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TLE
Quarter 2 – Module 4:
Cookery
Identifying the Structure of Salad:
presenting Salads and Dressing attractively
Technology and Livelihood Education
Self-Learning Module (SLM)
Quarter 2 – Module 4: Cookery
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work
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office wherein the work is created shall be necessary for exploitation of such work for profit.
Such agency or office may, among other things, impose as a condition the payment of
royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from
their respective copyright owners. The publisher and authors do not represent nor claim
ownership over them.

Development Team of the Module

Writers:Bai Dido I. Mamalimping, Normalyn S. Omnes, Musharifa A. Kanakan, Emilie P.
Solvero, AsiahKathleya Suzanne Tiboron, MiharbiTibungcog, Lynie G.
Bongbonga, Normina L. Kabalu, Norhayma J. Paning, Pahima M. Eman
Editors: Dr. Rachelle T. Amando
Reviewers: Dr. Belinda L. Distor
Social Content Evaluators: Ruby S. Buhat EdD., George S. Hofer
[Link] [Link], [Link] Labarosa
Layout Artist:Geunicar A. Perez, MAELT
Cover Art Designer: Ian Caesar E. Frondoza
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Concepcion F. Balawag, CESO V - Schools Division Superintendent
Edgar S. Sumapal - Assistant Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Erlinda Orendain - REPS, TLE
Pancho G. Balawag, Ed. D - CID Chief
Engr. Reynaldo SE Villan - EPS In Charge of LRMS
Vivencio O. Aniñon, Ed.D - Division ADM Coordinator
Dr. Belinda L. Distor – EPS,EPP/TLE/TVL

Printed in the Philippines by Department of Education – SOCCSKSARGENRegion

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal
Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@[Link]
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TLE
Quarter 2 – Module 4:
Cookery
Identifying the Structure of Salad:
presenting Salads and Dressing attractively
Introductory Message
For the facilitator:

Welcome to the Technology and Livelihood Education Self-Learning Module (SLM)

on Prepare Range of Appetizers!

This module was collaboratively designed, developed and reviewed by educators

both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration
their needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to
manage their own learning. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.

For the learner:

Welcome to the Technology and Livelihood Education Self-Learning Module (SLM)

on Prepare Range of Appetizers!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action, and purpose. Through our hands we may learn, create, and
accomplish. Hence, the hand in this learning resource signifies that you as a
learner is capable and empowered to successfully achieve the relevant
competencies and skills at your own pace and time. Your academic success lies in
your own hands!

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This module was designed to provide you with fun and meaningful opportunities
for guided and independent learning at your own pace and time. You will be
enabled to process the contents of the learning resource while being an active
learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in
the module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of

the lesson. This aims to help you discover
and understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or
skill into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of
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 the lesson learned. This also tends retention
of learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Do not forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

Identifying the Structure of

Lesson
Salad: Presenting Salads and
3 Dressing attractively

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 What I Need to Know

Food presentation is the key to pulling all five senses into the
experience of eating. Hear the food being cooked, smell the ingredients,
enjoy the texture as you eat, create an unforgettable taste, and of course,
visually taste the food before it ever hits your tongue.

The value of salads in our diet cannot be underestimated. They provide

valuable nutrients such as vitamins and minerals, which are not lost or
altered by cooking. Most vegetables are more nourishing when they are
eaten raw. A great way to serve them is in a crisp refreshing salad. By
including many different foods, a salad can create a rich mixture of flavours
and textures. Vegetables, fruit, meat, fish, eggs, cheese and rice can all used
in varying degrees in salads. There are many varieties of salad including
green salads, vegetable salads, salads of pasta, legumes, grains, mixed
salads incorporating meat, poultry, sea food and fruit salads. They can
include a mixture of cold or hot foods. Salads can be served as a complete
meal or they can accompany a main course, such as grilled chicken.
Vegetables often used in salads include: Lettuce, Watercress, Spring Onions
(Scallions), Cucumber, Tomatoes, Radishes, Cabbage, Peppers and Olives.

