COOKERY 9
COOKERY 9
TEACHE
R
4l GINA
Classroom rules
Activity 1:FACT or BLUFF
Direction: To review our past lesson,
answer the following questions by
pressing the word FACT or BLUFF
that best describes the statement on
the laptop.
GAME
FACT or BLUFF
CLICK TO START
FACT or BLUFF
1. Salad dressings are
liquid or semi-liquids
used to flavor salads.
FACT BLUFF
FACT or BLUFF
2. Oil may be used in
place of or in addition to
vinegar in some
preparation.
FACT BLUFF
FACT or BLUFF
3. Oils should have a
mild, sweet flavor.
FACT BLUFF
FACT or BLUFF
4. Mayonnaise is not an
emulsified dressing.
FACT BLUFF
FACT or BLUFF
5. A simple oil and vinegar
dressing is called temporary
emulsion because the two
liquids always separate after
being shaken.
FACT BLUFF
Activity 2: Math-tuto tayo
Direction: Look at the conversion chart. You can use
these when preparing ingredients just in case some
measuring tools are unavailable. After that, answer the
given problem below.
Activity 2: Math-tuto tayo
You are going to make a salad French
salad dressing.
dressing. Below
Below arearesample
the
ingredients that
in preparing
you needsalad
to measure.
dressing.
2 cups lemon
4 cups salad oil
Activity 2: Math-tuto tayo
Problem 1: You are going to measure 2
cups lemon juice but you will use
teaspoon because measuring cups are
not available. How many teaspoon will
you prepare?
Problem 2: You are going to measure 4
cup salad oil but you will use tablespoon
because measuring cups are not
available. How many tablespoon will you
prepare?
Activity 2: Math-tuto tayo
Problem 1: You are going to measure 2
cups lemon juice but you will use
teaspoon because measuring cups are
not available. How many teaspoon will
you prepare?
Given: 1 cup = 48 teaspoon; 2c lemon
Solution:
?t = 2c X 48t
1c
?t = 2 x 48t
Activity 2: Math-tuto tayo
Problem 2: You are going to measure 4
cup salad oil but you will use tablespoon
because measuring cups are not
available. How many tablespoon will you
prepare?
Given: 1 cup = 16 tablespoon; 4c salad oil
Solution:
?T = 4c X 16T
1c
?T = 4 x 16T
?T = 64T
CONTENT STANDARD:
The learners may be able to:
demonstrate an
understanding the
knowledge, skills, and
attitude required in
PERFORMANCE STANDARD:
The learners may be able
to
independently prepares
salad and dressings.
LESSON OBJECTIVES:
The learners may be able to:
identify the parts of a
plated salad;
follow the guidelines in
arranging salad; and
prepare and present plated
salad attractively.
Activity 3: 4 PICS ONE WORD
Direction: Try to guess the word
by looking on the four pictures
shown.
Activity 3: 4 PICS ONE WORD
SALAD
• A cold dish of various mixtures of
raw or cooked vegetables,
usually seasoned with oil, vinegar
, or other dressing and sometimes
accompanied by meat, fish, or
other ingredients.
Here are some examples of salads that
some of our Mangyans eat or prepare
at their home.
ORIGIN AnD HISTORY
"Salad, a term derived from the Latin
sal (salt), which yielded the form salata,
'salted things' such as the raw vegetables
even in classical times with a dressing of
oil, vinegar or salt. The word turns up in
Old French as salade and then in late 14th
century English as salad or sallet."
ORIGIN AnD HISTORY
Who invented the salad?
Back in the early salad-eating days (circa 1st
century CE), ancient Greeks and
Romans gathered and layered raw
vegetables, drizzling vinegar, oil, and herbs
over the top to create the world's first salad.
Activity 3: make a sentence
Can you use the word salad
in a simple sentence?
What is SALAD in TAGALOG?
ENSALADA ENSALATA
What is salad in FRENCH?
SALADE SALADA
What is salad in LATIN?
SALADA SALATA
What is salad in ILOCANO?
KINILNAT NILANAT
What is salad in Ratagnon (MANGYAN)?
KAYA-KAYA KUYAM-KUYAM
STRUCTURE OF A SALAD
Plated salad has 4 parts
STRUCTURE OF A SALAD
Plated salad has 4 parts
1. BASE OR
UNDELINER
• They give height to the salad.
• A cup-shaped leaves of
iceberg or Boston lettuce
make attractive bases.
1. BASE OR
UNDELINER
2. THE BODY
• The main part of the salad
2. THE BODY
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.
