Preparing Salads and Salad Dressings.pptx

cookery nc ii

1. Preparing Salads and Salad Dressings

2. At the end of this module, you should be able to: Define salads and dressings; Determine the components of a salad; Identify common salad ingredients; Observe personal sanitation and safety measures in the kitchen; and Handle salad ingredients properly and safely.

3. Introduction Generally, a salad is defined as a mixture of raw and/or cooked ingredients usually combined with a dressing and served cold. Salads are versatile menu items. They can be served as: Appetizers  – made of fresh and crisp ingredients with palette-stimulating flavors arranged attractively and served in small portions; Accompaniments  – composed of starch-rich or sweet food items served as a side dish for the main course; Main course  – large servings of salad containing protein-rich ingredients in balance proportion with the variety of other food items used; and Separate course  – fruit salads or other light green salads served to after the main course intended to cleanse the pallet before the dessert is served.

4. TOPIC 1: Components of a Salad Generally, salads have four components – the base, body, dressing and garnish. However, salads may be served plated or put in serving trays during buffets or gatherings. And while plated salads or salads in platters contain all the four components, salads served buffet-style only have two – the body and the dressing.

5. TOPIC 2: Common Salad Ingredients Almost any ingredient can be put in a salad. This can be cooked or raw, fresh or pickled. This topic will present the following common ingredients used in making salads: Salad greens Vegetables Fruits Protein-rich Food Starchy Ingredients Acids Oils Edible flowers Herbs Gelatin

6. Salad Greens Salad Greens These are leafy vegetables that are usually served raw. Salad greens are commonly used as the base or the body of the salad. The following are some examples of salad greens.

7. Handling Salad Greens Keep salad greens away from meat and poultry. Store salad greens in plastic bags or in plastic containers and keep them refrigerated at 35 to 40ºF or 15-20ºC. Before storing, wash salad greens under cold running water. Dry salad greens gently using paper towels or a salad spinner. Use lettuce and salad greens within one week after purchase. Do not allow salad greens to soak in water.

8. TOPIC 2: Common Salad Ingredients Vegetables Root, green, fruit vegetables and legumes can be used in preparing salads. They can be used raw, cooked and pickled. The following are some vegetables including how they are prepared for salad making.

9. Handling Vegetables Safely Never buy vegetables with damages, bruises or any signs of decay. Buy refrigerated cut fruits and vegetables only. Keep vegetables away from meats and poultry. If necessary, brush the surface of vegetables under running water. Beans and root vegetables must be free from dirt and cracks. Leafy vegetables must have crisp and brightly-colored leaves. Always buy the amount that you use within a few days. Wash and dry vegetables properly before storing. Keep vegetables refrigerated at 41ºF or 20ºC. Follow manufacturer’s directions for reconstituting freeze-dried fruit and vegetable products. Many need to be soaked in cold or warm water for specific lengths of time. They continue to absorb water as they are simmered.

10. TOPIC 2: Common Salad Ingredients Fruits These salad ingredients can be classified as soft, stone, hard, citrus and tropical. Fruits can be used fresh, cooked, pickled, canned or frozen. Common fruits used in salads are:

11. Selecting Quality Fruits Never buy fruits with damages, bruises or any signs of decay. Only buy cut fruits that are refrigerated. Keep fruits away from meats and poultry. Wash the surface of fruits under running water. Always buy the amount that you can only use within a few days. Wash and dry fruits properly before storing. Keep fruits refrigerated at 41ºF or 20ºC. Wash soft fruits carefully under running water using a colander. Avoid over-ripe fruits. Over-ripe fruits usually have a mushy feel when touched. Look for fruits that are soft but firm to touch. Pickles should rest in a clear liquid, not black nor cloudy.  Containers of pickled items must be clean and not chipped. Pickled items should not be slippery and mushy. Items should be free from molds and off-odor.