The module focuses on:

 L.O 3 –Prepare a variety of salads and dressings

After going through this module, you are expected to:

1. Identify the different structures of salad
2. Present how salads and dressings will be attractively

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 What I Know

Pre Test

Let us determine how much you already know about presenting salads and
dressings attractively. Take this [Link] your answer in your activity notebook
Part I – Multiple choice:

Read the statements carefully, and choose the letter of the best describes answer
and write it in your activity notebook.

1. Which of the following structure of salad is an edible decorative item to give

Eye appeal and add flavor to the food?
a. Body c. Base
b. Garnish d. Dressing
2. Which of the following is not a factor to consider in salad preparation?
a. contrast & harmony of colors c. Arrangement of food
b. quality of ingredients d. proper food combination
3. Which of the following is a combination of vegetables, fruits and other
ingredients served with a dressing?
a. salad c. body
b. base d. garnish
4. This is a cup-shaped leaves of lettuce made and arranged attractively.
a. dressing c. salad
b. base d. body
5. Which of the following considerations is essential in choosing ingredients for
high quality salads?
a. quality and quantity c. freshness and variety
b. Texture and color d. crispiness and taste
6. Which of these structures of salad is seasoned liquid or a semi-liquid added to
the body of salad?
a. base c. body
b. garnish d. dressing
7. Which of the following is the main part of the salad?
a. dressing c. body
b. base d. salad

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Part II “Fill the Gaps”
Direction: Fill in the gaps in the following words.

Ex. S_L_D SALAD

8. T E_T_RE - 12.B___E -
9. PR_SE_TA_ION - 13.D_E_S_NG -
10.AT_R_CT_VE - 14.GA_N_SH -
11.P__R__NG - 15._OD_ -

Fantastic!!!Did you enjoy the activity?

What’s In
Good luck!!!

“FILL ME IN”

Direction: Fill in the blanks with the correct word or group of words to complete
each the statement. Write your answer in your test notebook.

1. Canned fruits and other juicy items must be well __________before being adding
or dilute the gelatin in it.

2. Flavors and textures of all components should be __________ or provide pleasing

contrast.

3. Some fruit juices discolour when cut and should be dipped in _______.

4. Cooked ingredients must be thoroughly __________ before being mixed with

mayonnaise and keep chilled at all times.

5. Shapes of vegetables and accurate cutting of ingredients contribute to

____________.

7. Cooked vegetables should have a firm, _________ texture and good color.

7. Potatoes for salads should be cooked whole, then peeled and cut in order to
preserve ___________.

8. Broken or less attractive pieces of fruit should be placed in the __________ .

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9. Arrangements maybe _________ ahead of time only if the components will hold
well. Add delicate items just before serving.

[Link] dissolve sweetened, flavored gelatin, stir it in boiling ____________

What’s New

Great job!!! Take a break and let us do another activity.

ACTIVITY 1
Fill in the parts of platted salad

Part I – Label the parts of the platted salad. Write your answer in your activity
notebook. (1-4)

1.

Part II – Enumerate at least 6 guidelines in arranging salads into a platter. Write

your answer on your activity notebook.

5.__________________________________________________

6. __________________________________________________

7. __________________________________________________

8.__________________________________________________

9.__________________________________________________

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10.__________________________________________________

Wow Amazing learners!!!

So, I am pretty sure that you are eager and excited much to know how a salad and
dressing presentation really is. Shall we know?

What is It

“Present salads and dressings attractively”

Let us find out!

There are 4 Structure parts of Plated Salad

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.

Tips to consider before presenting the food:

 Consider the kind cuisine you are serving,

 Start building your plate until all of your flavors are finalized.
 Prepare you ingredients before you begin the actual plating
process.
 Consider portion sized before you begin plating.
 Focus on balancing your protein, carbohydrates and vegetables.
 Carefully placed ingredients create art.
 Avoid overshadow taste in the presentation.

