Q2-LESSON-for-STUDENT PDF Cookery 9

TLE – HE Cookery 9 Second Quarter WEEK 1 MELC NO 2 MELCS: PREPARE SALAD AND DRESSING Title of the Lesson: LO1. Perform mise en place 1.1 identify tools and equipment needed in the preparation of salad and dressing 1.2 clean, sanitize, and prepare tools, utensils,...

TLE – HE Cookery 9 Second Quarter WEEK 1 MELC NO 2 MELCS: PREPARE SALAD AND DRESSING Title of the Lesson: LO1. Perform mise en place 1.1 identify tools and equipment needed in the preparation of salad and dressing 1.2 clean, sanitize, and prepare tools, utensils, and equipment based on the required tasks 1.3 identify ingredients according to the given recipe 1.4 prepare ingredients based on the required form and time frame SALAD is a combination of vegetables, fruits and other ingredients (like meat, legumes etc) served with a dressing. Salad are easy to make and require little skills, it doesn’t need any special equipment. A basic understanding of tools use in preparation will help achieve better results. Mise’ en place (MEEZ-ahn-plahs) is a French term which means setting everything in place and organizing all the materials and ingredients before preparing foods. TOOLS, MATERIALS, UTENSILS NEEDED IN PREPARING SALADS 1. SALAD KNIFE – A salad knife is usually made out of a food-safe plastic, such as nylon. Some fresh fruits and vegetables have a reaction when sliced with a stainless- steel blade, causing them to develop brown edges and blemishes. 2. CUTTING/CHOPPING BOARD – is a durable board on which to place material for cutting. When preparing a recipe that contains both meat (or poultry or seafood) and vegetables requiring cutting, use one chopping board for the vegetables and the other chopping board for the raw meat to avoid cross contamination. 3. PEELERS - is a kitchen tool consisting of a slotted metal blade attached to a handle, that is used to remove the outer skin or peel of certain vegetables, frequently potatoes and carrots, and fruits such as apples, pears, etc. 4. CITRUS ZESTERS - A zester or lemon zester is a kitchen utensil for obtaining zest from lemons and other citrus fruit. 5. GRATER/SHREDDER - A grater (also known as a shredder) is a kitchen utensil used to grate foods into fine pieces.  Page 2 of 8 6. GRILL PAN – used for salad toppings to be broiled or grilled. 7. SALAD SPINNERS – also known as a salad tosser, is a kitchen tool used to wash and remove excess water from salad greens. It uses spiral force to separate the water from the leaves, enabling salad dressing to stick to the leaves without dilution. 8. MIXING BOWLS – A large bowl, in which ingredients are mixed for the purpose of preparing food. 9. SALAD SERVERS – “Salad sets” with big salad bowls, serving bowls and servers. It is kitchen utensils used as tongs to serve salad. Salads divide into categories in order to understand how they are produced. Production techniques are slightly different for each kind. This is of the many way in which salads are classified. But before the pantry chef can produce the salads, first it has to be decided exactly what salads should be made. Therefore, you should know what kinds of salads are best for different purposes. For this reason, salads are also classified according to their function in the meal. Types of Salad (By Ingredients Types of Salad (By Functions of the Used) Meal/By Serving) -Salads categorized based to the -Salad categorized on which part of ingredients that is being used. the meal it should be served. 