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TLE 9
The Notre Dame of Masiag, Inc.
Grade 9, Quarter 3
Name
Section
1
Quarter 3
CAREGIVING
PREPARING COLD MEALS
Introductory Part
6
2.5 Store sandwiches hygienically at the
appropriate temperature
Lesson 1
PREPARE APPETIZERS
INTRODUCTION
Appetizers are small servings of food and beverages which help in increasing the
appetite slightly. It is usually served before the main meal. They are also known as hors
d'oeuvres and vary from country to country. They are snack items predominantly and cannot
be too filling. They are often served along with cocktails or at a reception party. They may
also be served to while away the time until all the guests arrive for a celebratory dinner. An
appetizer frequently doubles up as an entrée dish particularly during a formal meal which
includes several courses. (http://www.ifood.tv/network/ appetizer)
OBJECTIVES/COMPETENCIES ESTIMATED
TIME
Discuss principles and procedures in preparing appetizers. 3 hour
Identify ingredients according to the given recipe. 2 hour
Prepare variety of appetizers based on appropriate techniques. 3 hour
Present appetizers attractively using suitable garnishes, condiments and 3 hours
service wares.
Compute the selling price and the nutritive value per order of an 2 hours
appetizer.
Store appetizers hygienically at the appropriate temperature. 2 hour
PRE-ASSESSMENT
Before we embark on this journey, let’s find out how much you already know about
the topic in this Module through the following exercise.
Activity 1– PRE-ASSESSMENT1
MULTIPLE CHOICE.
Directions: Read and understand each statement below. Choose the letter of the
correct answer and write it in your Activity/Assessment notebook.Indicate the date
when you did this homework. Entitle your work as Q3-Lesson 1-Pre-Assessment 1.
1.It is a food meant to be eaten directly using the hands, in contrast to food eaten
with a knife and fork, chopsticks, or other utensils.
a. Hors d’oeuvres b. canapé c. finger food
2. It is a bite-size, open-faced finger food consisting of a bread-type base, a spread
or topping, and a garnish.
a. Hors d’oeuvres b. canapé c. finger food
3. It is used in meals for the same reason as canapés.
a. Hors d’oeuvres b. Toppings c. Garnish
4. These are often referred to as lunch-box sandwiches or picnic sandwiches, and
are perhaps the most common kind.
a. Hot sandwiches b. Hearty sandwiches c. Finger sandwiches
5. These may be flat or rolled sandwiches which are ordinarily served with another
dish.
a. Hot sandwiches b. Hearty sandwiches c. Finger sandwiches
6. These are sandwiches which may be served as the main dish at meal.
a. Hot sandwiches b. Small, dainty sandwiches c. Finger sandwiches
7. It involves spreading the bread with the required ‗spread.
a. layering b. spreading c. piping
8. It refers to the preparation of a given number of sandwiches for a given number
of customers.
a. portioning b. spreading c. piping
9.It is a combination of well-chosen crisp vegetables or fruits with other ingredients
served with a dressing.
a. Appetizer b. Sandwiches c. Dessert
10. It is used to measure the length of time, up to 1 hour, when food is being cooked
or baked. You set the time by turning the dial to the pointer on the outside of the
dial. At the end of the time, a bell will ring.
a. timer b. stop watch c. wrist watch
11. These are made of metal or plastic. They come in nested sets of ¼-, 1/3-, ½-,
and 1-cup sizes and in metric sets of 50, 125, and 250 milliliters. They are used for
measuring items such as flour, sugar, and shortening.
a. liquid measuring cup b. dry measuring cups c. measuring spoon
12. These come in sets. They are held together by a ring, hung on a rack, or
nested together.
a. liquid measuring cup b. dry measuring cups c. measuring spoon
13. It is funnel-like or cone-shaped cloth or plastic bag with an open end that can be
fitted with metal or plastic tubes or tips of varying sizes and designs used for
shaping, piping or decorating with materials such as cake icing, whipped cream,
duchesse potatoes, and soft dough.
a. strainer b. pastry brushes c. pastry bag and tubes/tips
14. These have bristles either in a flat shape or bunched together. The bristles may
be plastic nylon or a natural material.
a. strainer b. pastry brushes c. pastry bag and tubes/tips
15. It is made of medium to fine metal mesh and is used to separate solid
ingredients from liquids.
a. a. strainer b. pastry brushes c. pastry bag and tubes/tips
Find out in this lesson how you can promote the health of your love pnes or those who
are in your care by preparing and serving them nutritious, palatable, attractive, and
appetizing food for their meals.
