards and chard.
 Baby greens, including mustard and beet greens, are robust kinds that aren't
typically used to salads but are nonetheless great additions.
 There are two broad groups into which salad greens fall:
E  greens that provide taste and those that are mild.
 greens with a taste boost might be bitter or peppery.
Types of Salad Greens
 Traditional Greens: They can be used separately or in combination with other

greens due to their mild flavor.
 Flavor-Adding Greens: Despite having the potential to be red, yellow, brown, or
white, they are classified as green.
Herbs & Other Specialty Items

 Radicchio: This plant resembles cabbage and has crimson leaves that have a hint
of bitterness; it gives fresh salads some color and flavor.
 Mesclun: A well-liked combination of baby lettuce leaves and other more
palatable vegetables.
 Edible Flowers: Make salads more fascinating by adding textures, vibrant colors,
and unexpected flavors.
Salad Greens
OAK LEAF LOLLO ROSSO
ROMAINE OR COST LETTUCE GREEN ICE

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BUTTERHEAD LETTUCE ESCAROLE
SPINACH LOOSE LEAF LETTUCE

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JOB SHEET 4.2-1
Title: Prepare variety of salads and dressings

Performance Objective:
This unit deals with the skills and knowledge required in preparing and presenting salads and
dressings
Supplies/ Materials:
 Samples of forms, reports and memos
Equipment:
Steps /Procedure:
 Variety of salads are prepared using fresh (seasonal) ingredients according to
acceptable enterprise standards to maximize eating qualities, characteristics and taste
 Dressings are prepared suitable to either incorporate into, or accompany salads
 Prepared salads ad dressings are tasted and seasoned in accordance with the required
taste
 Workplace safety and hygienic procedures are followed according to enterprise and
legal requirements
Assessment Method:
 Demonstration
 Written or oral questions to

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PERFORMANCE CRITERIA CHECKLIST
JOB SHEET 4.2-1
CRITERIA Yes No
1. Variety of salads are prepared using fresh (seasonal)
ingredients according to acceptable enterprise standards to
maximize eating qualities, characteristics and taste
2. Dressings are prepared suitable to either incorporate into,
or accompany salads
3. Prepared salads ad dressings are tasted and seasoned in
accordance with the required taste
4. Workplace safety and hygienic procedures are followed
according to enterprise and legal requirements

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MODULE CONTENT

MODULE TITLE : PREPARING SALADS AND DRESSING
MODULE DESCRIPTOR: This module deals with the skills and knowledge on cleaning
and maintaining kitchens, food preparation and storage areas in commercial cookery or
catering operations.
LEARNING OUTCOMES :

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LEARNING OUTCOME# 3. PRESENT A VARIETY OF SALADS AND
DRESSINGS
CONTENTS:
 Attractive presentation techniques
 Factors to consider in plating salad
 Common culinary terms on salad and dressings
 Hygienic principles and practices
 Logical and time efficient work flow
 Principles and techniques of presenting salad and sauces according to industry
standards
 Organizational skills and teamwork
 Safe work practices
 Waste minimization techniques and environment-friendly practices
1. Suitable plate are selected according to enterprise standards
2. Salads are presented attractively according to enterprise standards
3. Salads and dressing are accompanied based on clients requirements
4. Salads and dressings are presented hygienically, logically and sequentially within
the required timeframe
CONDITION:
Leafy  Books
 Video(CD)
Non-leafy
 Materials safetyhandbook (given by
Protein suppliers). This details the proper use
Combination and care of their chemicals and
equipment.
Congealed
Fruit
Cooked
limited to:
- Egg oil emulsions
- Salsa
- Fruit sauces
- Others
-Cold dressings
ASSESSMENT METHOD:
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 Demonstration
 Written or oral questioning
Learning Outcome #3: Present a variety of salads and dressings

1.Read Information sheet 4.3-1 on
Present a variety of salads and dressings
Supplies

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Present a variety of Salad and Dressing
SALAD DRESSING