1. GREEN SALADS – it contains 1. APPETIZER SALAD – It is served to green leafy vegetables. It must be stimulate appetite. It has tangy fresh, clean, crisp and cold and well flavorful dressing and attractive. This drained. is served first. Example: Canapé 2. VEGETABLE, GRAIN LEGUMES 2. ACCOMPANIMENT SALAD – A AND PASTA SALADS - These are salad that is accompaniment or salads whose main ingredients are accessory with the rest of the meal. It non-leafy vegetables like cauliflower, must be balanced and harmonized. bell peppers, broccoli etc. Starchy items such as grains, pastas and Example: Greek Salad dried legumes can also form the body of a salad. Protein maybe added. 3. FRUIT SALAD - It contain fruits 3. SIDE DISH SALAD – It should be as their main ingredients. Pasta or light and flavorful. starches may be added. Example: Coleslaw  Page 3 of 8 4. BOUND SALAD – are mixtures of 4. MAIN COURSE SALAD – Protein foods that held together or bound such as poultry, meat, seafood, eggs or with a dressing usually thick cheese are the main ingredients of its dressing like mayonnaise. course. Protein should be large enough to serve as a full meal. Example: Honey Grilled Chicken Salad 5. COMPOSED SALAD – made by 5. SEPARATE COURSE SALAD – arranging two or more elements These salads must be very light (ingredients) attractively on a plate. without filling. It is served after the They are called composed because main course to cleanse the palate, the components (ingredients) are refresh the appetite and provide a arranged on the plate rather than break before dessert. being mixed together. Example: Caesar Salad 6. GELATIN SALAD – most gelatin 6. DESSERTS SALAD – these are products are made with sweetened usually sweet and may contain fruits, prepared mixes with artificial color gelatin, nuts, cream, etc. and flavor. But some professional Example: Fruit Cocktail Salad cook used to prepare salads using unflavored gelatin relying on fruit juices and other ingredients for flavor. WEEK 2 MELC NO 2 MELCS: PREPARE SALAD AND DRESSING Title of the Lesson: LO2 Prepare a Variety of Salad and Dressing 2.1 identify the components of a salad Freshness and variety of ingredients are essential for quality salads. There are many other foods that can make up a salad. Listed below are the few of the ingredients used in making of salads. INGREDIENTS FOR SALAD MAKING EXAMPLES Iceberg Lettuce, Romaine Lettuce, Boston Lettuce, Bibb or 1. SALAD GREENS Limestone Lettuce, Chinese cabbage, Spinach, Sprouts, Watercress, Arugula, Radicchio, Dandelion Greens Avocado, Bean Sprouts, Broccoli, Cabbage, Carrots, 2. VEGETABLES Cauliflower, Celery, Cucumber, Mushroom, Onions, (RAW) Peppers, Radish, Tomatoes 3. VEGETABLES Asparagus, Beets, Carrots, Cauliflower, Corn, Pimientos, (Cooked, Pickled, Olives, Pepper, Cucumber canned) Dried beans, Potatoes, Macaroni Products, Grains, 4. STARCHES Bread (croutons)  Page 4 of 8 5. FRUITS (Fresh, Apple, Banana, Berries, Coconut, Melon, Oranges, Papaya, Cooked, Canned or Peaches, Pears, Mangoes Frozen) Meat (Beef, Ham), Poultry, Fish and Shellfish, Salami, 6. PROTEIN FOODS Luncheon Meat, Bacon, Eggs, Cheese, Cottage Cheese or Cured Types 7. MISCELLENOUS Gelatin (Plain or Flavored), Nuts WEEK 3 MELC NO 2 MELCS: PREPARE SALAD AND DRESSING Title of the Lesson: LO2 Prepare a Variety of Salad and Dressing 2.2 identify the factors to consider in salad preparation 2.3 select and use correct equipment in preparing salads and dressings IMPORTANT FACTORS TO CONSIDER IN BASIC PROCEDURE FOR GREEN SALAD PRESENTATION SALADS 1 1. Quality Ingredients. 1. Wash greens thoroughly. 2. 2. Eye Appeal 2. Drain greens well. 3. 3. Simplicity 3. Crisp the greens. 4. 4. Neatness 4. Cut or tear into bite-size 5. 5. Contrast and harmony of Colors pieces. 6. 6. Proper Food Combinations 5. Mix the greens. 7. 7. Food should be recognizable 6. Plate the salads including 8. 8. Keep food properly chilled but not ice- under liners, if used. cold 7. Garnish 9. 