Preparing Salads and Dressing Aug22

Preparing Salads
and Dressing
Tools, Equipment, and Utensils
Needed in Preparing Salads and
Dressing
Classification of Salads
According to its Place in the
Menu

Objectives
At the end of the lesson the students should be able to:

a) Describe what is a salad?
b) Identify the tools, equipment, and utensils
needed in preparing salads and dressings.
c) Demonstrate the uses of each tool, equipment,
and utensil needed in preparing salads and
dressings.
d) Classify salads according to ingredients and
place in the menu.

Did you know the word salad
originates from the French word
salade and Latin word salata which
means salty. Salt is associated with
salad, because vegetables were
seasoned with salty oil or brine and
vinegar dressing. Salad maybe as
appetizer or an entrée.
Unlocking of Terms
Entrée
Served as the main
dish of a meal.
Mincing
To cut or chop into very small pieces.
Whisk
To whip or to beat with
a light rapid movement.
What is a Salad?
 Salad is any of a wide variety of dishes, made of :
• raw or cooked vegetables,
• pasta,
• legumes,
• eggs,
• grains,
• meats, poultry, seafood and a variety of
• fruits,
• leafy greens,
• nuts, seeds
• dressings, oils, emulsions, juices
 Generally served cold but as an exception (e.g. German potato
salad) may be served warm.
2/8/201
BAC 101 Culinary Foundation Level 1 9
3
Tools, Equipment, and
Utensils Needed in
Preparing Salads and
Dressing
Balloon Whisk
This is used to beat eggs evenly or whip

cream. Select a sturdy, medium –size whisk
to achieve good results.
Chef’s Knife
This is used to cut tomato wedges, slice

cucumber thinly, and cut pepper rings
symmetrically.
Colander
Made of metal and have stand and loop

handles. It is used to drain salad
ingredients
Corn Zipper
This is used to remove kernels

from the cod of the fresh or
cooked corn.
French Knife
Used for chopping, mincing, and

slicing salad ingredients.
Fruit or Salad Knife
A short knife used to cut fruits and

vegetables for salads and garnishes.
Lemon Reamer or Citrus Reamer
A small utensil used to extract

juice from a lemon or other citrus
fruit.
Garlic Presser
Used to crush garlic to have a stronger

flavour for the salad dressings.
Food Tong
Used to handle the vegetable

or fruit ingredients of the
salad.
Peeler
This is used to remove the skin of carrots

and peel off thin strips to toss with the
lettuce.
Paring Knife
The smallest knife used in

paring vegetables and fruits.
Plastic gloves
For hygienic purpose, plastic goves are used in

handling food when mixing vegetables or fruit
ingredients.
Wooden Spoon
Used in tossing vegetables or fruit

ingredients of the salad and dressing.
Food Processor
Used to facilitate repetitive tasks in

preparing ingredients for a salad.
Chopping board
Used for cutting fruits or vegetables for salad.

Mixing bowls
Used when preparing ingredients for

salad.
Grill pan
Used for salad toppings to be broiled or grilled

Citrus Zester
is a kitchen utensil for obtaining zest

from lemons and other citrus fruit.
Classification of Salad
according to its place in the
Menu:
Simple Salad
 This is a variety of one or more greens
with light dressing served before or
after the main course.
Mixed Salad
 This is composed of cooked or raw
vegetables served with compatible
dressing used as appetizer.
Combination Salad
The ingredients are presented separately
on the same plate with complimentary
dressing and used as an entrée
Application
 Each student will recall the different tools,

equipment, and utensils needed in preparing
salads and dressing.18 points
 Describe it’s uses . 18 points
 Explain the classification of salads according
to its place in the menu. 4 points.
 Each correct answer will be recorded as their
oral recitation. With a total score of 40
points.

Assignment:

 The students will prepare the ingredients needed
to make a simple salad, mixed salad and
combination salad.
 They will choose the recipe to prepare using
ingredients available in their homes.
 The students will work by pair in preparing the 3
classification of salad according to its place in the
menu.
 This activity will be done on the next meeting
Tuesday ,August 22, 2018.
 Rubrics in Preparing Salad
Items to be 5 3 1
Evaluated
Tools, Utensils All needed tools, One tool is not Four tools are not
and Equipment utensils and available available
equipment are ready
at hand.
Ingredients Complete One important Lacking 2 to 3
Ingredients are ingredient is not ingredients.
available available.
Preparation Vegetables and Vegetables and Vegetables and
Technique fruits were washed fruits were washed fruits were washed
and drained and drained. but not completely
completely. Vegetables and drained.
Vegetables and fruits were cut. Vegetables and
fruits wee cut fruits were not cut
uniformly in size a in uniformly in size
nd shape. and shape.
Dressing Dressing is Dressing is less Dressing is bland
flavourful and flavourful and not flavorful.
appealing
Presentation Garnishes enhance Garnishes made Garnishes made
the appearance of salad less salad not
salad. appealing. appealing.
Thank You!

Preparing Salads and Dressing Aug22

Uploaded by

Copyright:

Available Formats

Preparing Salads and Dressing Aug22

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Preparing Salads and Dressing Aug22

Uploaded by

Copyright:

Available Formats

Preparing Salads

This is used to beat eggs evenly or whip

This is used to cut tomato wedges, slice

Made of metal and have stand and loop

This is used to remove kernels

Used for chopping, mincing, and

A short knife used to cut fruits and

A small utensil used to extract

Used to crush garlic to have a stronger

Used to handle the vegetable

This is used to remove the skin of carrots

The smallest knife used in

For hygienic purpose, plastic goves are used in

Used in tossing vegetables or fruit

Used to facilitate repetitive tasks in

Used for cutting fruits or vegetables for salad.

Used when preparing ingredients for

Used for salad toppings to be broiled or grilled

is a kitchen utensil for obtaining zest

 Each student will recall the different tools,

You might also like