TLE-9 Cookery Quarter 2 Module 6 Performance Task (Fruit Salad with Dressing) PDF

9 Quarter 2- Module 6 Performance Task (Fruit Salad with Dressing) Prepared by: IVY B. HENOGUIN TLE Teacher  Cookery 9 Quarter 2- Module 6 PRESENT SALADS AND DRESSINGS (PERFORMANCE TASK (FRUIT SALAD WITH DRESSING)...

9 Quarter 2- Module 6 Performance Task (Fruit Salad with Dressing) Prepared by: IVY B. HENOGUIN TLE Teacher  Cookery 9 Quarter 2- Module 6 PRESENT SALADS AND DRESSINGS (PERFORMANCE TASK (FRUIT SALAD WITH DRESSING) 1  PRESENT SALADS AND DRESSINGS (PERFORMANCE TASK- FRUIT SALAD WITH DRESSING) Overview The purpose of performance task is to evaluate the actual process of doing an object learning. Students are expected to be able to apply knowledge learn in class to solve problems in the task. Apart from that, students may need to use their thinking skills in order to complete the task. It is also a form of testing that requires students to perform a task rather than select an answer from a ready-made list. In this module, you will perform the recipe known as fruit salad with dressing. Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either their own juices or a syrup. In different forms, fruit salad can be served as an appetizer, a side salad, or a dessert. When served as an appetizer or dessert, a fruit salad is sometimes known as a fruit cocktail (often connoting a canned product), or fruit cup (when served in a small container).Dressing in a salad improves flavor and taste in a salad. It provides food value and helps in digestion and enriches the palatability and appearance. So, explore and experience this module and be a step closer to a successful Chef! Objectives: At the end of this lesson, you are expected to: 1. Identify the ingredients use in making fruit salad; 2. Present fruit salad and dressing attractively; 3. Identify the accompaniments of salad and dressing; and 4. Observe sanitary practices in presenting salad and dressing. 2 Instruction: Prepare and present fruit salad attractively using the ingredients and procedures below. Your product and performance will be evaluated using the given rubric. NOTE: Choose the dressing that you want to use and make it on your own following the ingredients and procedures below. Make sure to document all the ingredients and procedures of your activity. Print and pass it together with this module. FRUIT SALAD Prepare mise en place for fruit salad. Tools/Equipment Needed: Refrigerator Colander Mixing bowl Plate for serving Knife measuring spoons measuring cups wooden ladle Ingredients: 2 cups unpeeled apples, cubed 1 cup grapes 1 cup mangoes chopped 3 tablespoons lemon juice ½ cup all- purpose cream Salad greens Garnish, if desired ¼ cup nuts Procedure: 1. Assemble all utensils and supplies. 2. Carefully wash the mangoes, 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 cut the mangoes and grapes 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. This salad is suitable for refreshment plate at a party or for serving lunch or supper. It may be prepared in advance. 3 Standard Recipes for Salad Dressings FRENCH DRESSING Ingredients: ½ teaspoon dry mustard ½ teaspoon paprika ½ teaspoon salt ½ teaspoon sugar, optional ¼ cup lemon juice or vinegar ½ cup salad oil Steps in preparation: 1. Measure the dry seasonings into a bowl, add the vinegar or lemon juice, and dissolve them. 2. Add the oil, mix well, and transfer to a jar. Shake well. 3. Just before serving shake again to blend thoroughly. MAYONNAISE DRESSING Ingredients: ½ teaspoon mustard ½ teaspoon salt ¼ teaspoon sugar pinch of pepper Pinch of paprika 1 egg 2 cups salad oil 3 tablespoon lemon juice or vinegar Steps in preparation: 1. Measure seasonings into bowl. Blend, and add egg. Mix well. 2. Gradually add the first ½ cup of the oil, almost drop by drop, beating well. Then add the lemon juice and the rest of the oil slowly and continue beating all during these additions. 3. Transfer to the covered refrigerator jar and store. COOKED SALAD DRESSING Ingredients: 3 tablespoons flour 2 tablespoons sugar ½ teaspoon dry mustard 2 teaspoons salt 2 cups milk 1 egg 1/3 cup vinegar or lemon juice 2/3 cup fortified margarine Steps in preparation: 1. Sift the flour, sugar, salt, and mustard, onto the top of a double boiler. 