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Liquid or semiliquid seasonings are used as salad dressings. They have the same flavor,
moisturizing, and enriching properties as sauces, and are occasionally referred to as
cold sauces.
There are three main types of basic salad dressings that are commonly used today:
1. The most unthickened dressing is an oil and vinegar dressing.
2. The most thickening dressing, mayonnaise-based dressing
3. The third type of dressing is cooked dressing, which resembles mayonnaise dressing
but is less oily and sour.
Products like sour cream, yogurt, and fruit liquids are the major ingredients in many
dressings. A good number of these are made especially for low-calorie diets and fruit
salad.
Ingredient
The quality of salad dressings is closely correlated with the quality of the other
components because most do not undergo any cooking process that would alter their
flavor.
The main constituents of most salad dressings are oil and acid, with additional additives
added to change the texture or flavor.
OIL
Kinds
Corn Oil is often utilized for clothing. Save for a faint flavor reminiscent of cornmeal, it
has a pale golden tint and is almost bland.
Flavored and almost tasteless are oils such as cottonseed, soybean, and safflower. The
oil commonly referred to as salad or vegetable oil is flavorless and dull. With its neutral
flavor and relatively inexpensive cost, vegetable oil, often known as salad oil, is a natural
blend of oils.
Peanut oil is suitable for use in proper dressings and has a subtle yet unique flavor. It
costs a little bit of money.
Olive oil possesses a unique greenish tint, delicious flavor, and scent. The best olive oils
are classified as virgin or extra virgin, indicating that they are extracted from the olives
during their initial pressing. Olive oil isn't meant to be used for everything due to its
flavor, however it can be used in some types of salads, such Caesar salads.
Walnut oil is expensive and has a unique flavor. Fine dining establishments that serve
specialized salads occasionally utilize it. There are occasions when other nuts and seed
oils like grapeseed and hazelnut oil are utilized.

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QUALITY FACTORS
A moderate, sweet flavor is ideal for all-purpose oil used in dressings. Although they go
well with some foods, strongly flavored oils don't always create a good salad dressing.
Dressings that are going to be refrigerated should use winterized oil. These oils have
been processed such that, when cooled, they maintain their transparent liquid state.
Because even a small trace of rancidity can spoil a whole batch of dressing, rancidity
with oils is a major concern. Runcidity sets very swiftly when there is a thin layer of oil
left on containers from negligent washing. Always make sure all dressing containers are
clean before adding new dressing to an old jar.
Vinegar
Cider vinegar consist of apples. It tastes like apples with a hint of sweetness and has a
brown hue.
White or distilled vinegar has a neutral flavor because it has been filtered and distilled
Wine vinegar Its flavor is naturally winy and it can be either red or white.
Flavored vinegar contain an additional ingredient, such as raspberries, garlic, or
tarragon. Sherry vinegar has a characteristic sherry wine flavor because it is composed
using sherry wine.
Balsamic vinegar is a unique vinegar made from aging wine barrels. It tastes distinctly
sweet and is colored dark brown.
Fruit vinegar tastes, rice vinegar, and malt vinegar are some more types of specialty
vinegar.
QUALITY FACTOR
When it comes to their type, vinegar should taste pleasant, clear, and sharp.
The amount of tartness in the vinegar and the dressing created with it is determined by
its acidity strength. With a few exceptions, most salad vinegars have an acidity level of 5
percent to 8 percent. When measuring vinegar for a recipe, it is best to dilute
excessively strong vinegar with a little water.
Lemon Juice
When desirable flavor is required, fresh lemon juice can be added to or used in place of
vinegar in certain recipes.
Egg Yolk
When preparing mayonnaise and other emulsified dressings, egg yolk is a necessary
component. The finished product should be refrigerated to prevent deterioration and
pasteurized eggs should be used for safety.

