TLE REVIEWER

LESSON 1
Salad - usually comprises vegetables.
Salad Dressing - a sauce for salads. Used on virtually all leafy salads.

TOOLS AND EQUIPMENT

Knives - for chopping, Good quality knives with sharp, sturdy stainless steel blades and
handles that are securely attached and that feel perfectly comfortable in your hand.

Cutting Board - The choices of cutting boards are 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 for the vegetables and the other
exclusively for the raw meat to avoid cross-contamination

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.

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.

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

Grill Pan - used for salad toppings, broiled or grilled.

Salad Spinners - Hold just washed salad leaves in a slotted basket that is made to spin by
hand and then fling all the water off the leaves into the outer container. It is used to drain
salad ingredients

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. Usedbowls
made of sturdy, heavy glass wares or ceramic, so as not to react with acidic ingredients

Salad Servers - The basic idea with salad servers is to gently squeeze the portion of salad
that you are lifting from the bowl with enough pressure that you can hold the portion
together without bruising or causing it to explode all over the place.

Santoku - Japanese Knife

LESSON 2
COMPONENTS OF A SALAD
Foundation/ Base - It defines the salads and placement on the plate or platter. Usually
lettuce, leaves, or other greens.

Body - It is the main ingredient of the salad, this should be the focal point of the
presentation as it sets at the top of the base. It might be greens, a marinated or bound
salad, meat, fish,h or poultry.

Garnish - It adds texture, color, and form to the salad.

Dressing - It is used to enhance the flair, toasted with the body of the salad ir served on
the side. Used to add moisture and flavor to the salad.

Vinaigrette - temporary emulsion

Cream-style or Fatty - permanent emulsion
Simple - oil and vinegar, flavored oils

Preparing Ingredients
Checklist for Knife Skills:

1. Proper grip - the students hold the knife correctly with a firm but relaxed grip,
using the "pinch grip" technique (thumb and index grip the blade, while the rest of
the fingers wrap around the handle
2. Knife Safety Awareness - student consistently follows safety practices: Keeps
fingers tucked (using the “claw” technique) cuts away from their body and ensures
the cutting board is stable and dry.
3. Uniformity of Cuts - Ingredients are cut into uniform slices and shapes are
required (eg. evenly diced, chopped) ensuring even cooking and presentation.
4. Efficiency of the Technique - Demonstrates efficiency in cutting without
unnecessary movements or wasting time, sharing control over the speed and
accuracy of cuts.
5. Clean Work Station - The cutting board and knife are kept clean and organized
during the process with any waste or out pieces properly placed in bowls or
containers.

Measuring Ingredients
1. Accuracy of the measurement - The student accurately measures ingredients
using the appropriate tools & follows recipe specifications.
2. Correct Measuring Technique - are leveled off when using cups liquids are
measured at the eye level using liquid.
3. Attention to Detail - The student carefully reads and follows the recipe to ensure
the correct amount of each ingredient.
 4. Use of Appropriate Measuring Tools - Select the right tools for the job,
measuring spoons
5. Cleanliness and Organization - The workstation remains tidy during the
measuring process with ingredients properly stored and measured portions placed in
separate containers or bowls.

LESSON 3
Important Factors to Consider in Salad Preparation
1. Quality of Ingredients - Salad is as good as the quality of its ingredients, so you
must use ingredients that are fresh, ripe, and in season.
2. Eye Appeal - It should be attractive, appetizing, and creatively presented.
3. Simplicity - Make it simple, not overcrowded.
4. Neatness - Keep salads 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 combinations carefully
7. Foods should be recognizable
8. Keep foods properly chilled but not ice cold.
9. Serve hot foods while hot and cold foods cold.
10. Keep it clean and crispy - This is done by washing greens in a large quantity of
water and draining well, removing the green from the water.
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 eliminate the
color and its vitamins and minerals as well.

Ingredients for Salad Making

1. Salad Greens - Iceberg lettuce, Romain Lettuce, Boston lettuce, biff or limestone
lettuce, Chinese cabbage, spinach and sprouts
2. Vegetables (Raw) - avocado, bean sprouts, broccoli, cabbage, carrots, cauliflower,
celery, cucumber, mushrooms, onions
3. Vegetables (Cooked, pickled, and canned) - Asparagus, beets, carrots,
cauliflower, corn, pimientos, olives, peppers, and cucumbers.
4. Starches - dried beans, potatoes, macaroni products, grains, bread (croutons)
5. Fruits (Fresh Cooked, Canned, or frozen) - Apple, banana, berries
6. Protein foods - Beef, Ham
7. Miscellaneous - Gelatin, Nuts

Ingredients of Salad Dressing

Salad Dressings are liquid or semi-liquids used to flavor salads.