EXPLORE
Now that you already knew the different appetizers, let’s learn the different principles
in preparing appetizers.
FIRM UP
Your goal in this section is to understand the principle and procedure in preparing
appetizers.
Activity 3. PRINCIPLES IN PREPARING APPETIZERS
Direction: Read and analyze the following statements.Write TRUE if the statement
is correct and otherwise FALSE on your Activity/Assessment Notebook. Entitle your
work as Q3-Lesson 1-Activity 3 PRINCIPLES IN PREPARING APPETIZERS.
1. A party with100 guests means making and arranging 600 or more varied
appetizers.
2. Hors d’oeuvres and canapés do keep their appearance well for a long period
of time.
3. Dry canapé bases when stored dry can keep well for several days.
4. Hot food should be kept at temperature above 71º Celsius it can also be
served immediately.
5. Butters and spreads hold well in the cooler or refrigerator when not covered.
Now that have finished answering the activity above, you will now equipped your
knowledge with the principles and procedures variety of ingredients in preparing
appetizers.
Principles and Procedures involved in preparing appetizers
1. Serving a party of 100 guests could therefore mean making and arranging 600 or more
varied pieces. The cold-food expert is expected to put in many work hours requiring not
only patience but also staying powers as well as skill and attention to detail.
2. The host/hostess should plan preparation of appetizers carefully because hors d‘oeuvres
and canapés do not keep their appearance well for a long period of time.
3. Prepare the various parts of mini-foods separately ahead of time and assemble them as
close to serving time as possible.
4. Dry canapé bases, stored dry, keep well for several days.
5. Bread bases may be cut ahead, but must be kept moist or frozen. Some bread-based
canapés can be made ahead and frozen, if their toppings are foods that freeze well.
6. Butters and spreads hold well in the cooler or refrigerator when covered well; some even
improve in flavor. However, these should be brought to room temperature before application
on the bases.
7. Garnishes may be cut ahead, meat sliced and marinated, sauces prepared.
8. Meatballs may be cooked ahead, stored in the cooler or refrigerator or frozen, and heated
in sauce at serving time.
9. Many canapés and hors d‘oeuvres ingredients – fish, poultry, meats, eggs, and eggs
product – are good bacteria growers and must not stay long at room temperature.
10. Both raw ingredients and assembled products must be kept out of the danger-zone
temperatures while food is being prepared.
11. Finished platters should be chilled before service. Once served they may have to stay at
room temperature for an hour or more before being eaten.
12. Hot food should be kept at temperature above 71º Celsius or served immediately.
13. A miniature hibachi, fondue cooker, or chafing dish can be used to keep the hot food
hot. Crushed ice will keep the cold ones cold.
Variety of Ingredients in Preparing Appetizers
Kebabs
On skewers, arrange the following: Nutrition Facts Serving
Size 1 kebab Amount Per
chicken liver and gizzard cooked as Serving Calories from Fat
adobo, pineapple chunks, sliced 127 Calories 581
cooked shrimps, sliced pickles, and
Vienna sausages, cut crosswise.
Serve.
% Daily Values*
http://www.tasteofhome.com/recipes/asparagus-ham-roll-ups
Canapés
A canapé is a bite-size, open-faced finger food consisting of a bread-type base, a
spread or topping, and a garnish. The garnishes are usually portions of meat, fish, chicken,
egg, or cheese or acombination of these foods with bits of fruits or vegetables. Designed for
both eye and taste appeal, canapés come in different shapes. They should be arranged
attractively on trays and laid out on the buffet table or passed around the guests.
Canapé Bases
The following foods can be used as canapé bases:
Melba toast
Crackers of many varieties
Pastry
Bread such as loaf, French, or rye bread
Croutons
Melba toast and crackers are available in the market in assorted sizes, shapes, and
textures.
Pastry bases may be purchased ready-made in various sizes or prepared as mini-pizza
crust.
Breads may be sliced or cut into shapes – squares, rectangles, circles, triangles, diamonds
– using knife. They may also be cut into hearts, fancy rounds, and the like using a cookie
cutter.
Croutons are buttered bread shapes baked in the oven until crisp and brown. Crisp pan de
sal halves make perfect croutons. The term also refers to small cubes of bread fried with
herbs and spices or baked for use as garnish for soups and salads.
Canapé butters can be made ahead and spread on soft breads or crisp crouton bases at the
last minute. They add flavor and color to the canapé base.
Canapés should be sharp in flavor. Often, contrasting flavors are used together on the same
piece. For contrast you may combine spreads with sweet-sour, salty-bland, and strong-mild
flavors, but avoid flavors that do not blend well. For example, do not mix fish with fruit.
