COOKERY 9 Lesson 1.2 Components of Salad.pptx

Components of Salad

1. COMPONENTS OF SALAD

2. OBJECTIVES At the end of the lesson, you are expected to: Identify the components of salad, factors to consider in salad preparation and different kinds of salad dressing and their ingredients; Select and use correct equipment in preparing salad and dressings; Prepare variety of salad and salad dressing; and Follow workplace safety procedures

3. SALAD COMPONENT Foundation/Base Body Garnish Dressing

4. Foundation/Base It gives the definition to the salads placement on the plate or platter. Usually lettuce leaves or a bed of cut greens is used as the backdrop to the other ingredients .

5. Body It is the main ingredient of the salad, this should be the focal point of the presentation as it sets at the top of the base. The main ingredient of the salad might be greens, a marinated or bound salad, meat, fish, or poultry.

6. Dressing It is used to enhance the flavor, toasted with the bogy of the salad or served on the side. Any dressing that is compatible with the other ingredients may be used to add moisture and flavor to the salad. Salad dressings fall into three groups: Vinaigrette – temporary emulsion Cream-style or fatty – permanent emulsion Simple – oil and vinegar, flavored oils.

7. Garnish It adds texture, color, and form to the salad. Many different elements can be used to add color and texture to the finished presentation.

8. COMPONENTS OF SALAD

9. IMPORTANT FACTORS to CONSIDER in SALAD PREPARATION

10. Important factors to consider in preparing salad FRESH EYE APPEAL SIMPLICITY NEATNESS CONTRAST AND HARMONY PROPER COMBINATION OF INGREDIENTS PROPERLY CHILLED FLAVORFUL NOT OVERCOOK! DRAIN WELL

11. FRESH 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.

12. EYE APPEAL It should be attractive appetizing creatively presented.

13. SIMPLICITY Make it simple not crowded.

14. NEATNESS Keep salad neatly place in a plate

15. CONTRAST AND HARMONY Contrast and harmony of colors . Contrast in color for your garnishing can accentuate the appearance of the salad

16. PROPER COMBINATION OF INGREDIENTS Proper food combination. Choose combination of ingredients carefully.

17. PROPERLY CHILLED Keep foods properly chilled but not ice cold.

18. FLAVORFUL Flavorful tempting and stimulating if prepared and presented.

19. DO NOT OVERCOOKED! Do not overcook food and ingredients. When overcooked eliminates the color and it’s vitamins and minerals as well.

20. DRAIN WELL Drain all ingredients well.

21. NUTRITIONAL VALUES OF SALAD AND DRESSINGS

22. Quiz #2

23. DIRECTION: Identify the given items. 1-4. What are the four components of salad? 5. _______ adds color and texture to the salad. 6. The ____ gives the definition to the salad. 7. The ____ is the main ingredient of the salad. 8-10. Give at least 3 factors that we need to consider in preparing a salad.

24. ANSWER: 1-4. What are the four components of salad? FOUNDATION/BASE BODY DRESSING GARNISH 5. GARNISH adds color and texture to the salad. 6. The FOUNDATION/BASE gives the definition to the salad.

25. ANSWER: 7. The BODY is the main ingredient of the salad. 8-10. Give at least 3 factors that we need to consider in preparing a salad. FRESH EYE APPEAL SIMPLICITY NEATNESS CONTRAST AND HARMONY PROPER COMBINATION OF INGREDIENTS PROPERLY CHILLED FLAVORFUL NOT OVERCOOK! DRAIN WELL