PREPARE SALAD AND

DRESSING

TLE Technology and

Livelihood Education

COOKERY
9
Technology and Livelihood Education COOKERY 9
OBJECTIVES
At the end of the lesson, you
are expected to:
a. Identify the different
ingredients commonly used in
preparing salads; and
b. Value the importance of
choosing fresh and suitable
ingredients in preparing healthy
and appetizing salad
SALAD
INGREDIENT
S
Freshness and variety of
ingredients are essential
for high quality
Technology and Livelihood Education
salads. COOKERY 9
 SALAD
GREENS

Iceberg Romain Boston

lettuce lettuce lettuce
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 SALAD
GREENS

Cabbag Spinach Bean sprouts

e
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 SALAD
GREENS

Camote Alugbati Mustasa

tops
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 RAW
VEGETABLES

Broccoli Cauliflower Celery

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 RAW
VEGETABLES

Mushroom Radish Pepper

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VEGETABLES: COOKED, PICKLED
AND CANNED

Pickled Pickled Pickled

cucumber carrots ampalaya
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VEGETABLES: COOKED, PICKLED
AND CANNED

Cooked Canned
vegetables vegetables
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 STARCHES

Macaroni Potatoes Croutons

products
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 FRUITS

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 PROTEIN FOOD

Meat Seafood Processed

products products meat
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 MISCELLANEOU
S

Gelatine
Nuts
powder
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GUIDELINES
FOR
MAKING
SALAD
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1. Vegetables, Legumes, Grains and Pasta
Salads
• Neat, accurate cutting of ingredients is important
because the shapes of the vegetables add to
eye appeal.

• Cut vegetables as close as possible to serving

time or they may dry or shrivel at the edges.
1. Vegetables, Legumes, Grains and Pasta
Salads
• Cooked vegetables to a firm, crisp texture and
good color.
• After cooking, vegetables must be thoroughly
drained and chilled before using.
• Starches, pastas and legumes should be cooked
until completely tender but not overcooked.
1. Vegetables, Legumes, Grains and Pasta
Salads
• Vegetables are sometimes marinated or soaked
in a seasoned liquid before being made into
salad.
• Grains and pastas may also be marinated for a
short time. If marinated too long, pasta absorb
too much liquid and become very soft.
 2. Bound Salads
• Potatoes for salads should be cooked whole
before peeling and cut in order to preserve
nutrients.
• Crisp vegetables like celery, green peppers,
carrots, chopped pickles, onions and nuts are
used.
 2. Bound Salads
• Cooked ingredients must be thoroughly cooled
before being mixed with mayonnaise and the
completed salad mixture must be kept chilled at
• all times.
• Leftover such as chicken meat or fish which have
been handled according to the rules of good
sanitation and food management can be
• used for making bound salads.
 2. Bound Salads
• Bland ingredients like potatoes and some foods
maybe marinated in seasoned liquid such as
vinaigrette before being mixed with mayonnaise
and other ingredients.
• Fold in thick dressings gently to avoid crushing or
breaking the main
• ingredients.
 2. Bound Salads
• Bound salads are portioned using scoop to give
height and shape to the salad.

• For plated salads, serve on a base with greens

and choose attractive, colorful garnishes when
appropriate.
 3. Fruit Salads
• Fruit salads are often arranged, mixed or tossed
of most fruits that are delicate and easily broken.
• Broken or less attractive pieces of fruit should be
placed on the bottom of the salad while more
attractive pieces arranged on top.
• Some fruit discolor when cut and should be
dipped into an acid such as tart or fruit juice.
 3. Fruit Salads
• If both vegetables and fruits salads are being
prepared, vegetables salad should be prepared
first.
• Drained canned fruits well before mixing them in
the salad.
• Dressings for fruit salad are usually sweet, but fruit
juices are used to add tartness.
 4. Composed Salads
• Prepare and season each ingredients separately
and evaluate the flavor and quality.
• Arrangements maybe plated ahead of time and
add delicate ingredients just before serving.
• Flavors and textures of all ingredients should
provide pleasing contrast.
• Observe general concepts of plating and
presentations of output.
 5. Gelatin Salads
• Observe the correct proportion of gelatin and
liquid.
• To dissolve unflavored gelatin, stir it in cold liquid
to avoid lumping and let it stand for 5 minutes to
absorb water.
• Do not add raw pineapple and papaya to
gelatin salads because these fruits contain
enzymes which dissolves gelatin.
Important Factors
to consider in
Salad Preparation

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 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.