The following tasty butters add flavor to canapés. They are made by blending ¼ cup creamed
butter with each of the following combinations:
1. Chive butter: 1 tablespoon finely chopped chives, 1 teaspoon lemon juice, dash of
salt, and dash of pepper
2. Cheese butter: ¼ cup softened cheese (sharp or smoke-flavored) and dash of Cayenne
pepper
3. Garlic butter: 1 small clove garlic (crushed) or ¼ teaspoon garlic powder, dash of
hot pepper sauce, and dash of salt
4. Lemon butter: ½ grated lemon rind, 1 tablespoon juice, dash of nutmeg, and dash
of salt
5. Meat spreads may also be used. These can be purchased or made at home. Examples of
these are liver spread, potted ham, and shrimp spread.
Activity 4– CLASSIFY ME!
Topping Garnish
heese/ Mustard butter,/Shrimp, parsley/ Pimiento butter/ Sliced ham rolled around asparagus/ Smoked oysters, clams/ Bu
Canapé Garnishes
Garnishes for canapés are neatly cut portions of pork, beef, fish and seafood,
eggs, cheese, olives, pimiento, and pickles which are used to provide visual
appeal. These pieces should harmonize with the size and shape of the canapé
base.
Croutons
Total Time: 20 mins Prep
Time: 5 mins Cook
Time:15 mins
Servings : 4
Ingredients
Quanti Unit Item
ty
3 Potato hamburger buns (or other bread) or 3 hot dog buns
(or other bread)
3-6 Tablespo Olive oil or canola oil
on
½ Tablespo Lawry‘s Seasoned Salt
on
Methods:
1. cut bun into bite size pieces.
2. You can also use bread, which can be fresh or ―day-old‖.
3. Place pieces in a bowl and drizzle oil over as you stir to coat.
4. Feel free to use more or less oil than is called for.
5. The more oil you use, the more melt-in-your-mouth they will be.
6. Sprinkle with seasoning salt.
7. You can also use garlic powder, oregano, Italian seasoning or
any combination of them.
8. Bake at 350°F for about 15 minutes, stirring once.
Nutritional Facts for Croutons
Serving Size: 1 (10 g)
Servings Per Recipe: 4
Amount Per Serving % Daily Value
Calories 89.5
Calories from fat 91 10%
Total Fat 10.1 g 15%
Saturated Fat 1.4 g 6%
Cholesterol 0.0 mg 0%
Sodium 0.2 mg 0%
Total Carbohydrate 0%
0.0 g
Dietary Fiber 0.0 g 0%
Sugars 0.0 g 0%
Protein 0.0 g 0%
Finger Food
Finger food is food meant to be eaten directly using the hands, in contrast to food
eaten with a knife and fork, chopsticks, or other utensils. In some cultures, food is almost
always eaten with the hands; for example, Ethiopian cuisine is eaten by rolling various
dishes up in injera bread. In the South Asian subcontinent, food is traditionally always
eaten with hands. Foods considered street foods are frequently, though not exclusively,
finger foods.
Ingredients
Quantity Unit Item
Assorted fruit -- green grapes, watermelon balls, cantaloupe balls and strawberryhalves
1 Cup (8 oz) Plain yogurt
½ medium Ripe banana
4 teaspoon Honey
1/8 teaspoon Ground cinnamon
rnately onto skewers. In a blender, combine the remaining ingredients; cover and process until smooth. Serve with kabobs
r Fruit Kabobs with Dip
Servings Per Recipe:
Ingredients:
Quantit Unit Item
y
2 Boneless skinless chicken breasts, cut into bite size
pieces
½ cup Olive oil
4 cloves Garlic, minced
¼ teaspoon Pepper
½ cup Breadcrumbs
¼ teaspoon Cayenne pepper
Methods:
1. Place chicken in shallow dish.
2. In small bowl, mix olive oil, garlic, and black pepper.
3. Pour over chicken.
4. Cover and marinate 30 minutes.
5. Drain.
6. Preheat oven to 475°F.
7. Mix bread crumbs and cayenne.
8. Coat chicken.
9. Arrange in a single layer on cookie sheet.
10. Bake 10 minutes or until brown.
Nutritional Facts for Chicken Garlic Bites
Serving Size: 1 (25g) Servings Per
Recipe:16
http://www.food.com/recipe/chicken-garlic-bites-27733
Tools, Equipment, Utensils needed in preparing Appetizers Measuring Utensils
Liquid Measuring Cup - This cup is made of clear glass or plastic. It
has lines on the outside so that you can measure 1 cup or fractions
of a cup. There is a space above the 1-cup line to prevent spills and
a spout to make pouring easier.
