TOOLS,

EQUIPMENT,
UTENSILS NEEDED
IN PREPARING
SALADS
Knives
Good quality knives
with sharp, sturdy
stainless steel blades
and with handles that
are 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.
When preparing a recipe
that contains both meat (or
poultry or seafood) and
vegetables requiring cutting,
use one board exclusively
the vegetables and the other
exclusively for the raw meat
to avoid cross
contamination
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, etc.
 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. To
operate, the zester is
pressed with moderate
force against the fruit and
drawn across its peel. The
rims cut the zest from the
Grater
A grater (also
known as a
shredder) is a
kitchen utensil used
to grate foods into
fine pieces. It was
invented by François
Boullier in 1540s.
Grill pan
Used for salad
toppings to be
broiled or
grilled.
 Salad
Spinners
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 if a salad
before assembling and used
to toss and mix all the
ingredients together. Used
bowls made of sturdy,
heavy glass wares or
ceramic, so as not to react
with acidic ingredients.
 Salad
servers
used to mix dressings,
marinate ingredients, hold
separate elements if a
salad before assembling
and used to toss and mix
all the ingredients
together. Used bowls made
of sturdy, heavy glass
wares or ceramic, so as
not to react with acidic
ingredients.
CLASSIFICATION
OF SALADS
ACCORDING TO
THEIR FUNCTIONS IN
THE MEAL
 Appetizer
Salads
It stimulates appetite which
has fresh, crisp ingredients;
tangy flavorful dressing;
and attractive, appetizing
appearance. It looks
appealing because of
flavorful foods like cheese,
ham, salami shrimp and
crabmeat. Crisp raw or
lightly cooked vegetables
can also be added.
Accompaniment
salad
accompaniment salads must
balance and harmonize with
the rest of the meal, like any
other side dish. Don’t serve
potato salad at the same meal
at which you are serving
French Fries or another starch.
Sweet fruit salads are rarely
appropriate as accompaniment
except with such items as ham
or pork.
 Side dish
salads
should be light and
flavourful, not too; much
vegetable salads are often
good choices. Heavier
salads such as macaroni or
high protein salads
containing seafood, cheese
are less appropriate, unless
the main course is light.
 Main
course
salads
should be large enough to
serve as a full meal and should
contain a substantial portion of
protein. Meat, poultry and
seafood salads as well as egg
salad and cheese are popular
choices. Main course salads
should offer enough variety of
flavours and textures in
addition to the protein and
salad platter or fruits.
 Separate
course
salads
these salads must be very
light without filling. Rich,
heavy dressings such as
sour cream and mayonnaise
should be avoided. Light
salad are serve after the
main course to cleanse the
palate, refresh the appetite
and provide a break before
dessert.
 Dessert
salads
dessert salad are
usually sweet
and may contain
items such as
fruits, sweetened
gelatin, nuts and
cream.
CLASSIFICATION OF
SALADS ACCORDING
TO

INGREDIETS USED
 Green
salads
must be fresh,
clean, crisp and
cold and well
drained. Moisture
and air are
necessary to keep
greens crisp.
 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. Raw or cooked
vegetables are usually added to
the starch items to enhance the
colour, flavour and nutritional
balance of the salad. Protein
items such as poultry, meat,
seafood
 Bound
salads
are mixture of foods that are
held together or bound with a
dressing usually a thick
dressing like mayonnaise.
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.
 Fruit
Salad
contain fruits as
their main
ingredients, like
appetizer salads
or dessert salads.
Composed
Salads
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. They are
elaborate and can be
substantial in size, usually
served as main courses or fruit
courses rather than
accompaniments or side
dishes.
 Gelatine
Salads
most gelatine products are
made with sweetened
prepared mixes with
artificial colour and flavour.
But some professional cook
used to prepare salads
using unflavoured gelatine
relying on fruit juices and
other ingredients for
flavour.
 2nd Quarter- Mastery Test 1 (TLE 9)
I. Direction: Choose only the letter of the best answer then write it on a
separate sheet of paper.

•1. It is used to drain salad ingredients

A. Spatula
B. Colander
C. Salad Spinners
D. Mixing bowls
•2. It 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?
A. Peelers
B. Citrus zesters
C. Knives
D. Colander
• 3. Used to grate foods into fine
pieces. It is also called shredder.
A. Mixing Bowl
B. Peelers
C. Tongs
D. Grater
• 4. 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.
A. Peelers
B. Citrus zesters
C. Salad Spinners
D. Colander
• 5. Used to mix dressings, marinate
ingredients, hold separate elements
if a salad before assembling and used
to toss and mix all the ingredients
together.
A. Knife
B. Grill pan
C. Salad Spinners
D. Mixing bowls
6. Salads that can be served as a full
meal because it contains substantial
portion of meat, poultry, seafood’s,
fruits and vegetables.
A.
Appetizer salad
B.
main course salad
C.
Accompaniment salad
D.
dessert salad
7. Salads made of mixtures of
ingredients that are held together
usually with a thick dressing like
mayonnaise.
A. Green salads
B. composed salads
C. Vegetable salads
D. bound salads
• 8. Small salad used as a first
course
A.Separate course salad
B.Dessert salad
C.Appetizer salad
D.Main dish salad
• 9. This salad must be light
without filling
A.Separate course salad
B.Dessert salad
C.Appetizer salad
D.Main dish salad
• 10. The main ingredients of this
salad are starchy items.
A.Green salads
B.Vegetables salad
C.Pasta salad
D.Bound salads
II. Identify what tools or salad is shown
through a picture.

1. knife 2. peelers 3. mixing bowls

4. _chopping board 5. Salad spinners 6. grill pan
7. Citrus zesters 8. grater/sheredder 9. mixing bowl
10. Side dish salads 11. appetizer salads 12. dessert salads
13. Accompaniment salad 14. main course salad 15. separate course salad
III. MELCU CORE VALUES (5 POINTS)

•M
•E
•L
•C
•U