9. Serve hot foods while hot and cold foods 8. Refrigerate. cold. 9. Add dressing immediately 10 10. Keep it clean and crispy. before service, or serve it on 11. 11. Flavorful the side. 12 12. Drain all the ingredients well. 13. 13. Do not overcooked food Techniques for Making Salads Basic Procedures 1. 1. Most salads are made in quantity, so an assembly-line production system is most efficient. 2. 2. Prepare all ingredients. Wash and cut greens. Prepare cooked vegetables. Cut all fruits, vegetables, and garnish. Mix bound and marinated salads (egg salad, potato salad, three bean salad, etc.). Have all ingredients chilled 3. Arrange salad plates on work tables. Line them up on trays for easy transferring to refrigerator. 4. Place bases or under liners on all plates.  Page 5 of 8 5. 5. Arrange body of salad on all plates 6. Garnish all salads. 7. Refrigerate until service. Do not hold more than a few hours or salads will wilt. Holding boxes should have high humidity. 8. Do not add dressing to green salads until service or they will wilt. WEEK 4 MELCS NO. 2 MELC : PREPARE SALAD AND SALAD DRESSINGS Title of the Lesson LO 2: Prepare a variety of salads and dressings 2.4 Prepare a variety of salad 2.7 Follow workplace safety Preparing a salad is very enjoyable especially if the members of the family helping each other in doing task safely. This is the best family bonding at this time because we still in a pandemic stage. We must be contented now to prepare and serve our own local salads because the ingredients are mostly can be found in the community. Try to prepare a salad and dressings that our family must enjoy, love and proud of it. In performing task, we must observe the following safety tips at the workplace to prevent accident. Safety Tips at the Workplace 1. Wear clean working clothes/ appropriate PPE 2. Wear mask when coughing 3. Wear hand gloves 4. Keep the working area clean 5. Keep all the tools, utensils and equipment clean 6. Keep the lookout for possible hazards and dangers 7. Use appropriate tools/ equipment properly 8. Always be alert in doing task 9. Dispose your garbage properly 10. Always observe CLAYGO (clean as you go). Recipes of Salad: FRUIT SALAD Ingredients Needed Tools/Equipment Needed 2 cups unpeeled apples, cubed Knife and Chopping Board 1 cup pitted dates Lemon Squeezer 1 cup celery, chopped Mixing Bowl 3 Tbsp Lemon Juice Measuring cups and spoons ½ cup all-purpose cream Salad Spinner Garnish, if desired 1/4 cups nuts Salad Greens  Page 6 of 8 Steps/ Procedures 1. Assemble all utensils and supplies. 2. Carefully wash the celery, apples and salad greens. Refrigerate the salad greens. 3. Cubed the apples in rather large pieces, and cover with lemon juice to prevent discoloration. Also chop the celery and dates in rather large pieces. 4. Combine the chopped ingredients with the dressing using a fork. 5. If desired, chill the salad in a covered bowl. 6. Serve on crisp salad greens. WEEK 5 MELC NO 2 MELCS: PREPARE SALAD AND DRESSING Title of the Lesson: LO2. Prepare a Variety of Salad and Dressing 2.5 Identify the different kinds of salad dressings and their ingredients Salad Dressings are liquid or semi-liquids used to flavor salad. The quality of a dressing depends directly on the quality of the ingredients used. Most salad dressings are made primarily of an oil and an acid with other ingredients added to modify the flavor or texture. INGREDIENTS OF SALAD DRESSINGS 1. OILS - should have mild, sweet flavor. Strongly flavored oil can make excellent salad dressing but not appropriate with every food. Examples: Corn Oil, Soybean Oil, Canola Oil, Peanut Oil, Olive Oil, Walnut Oil, Sunflower oil -should have a good, clean sharp