SALAD AND DRESSING PREPARATION GUIDE BOOK.pptx

prepare salad and dressing

1. Quarter II PREPARE SALAD AND DRESSING

2. Salad is a combination of vegetables, fruits and other ingredients served with a dressing. Salad are easy to make and require little, in any special equipment.

3. Tools, Equipment, Utensils Needed in Preparing Salads.

4. 1. Knives – good quality knives with sharp, sturdy stainless steel blades and with handles that are securely attached and that feel perfectly comfortable in your hand.

5. 2. Cutting boards – choices of cutting boards are the wooden or blocks and acrylic cutting boards. When preparing a recipe that contains both meat (or 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.

6. 3. Peelers - 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, and fruits such as apples, pears, etc.

7. 4. Citrus zesters - 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.

8. 5. Grater/Shredder - A grater (also known as a shredder) is a kitchen utensil used to grate foods into fine pieces. It was invented by François Boullier in 1540s.

9. 6. Grill pan – used for salad toppings to be broiled or grilled.

10. 7. Salad Spinners – 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.

11. 8. Mixing bowls – used to mix dressings, marinate ingredients, hold separate elements if 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.

12. 9. Salad servers – “Salad sets” with big salad bowls, serving bowls and servers. Select materials having enough surfaces to really grasp the ingredients of salad, no matter how slippery and thus making tossing easier.

13. Classification of Salads According to their Functions in the Meal.

14. Appetizer Salads It stimulate appetite which has fresh, crisp ingredients; tangy flavorful dressing; and attractive, appetizing appearance. It looks appealing because of flavorful foods like cheese, ham, salami shrimp and crabmeat. Crisp raw or lightly cooked vegetables can also be added.

15. 2. Accompaniment salad accompaniment salads must balance and harmonize with the rest of the meal, like any other side dish. Don’t serve potato salad at the same meal at which you are serving french Fries or another starch. Sweet fruit salads are rarely appropriate as accompaniment except with such items as ham or pork.

16. 3. Side dish salads should be light and flavorful, not too; much vegetable salads are often good choices. Heavier salads such as macaroni or high protein salads containing seafood, cheese are less appropriate, unless the main course is light.

17. 4. Main course salads large enough to serve as a full meal and should contain a substantial portion of protein. Meat, poultry and seafood salads as well as egg salad and cheese are popular choices. Main course salads should offer enough variety of flavors and textures in addition to the protein and salad platter or fruits.

18. 5. Separate course salads must be very light without filling. Rich, heavy dressings such as sour cream and mayonnaise should be avoided. Light salad are serve after the main course to cleanse the palate, refresh the appetite and provide a break before dessert.

19. 6. Dessert salads dessert salad are usually sweet and may contain items such as fruits, sweetened gelatin, nuts and cream.

20. Classification of Salads According to Ingredients Used

21. 1. Green salads – must be fresh, clean, crisp and cold and well drained. Moisture and air are necessary to keep greens crisp.

22. 2. Vegetable, Grain Legumes and Pasta Salads - main ingredients are vegetables such as lettuce or other leafy greens. Starchy items such as grains, pastas and dried legumes can also form the body of a salad. Raw or cooked vegetables are usually added to the starch items to enhance the color, flavor and nutritional balance of the salad. Protein items such as poultry, meat, seafood and cheese maybe added to vegetables and starch salads.

23. 3. Bound salads – are mixture of foods that are held together or bound with a dressing usually a thick dressing like mayonnaise. The term bound is most often used for traditional mixtures of cooked protein, starch and vegetables items with mayonnaise like chicken salad, tuna salad, egg salad and potato salad.

24. 4. Fruit Salad – contain fruits as their main ingredients, like appetizer salads or dessert salads

25. 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. They are elaborate and can be substantial in size, usually served as main courses or fruit courses rather than accompaniments or side dishes.

26. 6. Gelatin Salads – most gelatin products are made with sweetened prepared mixes with artificial color and flavor. But some professional cook used to prepare salads using unflavored gelatin relying on fruit juices and other ingredients for flavor.

27. Ingredients of Salads

28. Freshness and variety of ingredients are essential for high quality salads.

29. 1. Salad Greens – Iceberg lettuce, Romain Lettuce, Boston Lettuce, Biff or limestone lettuce, Chinese cabbage, Spinach, Sprouts

30. 2. Vegetables (Raw) - avocado, bean sprouts, broccoli, cabbage, carrots, cauliflower, celery, cucumber, mushrooms, onions, peppers, radish, tomatoes.

31. 3. Vegetables (Cooked, pickled and canned) – asparagus, beets, carrots, cauliflower, corn, pimientos, olives, peppers, cucumber

32. 4. Starches – dried beans, potatoes, macaroni products, grains, bread (croutons)

33. 5. Fruits (Fresh, Cooked, Canned or frozen) – Apple, banana, berries, coconut, melons, oranges, papaya, peaches, pears, mangoes.

34. 6. Protein foods – meat (beef, ham), poultry, fish and shellfish, salami, luncheon meat, bacon, eggs (hard cooked), cheese, cottage cheese (aged or cured types).

35. 7. Miscellaneous – gelatin, nuts

36. Important Factors to consider in Salad Preparation 1. 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. 2. Eye Appeal. It should be attractive, appetizing, creatively presented. 3. Simplicity. Make it simple not overcrowded. 4. Neatness. Keep salad neatly placed in a plate.

37. Important Factors to consider in Salad Preparation 5. Contrast and Harmony of colors. Contrast in color for your garnishing can accentuate the appearance of the salad. 6. Proper Food combinations. Choose combination of ingredients carefully. Pineapples and coconut go well with chicken but not compatible with tuna.

38. Important Factors to consider in Salad Preparation 7. Foods should be recognizable. Taste of the food that you are using as a base should be identifiable when you taste the salad. The dressing should dominates the taste. 8. Keep foods properly chilled but not ice-cold. 9. Serve hot foods while hot and cold foods cold.

39. Important Factors to consider in Salad Preparation 10. Keep it clean and crispy. This is done by washing greens in large quantity of water and drain well and removing the green from the water to allow the dirt to settle to the bottom of the container. 11. Flavorful. Tempting and stimulating if prepared and presented properly.

40. Important Factors to consider in Salad Preparation 12. Drain all the ingredients well. Water or excess juices will weaken dressings and will make your salad look messy. 13. Do not overcook food. Food and ingredients when overcooked eliminates the color and its vitamins and minerals as well.

41. SAMPLE SALAD RECIPES

42. COLESLAW

43. FRUIT SALAD

44. POTATO SALAD

45. Jellied meat salad