Liquid Measuring Cup
Dry Measuring Cup - These are made of metal or plastic. They
come in nested sets of ¼-, 1/3-,
½-, and 1-cup sizes and in metric sets of 50, 125, and 250
milliliters. They are used for measuring items such as flour, sugar,
and shortening. Unlike the liquid measuring cups, these are filled
Dry Measuring Cup to the top edge and then leveled off with the flat edge of a knife
or spatula.
Measuring Spoons - These come in sets. They are held together by
a ring, hung on a rack, or nested together. The spoons are made of
metal or plastic. The most common sizes are the tablespoon,
teaspoon, ½ teaspoon, and ¼ teaspoon. Metric measuring spoons
Measuring Spoons have 1-, 2-
, 5-, 15-, and 25-milliliter sizes.
DEEPEN
Good job. You are almost done with your exploration.you will be able to
conquer the different obstacles before getting through on this section. Please bear in
mind that being an explorer you must have courage to win against challenges that
hinder your ways towards success.
In this section you will filled with knowledge on safe handling of foods.
Right now, there may be an invisible enemy ready to strike. It is called BAC
(bacteria) that can make people sick. In fact, even though consumers cannot see BAC –
or smell or feel it – millions may already be invading food products, kitchen surfaces,
knives, and other utensils. But consumers have the power to fight BAC and to keep
food safe from harmful bacteria. It‘s as easy as following these four simple steps:
CLEAN : Wash hands and surfaces
often SEPARATE : Don‘t cross-contaminate
COOK : Cook to proper
temperature CHILL : Refrigerate promptly
VALUES INTEGRATION
From your activity you were be able to achieve the following values including obedient,
discipline and accountable. Obedient because you were be able to follow the procedures in
preparing appetizers. Discipline because you wre be able to maintain cleanliness in the cooking
area. Accountable since you were be able to manage your recipe and store properly your
appetizers.
Activity 6– REFLECTION WRITING 1
Instructions: Reflect on these two questions and write your opinion in your
Activity/Assessment Notebook. Limit your answer to a maximum of 5 short sentences
per number. Label your answers as Q2 – Lesson 1 – Activity 6 – Reflection Writing 1.
Hurray! Good job, you will be able to make your own recipe. It is obvious that your
journey is trult amazing. Indeed, continue your doing and learning.
TRANSFER
This is it.The summit of your exploration. You may take a break after doing the last
activity and be prepared in the next journey of your lesrning.
20
RUBRIC IN RECIPE MAKING
You have done with your own recipe which is very usefull in preparing appetizer.
Remember that healthy person is a happy, productive person and can relate well with others.
Eating is also a social activity. It is the only time when family members come together.
EVALUATION
It’s now time to evaluate your learning. Write your answers in your
Activity/Assessment Notebook. Label your answers as Q3 – Lesson 1 – Evaluation.
A. MULTIPLE CHOICE: Choose the letter that correspond to correct answer.
1. All of the following are toppings except .
a. Lobster butter b. Cream cheese c. Butter d. Salami
2. All of the following are garnish except .
a. Sardines b. Mackerel c. Parsley butter d. Chopped onion
3. All of the following are measuring utensils except .
a. Timer b. Skewer
c. Measuring spoon d.Liquid measuring cup
4. All of the following are preparation equipment except .
a. Knives b. Skillet c. Mixing bowl d. Strainer
5. All are engredients of Crouton except .
a. Potato humburger bunsb. Hot dog buns c. Olive oil d. Honey
LESSON 2
PREPARE SANDWICHES
Introduction
Sandwich is a dish that is made practically in every household across the world
and is extremely famous among adults and the kids. Ideally sandwiches are packed
and taken to work, to school or even to picnics. Sandwich refers to a filling stuffed
between two slices of bread or even added as toppings on a single piece of bread.
(http://www.ifood.tv/network/sandwich)
PRE-ASSESSMENT
Before we embark on this journey, let’s find out how much you already know aboutthe
topic in this Module through the following exercise.
Activity 1– PRE-ASSESSMENT 1
MULTIPLE CHOICE. Read and understand each statements below and choose your answer
from the three given choices. Write the latter of the correct answer on your
Activity/Assessment Notebook.Label your work as Q3-Lesson 2- Activity 1-Pre-assessment 1.
