ICEBREAKER:

 GROUPINGS :
 ONE MEMBER WILL MEMORIZE THE GIVEN
PIECE AND PASS IT TO THE MEMBER UNTIL
LAST.
 IF THE GROUP DONE PASSING THE LAST
MEMBER OF THE GROUP WILL RECITE THE
WHOLE PIECE.
 RAISE THE HAND IF YOU’RE READY TO RECITE.
 THE FIRST GROUP WHO RECITED IT
CORRECTLY WILL WIN THE GAME.
PREPARE SALAD
AND DRESSINGS
 TOOLS, EQUIPMENTS, UTENSILS
NEEDED
IN PREPARING SALADS
1. KNIVES
2. CUTTING BOARDS 6. GRILL PAN
3. PEELER 7. SALAD SPINNERS
4. CITRUS ZESTER 8. MIXING BOWLS
5.GRATER/ 9. SALAD SERVERS
SHREDDER
 CLASSIFICATION OF
SALADS
ACCORDING TO
INGREDIENTS USED
 1. GREEN SALADS
Must be fresh, clean, crisp, and cold and well
drained. Moisture and air are necessary to keep
greens crisp.

A.) Leaves wilt because they lose moisture.

Crispness can be restored by washing and
refrigerating.

B.) Air circulation is essential so do not washed

greens too tightly or pack firmly.
2. VEGETABLE, GRAIN LEGUMES
AND PASTA SALADS

Are salads whose main ingredients

are vegetables other than lettuce or
other leafy greens. Starchy items
such as grains, pastas and dries
legumes can also form the body of a
salad.
 3.BOUND SALADS
Are mixtures of food that are
held together or bound with a
dressing usually a thick
dressing like mayonnaise.
 CHICKEN SALAD
POTATO SALAD TUNA SALAD
4. FRUIT SALAD
Contains fruits as their main
ingredients, like appetizer
salads or dessert salads.
5. 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.
6. GELATIN SALADS
Most gelatin products are
made with sweetened
prepared mixes with artificial
color and flavor.
Ingredients of
salads
Freshness and variety of ingredients are
essential for high quality salads.

1. SALAD GREENS

Iceberg lettuce, Romaine Lettuce,

Boston Lettuce, Biff or limestone
lettuce, Chinese cabbage,
spinach, sprouts
Iceberg lettuce Romaine lettuce Boston
lettuce

Sprout
s

Biff/ limestone
lettuce Chinese Cabbage Spinach
2. VEGETABLES (RAW)-
Avocado, bean sprouts, broccoli,
cabbage, carrots, cauliflower, celery,
cucumber, mushrooms, onions,
peppers, radish, tomatoes.
3. VEGETABLES
(COOKED, PICKLED AND
CANNED)
Asparagus, beets, carrots,
cauliflower, corn, pimientos,
olives, pepper, cucumber.
Asparagus Beets Pimiento

Corn
Olives
4. STARCHES

Dried beans, potatoes,

macaroni products, grains,
bread (croutons)
5. FRUITS (FRESH, COOKED,
CANNED OR FROZEN)
Apple, banana, berries,
coconut, melon, oranges,
papaya, peaches, pears, and
mangoes
 6. PROTEIN FOODS
Meat (beef, ham), poultry, fish
and shellfish, salami, luncheon
meat, bacon, eggs, hard cooked,
cheese, cottage cheese, aged or
cured types.
7. MISCELLANEOUS
(MIXED,ASSORTED)

Gelatin
Nuts
GROUP ACTIVITY:
 Identify each ingredients for salad making
according to its components.
 You will be given 2 minutes to arrange the
ingredients.
 After time given, each group will present their
activity.
 Poultry Cucumber
Coconut Bean sprout
GROUP Potatoes Peppers
ACTIVITY: Papaya Boston lettuce
Corn
Bread
Spinach
Eggs
Olives
Walnuts Nuts
Dried beans Cheese
Cauliflower Radish
asparagus
PROCEDURE FOR QUANTITY SALAD
PRODUCTION
1. Prepare all ingredients. Wash and cut
greens, fruits, vegetables, and garnishes.
Prepare cooked vegetables and mix
bound and marinated salads. Have all
ingredients chilled.
2. Arrange salad plates on worktables. Line
them up on trays for easy transfer to
refrigerator.
3. Place bases on all plates.
4. Arrange body of salad on all
plates.