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Seasonings and Flavourings
For salad dressing, almost any herb or spice will do. In particular, when used as a
dressing for light, uncomplicated mixed green salads, fresh herbs are superior to dried
ones as flavorings. It is important to keep in mind that if the dried herbs and spices are
not heated during production, they will require more time to release their flavor. Hence,
it is advisable to prepare several dressings two to three hours ahead of time.
Regarding Roquefort and blue cheese, it should be noted that while many restaurants
call their dressing "roquefort," what they are really selling is blue cheese. French blue
cheese from Roquefort is known by the brand name Roquefort. It tastes like nothing
else, is pricey, and is made from sheep's milk. If the blue cheese dressing isn't truly
made with these particular brands of cheese, don't call it parmesan.
Arrangement and Presentation
The structure of Salads
Salads that are plated usually consist of three components: dressing, body, and garnish.
Though base and garnish are only aspects of certain salads, every salad has a body and
most contain dressing.
Base or under liner
When presented as an appetizer on a salad plate, a scoop of potato salad appears lonely.
It looks more appetizing and highlights that it is a salad when it is placed on a bed of
lettuce leaves. Serving bound salads and certain other vegetable salads on a bed of leafy
greens might make them look and taste better, even though most tossed green salads
and many composed salads are served without an underliner.
Iceberg or Boston lettuce leaves form lovely cups that work well as bases. They help
hold loose food bits in place and give salads height.
Body
Since it is the centerpiece of the salads, this section of the chapter is devoted mostly to
it.
Garnish
In addition to adding visual attractiveness to a salad, a garnish is an edible ornamental
component that also frequently enhances the flavor. It ought to dominate or be
elaborated upon in the salad. Keep in mind the basic garnish rule: simplicity.
Dressing
For flavor, acidity, spiciness, and moisture, dressing is a seasoned liquid or semiliquid
that is added to the salad's main body.
Remember: The dressing serves as a flavoring for the primary components. It should
enhance their flavor rather than smother or overwhelm it.

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Arranging the salad
The look and presentation of a salad are crucial to its quality, possibly even more so
than with most other foods. Chefs can make small works of art on the salad plate with
the colorful diversity of ingredients.
JOB SHEET 4.3-1
Title: Prepare variety of salads and dressings

dressings

Equipment:
- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
- toque,
- caps,
- hairnets
Steps /Procedure:
 Suitable plate are selected according to enterprise standards
 Salads are presented attractively according to enterprise standards
 Salads and dressing are accompanied based on clients requirements
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 Salads and dressings are presented hygienically, logically and sequentially
within the required timeframe
Assessment Method:
 Demonstration

JOB SHEET 4.3-1
CRITERIA Yes No
1. Suitable plate are selected according to enterprise
standards
2. Salads are presented attractively according to enterprise
standards
3. Salads and dressing are accompanied based on clients
requirements
4. Salads and dressings are presented hygienically, logically
and sequentially within the required timeframe

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MODULE CONTENT

MODULE TITLE : PREPARING SALADS AND DRESSING
MODULE DESCRIPTOR: This module deals with the skills and knowledge on cleaning
and maintaining kitchens, food preparation and storage areas in commercial cookery or
catering operations.
LEARNING OUTCOMES :

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LEARNING OUTCOME# 4. STORE SALADS AND DRESSINGS
CONTENTS:
 Storing techniques, temperature, safety and hygiene standards in storing salads
and dressing
 Safe work practices applied in storing appetizers
 Hygienic principles and practices in storing and handling salad and salad
dressing
 Logical and time efficient work flow
1. Salads are kept in appropriate conditions based on enterprise procedures
2. Required containers are used and stored in proper temperature to maintain
freshness, quality and taste
CONDITION:

Leafy  Books
Non-leafy  Video(CD)
Protein  Materials safetyhandbook (given by
suppliers). This details the proper use
Combination
and care of their chemicals and
Congealed equipment.
Fruit
Cooked
limited to:
- Egg oil emulsions
- Salsa
- Fruit sauces
- Others
-Cold dressings
ASSESSMENT METHOD:
 Demonstration

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Learning Outcome #4: STORE SALAD AND DRESSINGS

1.Read Information sheet 4.4-1 on Store
salad and dressings
Supplies

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STORE SALAD AND DRESINGS
How to keep salad Fresh
1.Preserving Leafy Green Salads
1. Chop and wash the lettuce and other leafy greens. Slice the iceberg lettuce core away, and
chop the leaf lettuce roots. Once the leaves have soaked for roughly 10 minutes, drain and
discard the water from the dish. Repeat the procedure with fresh water in the bowl if the old

