DEPARTMENT OF EDUCATION

REGION V
DIVISION OF CAMARINES SUR
GAINZA NATIONAL HIGH SCHOOL
1st District, Gainza, Camarines Sur
[email protected]

LEARNING ACTIVITY SHEET IN COOKERY S.Y. 2020-2021

Name: Grade& Section: Barangay:

Date: Score: Parent Signature:

VARIETY OF SALADS AND DRESSINGS

COMPONENTS OF A SALAD

1. Base or Under-liner
The base is a layer of leafy vegetables as an under liner of the salad such as lettuce, romaine, iceberg,
cabbage, etc. They give height to the salad.
2. Body
The most important part of a salad. It is the main ingredient which also includes vegetables, fruits,
meat, beans, eggs, pasta or cheeses.
3. Garnish
An edible item added to the salad to give an eye appeal and adds flavor too. It should harmonize with
the rest of the salad.
4. Salad dressing
A seasoned liquid or semi-liquid added to the body of the salad to give added flavor, tartness,
spiciness and moistness.

Important Factors to consider in Salad Preparation

1. Quality of ingredients. Salad is as good as the quality of its ingredients, so you have to use
ingredients that are fresh, ripe and in season.
2. Eye Appeal. It should be attractive, appetizing, creatively presented.
3. Simplicity. Make it simple not overcrowded.
4. Neatness. Keep salad neatly placed in a plate.
5. Contrast and Harmony of Colors. Contrast in color for your garnishing can accentuate the
appearance of the salad.
6. Proper Food combinations. Choose combination of ingredients carefully. Pineapples and coconut go
well with chicken but not compatible with tuna.
7. Foods should be recognizable. Taste of the food that you are using as a base should be identifiable
when you taste the salad. The dressing should dominate the taste.
8. Keep foods properly chilled but not ice-cold.
9. Serve hot foods while hot and cold foods cold.
10. Keep it clean and crispy. This is done by washing greens in large quantity of water and drain well and
removing the green from the water to allow the dirt to settle to the bottom of the container.
11. Flavorful. Tempting and stimulating if prepared and presented properly.
12. Drain all the ingredients well. Water or excess juices will weaken dressings and will make your salad
look messy.

Classification of Salads According to their Functions in the Meal

1. Appetizer Salad. It stimulates appetite which has fresh, crisp

ingredients; tangy flavorful dressing; and attractive, appetizing
appearance. It looks appealing because of flavorful foods like cheese,
ham, salami shrimp and crabmeat. Crisp raw or lightly cooked
vegetables can also be added.
 DEPARTMENT OF EDUCATION
REGION V
DIVISION OF CAMARINES SUR
GAINZA NATIONAL HIGH SCHOOL
1st District, Gainza, Camarines Sur
[email protected]

LEARNING ACTIVITY SHEET IN COOKERY S.Y. 2020-2021

2. Accompaniment Salad – accompaniment salads must balance and

harmonize with the rest of the meal, like any other side dish. Don’t serve
potato salad at the same meal at which you are serving French Fries or
another starch. Sweet fruit salads are rarely appropriate as
accompaniment except with such items as ham or pork.

3. Side Dish -salads should be light and flavorful, not too; much vegetable
salads are often good choices. Heavier salads such as macaroni or high protein
salads containing seafood, cheese are less appropriate, unless the main
course is light.

4. Main Course Salad – should be large enough to serve as a

full meal and should contain a substantial portion of
protein. Meat, poultry and seafood salads as well as egg
salad and cheese are popular choices.
Main course salads should offer enough variety of flavors
and textures in addition to the protein and salad platter or fruits.

5. Separate Course Salads – these salads must be very light without filling.
Rich, heavy dressings such as sour cream and mayonnaise should be
avoided. Light salad are serve after the main course to cleanse the palate,
refresh the appetite and provide a break before dessert.

6. Dessert Salads – dessert salad are usually sweet and may contain items such as
fruits, sweetened gelatin, nuts and cream.

