Professional Documents
Culture Documents
HS Q2 Week 5-6
HS Q2 Week 5-6
HOUSEHOLD
SERVICES
Teacher-Made Learner’s Home Task
Quarter 2 – Week 5 and 6
Salads and Desserts
School: SANTANDER NATIONAL HIGH SCHOOL Subject Area: HOUSEHOLD SERVICES
Elements:
➢ Bread determines how and what can be put into the sandwich
➢ Shapes, types of batter, flavors, and textures affect the type of closed sandwich.
➢ Ethnic breads usually have traditional fillings
➢ Fine-grained, like Pullmans are good for clubs, tea, and basic, two-sliced items and can
be sliced without crumbling.
➢ Coarse-grained are good for large sandwiches
➢ Rolls, round or long breads are split for fillings
➢ Flatbreads may be split and filled or used as a base for an open-faced sandwich
Page | 2
Characteristics of Breads
✓ firm,
✓ thick
✓ not overwhelming or dry
Types of Breads
a. Pullman loaves
b. Peasant-style breads
c. Rolls
d. Flatbreads like wrappers, and tortillas
Spreads
Spreads used in breads such as fat-based spread keeps the bread from getting soggy for awhile
and add palatability. Spreads can also be dairy-based (cream cheese), flavored butters,
mayonnaise, ketchup, mustard, vegetable and herb spreads, jelly, jam and compotes,
guacamole, mayonnaise. The spread however, should be complimentary to the filling which is the
focus of the sandwich.
The Fillings
It may be cold, hot, chopped, ground and sliced. It can be meat, fish, poultry, cheese, cheese
spread, egg, egg salad and or a combination .It may be grilled, roasted, marinated or baked
1.4. Mousse
Mousse (French 'foam' /ˈmuːs/) is a prepared food that incorporates air bubbles to give it a light
and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation
techniques. A mousse may be sweet or savory.. Dessert mousses are typically made with
whipped egg whites or whipped cream, and generally flavored with chocolate or puréed fruit.
LESSON 2: Salads
Salad can be a single food, or a mixture of different foods accompanied or bound by a
course following dressing. It can be served as an appetizer, an entree, or following the entree or
dessert.
Page | 3
It is derived from the Latin word ―sal or ―salata meaning salted stuff such as raw
vegetables eaten in classical times with a dressing of oil, vinegar, or salt. During the medieval
period, salads were composed of green leaves, sometimes with flowers. However, in England
fruits such as oranges and lemons were added.
Different types of salads and salad dressings are a staple in the culinary world. There are
many types of salads to master, some easy and some difficult. While there are some basic
guidelines to follow, types of salads and salad dressings are largely left up to interpretation.
Indeed, there are many classic types of salad such as a Nicoise, Cobb or Caesar.
3. Toppings
It can be cheese, sesame seeds, croutons, chopped herbs, toasted garlic, toasted nuts, whipped
cream, or mousse.
4. Dressing
This is used to lubricate and add an accent to the salad. It should not be overpowering to mask
the flavor of the main ingredients. Salad dressing is an emulsion in which one liquid is suspended
in another, the two liquids being immiscible with each other.
Page | 4
According to Ingredients:
1. Fruit salad
A fruit salad may contain one or a combination of fruits plus dressing. The simplest fruit salad is
made up of a mixture of fruits or can of fruit cocktail with a dressing made of evaporated or
condensed milk, whipped cream, cream, or cottage cheese.
2. Vegetable salad
Almost all vegetables can be made into salads. There are leaf vegetables, legume – based, and
grain-based salads.
Filipinos are fond of preparing different kinds of vegetable salads. Even a simple vegetable which
can be found at the backyard can be prepared as delicious vegetable salad.
Types of Salads
Salads have a lot of uses in our meals. They can be part of our daily meal, during special
occasions or even as a main dish. Try to look at the different ways below on how salads are being
served.
2. As an accessory to the main dish- salads are most often served as an accessory to the main
dish or entree. A main dish which is relatively light would need a hearty accompanying salad while
a heavy dinner is usually complemented with a light salad like mixed greens, fruit salad, or
coleslaw.
3. As main dish- sometimes this is used as a main dish with meat, cheese, or egg. Salads used
for purpose are usually heavy. Salads used as main dish have healthy value higher than other
salads, like potato salads with chicken or ham.
4. Dessert Salad – this consists of fruits, vegetables and or different ingredients with whipped
toppings, gelatins and or can be mixed with mayonnaise. It can also be served with the main
course.
B. Exercises
Exercise 1
Direction: Identify the word that is being described in each statement. Write your answers
on the answer sheet provided for you.
________1. A kind of salad with a combination of vegetables and protein foods such as
shrimps, fish, meat, cheese, or egg.
________2. This consists of fruits, vegetables and or different ingredients with whipped
toppings, gelatins and or can be mixed with mayonnaise.
________3. A kind of salad that contains one or a combination of fruits plus dressing.
________4. A salad of mixed vegetables of different kinds.
________5. It is a single food or mixture of different foods accompanied or bound by a
course following dressing.
________6. It is usually composed of green leafy vegetables.
Page | 5
________7. It is a component of salad which consists of cheese, sesame seeds, croutons,
chopped herbs, toasted garlic, toasted nuts, whipped cream or mousse.
________8. It is derived from the Latin word ―sal or ―salata meaning salted stuff.
________9. This is used to lubricate and add an accent to the salad.
________10. It can be a mixture of vegetables, fruits, cooked meat, poultry, or fish.
Exercise 2
Direction: Give at least 3 good characteristics of the following desserts:
1.______________________________________
Bread and Pastry 2.______________________________________
3.______________________________________
1.______________________________________
Mousse 2.______________________________________
3.______________________________________
C. Assessment/Application
Direction: Make your own recipe of vegetable salad using available resources/ ingredients
that can be found at home. Your output will be assessed using the rubric below.
10 8 6 4
The recipe The recipe The recipe The recipe is
Ingredients includes a list of contains 3-4 contains 1-2 missing an
at least 5 ingredients ingredients ingredient list
ingredients
The recipe The recipe The recipe The recipe is
Instructions contains very contains detailedcontains not so missing
detailed instruction detailed instructions
instruction instruction
The recipe is free The recipe has The recipe has The recipe
Grammar of 1-2 3-4 contains over 5
grammar/spelling grammar/spelling grammar/spelling grammar/spelling
errors errors errors errors
Prepared by:
AUBREY LYNN JOYOHOY
Subject Teacher
Page | 6