Powerpoint - Lesson No 8 - PREPARE SALAD & DRESSINGS

Prepared by:
ISAGANI M. AGUDONG
Lesson 8: PREPARE
SALAD & DRESSINGS
OBJECTIVE: At the end of the
lesson,
▪ The learner can identify the
components of a salad.
▪ To be able to prepare a variety of
salads.
Salad
• It is any cold dish of meat ,poultry, seafood, fruits

,vegetables or dairy products served singly or in
combination of two or more of these food items and
accompanied with dressing.
Importance of Salad
• add variety and color to the meal.
• They stimulate the appetite and add
essential nutrients to the diet.
• They are generally low in calorie content
and are, therefore , appealing to weight
watchers and vegetarians
BRIEF HISTORY OF SALADS
In fact, salads have played a key role
throughout the culinary history.
• HERBA SALATA – it is a fresh concoctions
of seasoned herbs and lettuces, were
enjoyed by the ancient Greek and
Romans.
• ARISTOXENUS ( Greek Philosopher) – we
obsesses with freshness that that while
lettuce was still growing he would sprinkle
it with vinegar and honey.
• 19th Century - The United States
popularized mixed greens salads.
salads are sold in
supermarkets, at
Europe and the Americas restaurants (restaurants
to China, Japan, and will often have a "Salad
Australia Bar" laid out with salad-
making ingredients,
which the customers will
use to put together their
salad) and at fast food
chains.
• “Salad" comes from the French salade
• Latin salata (salty), from sal (salt).
• In English, the word first appears as
"salad" or "sallet" in the 14th century.
• Salt is associated with salad because

vegetables were seasoned with brine
or salty oil-and-vinegar dressings
during Roman times.
• "salad days“ - meaning a "time of

youthful inexperience" (on notion of
"green"), is first recorded by
Shakespeare in 1606, while the use of
salad bar first appeared in American
English in 1976.
Classification of Salad
According to Use
1. Appetizers -These are light
and can ,therefore, stimulate the
appetite without giving a feeling
of fullness
2. Accompaniments- These are
side dishes to the main course in a
dinner. They are served in
moderate portions and are
accompanied with dressings
(Caesars, Thousand Island, or
French).
3. Main course salads
These can serve as one- dish
meal as it contains practically
all essential nutrients. It is a
combination of meat, poultry,
seafood, fruit and vegetables
,dairies and gelatin.
4. Dessert salads
These salads are generally
sweet because they are served
in the last course of a meal.
Thus ,they are considered
desserts.
Classifications of Salad
According to Ingredients
1. GARDEN SALADS
• Garden salad in mostly for the
vegan taste buds, but there
are exceptions. The name
comes from the fact that the
salad appears to be
completely green, as majority
ingredients used are leafy
veggies.
2. VEGETABLESALADS
This involves carrots ,
cucumbers, onions,
tomatoes and radishes.
Moreover ,lots of external
ingredients ,such as mashed
potatoes, pasta, olives,
eggs, cheese meal or even
shrimps can be added to the
salad.
3. DESSERT SALAD
a sweet salad served

as dessert
4. BOUND SALAD
This salad is made of simple bases,

but the dressing used is thick and
binding. Mostly, thick sauces like
mayonnaise are used as the dressing.
5. DINNER SALAD
this also known as entree

salads. It is mostly non-
vegetarian and contain
chicken pieces and seafood’s
such as shrimps and prawn.
6. FRUIT SALADS
• Are made of fruit, and include