Classification of Salads According to Ingredients Used

1. Green salads – must be fresh, clean, crisp and cold and well
drained. Moisture and air are necessary to keep greens crisp.
a) Leaves wilt because they lose moisture. Crispness can be
restored by washing and refrigerating. The moisture that clings to
the leaves after thorough draining is usually enough.
b) Air circulation is essential so do not washed greens too tightly
or pack too firmly. Refrigerate in colanders covered with clean
damp towels, or in specially designed perforated plastic bins.
These protect from drying while allowing air circulation.
 DEPARTMENT OF EDUCATION
REGION V
DIVISION OF CAMARINES SUR
GAINZA NATIONAL HIGH SCHOOL
1st District, Gainza, Camarines Sur
[email protected]

LEARNING ACTIVITY SHEET IN COOKERY S.Y. 2020-2021

2. Vegetable, Grain Legumes and Pasta Salads - vegetable salads are

salads whose main ingredients are vegetables other than lettuce or other
leafy greens. Starchy items such as grains, pastas and dried legumes
can also form the body of a salad. Raw or cooked vegetables are usually
added to the starch items to enhance the color, flavor and nutritional
balance of the salad.
Protein items such as poultry, meat, seafood and cheese maybe added to
vegetables and starch salads.

3. Bound salads – are mixture of foods that are held together or

bound with a dressing usually a thick dressing like mayonnaise. The
term bound is most often used for traditional mixtures of cooked
protein, starch and vegetables items with mayonnaise like chicken
salad, tuna salad, egg salad and potato salad.

4. Fruit Salad – contain fruits as their main ingredients, like appetizer

salads or dessert salads.

5. Composed Salads – made by arranging two or more elements attractively

on a plate. They are called composed because the components are arranged
on plate rather than being mixed together. They are elaborate and can be
substantial size, usually served as main courses or fruit courses rather than
accompaniments side dishes.

6. Gelatin Salads – most gelatin products are made with sweetened

prepared mixes with artificial color and flavor. But some professional
cook used to prepare salads using unflavored gelatin relying on fruit
juices and other ingredients for flavor.

Do not overcook food.

Food and ingredients when overcooked eliminates the color and its vitamins and
minerals as well.
 DEPARTMENT OF EDUCATION
REGION V
DIVISION OF CAMARINES SUR
GAINZA NATIONAL HIGH SCHOOL
1st District, Gainza, Camarines Sur
[email protected]

LEARNING ACTIVITY SHEET IN COOKERY S.Y. 2020-2021

Types of Salad Dressings

1. Oil and Vinegar dressings – Basic vinaigrette is a simple mixture of oil,
vinegar and seasonings which is an example of temporary emulsions. The ratio of
oil to vinegar is 3 parts oil to 1-part vinegar. However, it can be changed to taste.
Less oil makes the dressing tarter, while more oil makes it taste milder and oilier.

2. Emulsified Dressings – Mayonnaise is an

emulsified dressing. It is more often serves as the base for wide variety of
other dressings. Mayonnaise based dressings are generally thick and creamy.

3. Other Dressings – cooked salad dressing is similar with appearance to

mayonnaise, but it has a tarter flavor, while mayonnaise is richer and
milder. Cooked dressing is made with little or no oil and with a starch
thickener.

There are variety of dressings based on neither mayonnaise nor oil and vinegar. They include dressings on sour
cream and on fruit juice and yogurt and low calorie dressings. The important thing is that these dressings
should have well balanced flavor with a pleasant tartness and should harmonize and complement the salad
which they are served.

Emulsions in Salad Dressings

The uniform mixture of two unmixable liquids, oil and vinegar is called emulsion.

1. Temporary Emulsions – a simple oil and vinegar dressing is called

temporary emulsion because the two liquids always separate after being shaken.
The harder the mixture is beaten or shaken, the longer it takes for it to separate.

