1. identify safety and hygienic practices
in storing salad and
dressing; and
2. keep appetizers in appropriate
conditions to maintain its freshness, and
quality.
Directions: True or False. Read the statements
carefully. Write TRUE if the statement is correct
and FALSE if it is not. Write your answer on a
separate sheet of paper.
1. Refrigerate salads until serving.
2. Green Salads are plated in a hot plate.
3. Refrigerate salads after serving time.
4. Dressing is should not be added immediately
before serving, or serves it on the side.
5. Do not add dressing to green salads until
serving, or they will sag.
6. Use a sharp paring knife to cut away any
damaged or bruised areas of the fruit or vegetable.
7. Wash your hands for 20 seconds with soap and
warm water after handling fresh produce.
8. Once home, store perishable fruits and
vegetables in the refrigerator (at 40 degrees F or
below) until you're ready to use them.
9. Produce with bumpy, uneven surfaces, such as
cauliflower and broccoli, should not be soaked for
1 to 2 minutes in cold water to remove
contaminants from the nooks and crannies.
10.Use a clean cloth or paper towel to dry the
produce before using it.
A. Directions: Describe each picture and write
your answers on a separate sheet of paper.
1.
2.
3.
4.
View the Ways
Watch a video presentation on how to store salad and
dressings and make a narrative report about what you
have learned in the presentation. Be guided by the
following questions below. Use a separate sheet of
paper in accomplishing the task.
Please copy the link in the YouTube to watch the video:
https://www.youtube.com/watch?v=XVL2BzvDSug
1. What is the video presentation all about?
___________________________________________________________________________________
___________________________
2. How safety and hygienic practices affects in
storing salad and dressing?
___________________________________________________________________________________
___________________________
3. Why is it important to know principles and
practices of hygiene in preparing salads and salad
dressing?
___________________________________________________________________________________
___________________________
Safety and Hygienic Practices in Storing Salad
and Dressing
 Green Salads are plated in a cold plate. Avoid
plating salads more than an hour or two before
service. Garnish that is tossed should be added at
serving time.
 Refrigerate salads before serving time.
 Dressing is added immediately before serving, or
serves it on the side.
 Refrigerate salads until serving. Do not hold more
than a few hours, or the salads will sag. Holding
boxes should have high humidity.
 Do not add dressing to green salads until serving,
or they will sag.
Principles and Practices of Hygiene in Preparing
Salads and Salad Dressing
Washing all salad vegetables is important to ensure
food safety.
How to Wash Fruits and Vegetables
 Start by choosing produce that's free of bruises,
mold, or other signs of damage. If you are purchasing
precut items, make sure they have been refrigerated
or displayed on ice at the supermarket.
 Once home, store perishable fruits and vegetables in
the refrigerator (at 40 degrees F or below) until you're
ready to use them. Always store precut fruits and
vegetables in the refrigerator, too.
 Wash your hands for 20 seconds with soap and
warm water before and after handling fresh produce.
 Use a sharp paring knife to cut away any damaged
or bruised areas of the fruit or vegetable.
 Wash the produce before you peel it. That way,
contaminants will not be transferred from your knife
to the fruit or vegetable.
 Hold the fruit or vegetable under cool running tap
water, gently rubbing it as you rinse it.
 For firm produce, such as melons and winter
squash, use a clean vegetable brush to scrub the
surface as you rinse it.
 Produce with bumpy, uneven surfaces, such as
cauliflower and broccoli, should be soaked for 1 to 2
minutes in cold water to remove contaminants from
the nooks and crannies.
 Use a clean cloth or paper towel to dry the produce
before using it.
How to Wash Salad Greens
Salad greens require special attention. First, discard
the wilted outer leaves; then prep and wash greens as
directed for each type.
 For leafy lettuces, such as green or red-tip leaf,
butter head, and romaine as well as endive, remove
and discard the root end. Separate leaves and hold
them under cold running water to remove any dirt.
 For smaller greens, such as spinach and arugula, swirl
them in a bowl or a clean sink filled with cold water
about 30 seconds. Remove the leaves and shake gently
to let dirt and other debris fall into the water. Repeat the
process if necessary. Drain in a colander.
 For iceberg lettuce, remove the core by hitting the stem
end on the countertop; twist and lift out the core. (Do
not use a knife to cut out the core, as this can cause the
lettuce to brown). Hold the head, core side up under
cold running water, pulling leaves apart slightly. Invert
the head and drain thoroughly. Repeat if necessary.