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water seems unclean, then pour it down the drain. Lay the leaves on a fresh paper towel after
giving them a thorough rinse.[1]
2. Dry the leaves with a salad spinner.With the cover firmly in place, place the leaves inside
the strainer basket of the spinner. To get rid of extra water, spin the device for ten to fifteen
seconds. [2]
3. Roll your lettuce in a tea towel if you don’t have a salad spinner.Lay the damp leaves out
on top of the towel after opening it. To remove the dry leaves, carefully unfold the towel after
rolling it up and patting it.[3]
4. Chop the other ingredients and wash them. Numerous veggies, such as tomatoes and
cucumbers, can be dried using fresh paper towels after being rinsed under running water. To
get rid of any debris that has become lodged in the skin's outer cracks, some vegetables, like
carrots, may need to be washed with a vegetable brush or peeled using a vegetable peeler.
5. Assemble the salad in a bowl. After adding the cucumbers and carrots to the bottom of the
bowl, arrange the leafy greens, such as lettuce, on top. It will make the salad's greens limp, so
toss it lightly without adding the dressing.
6. Wait to add dressing until right before you eat the salad. Dressings should be refrigerated
in separate containers. It will make the leaves mushy and drenched if added too soon.
7. Place a clean, dry paper towel on top of the bowl. You have the option of folding it to
create a smaller bowl or laying it flat over the leaves. To avoid the leaves becoming soggy, the
towel will absorb moisture and humidity.
8. Layer paper towels if your salad has veggies with high water content. If tomatoes and
cucumbers are part of your salad, take extra precautions as they contain a lot of water and may
cause your greens to become too wet too soon. After adding some salad to the bowl, cover it
with a paper towel. After spreading more salad on top, cover it with another paper towel sheet.
Make sure a paper towel rests on top as you repeat this process for two to four layers.
 Celery, radishes, zucchini, squash, and bell peppers are some more vegetables that have
a high water content.
9.Seal the container with a lid, plastic wrap, or both.Cover the dish tightly with plastic cling
wrap to prevent air from penetrating and destroying the leaves. Place the bowl's lid if it has one
over the plastic wrap to add another degree of defense.
10.Refrigerate the salad to keep it fresh for a week. Every few days, give the salad a quick
inspection and give the leaves a gentle stir. In the event that the paper towel becomes.

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Keeping Fruit Salad Fresh
1. Cut and wash your fruit. Bananas should be chopped into bite-sized pieces after being
well rinsed. Fill a bowl with the chopped, cleaned, and dehydrated fruit.
 Melons such as cantaloupe and watermelon should have their rinds rinsed and their top
and bottom cut off. The fruit's meat can then be sliced into squares or with a melon
baller by cutting down the middle.Rinse off apples and dry them with a clean paper
towel, then slice around the core and cut the rest into cubes or slices.
 After giving the berries a good rinse, spread them out on paper towels to let dry.
 In case bananas are utilized, just peel them, place them flat, and meticulously chop them
into tiny, round pieces.
2. Coat the chopped fruit with citrus juice if you’re using oxidizing fruit. Zest the juice
from a chopped lemon, lime, pineapple, or orange and transfer it to a small, distinct
bowl. Toss your fruit with a tablespoon of citrus juice mixed with one cup water.
 You should only use citrus juice if your fruits are oxidizing. An airtight container in the
refrigerator should keep your fruit salad fresh if it solely contains non-oxidizing fruits
like citrus, melons, and berries.
3. Store the fruit in cold water if you don’t have citrus juice. Put the fruit in a plastic bowl
(ideally one that has a lid), and then pour enough cold water into the dish to cover the fruit fully.
4. Place an airtight-lid on the bowl. Because fruit has a higher water content than leafy
greens, it deteriorates more quickly. If at all feasible, put your fruit salad in a bowl that can be
covered. If not, cover the top of the bowl with plastic cling wrap.
5. Refrigerate the fruit salad for three to five days. Even if there are no oxidizing fruits in
your bowl, you still need to chill your fruit salad to maintain its freshness. Fruit should be eaten
within five days of being picked; otherwise, it will lose a lot of its freshness.
6. Drain the fruit salad before serving. Take the bowl out of the fridge. If you kept the fruit in
water, scoop it out with a slotted spoon or put it into a strainer over the sink.
7. Add dressing once you’re ready to serve. Keep the dressing refrigerated in a different
container. Just before eating, toss it into the salad.