1. These are often referred to as lunch-box sandwiches or picnic sandwiches, and are perhaps
the most common.
a. Hearty sandwiches b. Hot sandwiches c. Finger sandwiches
2. These are sandwiches that may be served as the main dish at meal.
a. Hearty sandwiches b. Hot sandwiches c. Finger sandwiches
3. These are sandwiches that are served at dressy parties and teas.
a. Small dainty sandwiches b. Hot sandwiches c. Finger sandwiches
4. These sandwiches are ordinarily served with another dish.
a. Hearty sandwiches b. Hot sandwiches c. Finger sandwiches
5. It is a method which is not common in the preparation of sandwiches.
a. Piping b. Portioning c. Molding
6. It refers to the preparation of a given number of sandwiches for a given number of
customers.
a. Portioning b. Molding c. Piping
7. It is the application of a spread like mayonnaise, mustards etc. of some form to the
loaded sandwich.
a. Cutting b. Molding c. Piping
8. It involves spreading the bread with the required spread‘.
a. Spreading b. Cutting c. Molding
9. It is the loading of the sandwich with the requested fillings.
a. Spreading b. Cutting c. Layering
10. It is the process of cutting the made sandwiches.
a. Spreading b. Cutting c. Piping
EXPLORE
A sandwich is a quick meal that you can make easily with a variety of ingredients
you have around your home. Sandwiches usually consist of meat, cheese, vegetables, and
condiments in between 2 slices of bread. You can experiment with different ingredients in
your sandwich or you can follow a recipe to make a well-known classic. Once you make
your sandwich, enjoy it hot or cold with your favorite side!
Activity 2 –Identification
Direction: In Column A are the types of sandwiches. Put a check on the Column
whether the item is a sandwich or not a sandwich.Write your answer in your
activity/Assessment Notebook. Label your work as Q3-Lesson 2- Activity 1-
Identification.
Column B
Column A (Items) (Sandwich) Column C (Not a
Sandwich)
Hearty sandwiches
Finger sandwiches
Small, dainty sandwiches
Hot sandwiches
Clubhouse Sandwich
SANDWICHES
A sandwich is broadly defined as ―any filling on top of or between any outer
coverings.‖ The covering can be bread, rolls, muffins, or wraparound pastry. The
filling can be a salad, sliced meat or cheese, a spread, or any leftovers you might
have. Nutritionally, all four food groups (meat, vegetables and fruits, dairy products,
and grains) can fit together in one neat-to-eat form.
FIRM UP
Sandwiches can be plain or fancy. They are limited only by your imagination and
the ingredients available. The Chinese egg roll, Middle Eastern pita, Italian pizza, Mexican
taco, and English turnover are all sandwiches.
Despite the wide variety of sandwiches, most fall into four main categories:
1. Hearty sandwiches – These are often referred to as lunch-box sandwiches
or picnic sandwiches, and are perhaps the most common kind.
Mixing Equipment
Mixing Bowls Rotary Beater Mixing Spoons
Preparation Equipment
DEEPEN
Good job. You’ve done with categories, the procedures and the utentils and equipment
in preparing sandwiches.This time you will go deeper to your journey in preparing sandwiches.
Activity 4 – TRUE OR FALSE
Direction: Read the following statements. Select TRUE if the statement is correct
and FALSE if it is incorrect. Write your answer in your Activity/Assessment
notebook. Label your work as Q3-Lesson 2- Activity 4- TRUE OR FALSE.
1. Finger food is food meant to be eaten directly using the hands.
2. Can opener is a pointed wood or metal rod used for trussing joints of meats and
poultry or for holding meat, fish or pieces of vegetables.
3. Pastry brushes are a funnel-like or cone-shaped cloth or plastic bag.
4. Dry canapé bases, stored dry, keep well for several days.
5. Finished platters should be chilled before service.
Spreading- involves spreading the bread with the required ‗spread‘. Use the spread as
determined by the establishment – in commercial situations this is usually margarine (due to
cost and ease of spread ability). When large quantities of sandwiches are being prepared,
the slices are spread out on a food preparation surface and a palette knife is used to apply
the spread. Spreading the bread with butter, margarine, etc adds flavor to the bread and
helps prevent the bread from soggy when it is loaded with ingredients that might contain
excessive moisture.
Layering- is the loading of the sandwich with the requested fillings. All sandwiches of the
same type should be built or layered onthe same way, every time.
Piping- is the application of a spread like mayonnaise, mustards etc. of some form to the
loaded sandwich. This is common on Open Danish style. The piped sauce or condiment
becomes part of the visual appeal.
Portioning- refers to the preparation of a given number of sandwiches for a given number
of customers.