the fruit cocktail that can be
made fresh or from canned fruit.
7. POTATO SALAD
• It is a dish made from a
boiled potato that comes in
many versions in many
different regions of the world.
8. COLESLAW
this is a salad consisting primarily and
minimally of shredded, raw white
cabbage.
9. EGG SALAD
This is a part of an Anglo-American
tradition of salad involving a high-
protein or high-carbohydrate food
mixed with seasonings in the form of
spices, herbs, and other foods, and
bound with an oil-based dressing.
10. COMPOSED SALAD
• made by arranging
two or more
ingredients
attractively on a
plate, instead of
being mixed
together.
Preparing a Variety of
Salad Dressings
Components of Salad
• 1. Bound/base - It gives the definition
to the salads placements on the plate or
platter. Usually lettuce leaves or a bed
of cut greens is used as the backdrop for
the other ingredients.
• 2. Body -It is the main ingredient of the
salad, this should be the focal point of
the presentation as it sets on top of the
base. The main ingredient of the salad
might be greens ,a marinated or bound
salad , meat,fish or poultry .
• 3. Dressing- It is used to
enhance the flavor ,toasted
with the body of the salad or
served on the side. Any
dressing that is compatible
with the other ingredients
may be used to add moisture
and flavor to the salad.
• 4. Garnish- It adds texture
,color and form to the salad.
Many different elements can
be used to add color and
texture to the finished
presentation.
INGREDIENTS OF SALADS
1. Salad Greens – Iceberg lettuce,
romaine lettuce, Boston lettuce,
limestone lettuce, Chinese cabbage,
spinach.
2. Vegetable (raw) – avocado, bean
sprout, broccoli, cabbage, carrots,
cauliflower, celery, cucumber,
mushrooms, onions, peppers, radish,
tomatoes.
3. Vegetable (cooked, pickled, and
canned) – asparagus, beets, carrots,
cauliflower, corn, pimientos, olives,
peppers.
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, luncheon meat,
bacon, eggs (hard cooked),
cheese.
7. Miscellaneous- gelatin,
nuts.
Factors to Consider in Salad Preparation
• 1. Color- include
ingredients of
different colors
for eye appeal,
different
nutrients ,and
other healthful
components.
• 2. Texture- Balance
soft with crisp-
ingredients, juicy
with crunchy fibrous
with smooth.
• 3. Flavor- Balance
strong and mild
flavors.
• 4. Shape -Cut
ingredients in different
shapes ,such as cubes
,julienne (matchstick
shape) ,slices
,shredded bits and
wedges.
Guidelines for Arranging Salads:
• 1. Look at the plate or bowl as frame. Pick the

right size dish. Keep salad off the rim.
• 2. Maintain good balance of color. Three colors
are usually enough.
• 3. Cut ingredients neatly and uniformly
• 4. Be sure that the ingredients can be identified
• 5. Keep arrangement simple.
• 6. Heights make the salad more attractive
PREPARE VARIETY OF SALAD
DRESSING
SALAD DRESSING – are liquid or semi-liquid used to flavor salads.
Ingredients of Salad Dressing
1. Oil – should have mild, sweet flavor. Strongly flavored oil can make
excellent salad dressing but not appropriate with every food.
Example: corn oil, canola oil, peanut oil, olive oil, walnut oil.
2. Vinegar – should have a good, clean sharp flavor. Most of salad vinegar
are about 5% acidity, but some range as 7-8%.
3. Lemon Juice – fresh lemon juice maybe used in place of or in addition
to vinegar in some preparation.
4. Eggyolk – as essential ingredient in mayonnaise and other emulsified
dressings.
5. Seasoning and flavorings – fresh herbs are preferable to dried herbs.
Other flavorings include mustard, ketchup, Worcestershire sauce and
various kinds of cheeses.
Types of Salad
Dressing
A. Oil and Vinegar dressings – basic
vinaigrette is a simple mixture of oil,
vinegar and seasonings which is an
example of temporary emulsion.
Example: Vinaigrette
Ratio: 3 parts of oil: 1 part of
vinegar
B. Emulsified Dressing –
mayonnaise is an emulsified
dressing. It is more often
serves as the base for wide
variety of other dressings.
Example: Mayonnaise
C. COOKED SALAD
DRESSING
- Similar with
appearance of
mayonnaise, but it has
tarter flavor.
- Ex: Cooked Salad
Dressing
D. OTHER DRESSING
- Made with little or no
oil and with starch
thickener.
- Ex: Sour-cream based
dressing
- Yogurt dressings

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Prepared by:

• It is any cold dish of meat ,poultry, seafood, fruits

• Salt is associated with salad because

• "salad days“ - meaning a "time of

a sweet salad served

This salad is made of simple bases,

this also known as entree

• Are made of fruit, and include

• 1. Look at the plate or bowl as frame. Pick the

Ingredients of Salad Dressing

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