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Preserving Meat, Egg and Pasta Based Salads
1. Put the salad in an airtight, sealed container. Keeping the food as airtight as possible is
crucial because many other salads, like macaroni salad, chicken or tuna salad, and chicken salad,
contain precooked ingredients. Salads should not be kept for more than two or three days if
they are to be kept in plastic cling wrap.
2. Store the salad container in the refrigerator as soon as possible. To stop bacteria from
growing or food from going bad, salads containing precooked components must be kept
refrigerated.
 When it comes to salads that contain mayonnaise-based dressings, such as potato salads
or egg salads, throw it away if it was left outside for longer than two hours or if it starts
to smell "off."
3. Store your salad for no more than five days before eating. A lot of pre-cooked salads
come with dressings or other goods that contain mayonnaise, which, even in the
refrigerator, goes bad after about five days. Ascertain which ingredients are in your
salad and refrigerate it for no more time than the ingredient that spoils the fastest.
 It's possible to refrigerate pasta salad without mayonnaise for up to seven days.
JOB SHEET 4.4-1
Title: Store salad and Dressing

dressings

Equipment:
- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
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- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
- toque,
- caps,
- hairnets
Steps /Procedure:
 Salads are kept in appropriate conditions based on enterprise procedures
 Required containers are used and stored in proper temperature to maintain
freshness, quality and taste

Assessment Method:
 Demonstration

JOB SHEET 4.4-1
CRITERIA Yes No
1. Salads are kept in appropriate conditions based on
enterprise procedures
2. Required containers are used and stored in proper

temperature to maintain freshness, quality and taste

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References:
National Food Service Management Institute. (2002, reprinted 2004 with

corrections). Serving it safe (2nd ed.). University, MS: Author.
Puckett, R. & Ninemeier, J. (1993). Managing foodservice operations:

A systems approach for health care and institutions. Dubuque, IA:
Kendall/Hunt Publishing.
Roberts, C.A. (2001). The food safety information handbook.

Westport, CT: OryxPress.
Sullivan, C. F. & Atlas, C. A. (1998). Health care food service systems.

New York: Aspen Publishing.
http://www.uniquebusinessdevelopment.com/toolkit/topics/m6i6.htm
Date Retrieve: May,2013
http://businessaffairs.nsula.edu/ix-4-receiving-report/
Date Retrieve: May, 2013

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COMPETENCY BASED LEARNING

Unit of Competency: PREPARE SALADS AND DRESSINGS

Module Title: PREPARE SALADS AND DRESSINGS

Southern Luzon State University

Date Developed: Document No.

7 Prepare vegetable dishes Preparing vegetable dishes TRS512384

8 Prepare egg dishes Preparing eggs dishes TRS512385

9 Prepare starch dishes Preparing starch dishes TRS512386

10 Prepare poultry and game Preparing poultry and game TRS512333

12 Prepare desserts Preparing desserts TRS512335

Date Developed: Document No.

You are required to go through a series of learning activities in order to complete

 Read information sheet and complete self-check. Suggested references are

Date Developed: Document No.

Date Developed: Document No.

QUALIFICATION TITLE : Cookery NC II

NOMINAL DURATION : 24 hours

LO1. Perform Mise en place

LO2. Prepare variety of salads and dressings

LO3. Present a variety of salads and dressings

LO4. Store salads and dressings

Date Developed: Document No.

1. Variety and ingredients of salads from different recipes.

Date Developed: Document No.

Date Developed: Document No.

Learning Outcome #1: PERFORM MISE EN PLACE

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

After doing all activities of this LO, you

Date Developed: Document No.

ELEMENT PERFORMANCE CRITERIA

1. Perform Mise 1.1 Tools, utensils and equipment are cleaned,

2. Prepare a 2.1. Variety of salads are prepared using fresh

Date Developed: Document No.

3. Present a 3.1. Suitable plate are selected according to enterprise

4. Store salads 4.1. Salads are kept in appropriate conditions based on

1. Variety of May include but are not limited to:

Date Developed: Document No.

2. Dressings May include but are not limited to:

1. Critical aspects Assessment requires evidences that the candidate:

2. Required 2.1 Historical development and current trends in

Date Developed: Document No.

3. Required 3.1 Attractive presentation techniques for salads and

4. Resource The following resources MUST be provided:

5. Methods for Competency may be assessed through

Date Developed: Document No.

6. Context for 6.1 Assessment may be done in the workplace or in a

Date Developed: Document No.

PERFORM MISE EN PLACE

 organize and plan your work more

How to Properly Use Mise En Place

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

QUALIFICATION TITLE : Cookery NC II

NOMINAL DURATION : 24 hours

LO1. Perform Mise en place

LO2. Prepare variety of salads and dressings

LO3. Present a variety of salads and dressings