Most salad dressings are made primarily of oil and acid and other ingredients added to
modify texture or flavor.
 1. Oils - should have a mild, sweet flavor. Strongly flavored oil can make excellent
salad dressing but not appropriate with every food. Ex. corn oil, soybean oil.
2. Vinegar - should have a good and clean, sharp flavor. Most salad vinegars have
5% acidity but some range as 7-8%.
3. Lemon Juice - fresh lemon juice may be used in place of or in addition to vinegar in
some preparation.
4. Egg Yolk - as an essential ingredient in mayonnaise and other
emulsifiers/dressings. For safety, pasteurized eggs should be used.
5. Seasonings and Flavorings - Fresh herbs are preferable to dried herbs. Other
flavorings include ketchup, mustard, Worcestershire sauce, and various kinds of
cheese.

LESSON 4
Types of Salad Dressings
1. Oil and Vinegar Dressings - A basic vinaigrette is a simple mixture of oil,
vinegar, and seasonings which is an example of temporary emulsions.
2. Emulsified Dressings - Mayonnaise is an emulsified dressing.
3. Other Dressings - cooked salad dressings are similar in appearance to mayonnaise
but it has a tartar flavor, while mayonnaise is richer and milder. Cooked dressing is
made with little to no oil with a starch thickener.

Emulsions in Salad Dressings

1. Temporary Emulsions - a simple oil and vinegar dressing is called a temporary
emulsion because the two liquids always separate after being shaken. The harder the
mixture is beaten or shaken, the larger it takes for it to separate.
2. Permanent Emulsions - mayonnaise is also a mixture of oil and vinegar, but the
two liquids do not separate because it contain egg yolk which is a strong emulsifier.
The egg yolk forms a layer around each of the tiny droplets and holds them in
suspension. All emulsions form more easily at room temperature.
3. Other Stabilizers - are used in addition to eggs. Commercially-made dressings may
use such emulsifiers as gums, starches, and gelatin.

Classifications of Salad
According to their function in the meal:
1. Appetizer Salads - They stimulate appetite and have fresh, crisp ingredients; tangy
flavorful dressing; and an 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 - It 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
accompaniments except with such items as ham or pork.
3. Side dish salads - should be light and flavourful, not too; many vegetable salads
are often good choices. Heaviersalads such as macaroni or high protein salads
containing seafood, and 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. It 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 salads
are served after the main course to cleanse the palate, refresh the appetite, and
provide a break before dessert.
6. Dessert Salads - These are usually sweet and may contain items such as fruits,
sweetened gelatin, nuts, and cream.

LESSON 5
Classifications of Salads
Based on their Ingredients:
1. Green Salads - must be fresh, clean, crisp and col,d and well drained. Moisture
and air are necessary to keep greens crisp.
2. Vegetables, Grains, 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, pasta, 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, and seafood.
3. Bound Salads - are a mixture of foods that are held together or bound with
adressing usually a thick dressing like mayonnaise. The term bound is most often
used for traditional mixtures of cooked protein, starch, and vegetable items with
mayonnaise like chicken salad, tuna salad, egg salad, and potato salad.
4. 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.
5. Fruit Salads - contains fruits as their main ingredients like appetizer salads or
dessert salads.
6. Gelatin Salads - most gelatin products are made with sweetened prepared mixes
with artificial color and flavor.

TYPES OF SALAD DRESSING

1. Ranch - The most popular dressing in the U.S. is used on more than just salad.
Ranch is an ideal dipping sauce for chicken wings, pizza, and fries. Ranch’s unique
flavor comes from a blend of buttermilk, mayo, sour cream, and herbs.
2. Thousand Island - Regardless of its origin, today, Thousand Island is a popular
dressing for salad and beyond. This creative combo of mayonnaise, ketchup, and
assorted seasonings is now a common burger topper.
3. Blue Cheese - The standard blue cheese dressing recipe combines chunky pieces of
blue cheese, mayonnaise, yogurt or sour cream, and parsley. The mayonnaise and
yogurt out the pungent flavor of the blue cheese, making it more palatable for
sensitive tastes.
4. Classic Vinaigrette - The simple combination of oil and vinegar. A basic vinaigrette
follows the 3 to 1 ratio of oil to acid vinegar. Choose extra virgin olive oil and
your favorite vinegar to bring out the crisp flavor of the greens.
5. French - American diners preferred some color to their food, and chefs began
adding paprika and sometimes tomato paste to give the dressing that orange hue
that is typical of the dressing today.
6. Italian - is similar to class vinaigrette but with a few added twists.
7. Honey-mustard - This sweet tangy combo became a popular salad dressing during
the 1970s but the flavor pairing was not new. The recommendation is 3 to 1.
8. Caesar - anchovies may not be everyone’s favorite little fish, but they are the star of
the show in a Caesar dressing.
9. Balsamic - A vinegar goes beyond the green salad. This dark tangy dressing is
perfect for a simple Caprese salad of fresh tomato slices, mozzarella, and basil.
10. Russian - Similar to Thousand Island, it starts with a base of mayonnaise and
ketchup, but from there, the dressings become distinctly their own. With heat (dash
of chili sauce and a dollop of horse radish.)
 REVIEWER QUESTIONNAIRE
1. It is used to drain salad ingredients.
A. Spatula
B. Colander
C. Salad Spinners
D. Mixing Bowls