2. Add ¼ cup milk and stir until smooth. Carefully add the remaining milk. 3. Cook over low heat until the mixture thickens. Stir constantly. 4. Place over hot water on the bottom of the boiler. Cook for 10 minutes and stir occasionally. 5. Beat the egg well, add the lemon juice, and beat. Slowly add to the cooked mixture and cook until well blended. 4  6. Remove from heat, add butter. Beat with the rotary beater about twice for improved texture. 7. Cool and store in a covered container. Your performance will be rated using the following rubric: Dimension P E R F O R M A N C E L E V EL Excellent Very Satisfactory Satisfactory Needs No Points (4 pts.) (3 pts.) (2 pts.) Improvement Attempt Earned (1 pt.) (0 pt.) 1. Use of Uses tools and Uses tools and Uses tools and Uses tools and No tools and equipment equipment equipment equipment attempt equipment correctly and correctly and correctly and but incorrectly and confidently at confidently less confidently less confidently all time most of the sometimes most of the time times 2. Manifests very Manifests clear Manifests Manifests less No Application clear understanding understanding of understanding of attempt of understanding of the step by- the step-by-step the step- by-step procedures of the step- by- step procedure procedure but procedure step procedure sometimes seeking seeks clarification most clarification of the time 3. Work Works Works Works Works No attitude independently independently independently independently but attempt with ease and with ease and with ease and with assistance confidence at confidence confidence from others most all times most of the time sometimes of the time 4. Safety Observes Observes Observes safety Most of the time No work habits safety safety precautions not observing attempt precautions at precautions sometimes safety all times most of the time precautions 5. Time Work Work Work completed Work completed No management completed completed ___(mins./hours/ ___(mins./hours/d attempt ahead of time within allotted day s) beyond ay s) beyond time TOTAL POINTS Congratulations! You did a great job! Rest and relax a while then move on to the next performance task. Good luck! 5 REFERENCES TLE- Cookery 9 and 10 K-12 Learning Module Williams-Sonoma (2003) Salads, pp. 9-23 Payne, June et.al (2010). Thesis; Introduction to Food service, South Asia, Pearson Education PTE. LTD, Wayne, Gisslen, (2007). Professional Cooking, John Wiley & Sons Inc. De Leon, Gatchalian, M. S.Y., Introduction to Food Technology pp. 336-374 Chavez, Libia L., et.al., (2006). Basic Foods for Filipinos, 4th edition. De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 495-500 Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4, pp. 85-86. De leon, Sonia Y., Ph. D. et al, (1999). Basic Foods for Filipinos 3rd Edition, pp. 420-429 Llgas, Avelina I., et al., Home Technology Food Management and Service I, pp. 62-63. De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 420-432. Lewis, Dora S., et al., (1955). Family Meals and Hospitality, pp. 41-48. First Aid, Fourth Edition, American College of Emergency Physicians http://www.fsai.ie/legislation/food_legislation/labelling_of_food.html#appear http://www.treehugger.com http://www.kraftfoodservice.com/ http://www.fao.org/Wairdocs/X5434E/x5434e0g.htm#TopOfPage http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHFQFfVRLX0A kg.1Rwx.?p=pictures+of+lettuce&fr=yfp-t-711&ei=utf-8&n=30&x=wrt http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHFXFvVRyE4A YvS1Rwx.?p=pictures+of+spinach&fr=yfp-t-711&ei=utf-8&n=30&x=wrt http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHMFKvVR_xIA PCm1Rwx.?p=pictures+of+mangoes&fr=yfp 711&ei=utf8&n=30&x=wrt&tab=organic http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiaDQLvVROHw AGU61Rwx.?p=pictures+of+green+salads&fr=yfp-t- 711&ei=utf8&n=30&x=wrt&tab=organic http://ph.images.search.yahoo.com/search/images?p=pictures+of+salad+bar &n=30&ei=utf-8&fr=yfp-t-711&tab=organic&ri=2 http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiaHlOfVRPTwAz hS1Rwx.?p=pictures+of+salads&fr=yfp-t- 711&ei=utf8&n=30&x=wrt&tab=organic http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHM1P_VRaR8 A.iO1Rwx.?p=storing+ans+packaging+salad&fr=yfp-t- 711&ei=utf8&n=30&x=wrt&tab=organic Google.com/images NOTE: All pictures here are copied from the internet. 6