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    TLE 9 - Module 3

    Uploaded by

    Roldan Dela Cruz
    This document provides instructions for preparing two types of salads: Waldorf salad and salad Nicoise. It begins with the structure of a salad, which consists of a base, body, garnish, and dressing. Six guidelines for arranging salads are then outlined. The document then provides ingredients and step-by-step procedures for making Waldorf salad, composed of apples, celery, walnuts, and dressing, and salad Nicoise, featuring potatoes, green beans, tuna, anchovies, olives, eggs, and tomatoes with a vinaigrette dressing. Questions about the salad structures and guidelines are also included.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    TLE 9 - Module 3

    Uploaded by

    Roldan Dela Cruz
    3K views6 pages
    This document provides instructions for preparing two types of salads: Waldorf salad and salad Nicoise. It begins with the structure of a salad, which consists of a base, body, garnish, and dressing. Six guidelines for arranging salads are then outlined. The document then provides ingredients and step-by-step procedures for making Waldorf salad, composed of apples, celery, walnuts, and dressing, and salad Nicoise, featuring potatoes, green beans, tuna, anchovies, olives, eggs, and tomatoes with a vinaigrette dressing. Questions about the salad structures and guidelines are also included.

    Original Title

    TLE 9 - Module 3 (2)

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    This document provides instructions for preparing two types of salads: Waldorf salad and salad Nicoise. It begins with the structure of a salad, which consists of a base, body, garnish, and dressing. Six guidelines for arranging salads are then outlined. The document then provides ingredients and step-by-step procedures for making Waldorf salad, composed of apples, celery, walnuts, and dressing, and salad Nicoise, featuring potatoes, green beans, tuna, anchovies, olives, eggs, and tomatoes with a vinaigrette dressing. Questions about the salad structures and guidelines are also included.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    3K views6 pages

    TLE 9 - Module 3

    Uploaded by

    Roldan Dela Cruz
    This document provides instructions for preparing two types of salads: Waldorf salad and salad Nicoise. It begins with the structure of a salad, which consists of a base, body, garnish, and dressing. Six guidelines for arranging salads are then outlined. The document then provides ingredients and step-by-step procedures for making Waldorf salad, composed of apples, celery, walnuts, and dressing, and salad Nicoise, featuring potatoes, green beans, tuna, anchovies, olives, eggs, and tomatoes with a vinaigrette dressing. Questions about the salad structures and guidelines are also included.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 6

    9

    TLE 9
    Cookery
    Quarter: ____ | Module: ____

    Quarter: 2 | Module: 3
    TOPIC:

    PREPARE SALAD AND DRESSING (SD)

    1
    What’s In
    Present A Variety Of Salads And Dressings

    At the end of this lesson, you are expected to:


    1. identify the structure of a salad;
    2. present salad and dressing attractively;
    3. identify the accompaniments of salad and dressing; and
    4. observe sanitary practices in presenting salad and 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 at service time, served separately for the


    customer to add, or mixed with the ingredients ahead of time.

    2
    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.

    Waldorf salad

    Purpose: Prepare and present 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

    3
    Procedure:
    1. Prepare the dressing. Combine whipped cream and mayonnaise in a bowl.
    Refrigerate.

    2. Pour the apples and diced 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.

    Salad Nicoise
    Objectives:
    Prepare and present salad nicoise.
    Direction:
    Prepare and present salad nicoise using ingredients and
    procedure below.

    Ingredients:

    2 lb Waxy potatoes, scrubbed


    3 lb Green beans, washed and trimmed
    2 lbs Mixed salad greens, washed, trimmed, and crisped
    160 oz can Tuna, solid pack or chunk
    25 pcs Anchovy fillets
    50 pcs Olives, black or green
    50 pcs Hard-cooked egg quarters

    4
    100 pcs Tomato wedges
    ½ cup Chopped parsley

    Vinaigrette:
    1 qt Olive oil
    1 cup Wine vinegar
    1 tsp Garlic, chopped fine
    1 tbsp Salt
    ½ tsp Pepper

    Procedure:
    1. Cook the potatoes in boiling salted water until just tender. Drain and let cool.
    Peel. Cut into thin slices. Hold in refrigerator, covered.
    2. Cook the beans in boiling salted water. Drain and cool under cold running
    water. Cut into 2-in. pieces. Hold in refrigerator.
    3. Line cold salad bowls or plates with the lettuce leaves.
    4. Combine the potatoes and green beans. Divide the mixture among the salad
    bowls, about 3 oz per portion.
    5. Drain the tuna and break it into chunks. Place a 1 ½ -oz portion in the center
    of each salad.
    6. Arrange the anchovy fillets, olives, egg quarters, and tomato
    wedges attractively on the salads.
    7. Sprinkle the salads with chopped parsley.
    8. Hold for service in refrigerator.
    9. Combine the dressing ingredients and mix well. Just before service, mix
    again and dress each salad with 1 ½ fl oz dressing.

    I. Answer the following questions.


    A. What are the four structure of a salad

    5
    B. Enumerate the six guidelines in preparing salad.

    1.

    2.

    3.

    4.

    5.

    6.

    C.

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