Prepare salads and dressings in the Kitchen

Classifications of salads and dressings

1. PREPARE SALAD AND
DRESSING

2. What is Salad?

3. SaladSalad
•Salad is a combination of vegetables, fruits and other
ingredients served with dressing.
•Consist of an array of ingredients, often combined
with a dressing and eating hot or cold
•Salads are a versatile menu item that can be served
as an entree, main course or dessert, or as an
accompaniment to other dishes
•Increasing in popularity in hospitality establishments
due to an increasing trend for healthier lifestyles

4. Tools, Equipments, Tools, Equipments,
Utensils Needed in Utensils Needed in
Preparing SaladsPreparing Salads

5. KnivesKnives
•Good quality knives with sharp, sturdy stainless
steel blades and with handles that securely
attached and that feel perfectly comfortable in
your hand.

6. Cutting BoardsCutting Boards
•Choices of cutting boards are the wooden or
blocks and acrylic cutting boards. When preparing
a recipe that contains both meat, 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.

7. PeelerPeeler
•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, ad fruits such as
apples, pears.

8. Citrus ZesterCitrus 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 pith underneath.

9. Grater/ShredderGrater/Shredder
•A grater is a kitchen utensils used to grate foods
into fine pieces. It was invented by Francois
Boullier in 1540s.

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

11. Salad SpinnersSalad Spinners
•Used to 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.

12. Mixing bowlsMixing 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.
Used bowls made of sturdy, heavy glass wares or
ceramic, so as not to react with acidic ingredients.

13. Salad ServersSalad Servers
•“Salad sets” with big salad bowls, serving bowls
and serves. Select materials having enough
surfaces to really grasp the ingredients of salad,
no matter how slippery and thus making tossing
easier.

14. Classification of Salads Classification of Salads
According to According to
Ingredients UsedIngredients Used

15. Green SaladsGreen Salads
•Must be fresh, clean, crisp and cold and well
drained. Moisture and air are necessary to keep
greens crisp.

16. Vegetable, Grain Legumes Vegetable, Grain Legumes
and Pasta Saladsand Pasta Salads
•Are salads whose main ingredients are vegetables
other than lettuce or other leafy greens.

17. Bound SaladsBound Salads
•Are mixtures of foods that are held together or
bound with a dressing usually a thick dressing like
mayonnaise.

18. Fruit SaladFruit Salad
•Contain fruits as their main ingredients, like
appetizer salads or dessert salads.

19. Composed SaladsComposed 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.

20. Gelatin SaladsGelatin Salads
•Most gelatin products are made with sweetened
prepared mixes with artificial color and flavor.

21. Video PresentationVideo Presentation

22. Picture Me: Picture Me: Give Characteristics Give Characteristics
of the different types of Salads.of the different types of Salads.
Type of Salad Characteristics
Main Course Salad
Appetizer
Side Dish Salad
Dessert Salad
Accompaniment Salad