Cutting- is the process of cutting the made sandwiches. Some sandwiches will require the
crust to be removed for presentation purposes. Commonly sandwiches may be cut into
fingers, halves and quarters. The accepted shape for halves and quarters are triangles but
customers may request square or rectangular shapes:
A two-point sandwich is one that has been cut diagonally into two triangles
A four-point sandwich is one that has been cut diagonally into four triangles
Precision and accuracy is vital – poor cutting can ruin the appeal of an otherwise attractive
sandwich. A golden rule when cutting is to make sure:
sandwiches are cut all the way through
sandwiches are all the same size when cut.
Many ethnic foods are really hot sandwiches, too. Pizza is an open-faced sandwich.
You can make frozen pizza special by adding slices of green pepper, mushrooms, or
zucchini squash. Or top it with sardines, bits of ham, cooked beans, or extra cheese.
VALUES INTEGRATION
In this lesson you were be able to achieve the following values including obedient,
discipline and accountable. Obedient because you were be able to follow the procedures in
preparing sandwiches. Discipline because you were be able to maintain cleanliness in the
cooking area. Accountable since you were be able to manage your recipe and store properly
your sandwiches.
Activity 5– REFLECTION WRITING 1
Instruction: Reflect on these two questions and write your opinion in your
Activity/Assessment Notebook. Limit your answer to maximum of 5 short sentences per
number. Label your work as Q3-Lesson 2-Activity 5- REFLECTION WRITING 1.
1. Why is it important to store sandwiches hygienically at the appropriate
temperature?
2. How can you keep your food from harmfull bacteria?
Hurray! Good job, you will be able to make your own recipe. It is obvious that your
journey is truly amazing. Indeed, continue your doing and learning.
TRANSFER
This is it.The summit of your exploration. You may take a break after doing the last activity
and be prepared in the next journey of your lesrning.
Activity 6 –IT’S MY RECIPE!
Instructions: Formulate your own cooking recipe (Sandwich). Take note of the
following:
1. Name of Recipe
2. Ingredients
3. Procedure
4. Nutritive value
Write your answer in your activity notebook.Label your work as Q2-Lesson
2- Activity 3-. IT’S MY RECIPE!
RUBRIC IN RECIPE MAKING
It’s now time to evaluate your learning. Write your answers in your
Activity/Assessment Notebook. Label your answers as Q3 – Learning Outcome 2 –
Evaluation.
A. MULTIPLE CHOICE: Choose the letter that correspond to correct answer.
1. All these are tips in making hot sandwiches except
a. Toast a slice of bread. c. Cut a sandwich in half before serving it.
b. Grilled the sandwich. d. Prepare a sandwich in the traditional method.
2. All of these are preparation equipment except .
a. Grater c. Shredder
b. Pastry brushes d. Rotary beater
3. All of these are methods in preparing sandwiches except .
a. Cutting c. Layering
b. Folding d. Molding
4. The following are types of sandwiches except .
a. Hearty sandwiches c. Hot sandwiches
b. Finger sandwiches d. Clubhouse sandwiches
5. all of these are engredients of Grilled Tuna Sandwich except .
a. Sourdough bread c. Mayonnaise
b. Cayene pepper d. Swiss cheese
B. CriticalThinking
1. Why do precision and accuracy is vital in cutting sandwiches?
Lesson 3
PREPARE SALADS AND DESSERT
INTRODUCTION
OBJECTIVES/COMPETENCIES ESTIMATED
TIME
Discuss principles and procedures in preparing salad and dessert. 3 hours
Identify ingredients according to the given recipe. 3 hours
Prepare variety of salad and dessert based on appropriate techniques. 3 hours
Presents salad and dessert attractively using suitable garnishes, 3 hours
condiments and service wares.
Store salad and dessert hygienically at the appropriate temperature. 3 hours
PRE-ASSESSMENT
Before we embark on this journey, let’s find out how much you already know aboutthe
topic in this Module through the following exercise.
Activity 1– PRE-ASSESSMENT1
MULTIPLE CHOICE.
Directions:Read and understand each statement below. Choose the letter of the
correct answer and write it in your Activity/Assessment notebook.Indicate the date
when you did this homework. Entitle your work as Q3-Lesson 3-Activity-Pre-
Assessment 1.
