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Q2
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.

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
Vegetable
• Chopper
• Dicer
• Slicer
• Cutter

Garlic Press

Salad Tongs

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

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.

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