12. TOPIC 2: Common Salad Ingredients Protein-rich Products These are ingredients that are added to the salad to add nutrients and flavor. Most of these items are cooked or processed before being added into the salad. Common salad proteins are the following:

13. Handling Protein-rich Food Hard-boiled eggs must not have green pigment surrounding the yolk. Meat must be fresh and must not have a foul odor. Meat cuts must be firm but not tough. Meat items should be washed under running water gently to ensure that the microorganisms present in these items will not spread through water drippings and splashes. Cover cut surfaces to prevent drying. Store meat at 32-36ºF (0 to 2ºC). Meat does not freeze until about 28ºF (-2ºC). Keep the meat, poultry and other items separated in the cooler and the work table to avoid cross contamination. Use meat and poultry as soon as possible (2-4 days). Fish must have clear and slightly bulging eyes and metallic, shiny bodies. The shell of mollusks (oyster and clams) are tightly closed.

14. Scallops should be packed vacuum-sealed and dry. Shrimps, prawns and crayfish should have firm shells, grey in color and with heads intact. Soak clams in water to let them spit out the sediments they have inside. Brush the shells of clams, mussels and oysters until clean. Debeard the mussels. Devein the shrimps and prawns. Deshell if necessary. Caviars should not look watery or oily and should be free from strong and fishy smell. Meat, poultry and seafood can be safely thawed: Inside the refrigerator at 41ºF (4ºC) or below Under cold running water Do not re-freeze thawed meat to keep its quality.

15. TOPIC 2: Common Salad Ingredients Starch-rich Products Farinaceous or starch ingredient are the pasta, lentils, beans and grains that can be used in preparing salads. The following are the common starch ingredients used in preparing salads.

16. Handling Starch Items Properly Pastas must be cooked  al dente  or firm to bite. Baked items should have no trace of sour or yeasty odor. Lentils, beans and peas should have a bright and uniform color free from visible damages and cracks.

17. TOPIC 2: Common Salad Ingredients Herbs The are ingredients used to provide aroma, flavor and texture, but should not be used in excessive amount for it may overpower the taste of the salad. Herbs popular in salads includes the following:

18. Handling Herbs Safely Fresh herbs should have vibrant color. The color of herbs fades through time. Crush a small of amount of herb and smell it. Fresh herbs will give out a rich and full aroma immediately. Compare the aroma of the herbs you are going to purchase to the ones in your storage. Same with color, the aroma of herbs fades through time.

19. Acids and Oils These are usually used in making salad dressings. You should make sure that the oils and acids that you will use are as fresh as the other ingredients of the salad. The common oils and acids used in salad-making are:

20. Selecting Quality Oils and Acids Avoid using distilled white vinegar. These types of vinegar does not have enough character to uplift the flavor of the dish you are preparing. Vinegar should be clear and free from any sediment. Look for oils in dark-colored bottles. Dark-colored bottles prevent light and oxygen from having an unpleasant taste. OIls must be free from unpleasant odor and bitter taste. Oils from fruits should resemble the color of the fruit they are from.

21. LESSON 2: Observing Kitchen Safety and Sanitation Measures Mark as done Introduction Preparing salads and dressings involves adherence to food safety standards and performing sanitation and safety practices. A professional kitchen staff is required to maintain a high standard personal safety and sanitation. Another important role of the kitchen staff is to make sure that the ingredients purchased are in their best condition and that food are prepared in a manner that it will be safe for human consumption. This lesson will present guidelines for preparing the workstation according to food safety standards as well as the safe and proper ways of handling common salads and dressings ingredients.

22. TOPIC 1: Keeping the Kitchen Food-safe and Sanitized Keeping the sanitation of the kitchen may vary from one establishment to another. The following are the most common steps for keeping the kitchen sanitized at all times.

23. TOPIC 2: Personal Safety Measures in the Kitchen Kitchen safety should be one of your top priorities. The following are important reminders to keep you safe while performing your tasks in the kitchen.