1. It is a combination of well-chosen crisp vegetables or fruits with other ingredients
served with a dressing.
a. Salad b. Dessert c. Sandwich
2. It is a typically sweet course that concludes a meal.
a. Salad b. Dessert c. Sandwich
3. It is most often composed of leafy vegetables such as lettuce varieties, spinach, or
rocket (arugula).
a. Green Salad b. Vegetable Salad c. Bound Salad
4. In this salad vegetables other than greens are used in salad.
a. Green Salad b. Vegetable Salad c. Bound Salad
5. These are salads that are assembled with thick sauces such as mayonnaise.
a. Bound Salad b. Green Salad c. Fruit Salad
6. It is also known as "dinner salads" and commonly known as "entrée salads" in North
America.
a. Bound Salad b. Main Course Salad c. Dessert Salad
7. These are made of fruit, and include the fruit cocktail that can be made fresh or from
canned fruit.
a. Bound Salad b. Main Course Salad c. Fruit Salad
8. These salads are rarely include leafy greens and are often sweet.
a. Bound Salad b. Dessert Salad c. Fruit Salad
9. It is derived from the Latin word ―sal‖ (salt).
a. Bound Salad b. Dessert Salad c. Salad
10. It originated way back in the days of Julius Ceasar, when Romans ate
greens sprinkled with salt, the sole ingredients for the dressing.
a. Fruit Salad b. Dessert Salad c. Salad
EXPLORE
Hello. This is the new level of your adventure. In the previous lesson you were able to
discuss the different types of appetizers and sandwiches. This time let us continue your
adventure towards our next topic.
As you go with your adventure, you may now know the different types of salads.
Activity 3 – CLASSIFY ME!
Direction: Classify the following salads according to its type. Write your answer on
your Activity/assessment notebook. Entitle your work as Q3-Lesson 3-Activity3 –
CLASSIFY ME.
TYPES OF SALAD
1. Green Salad - The "green salad" or "garden salad" is most often composed of leafy
vegetables such as lettuce varieties, spinach, or rocket (arugula). Due to their
low
caloric density, green salads are considered a common diet food. The salad
leaves may be cut or torn into bite-sized fragments and tossed together (called a
tossed salad), or may be placed in a predetermined arrangement (a composed salad).
2. Vegetable Salad - Vegetables other than greens may be used in a salad.
Common raw vegetables used in a salad include cucumbers, peppers, tomatoes,
onions, spring onions, red onions, carrots, celery, and radishes. Other ingredients,
such as mushrooms, avocado, olives, hardboiled egg, artichoke hearts, heart of
palm, roasted red bell peppers green beans, croutons, cheese, meat (e.g. bacon,
chicken) seafood (e.g. tuna, shrimp), are sometimes added to salads.
3. Bound Salad- A "bound" salad can be composed (arranged) or tossed (put in a
bowl and mixed with a thick dressing). They are assembled with thick sauces such as
mayonnaise. One portion of a true bound salad will hold its shape when
placed on a plate with an ice-cream scoop. Examples of bound salad include
tuna salad, pasta salad, chicken salad, egg salad, and potato salad.
Bound salads are often used as sandwich fillings. They are popular at picnics and
barbecues, because they can be made ahead of time and
refrigerated.
4. Main Course Salads - Main course salads (also known as "dinner salads" and
commonly known as "entrée salads" in North America) may contain grilled or fried
chicken pieces, seafood such as grilled or fried shrimp or a fish steak such as tuna,
mahi- mahi, or salmon or sliced steak, such as sirloin or skirt. Caesar salad, Chef
salad, Cobb salad, Greek salad, and Michigan salad are dinner salads.
5. Fruit Salads - Fruit salads are made of fruit, and include the fruit cocktail that can
be made fresh or from canned fruit. Although tomatoes are considered fruits, and
commonly included in salads, they are not normally an ingredient in Fruit Salad.
6. Dessert Salads - Dessert salads rarely include leafy greens and are often sweet.
Common variants are made with gelatin or whipped cream; e.g. jello salad, pistachio
salad, and ambrosia. Other forms of dessert salads include snickers salad, glorified
rice, and cookie salad popular in parts of the Midwestern United States.
http://en.wikipedia.org/wiki/Salad
DEEPEN
Now, you’ve already know the different types of salad. Let us go deeper to our journey
in searching for knowledge about preparing salad and dessert.
Activity 4-TRUE or FALSE
Direction: Write TRUE if the statement is correct otherwise FALSE in your Activity
/Assessment notebook. Write your answer on your Activity/assessment notebook.
Entitle your work as Q3-Lesson 3-Activity4 – TRUE OR FALSE.