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Essential factors of food presentation

1. color
2. Arrangement
3. Balance
4. Texture
5. Keep things (ingredients) clear
6. Garnish to impress
7. Simple and easy for guest to eat

Guidelines for arranging and presenting salads

1. Look at the plate or bowl as frame. Pick the right size dish. Keep salad
off the rim.
2. Maintain good balance of color . Three colours are usually enough.
3. Height make the salad more attractive.
4. Cut ingredients neatly and uniformly
5. Be sure that ingredients can be identified
6. Keep arrangements simple

Basic rules for food presentation

1. Choose the right plate.-Choosing right plate is vital because it is very
important so that the food should not be crowded.
2. color ------ is also vital in presentation of the salads.
3. texture
4. keep things clean
5. garnish to impress
[Link] the right size plate
[Link] a complementary plate color
[Link] with a clock in mind
[Link] moist ingredients as your base
[Link] odd amounts of food
[Link] food to create flavor bites
[Link] each ingredients
[Link]'t overcrowd your plate

True to salads

 One of the reasons why do proper plating of salads before presenting them
to guests is making sure that salads are attractive and delicious therefore it
is inviting to eat. ... The plate, the color, the texture, the neatness and the
garnishes and decoration can affect the overall appearance of the salads.
 When serving, arrange ingredients attractively using lots of colored
vegetables. Include herbs, nuts and dried fruits to improve food value and
add interest to the dish. Use a salad dressing to improve the food value and
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 flavor. To ensure salad remain crisp and fresh, prepare salads as close to
serving time as possible.

 Overdressing your salad makes it a soggy mess, while under dressing

will leave something to be desired. Add dressing little by little—tasting
as you go—to make sure you get the perfect amount. The best
tool you can use for mixing salad is: Your hands.
 Never decorate a plate with something change not appropriate

DIFFERENT KINDS OF SALADS

Simple cabbage salads

Purpose: To prepare simple cabbage salad

Tools Needed:
• Chopping board
• Wooden spoon
• Paring knife
• Mixing bowl
• Measuring spoons

Ingredients Needed:
• 1 pc (small) cabbage
• 2 pcs (small) cucumber
• 2 pcs tomato
• 1 pc onion
• ¼ tsp pepper
• ½ tbsp. sugar
• 2 tbsp. coconut oil
• Pinch salt

Steps/Procedure:

1 .Wash carefully the cabbage, cucumber, tomato, and onion with running
water, then drain well.
[Link] cabbage, cucumber, tomato and onion in desired sizes.

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 3. Place all sliced vegetables in a bowl.
4. Pour oil and sprinkle with the salt, pepper and sugar.
5. Toss well.
6. Best serve if cold.

Waldorf Salad

Tools/Equipment Needed:

Refrigerator
Mixing bowl
Paring knife
Scooper
Serving Plate

Ingredients:

1½ c Chantilly dressing (heavy whipped cream and mayonnaise)

4 lb red apples
1 lb celery stalk, dice
4 oz walnuts, coarsely chopped
Lettuce cups
2 oz chopped walnuts

Procedure:
1. Prepare the dressing. Combine whipped cream and mayonnaise in a bowl.
Refrigerate.
2. Wash the apples and dice without peeling them.

3. Add apples to the dressing and mix in to prevent darkening.

4. Add celery and walnuts. Fold in until evenly mix.
5. Arrange the lettuce cups as under liners on hold salad plates.
6. Scoop mixture of salad on each lettuce cup.
8. Sprinkle each salad with chopped nuts, then serve.

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 What’s More

ACTIVITY 2

Food presentation is the key to pulling all five senses into the experience of eating.
Hear the food being cooked, smell the ingredients, enjoy the texture as you eat,
create an unforgettable taste, and of course, visually taste the food before it ever
hits your tongue. Look at this picture and answer the following questions
Guide questions:
1. What is the importance of presenting the food such as salad?
______________________________________________________________________________.
2. How does salad presentation contribute to the attractiveness and its
palatability?
______________________________________________________________________________.
[Link] do customers attract to the presentation of salad?

