SALAD Two

Lesson II
Prepare Variety of Salad and Dressing

At the end of the lesson, you are expected to:
1. identify the components of salad, factors to consider in salad preparation, and
different kinds of salad dressing and their ingredients;
2. select and use correct equipment in preparing salad and dressing;
3. prepare a variety of salad and salad dressing; and
4. follow workplace safety procedures.
Ingredients of Salads
Freshness and variety of ingredients are essential for high quality salads.
1. Salad Greens – Iceberg lettuce, Romain Lettuce, Boston Lettuce, Biff or limestone
lettuce, Chinese cabbage, Spinach, Sprouts
2. Vegetables (Raw) - avocado, bean sprouts, broccoli, cabbage, carrots, cauliflower,

celery, cucumber, mushrooms, onions, peppers, radish, tomatoes.
3. Vegetables (Cooked, pickled and

canned) – asparagus, beets, carrots,
cauliflower, corn, pimientos, olives,
peppers, cucumber
4. Starches – dried beans, potatoes,
macaroni products, grains, bread (croutons)
5. Fruits (Fresh, Cooked, Canned or frozen) – Apple, banana, berries, coconut, melons,
oranges, papaya, peaches, pears, mangoes.
6. Protein foods – meat (beef, ham), poultry, fish and shellfish, salami, luncheon meat,
bacon, eggs (hard cooked), cheese, cottage cheese (aged or cured types).
7. Miscellaneous – gelatin, nuts

Guidelines for Making Salads
1. Vegetables, Legumes, Grains and Pasta Salads
 Neat, accurate cutting of ingredients is important because the shapes of the
vegetables add to eye appeal.
 Cut vegetables as close as possible to serving time or they may dry or shrivel at the
edges.
 Cook vegetables to a firm, crisp texture and good color.
 After cooking, vegetables must be thoroughly drained and chilled before using.
 Starches, pastas and legumes should be cooked until completely tender but not
overcooked.
 Vegetables are sometimes marinated or soaked in a seasoned liquid before being
made into salad. The marinade is usually some form of oil and vinegar dressing that
also serves as the dressing for the salad. Do not plate marinated salads too far
ahead of time because the lettuce base will wilt.
 Grains and pastas may also be marinated for a short time. If marinated too long,
pasta absorb too much liquid and become very soft. Legumes should not be
allowed to stand longer in a marinade because the acid toughen the proteins in
the beans.
2. Bound Salads
 Cooked ingredients must be thoroughly cooled before being mixed with
mayonnaise and the completed salad mixture must be kept chilled at all times.
 Leftover such as chicken meat or fish which have been handled according to the
rules of good sanitation and food management can be used for making bound
salads.
 Potatoes for salads should be cooked whole before peeling and cut in order to
preserve nutrients.
 Crisp vegetables like celery, green peppers, carrots, chopped pickles, onions and
water chestnuts are used.
 Bland ingredients like potatoes and some foods maybe marinated in seasoned
liquid such as vinaigrette before being mixed with mayonnaise and other
ingredients.
 Fold in thick dressings gently to avoid crushing or breaking the main ingredients.
 Bound salads are portioned using scoop to give height and shape to the salad.
 For plated salads, serve on a base with greens and choose attractive, colorful
garnishes when appropriate
3. Fruit Salads
 Fruit salads are often arranged, mixed or tossed of most fruits that are delicate and
easily broken. An exception is the Waldorf salad, made of firm apples mixed with
nuts, celery and mayonnaise based dressing.
 Broken or less attractive pieces of fruit should be placed on the bottom of the salad
while more attractive pieces arranged on top.
 Some fruit discolor when cut and should be dipped into an acid such as tart or fruit
juice.
 If both vegetables and fruits salads are being prepared, vegetables salad should
be prepared first.
 Drained canned fruits well before mixing them in the salad.
 Dressings for fruit salad are usually sweet, but fruit juices are used to add tartness.
4. Composed Salads
 Prepare and season each ingredients separately and evaluate the flavor and
quality.
 Arrangements maybe plated ahead of time and add delicate ingredients just
before serving.
 Flavors and textures of all ingredients should provide pleasing contrast
 Observe general concepts of plating and presentations of output.
5. Gelatin Salads
 Observe the correct proportion of gelatin and liquid. Too much gelatin makes a
stiff, rubbery product while too little makes a soft product that will not form the
desired shape.
 To dissolve unflavored gelatin, stir it in cold liquid to avoid lumping and let it stand
for 5 minutes to absorb water. Then heat it until dissolves, or add hot liquid and stir
until dissolved.
 To dissolve sweetened, flavored gelatin, stir it into boiling water. It will not lump
because the gelatin granules are held apart by sugar granules.
 For quick setting, dissolve the gelatin to half of the volume of liquid and the other
half is cold water to lower the temperature. For even faster setting, add crushed ice
in an equal volume of cold water, stir until the ice is melted.
 Do not add raw pineapple and papaya to gelatin salads because these fruits
contain enzymes which dissolves gelatin.
 Canned fruits and other juicy items must be well drained before adding because it
will water down the gelatin.
 To unmold gelatin if it is firm
o Loosen it by dipping a small pointed knife in warm water and running the tip
of it around the top edge of the molded gelatin.
o Dip the mold into hot water for 1 – 2 seconds
o Quickly moisten tips of the fingers and gently pull gelatin away from edge
 Refrigerate gelatin salads.
Procedure for Quantity Salad Production
1. Prepare all ingredients. Wash and cut greens, fruits, vegetables, and garnishes. Prepare
cooked vegetables and mix bound and marinated salads. Have all ingredients chilled.
2. Arrange salad plates on worktables. Line them up on trays for easy transfer to
refrigerator.
3. Place bases on all plates.
4. Arrange body of salad on all plates.
5. Garnish all salads.
6. Refrigerate until serving.
7. Do not add dressing to green salads until serving.
Important Factors to consider in Salad Preparation

1. Quality of ingredients. Salad is as good as the quality of its ingredients, so you have to
use ingredients that are fresh, ripe and in season.
2. Eye Appeal. It should be attractive, appetizing, creatively presented.
3. Simplicity. Make it simple not overcrowded.
4. Neatness. Keep salad neatly placed in a plate.
5. Contrast and Harmony of colors. Contrast in color for your garnishing can accentuate
the appearance of the salad.
6. Proper Food combinations. Choose combination of ingredients carefully. Pineapples
and coconut go well with chicken but not compatible with tuna.
7. Foods should be recognizable. Taste of the food that you are using as a base should be
identifiable when you taste the salad. The dressing should dominates the taste.
8. Keep foods properly chilled but not ice-cold.
9. Serve hot foods while hot and cold foods cold.
10. Keep it clean and crispy. This is done by washing greens in large quantity of water and
drain well and removing the green from the water to allow the dirt to settle to the bottom
of the container.
11. Flavorful. Tempting and stimulating if prepared and presented properly.
12. Drain all the ingredients well. Water or excess juices will weaken dressings and will
make your salad look messy.
13. Do not overcook food. Food and ingredients when overcooked eliminates the color
and its vitamins and minerals as well.

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Lesson II

Prepare Variety of Salad and Dressing

2. Vegetables (Raw) - avocado, bean sprouts, broccoli, cabbage, carrots, cauliflower,

3. Vegetables (Cooked, pickled and

7. Miscellaneous – gelatin, nuts

Important Factors to consider in Salad Preparation

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