Learning Outcome 1 Perform Mise en PlaceZEN

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Learning Outcome 3

Present A Variety Of Salads


And Dressings
Learning Objectives:

a. identify the structure of salad;


b. enumerate the guidelines in arranging
salads;
c. prepare simple vegetable salad;
d. appreciate the importance of eating
vegetable salad in your daily diet.
SCORING RUBRICS
STRUCTURE OF SALAD
1.BASE - a cup-shaped
leaves of lettuce or
any bed of cut green
leafy vegetables.
- it acts as a
back drop of other
ingredients.
3.DRESSING - A seasoned
liquid or semi liquid added
to the body of the salad to
give additional flavor,
tartness, spiciness and
moistness.
dressin
g
garnish

base
body
Spinach, Iceberg, Tomato, Feta Salad "4 parts of Salad' Chef John the Ghetto Gourmet (youtubeconvert.cc).3gp
UIDELINES IN ARRANGING SALAD
1. Keep the salad off the rim of the plate.

2. Strive for a good balance of color.


3. Height helps make a
salad attractive.

4. Cut ingredients neatly.


5. Make every ingredient
identifiable.

6. Keep it simple.
IV. Assessment. In ¼ sheet of paper, answer the questions.
A. Direction: Label the parts of the plated salad.

1.

3..

2.

4..

B. Enumerate the guidelines in arranging salad. (1-6)


V. Assignment.

In a short coupon bond, paste one (1) cut out picture


of a vegetable salad in a plate and label each part.
FOOD FOR THOUGHT OF THE DAY:
You don’t have to eat less or more,
you just have to eat right.

Have a nice day ahead everyone! Mam Vhalot 

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