Your answer will be rated using the rubric below. Write your answer in your
activity notebook

criteria 4 3 2 1

clear Exceptionally Generally Lacks clarity Unclear cannot

clear and easy clear and and difficult to understand
to understand quite easy understand
to
understand

comprehensive Thorough and Substantial Partial or not Misunderstanding

comprehensive explanation comprehensive or serious
explanation explanation misconception on
the explanation

relevant Highly Generally Somewhat irrelevant

relevant relevant relevant

Total points

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 What I Have Learned

Are you learning? Let us now check your understanding.

ACTIVITY 3 “COMPLETE ME”

Let us find out if you can recognize this recipe. Write your answer in your activity
notebook.

Simple cabbage salad

Ingredients Needed:
• 1 pc (small) ______1______
• ____2_____ (small) cucumber
• 2 pcs tomato
• 1 pc onion
• ___3____ pepper
• ½ tbsp. sugar
• 2 tbsp. ____4______
• Pinch of ___5_____

Steps/Procedure:

6._________ carefully the cabbage, cucumber, tomato, and onion with running
water, then drain well.
2. Slice cabbage, cucumber, tomato and onion in _________________.
3. Place all sliced vegetables in a _________.
4. Pour oil and ___________ with the salt, pepper and sugar.
5. Toss well.
6. Best ___10______ if cold.

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 What I Can Do

You did Great! Now let us see what you can do on the learnings you gained.
ACTIVITY 4 “Let Me Know”

List down ingredients used in making a Fruit Salad .write your answer in
your activity notebook
A

1.____________________________________

2. ___________________________________

3. ___________________________________

4. ___________________________________

5. ___________________________________

6. ___________________________________

7. ___________________________________

8. ___________________________________

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B. Pipino salad

1. _____________________________
2. ______________________________
3. ______________________________
4. ______________________________
5. ______________________________
6. ______________________________
7. ______________________________
8. ______________________________
9. ______________________________
10. ______________________________

Assessment

Post Test: Identify the 11 Basic rules for food presentation

1._______________________________________________
2. ______________________________________________
3. ______________________________________________
4. ______________________________________________
5. ______________________________________________
6._______________________________________________
7._______________________________________________
8._______________________________________________
9._______________________________________________
10.______________________________________________
11.______________________________________________

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Part II – Label the parts of the platted salad. Write your answer in your activity
notebook. (12-15)

Additional Activities

“Loop-a-Word”

Loop as many words associated with salads and dressings presentation in this
particular recipe. Write your answer in your activity notebook.

Waldorf salad

Purpose: Prepare and present Waldorf salad.

Ingredients:

1½ c Chantilly dressing (heavy whipped cream and mayonnaise)

4 lb red apples
1 lb celery stalk, dice
4 oz walnuts, coarsely chopped
Lettuce cups
2 oz chopped walnuts

Procedure:
[Link] the dressing. Combine whipped cream and mayonnaise in a bowl.
Refrigerate.
2. Wash the apples and dice without peeling them.
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[Link] apples to the dressing and mix in to prevent darkening.
[Link] celery and walnuts. Fold in until evenly mix.
[Link] the lettuce cups as under liners on hold salad plates.
[Link] mixture of salad on each lettuce cup.
[Link] each salad with chopped nuts, then serve.
Example: cream (this is not included in the list)

T S O E L K N I R P S
J D W U H P Y M D Q W
A M A Y O N N A I S E
C E L E R Y F I C B C
R V N D J D O W E H F
E C U T T E L V L J X
A R T V U Z D S Q P I
M T S C O O P R W Z M
R E F R I G E R A T E

1. 6.

2. 7.

3. 8.

4. 9.

5. 10.

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Answer Key

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Reference
Technical-Vocational-Livelihood Home Economic – Cookery Manual
Technology and Livelihood Education –Cookery (K to 12)

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 Disclaimer
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN
with the primary objective of preparing for and addressing the new normal.
Contents of this module were based on DepEd’s Most Essential Learning
Competencies (MELC). This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The
process of LR development was observed in the production of this module.
This is version 1.0. We highly encourage feedback, comments, and
recommendations

For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893

Email Address: region12@[Link]

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