Preparing Salads and Dressings for grade9

Prepare Salad and Salad Dressings for grade9

1. Preparing Salads and Dressings

2. Salad - a healthy dish consists of small pieces of food (meat, poultry products, vegetables, fruits, seafoods) served with sauce or dressings.

3. salty - comes from two languages: French : salade Italian : salata - vegetables were seasoned with salty oil or brine and vinegar dressing.

4. COMPONENTS OF SALAD

5. BASE Consist of greens such as leaf, romaine head or bibb lettuce and in most case, greens are left on the plate as bowl. Base keeps the plate from looking bare and provides color in contrast with the body. bibb Romaine head

6. BODY The main part of the salad. Should be prepared according to the rules of good salad preparation It determines what type of salad to be served

7. DRESSING Usually served with every type of salad. It adds flavor Provides good value and improves palatability Helps digestion Maybe acid base as vinaigrette or fatty dressing as mayonnaise-based

8. GARNISH It adds eye appeal to the product. Stimulates the diner’s appetite. Improves the form and enhances the taste of the salad. Should be simple and should attract the diner’s attention.

9. CLASSIFICATION ACCORDING TO THE PLACE IN THE MENU

10. SIMPLE SALAD Variety of one or more greens with light dressing served before the main course.

11. MIXED SALAD Composed of cooked or raw vegetables served with compatible dressing used as appetizers

12. COMBINATION SALAD Ingredients are presented separately on the same plate with complimentary dressing and used as an entrée.

13. APPETIZER SALAD Light and refreshing salad served before the main course of the meal.

14. SIDE DISH OR ACCOMPANIMENT SALAD served before the main course of the meal. Should be light and flavorful but not too rich.

15. MAIN COURSE SALAD Should be large enough to serve a full meal and should contain substantial portion of protein

16. SEPARATE COURSE SALAD Refreshing and light salad served after the main course. Cleanse the palate and provide a pleasant break before dessert

17. DESSERT SALAD Usually sweet with fruit contents, sweetened gelatin, cream and nuts.

18. CLASSIFICATION ACCORDING TO INGREDIENTS

19. GREEN SALAD It is commonly known “ tossed salad”. Main ingredients are green leafy vegetables such as cabbage or lettuce. Healthy diet food for it contains very low carbohydrates.

20. VEGETABLE SALAD Composition of mostly vegetables like carrots, cucumber, tomatoes and combined with other ingredients like cooked meat in seasoned liquid being made into salad.

21. FRUIT SALAD Composed mostly of fruits rather than vegetables. It is often arranged rather than tossed or mixed because most fruits are delicate and easily broken.

22. BOUND SALAD Made of non-salad leafy vegetables together with thick dressings. Known as “cooked” salad. Ingredients are cooked before mixing them with mayonnaise as dressing.

23. NUTRITIONAL VALUES OF SALADS AND DRESSINGS

24. NUTRITIONAL VALUES OF SALADS AND DRESSINGS

25. SALAD INGREDIENTS

26. VEGETABLES Beets, cauliflower, broccoli, carrots, cucumber, bell pepper, tomatoes, olives, onion, sprouts, avocado LETTUCE Ice berg, romaine FRUITS Apples, pineapple, pears, grapes, coconuts, papayas, mangoes, cherries

27. MEAT Sliced ham, crumbled bacon, shredded chicken BEANS Black beans, chick peas, kidney beans, black eyed peas SEEDS/NUTS Sesame seeds, walnuts, almonds, sunflower seeds

28. CHEESE Parmesan cheese, fresh mozzarella DRESSING/FLAVORING Olive oil, lemon juice, balsamic vinegar, mayonnaise based dressing SEEDS/NUTS Sesame seeds, walnuts, almonds, sunflower seeds OTHER TOPPINGS Boiled eggs, chopped fresh herbs, croutons

29. PREPARING SALAD SELECT BEST INGREDIENTS CUT OR TEAR VEGETABLES ACCORDINGLY MIX ACCORDINGLY AND CHILL ARRANGE SALAD PLATES PLACE MIXTURES OF INGREDIENTS ON THE PLATE AND GARNISH REFRIGERATE UNTIL SERVICE.

30. Factors and techniques in Presenting and Plating Salads Choose salad greens that are fresh and crisp. Choose pleasing combinations with contrast in color, texture, form, size and flavor Choose correct dressing, but use a small amount of it. In case of potato salad, dressing is added long before serving to have the flavor, mayonnaise penetrates to potatoes. Dressing can be served separately in some salad

31. Factors and techniques in Presenting and Plating Salads Arrange salad attractively and avoid fixed appearances. Toss ingredients lightly. Use appropriate salad bowls or salad plates. It should be the focus. Serve salad cold.(chill green for a few minutes before serving)

32. Factors in Presenting and Plating Salads BALANCE - there must be a balance of ingredients according to colors, cuts or shapes, textures and flavors to enhance the appearance of salad and appealing to one’s taste.

33. Factors in Presenting and Plating Salads HARMONY - adds ingredients that will harmonize or go with the salad. Chopped herbs, thinly sliced vegetables, shredded carrots, sprinkles of spices may be mixed with drizzled sauces or dots of flavor oils. There should be unity of ingredients and dressings.

34. Factors in Presenting and Plating Salads HEIGHT - heavy dressing or toppings make salad weighed down and not appealing. Fresh and crisp greens add height and help create visual appeal

35. Factors in Presenting and Plating Salads COLOR - salad ingredients of different colors add to eye appeal. Create colorful tossed green salads by adding shredded carrots or beets or red cabbage

36. Factors in Presenting and Plating Salads TEXTURE - meat or fish has a texture which is contrast with the texture of fresh vegetables and thru a combination of both is very pleasing and appealing.