3. GARNISH
4. DRESSING
• A seasoned liquid or semi
liquid added to the body of
the salad to give added flavor,
tartness, spiciness and
moistness.
4. DRESSING
• It may be added at service
time, served separately for the
customer to add, or mixed
with the ingredients ahead of
time.
4. DRESSING
GUIDELINES FOR
ARRANGING SALADS
1. Keep the
salad off the
rim of the plate.
GUIDELINES FOR
ARRANGING SALADS
2. Strive for a
good balance of
colors.
GUIDELINES FOR
ARRANGING SALADS
3. Height helps
make a salad
attractive.
GUIDELINES FOR
ARRANGING SALADS
4. Cut
ingredients
neatly.
GUIDELINES FOR
ARRANGING SALADS
5. Make every
ingredient
identifiable.
GUIDELINES FOR
ARRANGING SALADS
6. Make it
simple.
ACTIVITY 5: LABEL THE
PARTS OF A PLATED
SALAD
ACTIVITY 6: THE MORE,
THE MERRIER, THE
WINNER.
Direction: Each group will choose one
representative and write his answer on the
board as fast and as many as he can. The
group that got the most correct answers
will be the winner. The timer will be 2 mins
only.
Guidelines in preparing salad.
Start
GUIDELINES FOR
ARRANGING SALADS
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 7: PRACTICUM
Situation: You will have a culminating activity in
TLE. Your teacher asks you to prepare a plated
salad. Each group will have an assigned task.
Perform the job order based on your strengths
and interests. (Food preparation including mise
‘en place, presentation of the finished product
while following the guidelines.)
Activity 7: PRACTICUM
Group 1: Mathematician: This group will do the
measuring, cutting, and portioning of the ingredients.
Group 2: Kinesthetic & Artist: This group will do the
plating and garnishing tasks while following the
guidelines in preparing salad.
Group 3. Linguist: This group will present the finished
product and will identify the parts of a plated salad.
Activity 7: PRACTICUM
Rubrics for Scoring
Criteria Score
Presentation 40%
Workmanship 20%
Safety Work Habits/Cleanliness 15%
Completeness of Task 15%
Timeliness 10%
Total 100%
Activity 7: PRACTICUM
waldorf salad
Activity 8: KEEP THE BALL ROLLING
Direction: There is a ball of paper given to
you while music is playing. Pass it on to
your classmates. When the music stops,
peel one piece of paper on the ball and
answer the question written on it.
Activity 8: Keep the Ball Rolling
QUESTIONS:
1. What are the four parts of a plated salad?
2. Why is it important to follow the guidelines in
making salad?
3. If you are one of the four parts of a salad, which
part are you and why?
4. As a student what is the importance of learning
how to prepare a salad? How can you use it in your
daily life?
Activity 9: ANSWER ME
Direction: Read the statement carefully
and write the correct word that
describes the statement. Choose your
answer from the box above.
Base body dressing garnish
1. This is main part of the salad
2. An edible decorative item that is
added to salad to give eye appeal,
and adds flavor as well.
3. A seasoned liquid or semi liquid
added to the body of the salad to
give added flavor, tartness,
spiciness and moistness.
Activity 9: ANSWER ME
4-5 : Give atleast two guidelines in
preparing salad.
Activity 7: ANSWERS
1. Body
2. garnish
3. Dressing
For number 4-5
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.
Additional activity
Draw a plated salad with labeled parts
in an illustration board.
Thank you!
That’s all folks.
Activity 2: Math-tuto tayo
Direction: Look at the conversion chart. You can use
these when preparing ingredients just in case some
measuring tools are unavailable. After that, answer the
given problem below.
Activity 2: Math-tuto tayo
Direction: Look at the conversion chart. You can use
these when preparing ingredients just in case some
measuring tools are unavailable. After that, answer the
given problem below.
Activity 2: Math-tuto tayo
Direction: Look at the conversion chart. You can use
these when preparing ingredients while some measuring
tools are unavailable. After that, answer the given problem
below.
3. Your cupcakes were so popular with
your class that you decided to make some
for your school's bake sale. Your recipe
calls for 1.5 cups of sugar for a dozen (12)
cupcakes. How many cups of sugar will
you need if you want to make 250
cupcakes for the bake sale?
Activity 2: Math-tuto tayo
Solutions
1. You want to make 30 cupcakes and have
information about making 12 cupcakes. Setting up a
volume conversion, we have:
So you will need 6.25 cups of flour to make cupcakes
for the whole class.