 Important Factors to consider in Salad
Preparation
• 4. Neatness. Keep salad neatly placed in a plate.
• 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.
 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.
 Important Factors to consider in Salad
Preparation
• 9. Serve hot foods while hot and cold foods cold.
• 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.
 Important Factors to consider in Salad
Preparation
• 11. Flavorful. Tempting and stimulating if
prepared and presented properly.
• 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.
OBJECTIVES
At the end of the lesson, you
are expected to:
a. Identify the different kinds of
salad dressings; and
b. Explain the importance of using
the appropriate salad dressing in
enhancing the flavor and
presentation of salads
 Ingredients of Salad Dressing

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 SALAD DRESSINGS
Salad dressings
are liquid or
semi-liquids
used to flavor
salads.
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 SALAD DRESSINGS

The flavors of most

salad dressings are
not modified by
cooking.

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 SALAD DRESSINGS
Most salad
dressings are made
primarily of an oil
and an acid with
other ingredients
added to modify the
flavor or texture.
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 INGREDIENTS OF SALAD DRESSING

OILS
Should have a mild
flavor.

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 TYPES OF OIL

CORN OIL

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 TYPES OF OIL

SOYBEAN OIL

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 TYPES OF OIL

CANOLA OIL

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 TYPES OF OIL

PEANUT OIL

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 TYPES OF OIL

OLIVE OIL

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 TYPES OF OIL

WALNUT
OIL

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 VINEGAR
-should have a
good, clean sharp
flavor.
-Most salad vinegar is
about 5% acidity, but
some range from as
7-8%.
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 LEMON JUICE
-fresh lemon juice
may be used in
place of or in
addition to vinegar
in some
preparation.

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 EGG YOLK
-as an essential
ingredient in
mayonnaise and
other emulsifier
dressings

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 SEASONING AND FLAVORINGS

-enhance the
flavor of the
original
ingredients.

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 TYPES OF SALAD DRESSING
OIL AND VINEGAR
DRESSING
Basic vinaigrette is a simple
mixture of oil, vinegar, and
seasonings which is an
example of temporary
emulsions.
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 TYPES OF SALAD DRESSING
OIL AND VINEGAR
DRESSING
The ratio of oil to
vinegar is 3 parts oil to 1
part vinegar

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 TYPES OF SALAD DRESSING
EMULSIFIED
DRESSING
Mayonnaise is an emulsified
dressing.
It is more often serves as
the base for wide variety of
other dressings.
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 Emulsions in Salad Dressings
TEMPORARY
EMULSION
a simple oil and vinegar
dressing is called a temporary
emulsion because the two
liquids always separate after
being shaken.
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 Emulsions in Salad Dressings
PERMANENT
EMULSION
mayonnaise is also a mixture
of oil and
vinegar, but the two liquids do
not separate because it
contains egg yolk.
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 FRENCH DRESSING
Ingredients:
½ teaspoon dry mustard
½ teaspoon paprika
½ teaspoon salt
½ teaspoon sugar, optional
¼ cup lemon juice or vinegar
½ cup salad oil

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 FRENCH DRESSING
Steps in preparation:
1. Measure the dry seasonings into a bowl, add
the vinegar or lemon juice, and dissolve them.
2. Add the oil, mix well, and transfer to a jar.
Shake well.
3. Just before serving shake again to blend
thoroughly.
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