5. Garnish all salads.

6. Refrigerate until serving.

7. Do not add dressing to green

salads until serving.
IMPORTANT FACTORS TO CONSIDER IN
SALAD PREPARATION

1. Quality of ingredients.
2. Eye appeal.
3. Simplicity. Make it simple not overcrowded.
4. Neatness. Keep salad neatly placed in a
plate.
5. Contrast and harmony of colors for your
garnishing.
6. Proper food combinations.
7. Foods should be recognizable.
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.
11. Flavorful. Tempting and stimulating.
12. Drain all the ingredients well.
13. Do not overcook food.
COLESLAW
Ingredients:

1 ½ pt Mayonnaise
2 fl oz. Vinegar
1 oz Sugar (optional)
2 tsp Salt
½ tsp White pepper
4 lb EP Cabbage, shredded
25 Lettuce cups
Procedure:

1. Combine the mayonnaise, vinegar, sugar, salt,

and pepper in a stainless steel bowl. Mix until
smooth.
2. Add the cabbage and mix well.
3. Taste and, if necessary, add more salt and/or
vinegar.
4. Arrange the lettuce leaves under liners on cold
salad plates.
5. Using a no. 12 scoop, place a mound of coleslaw in
the center of each plate.
 FRUIT SALAD
Ingredients:

2 cups unpeeled apples, cubed

1 cup pitted dates
1 cup celery chopped
3 tablespoons lemon juice
½ cup all-purpose cream
Garnish, if desired
¼ cup nuts
Salad greens
Procedure:

1. Assemble all utensils and supplies.

2. Carefully wash the celery, apples and salad
greens. Refrigerate the salad greens.
3. Cubed the apples in rather large pieces, and cover
with lemon juice to prevent discoloration. Also
chop the celery and dates in rather large pieces.
4. Combine the chopped ingredients with dressing
using a fork.
5. If desired, chill the salad in as covered bowl.
6. Serve on crisp salad greens.
QUIZ: CONTENT
 CLASSIFICATION OF SALAD
 INGREDIENTS OF SALAD
 TOOLS AND EQUIPMENT
 PROCEDURE FOR QUANTITY
SALAD PRODUCTION
 IMPORTANT FACTORS TO
CONSIDER IN SALAD
PREPARATION
 ARRANGE THE PROCEDURE FOR
QUANTITY SALAD PRODUCTION.
FROM 1-7 (LOWEST
____1. Arrange saladTO HIGHEST)
plates on
worktables. Line them up on trays for
easy transfer to refrigerator.
____2.Garnish all salads.
____3.Do not add dressing to green
salads until serving.
____4.Refrigerate until serving.
____5.Place bases on all plates.
____6.Arrange body of salad on all
plates.
____7. Prepare all ingredients.
8. Used to hold salad ingredients for
mixing or for tossing.
a. Knives c. mixing bowl
b. Cutting board d. salad server
9. A salad tool used to remove excess
water from the salad greens.
c. Mixing bowl c. salad spinner
d. Salad server d. cutting boards
10. What classification of salads that is
made by arranging two or more elements
attractively.
11. Gelatin salad are made with sweetened
prepared mixes with artificial ____ and ____.
a. element-color c. flavor – juice
b. Color – flavor d. color - aroma
12. Which of the following is not an example
of vegetable raw?
c. Celery c. Mushroom
d. Cabbage d. Olives
13. Which of the following is an example of protein foods?
a. Potatoes c. Cheese
b. Grains d. Bread

14. This factor of salad preparation should be identifiable

when you wash the salad.
c. Keep it clean and crispy
d. Foods should be recognizable
e. Eye appeal
f. Simplicity
15. Which of the following is not an example of vegetable
cooked, pickled and canned?
g. Corn c. Asparagus
h. Pimientos d. Radish
16-20. Give at least 5
important factors to
consider in salad making.
21.-23 Give 3 example of
vegetable Raw.
24-26 . Give 3 example of
Vegetable cooked , pickles
and canned
27-30. What is bound salad?
PREPARE VARIETY
OF SALAD
DRESSING
INGREDIENTS OF SALAD
DRESSING
Salad dressing – are liquid or
semi- liquids used to flavor salads.
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. EGG YOLK
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
dries herbs. Other flavorings
include mustard, ketchup,
Worcestershire sauce and
various kinds of cheeses.
TYPES OF
SALAD
DRESSING
1. OIL AND VINEGAR
DRESSINGS
Basic vinaigrette is a simple
mixture of oil, vinegar and
seasonings which is an example
of temporary emulsions. The
ratio of oil to vinegar is 3 parts
oil to 1 part vinegar.
2. EMULSIFIED DRESSINGS
Mayonnaise is an emulsified
dressing. It is served as the
base for wide variety of other
dressings. Mayonnaise based
dressings are generally thick
and creamy.
3. OTHER DRESSINGS
Cooked salad dressing is similar with
appearance to mayonnaise, but it has a
tarter flavor, while mayonnaise is richer
and milder. Cooked dressing is made with
little or no oil and with a starch thickener.
EMULSIONS IN
SALAD
The uniform mixture of two
mixable liquids, oil and vinegar
is called emulsion.
A. TEMPORARY EMULSIONS
A simple oil and vinegar dressing is
called temporary emulsion because
the two liquids separate after being
shaken. The harder the mixture is
beaten or shaken , the longer it
takes for it to separate.
B. PERMANENT EMULSION
Mayonnaise is also a mixture of oil and
vinegar, but the two liquids do not
separate because it contains egg yolk
which is strong emulsifier. The egg yolk
forms a layer around each of the tiny
droplets and holds them in suspension. All
Other stabilizers are used in some
preparations. Cooked dressing
uses starch in addition to eggs.
Commercially made dressings
may use such emulsifiers as
gums, starches and gelatin.
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
QUIZ:
1.