PREPARING A
VARIETYS OF
S A L A D
D R E S S I N G S
COMPONENTS
OF SALAD
1. Base - it gives the definition to the placement of the salad on the
plate or platter. Usually, lettuce leaves or a bed of cut greens is used as
the backdrop for the other ingredients.
2. Body - It is the main ingredient of the salad, this should be the focal
of the presentation as it sets on top of the base. The main ingredient of
the salad might be greens, a marinated or bound salad, meat, fish, or
poultry.
3. Dressing - It is used to enhance the flavor, toasted with the bogy of
the salad or served on the side. Any dressing that is compatible with the
other ingredients may be used to add moisture and flavor to the salad.
4. Garnish - It adds texture, color, and form to the salad. Many different
elements can be used to add color and texture to the finished
presentation.
FACTORS TO
CONSIDER IN
SALAD
PREPARATION
-include ingredients of different
colors for eye appeal, different
COLOR nutrients, and other healthful
components. For example, in a
tossed green salad, shredded
carrot, and red cabbage can be
added to leaf lettuce, create
colorful tossed green salads by
mixing ingredients.
- Balance strong and mild
FLAVOR flavors. For example, a pre-
plated salad could present
mild butterhead lettuce
with grapefruit sections
and red onion rings.
-Balance soft with crisp
ingredients, juicy with
crunchy, fibrous with
TEXTURE
smooth. For example, a
tossed green salad could
include Romaine lettuce,
sunflower seeds, raisins, and
orange sections.
-Cut ingredients in
different shapes, such as
SHAPE
cubes, julienne
(matchstick shape),
slices, shredded bits,
and wedges.
GUIDELINES
FOR
ARRANGING
SALADS:
1. Look at the plate or bowl as the frame. Pick the
right size dish. Keep salad off the rim.
2. Maintain a good balance of color. Three colors
are usually enough.
3 Height makes the salad more attractive.
4. Cut ingredients neatly and uniformly.
5. Be sure that ingredients can be identified.
6. Keep arrangements simple.
GUIDELINES FOR
PREPARTION OF
SIMPLE SALADS:
1. Wash vegetables/fruits in cold water. Hold root plunging in
water to force water to center, thus removing dirt and grit.
2. Cut vegetables as per requirement (cubes threads, strips,
and others).
3. Keep in a cool place until required, Refrigerate greens in a
colander covered with a damp towel or in a perforated
storage bin to allow air circulation and complete drainage.
This helps to keep the greens crisp.
4. When required mix all the ingredients with dressing.
5. Served neatly in china, glass, or wooden bowls. Garnish as
required. Serve to dress apart. Always keep cool.
SALAD
INGREDIENTS
1. LETTUCE AND GREEN-LEAVED
PLANTS
Often the most common variety of lettuce that people use
to make a salad quickly is the iceberg variety. But there are
plenty of others you may want to try which will add a
completely different taste and texture to your salad. For
instance, why not try butterhead lettuce which is a very
tender tasting one, or the lettuce whose leaves are much
coarser in texture. For something a little more exotic and
to provide a more eastern feel to the salad include some
bok choy, which has a slightly bitter taste to it.
2. EMULSIFIED DRESSINGS
When a simple vinaigrette is shaken or whipped, the oil and
vinegar mix together in microscopic droplets creating an
emulsion. An emulsion is a mixture of two liquids that do
not naturally mix such as oil and vinegar. In an emulsion,
tiny droplets of one ingredient are suspended in the other.
Simple vinaigrette soon separates back to oil and vinegar
because it is a temporary emulsion. The culinary solution
to prevent oil and vinegar from separating is to stabilize
the emulsion with egg or egg yolks.
3. MAYONNAISE
It is a cold sauce that is an emulsion of oil and vinegar
stabilized with egg yolk and mustard. To make
mayonnaise, oil is formed into tiny droplets by
gradually adding it to the other ingredients while
whipping. These tiny droplets are suspended in the
water contained in the vinegar and egg. Proteins,
found in egg yolks, keep these suspended droplets of
oil and water from separating.
INGREDIENTS FOR
SALAD DRESSINGS
Oils - It makes up the bulk of most salad
dressings; so good quality oil is essential for
making a good vinaigrette, mayonnaise, or
dressing. Oil is an excellent carrier for the
flavors of other ingredients in the dressing or
contributes its own flavor. It can be classified as
either neutral or flavored. Neutral oils are
manufactured to be essentially flavorless and
are interchangeable in recipes. The general term
salad oil refers to neutral oils. Flavored oils are
extracted from flavorful ingredients that
contribute their unique flavor to the products
with which they are mixed.
Vinegar - The name vinaigrette is derived from vinegar
which gives this cold sauce its most pronounced
flavor. Vinegar was originally made from fermented
barley juice, wine, or apple cider. Today, many varieties
and flavors of vinegar are available. Some vinegar is
made from specific varieties of wine or others are
flavored with fruits or herbs. The acidity of
commercially produced vinegar is diluted to
consistently produce a product with five percent acid.
The natural fermentation of most wine vinegar
produces vinegar with six to seven percent acid. In
addition to vinegar, citrus juice such as lemon or lime
can be used to provide acid for the vinaigrette
Mustard -It adds a sharp flavor which
helps counter the richness of the oil in
vinaigrette. More importantly, mustard
helps to emulsify mayonnaise and
emulsified dressings. Dry mustard
powder, Dijon-style mustard, or other
prepared mustards can all be used in
vinaigrettes. Since the flavor of these
mustards is strong, they are used in small
amounts.
IMPORTANT
CONSIDERATIONS
HOLDING AND STORAGE
CONDITIONS
1. Salads with leaves and herbs will not hold
well after the dressing has been applied.
2. Vinegar will cause the leaves to wilt. Do
not dress the salads too soon.
3. Salads can be mixed then stored. Do not
dress then store.
4. Salad leaves will have a comparatively
short lifespan.
THANK YOU
