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PREPARE SALAD AND SALAD DRESSINGS


PREPARE SALAD AND DRESSINGS
SALAD is a combination of vegetables, fruits and other ingredients served with a
dressing. Salad are easy to make and require little, and no any special equipment
needed. A basic understanding of tools use in preparation will help achieve better
results.

A 'salad' is a single food or a mix of different foods accompanied or held together


with a dressing.

Tools Equipment and Utensils Needed in Preparing Salads

KNIFE - good quality knives with sharp, sturdy stainless steel blades and with
handles that securely attached and that feel perfectly comfortable in your hand.

CUTTING BOARDS - choices of cutting boards are the wooden or blocks and acrylic
cutting boards.

PEELERS - is a kitchen tool consisting of a slotted metal blade attached to a


handle, that is used to remove the outer skin or peel of certain vegetables,
frequently potatoes and carrots, and fruits such as apples, pears.

CITRUS ZESTERS - A kitchen zester is


approximately four inches long, with a handle and a curved metal end, the top of
which is perforated with a row of round holes with sharpened rims.

GRATER / SHREDDER - A grater (also known as a shredder) is a kitchen utensil used


to grate foods into fine pieces.

GRILL PAN - used for salad toppings to be broiled or grilled.

SALAD SPINNERS - used to hold just


washed salad leave in a slotted basket that is made to spin by hand and thus fling
all the water off the leaves into the outer container.

MIXING BOWLS - used to mix dressings, marinate ingredients, hold separate elements
of a salad before assembling and used to toss and mix all the ingredients together.

SALAD SERVERS - "Salad sets" with big salad bowls, serving bowls and servers.
Select materials having enough surfaces to really grasp the ingredients of salad no
matter how slippery and thus making tossing easier.


Other Tools and Equipment in Salad Preparation

Salad Dressing Shaker


Vegetable
• Chopper
• Dicer
• Slicer
• Cutter

Garlic Press

Salad Tongs

Fruit Salad Carving Tool


Salad Bar Equipment


Classification of Salads According to Ingredients Used

1. Green salads - must be fresh, clean, crisp, cold and well drained.
Moisture and air are necessary to keep greens crisp.

TIPS IN HANDLING GREENS


1. Leaves wilt because they lose moisture. Crispness can be restored by
washing and refrigerating. The moisture that clings to the leaves after thorough
draining is usually enough.
2. Air circulation is essential so do not washed greens too tightly or
pack too firmly. Refrigerate in colanders covered with clean damp towels, or in
specially designed perforated plastic bins. These protect from drying while
allowing air circulation.

2. Vegetable, Grain, Legumes and Pasta Salads - Vegetable salads are salads whose
main ingredients are vegetables other than lettuce or other leafy greens. Starchy
items such as grains, pastas and dried legumes can also form the body of a salad.

Vegetable, Grain Legumes and Pasta Salads


Raw or cooked vegetables are usually added to the starch items to enhance the
color, flavor and nutritional balance of the salad.
Protein items such as poultry, meat, seafood and cheese maybe added to vegetables
and starch salads.

3. Bound Salads - are mixture of foods that are held together or bound with a
dressing usually a thick dressing like mayonnaise.

Bound Salads
The term bound is most often used for traditional mixtures of cooked protein,
starch and vegetables items with mayonnaise like chicken salad, tuna salad, egg
salad and potato salad

• potato salad
• macaroni salad
• chicken salad

4. FRUIT SALAD - Fruit Salad contain fruits as their main ingredients, like
appetizer salads or dessert salads.

• simple fruit salad


• yogurt fruit salad
• filipino fruit salad

5. COMPOSED SALAD - Composed Salads are made by arranging two or more elements
attractively on a plate. They are called composed because the components are
arranged on the plate rather than being mixed together.

Composed Salads
They are elaborate and can be substantial in size, usually served as main courses
or fruit courses rather than accompaniments or side dishes.

6. GELATIN SALAD - Most gelatin products are made with sweetened prepared mixes
with artificial color and flavor. But some professional cook used to prepare salads
using unflavored gelatin relying on fruit juices and other ingredients for flavor.

• GELATIN MOLD POTATO SALAD


• GELATIN PRETZEL SALAD

INGREDIENTS OF SALAD
Commonly used Green Vegetables
1.Belgian 6.Leaf Lettuce
2.Boston Lettuce 7.Radicchio
3.Cabbage 8.Romaine
4.Cress 9.Spinach
5.Iceberg Lettuce Water cress
Vegetables (Raw)
- avocado, bean sprouts, broccoli, cabbage, carrots, cauliflower, celery,
cucumber, mushrooms, onions,
peppers, radish, tomatoes.

Vegetables (Cooked, pickled and canned)


- asparagus, beets, carrots, cauliflower, corn, pimientos, olives, peppers,
cucumber.

Starches
- dried bear potatoes, macaroni products, grains, bread (croutons)
Fruits (Fresh, Cooked, Canne or frozen)
- Apple, banana, berries, coconut, melons, oranges, papaya, peaches, pears,
mangoes.

Protein foods
- meat (beef, ham), poultry, fish and shellfish, salami, luncheon meat, bacon,
eggs (hard cooked), cheese, cottage cheese (aged or cured types).

Miscellaneous
- gelatine, nuts

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.

Ingredients of Salad Dressing


Salad dressings are liquid or semi liquids used to flavor salads. The flavors of
most salad dressings are not modified by cooking. The quality depends directly on
the quality of the ingredients used. Most salad dressings are made primarily of an
oil and an acid with other ingredients added to modify the flavor or texture.

1. Oils - should have mild, sweet flavor. Strongly flavored oil can make excellent
salad dressing but not appropriate with every food.
Examples: corn oil, soybean oil, canola oil, peanut oil, olive oil, walnut oil

2. Vinegar - should have a good, clean sharp flavor. Most 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 emulsifier dressings.


For safety, pasteurized eggs should be used.
5. Seasoning and flavorings - fresh herbs are preferable to dried herbs. Other
flavorings include mustard,
, ketchup, Worcestershire sauce and
various kinds of cheeses

Structure of a Salad Plated Salad has four parts


⁃ Base or Under linerA cup-shaped leaves of iceberg or Boston lettuce
make attractivebases. They give height to salad.
⁃ Body - main part of the salad
⁃ Garnish - An edible decorative item that is added to salad to give
eye appeal, and adds flavor as well. It should harmonize with the rest of the salad
ingredients.
⁃ Dressing - A seasoned liquid or semi liquid added to the body of the
salad to give added flavor, tartness, spiciness and moistness.Dressing may be added
at service time, served separately for the customer to add, or mixed with the
ingredients ahead of time.

Guidelines for Arranging Salads


1. Keep the salad off the rim of the plate.
2. Strive for a good balance of colors.
3. Height helps make a salad attractive.
4. Cut ingredients neatly.
5. Make every ingredient identifiable.
6. Keep it simple.

Guidelines in Arranging Salads


⁃ salad involves knowledge, skills and attitude in order to present your
salad appealing.
⁃ Salad presentation means making your salad attractive to the guests.
Plating salad involves knowledge, skills and attitude in order to present your
salad appealing.

HAPPINESS ON A PLATE
• Fresh, crisp, and full of life.

1. Keep the salad off the rim of the plate


2. Strive for a good balance of colors
3. Height helps make a salad attractive
4. Cut ingredients neatly
5. Make every ingredient identifiable
6. Keep it simple

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