10

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

I. MELC: Prepare desserts and salads (TLE_HEHS10HC-IIde-6)

II. Subject Matter: 1. Commonly Served Desserts for Occasions
2. Salads
III. References:
Household Services 10 Learner’s Material
IV. Procedure:
A. Readings:
LESSON 1: Commonly Served Desserts for Occasions
Desserts are served after the main menu is taken. The choice of a dessert depends on the
type of meal. A light meal is to be followed by a substantial dessert and a heavier meal by fruit or
a fruit dessert. Salad can be a single food or a combination of foods accompanied by a dressing.
According to food scientist Steven Witherly, our appetite fades after we eat too much of
the same type of food. A dessert course tricks our brain into wanting more food.

1.1. Sherbet, ice and ice cream

Ice cream-consists of smooth frozen mixture of milk, cream, sugar, flavorings and sometimes
eggs.
Sherbet and Ices – made from fruit juices, water and sugar. American sherbet contains milk
and cream and sometimes egg white. The egg whites increase smoothness and volume. Ice
contains only fruit juice water, sugar and sometimes egg whites.

1.2. Fruit dessert

This dessert is delicious and sweet, the main component are fruits of different kinds. There are
ingredients added like syrup, creams and milk to make it more palatable. This is the simplest
dessert and one of the best are fruits because they are nutritious, appetizing, and easy to prepare
and serve.

Characteristics of good fruit desserts:

✓ appetizing aroma
✓ simple
✓ clean washed appearance
✓ slightly chilled

1.3. Bread and Pastry

Bread and pastry are very similar in terms of ingredients, but different in terms of techniques for
manipulating the dough. Bread can be lean (flour, water, yeast, salt) or enriched with milk, sugar,
butter, cheese or other flavorings, but yeast breads all require kneading to develop the gluten in
the four, which provides lift and structure to the dough.
Pastry tends to be shorter (made with more fat) and sweeter than bread, and most pastry is
manipulated as little as possible to keep the dough tender.

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
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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

Characteristics of an excellent sandwich garnishing:

✓ It must be well-trimmed and cleaned
✓ Sliced correctly to be contrasting but not overpowering
✓ Crisp, fresh, and complimentary
✓ Most lettuce, sprouts, tomatoes, peppers, olives, and cucumbers are marinated
✓
Finger and Tea Sandwiches
1. Mise en place is a key
2. To do sandwiches, everything must be lined up for production
3. Chef should not have to run for one item
4. That includes foods, equipment, and holding containers or plates if it is à la carte
5. Cut close to service and if prepared in the morning, cover tightly so the bread does not dry out
6. Straight-edge cuts are the best yield, but other shapes will make a banquet tray very attractive

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.

1.5. Cold and Molded Salads

A cold dessert is usually sweet unheated dish or chilled and served after the main course.
Example of a cold and molded salad is Panna Cotta.

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.

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 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.

2.1. Salad Components

1. Salad Greens- is usually composed of green leafy vegetables.

Commonly used Green Vegetables

1. Belgian
2. Boston Lettuce
3. Cabbage
4. Cress
5. Iceberg lettuce
6. Leaf Lettuce
7. Radicchio
8. Romaine
9. Spinach
10. Water Cress
How to Prepare Salad Greens
1. Remove core from iceberg lettuce by hitting on counter & twisting out.
2. Rinse leaves in cool water & drain.
3. Tear leaves instead of cutting to prevent rusty looking greens.
4. Assemble Salads
5. Be creative!
6. Use a variety of colors, textures, and shapes
7. Use 3 parts-the base, body and dressing

2. Body of Salad (Main Ingredient)

It can be a mixture of vegetables, fruits, cooked meat, poultry, or fish.

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.

2.2. Classifications of Salads

Salads can be made up practically of any ingredients. Salads are classified according to the place
into the meal and according to ingredients. The nutritive value of a salad will depend upon its
ingredients.

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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.

3. High protein salads

These are usually salads with a combination of vegetables and protein foods such as shrimps,
fish, meat, cheese or eggs.

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.

According to Place in the Meal:

1. As an appetizer\
- ideally an appetizer salad is light. A light toss of green salad with French dressing is
recommended.

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.
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 ________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:

Name of Desserts Characteristics

1.______________________________________
2.______________________________________
Fruit Salad 3.______________________________________

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

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