2. Permanent Emulsions – mayonnaise is also a

mixture of oil and vinegar, but the two liquids do not separate because it
contains egg yolk which is a strong emulsifier. The egg yolk forms a layer
around each of the tiny droplets and holds them in suspension. All emulsions
form more easily at room temperature .
 DEPARTMENT OF EDUCATION
REGION V
DIVISION OF CAMARINES SUR
GAINZA NATIONAL HIGH SCHOOL
1st District, Gainza, Camarines Sur
[email protected]

LEARNING ACTIVITY SHEET IN COOKERY S.Y. 2020-2021

3. Other stabilizers are used in some preparations. Cooked dressing uses starch in addition to eggs.
Commercially made dressings may use such emulsifiers as gums, starches and gelatin.

Name: Grade& Section: Barangay:

Date: Score: Parent Signature:

Note: This will serve as your answer sheet. You have to write your answers here, you don’t need a separate sheet of
paper. In Filipino, “Dito na po kayo sasagot hindi na kailangan isulat ang sagot sa tablet paper”
“Digdi na po Ma’am ma answer?” Yes po digdi na po ma answer 

ACTIVITY 2.1
Complete the table below. Write the characteristics of each type of Salads and give at least 3 examples of it.

Type of Salad Characteristics Examples

Accompaniment Salad 1.
2.
3.

Appetizer Salad 1.
2.
3.
Side Dish Salad 1.
2.
3.

Main Course Salad 1.

2.
3.
Dessert Salad 1.
2.
3.

Separate Course Salad 1.

2.
3.

B. FIILL IN THE BLANKS

1. Canned fruits and other juicy items must be well __________ before being added or they will dilute
the gelatin and weaken it.
2. Flavors and textures of all components should be __________ or provide pleasing contrast.
3. Some fruit discolor when cut and should be dipped into an _______ such as tart fruit juice.
 DEPARTMENT OF EDUCATION
REGION V
DIVISION OF CAMARINES SUR
GAINZA NATIONAL HIGH SCHOOL
1st District, Gainza, Camarines Sur
[email protected]

LEARNING ACTIVITY SHEET IN COOKERY S.Y. 2020-2021

4. Cooked ingredients must be thoroughly __________ before being mixed with mayonnaise and the
completed salad mixture must be kept chilled at all times.
5. Neat, accurate cutting of ingredients is important because the shapes of the vegetables add to
____________.
6. 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 on the __________ of the salad, with the
more attractive pieces arranged on top.
9. Arrangements maybe _________ ahead of time only if the components will hold well. Add delicate
items just before serving.
10. To dissolve sweetened, flavored gelatin, stir it into boiling water. It will not ____________ because
the gelatin granules are held apart by sugar granules.

C.

Assuming that it’s your Mother’s Birthday today, You are going to surprise her with your own salad. What type of
salad would you prepare? Write the Characteristics of it and it’s ingredients and procedure on how to prepare it. (10
points)

Activity 2.2

Recipe Book

Make a compilation of Different types of Salad recipe. You can use some of the magazines, or you can surf on the
internet. Use a short bond paper. Make sure that your recipe book is attractive and presentable.

Score Criteria
95- 100 Properly compiled (10) recipes in a very attractive manner
85-94 Properly compiled (8) recipes in an attractive manner
80-84 Properly compiled (6) recipes in a simple manner
75-79 Properly compiled (5) recipes in a simple manner
70 Submitted 1-4 Recipe

PERFORMANCE TASK

Last Week, you have been familiarized with the different types of Appetizer. This time, you are going to make one
type of appetizer which is Canape. You will do it by group and you have to video your performance task. Your group
will be send on GC.

 Make sure you are using the PPE in cooking (hairnet, apron and mask)
 Make your own recipe but the base of the canapé must be Bread
 Read the attached Rubrics before making
 DEPARTMENT OF EDUCATION
REGION V
DIVISION OF CAMARINES SUR
GAINZA NATIONAL HIGH SCHOOL
1st District, Gainza, Camarines Sur
[email protected]

LEARNING ACTIVITY SHEET IN COOKERY S.Y. 2020-2021