2. A tool used to remove the outer skin of vegetables like carrots and fruits like apples.
A. Knife
B. Citrus Zester
C. Peeler
D. Grater

3. This type of salad is served to stimulate the appetite and often has crisp ingredients.
A. Appetizer Salad
B. Side Dish Salad
C. Main Course Salad
D. Dessert Salad

4. It is a sauce used to flavor salads and is essential to almost all leafy salads.
A. Vinegar
B. Salad Dressing
C. Mayonnaise
D. Lemon Juice

5. This knife is commonly used in Japanese cuisine and is excellent for slicing.
A. Santoku
B. Chef’s Knife
C. Paring Knife
D. Utility Knife

6. A basic vinaigrette follows this oil-to-vinegar ratio.

A. 2 to 1
B. 3 to 1
C. 4 to 1
D. 1 to 1

7. These salad greens include spinach and romaine lettuce.

A. Foundation
B. Base
C. Salad Greens
D. Garnish

8. This salad is made by arranging elements attractively on a plate.

A. Bound Salad
B. Composed Salad
C. Green Salad
D. Side Dish Salad

9. This type of salad contains fruits as its main ingredient and is usually served as a
dessert or appetizer.
 A. Gelatin Salad
B. Green Salad
C. Fruit Salad
D. Bound Salad

10. This dressing contains mayonnaise, ketchup, and assorted seasonings and is a
popular burger topper.
A. Ranch
B. Thousand Island
C. Blue Cheese
D. Russian

11. This tool is used to zest citrus fruits like lemons and oranges.
A. Peeler
B. Knife
C. Citrus Zester
D. Grater

12. A salad component that defines the placement on the plate, often made of lettuce.
A. Body
B. Garnish
C. Foundation
D. Dressing

13. This emulsion remains stable due to the presence of egg yolk as an emulsifier.
A. Temporary Emulsion
B. Permanent Emulsion
C. Oil and Vinegar Dressing
D. Stabilizer Emulsion

14. This dressing contains blue cheese, mayonnaise, and sour cream for a rich, tangy
flavor.
A. Ranch
B. Blue Cheese
C. Thousand Island
D. French

15. This type of salad should be light and refreshing, served after the main course to
cleanse the palate.
A. Separate Course Salad
B. Dessert Salad
C. Main Course Salad
D. Side Dish Salad

16. A salad tool used to mix ingredients and toss all elements together.
A. Salad Spinner
B. Mixing Bowls
C. Salad Servers
D. Cutting Board

17. This dressing is a combination of buttermilk, sour cream, mayonnaise, and herbs.
A. Ranch
 B. Caesar
C. French
D. Balsamic

18. The salad dressing type that includes cooked dressings made with little or no oil and
a starch thickener.
A. Emulsified Dressing
B. Other Dressings
C. Temporary Emulsion
D. Vinaigrette

19. The key to knife safety when cutting is using this technique to prevent cutting
yourself.
A. Pinch Grip
B. Claw Technique
C. Cross Grip
D. Blade Technique

20. These are liquid or semi-liquid ingredients used to flavor salads, typically made from
oil and acid.
A. Garnishes
B. Salad Dressings
C. Vinaigrettes
D. Emulsifiers

ANSWER KEYS

1. B. Colander
2. C. Peeler
3. A. Appetizer Salad
4. B. Salad Dressing
5. A. Santoku
6. B. 3 to 1
7. C. Salad Greens
8. B. Composed Salad
9. C. Fruit Salad
10. B. Thousand Island
11. C. Citrus Zester
12. C. Foundation
13. B. Permanent Emulsion
14. B. Blue Cheese
15. A. Separate Course Salad
16. B. Mixing Bowls
17. A. Ranch
18. B. Other Dressings
19. B. Claw Technique
20. B. Salad Dressings