Quarter II
Lesson 1
PREPARE SALAD AND DRESSING
Upon completion of this module the students will be able to:
1. perform Mise en Place;
2. prepare variety of salads and dressings;
3. present a variety of salads and dressings; and
4. store salads and dressings
Salad is a combination of vegetables, fruits and other ingredients served with a dressing.
Tools, Equipment, Utensils Needed in Preparing Salads
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.
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.
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.
4. Citrus zesters - A kitchen 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.
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.
6. Grill pan – used for salad toppings to be broiled or
grilled.
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.
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.
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.
Classification of Salads According to their Functions in the Meal
1. 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.
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.
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.
4. Main course salads – should be 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.
5. Separate course salads – these 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.
6. Dessert salads – dessert salad are
usually sweet and may contain items such
as fruits, sweetened gelatin, nuts and cream.
Classification of Salads According to Ingredients Used
1. Green salads – must be fresh, clean, crisp and cold and well drained. Moisture and air are
necessary to keep greens crisp.
a) Leaves wilt because they lose moisture. Crispness can be restored by
washing and refrigerating. The moisture that clings to the leaves after
thorough draining is usually enough.
b) Air circulation is essential so do not wash greens too tightly or pack too
firmly. Refrigerate in colanders covered with clean damp towels, or in
specially designed perforated plastic bins. These protect from drying
while allowing air circulation.
2. Vegetable, Grain Legumes and
Pasta Salads - vegetable salads are
salads whose main ingredients are
vegetables other than 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.
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.
4. Fruit Salad – contain fruits as their main
ingredients, like appetizer salads or
dessert salads.
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.
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.