1. Chill salad plates before plating to avoid wilting greens and other ingredients.
2. Mix tossed salads with toppings as close to service as possible.
3. Do not overdress salads. Use only enough dressing.
4. Thoroughly washall salad ingredients before using inn a salad presentation.
5. Keep dressings containing egg or dairy products refrigerated at or below 45°F.
Sanitation and Quality in Salad Preparation
As with many other areas of the professional kitchen, quality and sanitation go
hand in hand. By following sanitary procedures, you are also ensuring the quality of the
salads you serve, 6-12. The following standard procedures help ensure both quality
and sanitation:
5. Thoroughly wash all salad ingredients before using in a salad presentation.
6. Keeping salad ingredients well chilled keeps them crisp and sanitary as well.
7. Keep dressings containing egg or dairy products refrigerated at or below
41°F (5°C).
8. Chill salad plates before plating to avoid wilting greens and other ingredients.
9. Use gloves or utensils to handle salad ingredients because it is ready-to- eat
food.
10. Mix tossed salads with dressing as close to service as possible.
11. Do not overdress salads. Use only enough dressing.
http://www.g-w.com/pdf/sampchap/9781605251189_ch16.pdf
Ingredients:
Caramel
Quantity Unit Item
1 Cup sugar
1 Cup water
Custard
Quantity Unit Item
12 Egg yolks
1 (14 ounce) can Condensed milk
1 pint milk
1 tablespoon vanilla
Methods:
Caramel
Put sugar and water in a saucepan. Caramelize on high heat. Line loaf tin with caramel. Be
sure to line the sides of the pan.
Custard
1. Blend all ingredients in a blender. Pour mixture into caramel lined loaf pan.
2. Cover with aluminum foil. Place tin in a larger pan half filled with water. Place pan in
pre-heated oven at 375 degrees, and bake flan for about 1 hour or until firm.
3. Place serving dish over top of loaf pan, and invert. Flan will easily plate, and the caramel provides a
wonderful sauce.
Nutritional Facts for Leche Flan
Serving Size: 1 (257 g)
Servings Per Recipe: 6
Amount per Serving
Calories 511.8
Calories from fat 155
Total Fat 17.2 g
Saturated Fat 8.6 g
Cholesterol 412.9 mg
Sodium 144.9 mg
Total Carbohydrate 76.7 g
Dietary Fiber 0.0 g
Sugars 72.0 g
Peach Bavarian
Total Time: 3 mins
Prep Time: 3 mins
Cook Time: 0 mins
Servings: 8
Ingredients:
Quantity Unit Item
1 (15 ¼ ounce) can Sliced peach halves in syrup
2 (3 ounce) packages Peach Jell-O or apricot gelatin
½ cup Sugar
2 cups Boiling water
1 teaspoon Almond extract
1 (8 ounce) carton Cool whip (fat free)
VALUES INTEGRATION
1. As NOTRE DAMEAN, how can you apply your knowledge in preparing salad in real
life?
1. What values you got from the lesson?
Storing Desserts
Most desserts are eaten so quickly that you will not need to worry about storage. In
general, however, baked good stay fresher when air is kept out. Place homemade and store-
bought cookies in airtight containers, boxes, or canisters. Cakes and pies can be covered with
plastic wrap or aluminum foil to assure freshness.
Desserts made with milk, cream, eggs, or cheese must be refrigerated. In addition, all
desserts that are purchased from the refrigerated section in the supermarket should be placed in
your refrigerator at home.
Frozen cakes, pies, and pastries should be kept in your freezer until you are ready to use
them. Then follow the package directions for thawing and baking. All frozen dairy desserts
should also remain in your freezer at all times.
Desserts such as custards, puddings, and cakes with cream fillings or toppings should be stored in
the refrigerator.
TRANSFER
Good Job. You are done with your journey in preparing salad and dessert. Now Let us
apply your learnings in our topic.
Activity 11 – KNOW YOUR KITCHEN PROWESS
Instructions: Recall any salad or dessert that your family is preparing during special or
ordinary occasions at home. Present your recipe and video yourself using a different
gadget you have and pass it to your subject teacher through Gmail of Facebook. Use
the rubric below. Consider the following:
1. Name of recipe
2. Ingredients
3. Procedure
RUBRIC IN RECIPE MAKING
EVALUATION
It’s now time to evaluate your learning. Write your answers in your
Activity/Assessment Notebook. Label your answers as Q3 – Lesson 3 – Evaluation.
IDENTIFICATION
Direction: Identify the word/words described by the following statements.
1. It is combination of well-chosen crisp vegetables or fruits with
other ingredients served with a dressing
2. It is called Lunch-box sandwiches or picnic sandwiches
3. It is a flat or rolled sandwiches that are ordinarily served with another dish.
4. These are common variants made with gelatin or whipped cream; e.g. jelo salad,
pistachio salad, and ambrosia.
5. It is lso known as "dinner salads".