 For mesclun (a mixture of young, small salad
greens often available in bulk at farmers markets),
rinse in a colander or the basket of a salad
spinner.
Other Tips for Washing Fruits and Vegetables
 Do not use soap or detergents when washing
produce.
 Wash fruits and vegetables. Cool, clean, running
tap water is fine.
 Wash all produce before using, even if you are
going to peel it. Any dirt and bacteria on the
outside of unwashed produce can be transferred
from the knife into the fruit or vegetable.
Tip: Even organic fruits and vegetables, as well as produce
from your own garden or local farmer's markets, should be
washed well.
Activity 1: ARRANGING THE STEPS
Directions: Using the numbers 1-9, arrange the
following steps in designing platter. Write your
answer on a separate sheet of paper.
______1. Hold the fruit or vegetable under cool
running tap water, gently rubbing it as you rinse it.
______2. Use a sharp paring knife to cut away any
damaged or bruised areas of the fruit or vegetable.
_____3. Start by choosing produce that's free of bruises,
mold, or other signs of damage. If you are purchasing
precut items, make sure they have been refrigerated or
displayed on ice at the supermarket.
_____4. Use a clean cloth or paper towel to dry the
produce before using it.
_____5. Wash the produce before you peel it. That way,
contaminants will not be transferred from your knife to
the fruit or vegetable.
_____6. For firm produce, such as melons and winter
squash, use a clean vegetable brush to scrub the surface
as you rinse it.
______7. Produce with bumpy, uneven surfaces, such
as cauliflower and broccoli, should be soaked for 1 to
2 minutes in cold water to remove contaminants
from the nooks and crannies.
______8. Once home, store perishable fruits and
vegetables in the refrigerator (at 40 degrees F or
below) until you're ready to use them. Always store
precut fruits and vegetables in the refrigerator, too.
______9. Wash your hands for 20 seconds with soap
and warm water before and after handling fresh
produce
Think and be Enlightened
Test your understanding by answering the
following questions below. Use a separate sheet
of paper in accomplishing the task.
1. Why it is important to follow safety and
hygienic practices in storing salad and
dressing?
____________________________________________
2. Explain the difference between safety practices
with principle practices in storing salad and
dressing?
________________________________________________
3. Do you believe applying this safety and
principles hygiene practices helps you to
preserve the freshness of your dish? Explain
________________________________________________
A. Create and Post
Make a poster showing the safety hygiene
practices in storing salad and dressing using
Oslo paper, coloring materials, pencil, pentel
pen and ruler.
Your poster will be rated using the scoring
rubric below:
Directions: Fill in the blanks. Complete the
statements below using the word/s from the box.
Write your answer on a separate sheet of paper.
1. Start by choosing produce that's free of bruises,
mold, or other signs of damage. If you are purchasing
precut items, make sure they have been ___________
or displayed on ice at the supermarket.
2. Once home, ________ perishable fruits and
vegetables in the refrigerator (at 40 degrees F or
below) until you're ready to use them. Always store
precut fruits and vegetables in the refrigerator, too.
3. Wash your hands for ________ with soap and warm
water before and after handling fresh produce.
4. Use a sharp ________ to cut away any damaged
or bruised areas of the fruit or vegetable.
5. Wash the produce before you peel it. That way,
__________ will not be transferred from your knife
to the fruit or vegetable
6. Hold the fruit or vegetable under cool running
_______, gently rubbing it as you rinse it.
7. For firm produce, such as melons and winter
squash, use a clean ______ to scrub the surface as
you rinse it.
8. Produce with bumpy, uneven surfaces, such as
cauliflower and broccoli, should be soaked for
___________ in cold water to remove contaminants
from the nooks and crannies
9. Use a clean cloth or paper towel to ________ the
produce before using it.
10. For smaller greens, such as spinach and
arugula, swirl them in a bowl or a clean sink filled
with cold water about ______________.
8. Produce with bumpy, uneven surfaces, such as
cauliflower and broccoli, should be soaked for
___________ in cold water to remove contaminants
from the nooks and crannies
9. Use a clean cloth or paper towel to ________ the
produce before using it.
10. For smaller greens, such as spinach and
arugula, swirl them in a bowl or a clean sink filled
with cold water about ______________.