PREPARE A

VARIETY OF
SALAD AND
DRESSINGS
COOKERY 2
 LESSON OBJECTIVES:

 IDENTIFY THE COMPONENTS OF SALAD, FACTORS TO

CONSIDER IN SALAD PREPARATION, AND DIFFERENT
KINDS OF SALAD DRESSINGA ND THEIR INGREDIENTS .
 SELECT AND USE CORRECT EQUIPMENT IN PREPARING
SALAD AND DRESSING.
 PREPARE A VARIETY OF SAALD AND DRESSINGS.
 FOLLOW WORKPLACE SAFETY PROCEDURES.

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 Introduction

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INGREDIENTS
OF SALADS
ENUMERATE
INGREDIENTS FOR
SAALD MAKING
 FRESHNESS AND VARIETY OF
INGREDIENTS ARE ESSENTIAL FOR
HIGH QUALITY SALADS.
Click icon to add picture

VEGETABLES VEGETABLES (COOKED,

SALAD GREENS (RAW) PICKLED & CANNED) STARCHES
ICEBERG LETTUCE, ROMAINE AVOCADO, BEAN SPROUTS, ASPARAGUS, BEETS, DRIED BEANS,
LETTUCE, BOSTON LETTUCE, BROCCOLI, CABBAGE, CARROTS, POTATOES,
BIFF OR LIMESTONE LETTUCE, CARROTS, CAULIFLOWER, CAULIFLOWER, CORN, MACARONI
CHINESE CABBAGE, SPINACH, CELERY, CUCUMBER, PIMIENTOS, OLIVES, PRODUCTS, GRAINS,
MUSHROOMS, ONIONS,
SPROUTS PEPPER, CUCUMBERS. BREAD, CROUTONS
PEPPERS, RADISH, TOMATOES.
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 FRESHNESS AND VARIETY OF
INGREDIENTS ARE ESSENTIAL FOR
HIGH QUALITY SALADS.

FRUITS (FRESH, COOKED,

CANNED OR FROZEN) PROTEIN FOODS MISCELLANEOUS
APPLE, BANANA, BERRIES, MEAT (BEEF, HAM), POULTRY, GELATIN, NUTS.
COCONUT, MELON, ORANGES, FISH AND SHELLFISH,
PAPAYA, PEACHES, PEARS, AND SALAMI, LUNCHEON MEAT,
MANGOES. BACON, EGGS HARD COOKED,
CHEESE, COTTAGE CHEESE,
AGED OR CURED TYPES.
3/1/20XX 6
 Cooked vegetables to a firm, crisp
texture and good color.
Vegetables are sometimes marinated
Bound salads are portioned orusing
soaked in a seasoned liquid before
scoop to give height and shape tobeing made into a salad.
the salad.
Fruit salads are often
arranged, mixed or tossed of
most fruits that are delicate
Prepare and season each
and easily broken.
ingredients
Observe the correct proportion separately and evaluate
of gelatin
and liquid. the flavor and quality.
a. Too much- stiff, rubbery product
b. Too little- will not formed the dsired
shape.
 Chart

Chart title
6

0
Category 1 Category 2 Category 3 Category 4

Series 1 Series 2 Series 3

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 Table
Category 1 Category 2 Category 3 Category 4

Item 1 4.5 2.3 1.7 5

Item 2 3.2 5.1 4.4 3

Item 3 2.1 1.7 2.5 2.8

Item 4 4.5 2.2 1.7 7

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 The way to get
started is to quit
talking and
begin doing.
Walt Disney

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 Team

Name Name Name Name

Title Title Title Title

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 Timeline
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 Content

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 Content

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 Summary

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Thank you Presenter name
Email address
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