flavor. Most salad 2. VINEGAR vinegar are about 5% acidity, but some range as 7-8% -fresh lemon juice maybe used in place of or in 3. LEMON JUICE addition to vinegar in some preparation. - as essential ingredient in mayonnaise and other 4. EGG YOLK emulsifier dressings. For safety, pasteurized eggs should be used. -fresh herbs are preferable to dried herbs. Other 5. SEASONING & flavorings include mustard, ketchup, Worcestershire FLAVORING sauce, and various kinds of cheeses. TYPES OF SALAD EXAMPLE DRESSINGS - it is a simple mixture of oil, vinegar and seasonings. 1. OIL & VINEGAR -it is an example of temporary emulsions DRESSINGS -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  Page 7 of 8 it taste milder and oilier. EXAMPLE: VINAIGRETTE - Mayonnaise is an emulsified dressing. It is served as the base for wide variety of other 2. EMULSIFIED dressings. Mayonnaise-based dressings are DRESSINGS generally thick and creamy. EXAMPLE: THOUSAND ISLAND DRESSING - cooked salad dressing is similar with appearance to mayonnaise, but it has a tarter flavor, while 3. COOKED SALAD mayonnaise is richer and milder. DRESSING -cooked dressing is made with little or no oil and with a starch thickener. EXAMPLE: BOILED SALAD DRESSING EMULSIONS IN SALAD DRESSINGS A. TEMPORARY EMULSIONS B. PERMANENT EMULSIONS -a simple oil and vinegar dressing is - mayonnaise is also a mixture of oil called temporary emulsions because and vinegar, but the two liquids do not the two liquids always separate after separate because it contains egg yolk being shaken. which is a strong emulsifier. Ex: VINAIGRETTE Ex: THOUSAND ISLAND The harder the mixture is beaten or The egg yolk forms a layer around each shaken, the longer it takes for it to of the tiny droplets and holds them in separate. suspension. Other stabilizers are used in some preparations. Cooked dressing uses starches in addition to eggs. Commercially made dressings may use such emulsifiers as gums, starches and gelatin. WEEK 6 MELCS NO. 2 MELC : PREPARE SALAD AND SALAD DRESSINGS Title of the Lesson LO 2: Prepare a variety of salads and dressings 2.6 Prepare a salad dressing 2.7 Follow workplace safety Safety Tips at the Workplace 10. Wear clean working clothes/ appropriate PPE 11. Wear mask when coughing 12. Wear hand gloves 13. Keep the working area clean 14. Keep all the tools, utensils and equipment clean 15. Keep the lookout for possible hazards and dangers 16. Use appropriate tools/ equipment properly  Page 8 of 8 17. Always be alert in doing task 18. Dispose your garbage properly 10. Always observe CLAYGO (clean as you go). Recipes of Salad: MAYONNAISE SALAD DRESSING Ingredients Needed Tools/Equipment Needed ½ tsp mustard Knife and Chopping Board ½ tsp salt Lemon Squeezer ¼ tsp sugar Mixing Bowl Pinch pepper Measuring cups and spoons Pinch paprika 1 egg 2 cups salad oil 3 tbsp lemon juice or vinegar Steps/ Procedures 7. Measure seasonings into bowl. Blend, and add egg. Mix well 8. Gradually add first ½ cup of oil, almost drop by drop, beating well. Then add lemon juice and the rest of the oil slowly and continue beating all during these additions 9. Transfer to the covered refrigerator jar and store. Recipes of Salad: WALDORF SALAD Ingredients Needed Tools/Equipment Needed 1 ½ Chantilly dressing Knife and Chopping Board Heavy whipped cream and mayonnaise Refrigerator 4 lb Apples Mixing Bowl 1 lb celery stalk, diced Paring Knife 4 ozwanuts, coarsely chopped Scooper Lettuce Cups Serving Plate 2 oz chopped walnuts Steps/ Procedures 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 it 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 the mixture of salad on each lettuce cup. 7. Sprinkle each salad with chopped nuts, then serve.