LO 3: PRESENT A VARIETY
OF SALADS AND
DRESSINGS
OBJECTIVES:
At the end of the lesson, you should be able to:
1. Identify the structure of salad
and the guidelines in salad plating.
2. Observe sanitary practices
in presenting salad and dressing.
VOCABULARY LIST:
PLATING FOOD
It is the process of arranging and decorating food
to enhance its presentation.
DECORATION
The process of decorating or adoring something
to make an eye appel.
VOCABULARY LIST:
IDENTIFIABLE
It is able to be recognized or distinguished.
NEAT
Arranged in an orderly, tidy way.
VOCABULARY LIST:
EDIBLE
Fit or safe to be eaten or palatable.
ATTRACTIVE
Pleasing or appealing to the senses.
VOCABULARY LIST:
BASE or UNDER-LINER
This is the layer of the leafy vegetables as an under
liner of the salad such as lettuce, romaine, iceberg,
cabbage, etc.
BODY
it is the main ingredients of the salad includes
vegetables, fruits, meat, beans, eggs, pasta or cheeses. It
is the most important of the salad.
VOCABULARY LIST:
GARNISH
An edible decorative item that is added to salad
to give eye appeal and adds flavor as well.
SALAD DRESSING
A seasoned liquid or semi-liquid added to the body of
the salad to give added flavor, tartness, spiciness and
moistness.
Does food plating
and presentation
really matters?
FUNDAMENTAL FACTORS OF FOOD
PRESENTATION
1. Good preparation and cooking techniques
2. Professional Skills
3. Visual Sense
> Balance
> Portion size
> Arrangement on the plate
SUGGESTIONS IN PLATING
AND PRESENTING SALAD
1. Create height on the plate
“Build from the bottom up”
Height helps make a salad
attractive.
Keep the salad off the rim of the plate.
SUGGESTIONS IN PLATING
AND PRESENTING SALAD
2. Play with textures
Make the salad look more interesting
Make every ingredients
identifiable.
Keep it simple
SUGGESTIONS IN PLATING
AND PRESENTING SALAD
3. Use contrasting colors.
Create appealing visuals
Strive for a good balance of
color.
SUGGESTIONS IN PLATING
AND PRESENTING SALAD
4. Use edible garnishes and
decorations.
Everything on the plate
should be edible and
palatable.
STRUCTURE OF A SALAD
STRUCTURE OF A SALAD
Base or
Underliner – a
cup-shaped of
Body – main
iceberg or Boston
part of the
lettuce make
body
attractive bases.
They give height to
Dressing – salad.
Garnish – an
a seasoned edible decorative
liquid or item that is added
semi-liquid to salad to give eye
added to the appeal, and adds
body of the flavor as well.
salad to give
flavor
REMEMBER!
Dressing may be added at
service time, served separately
for the customer to add or
mixed with the ingredients
ahead of time.
GUIDELINES FOR ARRANGING SALAD
1. Keep the salad off the rim of the plate.
2. Strive for a good balance of colors.
3. Height helps make a salad attractive.
GUIDELINES FOR ARRANGING SALAD
4. Cut ingredients neatly
5. Make every ingredients identifiable.
6. Keep it simple.
Thank you!
LET’S REVIEW!
Direction: Modified TRUE or FALSE.
1. Body give height to the salad .
2. Dressing may be added at a service time and
served separately.
3. Dressing an edible decorative item that is
added to salad to give eye appeal and adds flavor
as well.
LET’S REVIEW!
Direction: Modified TRUE or FALSE.
4. Body is the main part of the salad.
5. Dressing a seasoned liquid or semi liquid added
to the body of the salad to give added flavor,
tartness, moistness and spiciness.
6. Base or underliner gives height to the salad like
the cup-shaped leaves of lettuce.
LET’S REVIEW!
Direction: Complete the given sentences.
1. Keep the salad _____ the _____ of the plate.
2. Strive for a good _________ of colors.
3. _______ helps make a salad attractive.
4. Cut ingredients ________.
5. Make every ingredients __________.
PERFORMANCE TASK:
Instruction:
Draw your own
plated salad. Then,
label its parts.
Be guided with the
guidelines in plating
salad. (1/8 cardboard)
Are you ready
for a short quiz?
Please get ¼
sheet of paper.
Yes po, ¼
sheet of paper!
Goodluck!
WRITTEN TASK!
I. Direction: Give the correct words to complete the given sentences.
1. Keep the salad _____ the _____ of the plate.
2. Strive for a good _________ of colors.
3. _______ helps make a salad attractive.
4. Cut ingredients ________.
5. Make every ingredients __________.
Direction: Modified TRUE or FALSE.
6. Body give height to the salad .
7. Dressing may be added at a service time and
served separately.
8. Dressing an edible decorative item that is
added to salad to give eye appeal and adds flavor
as well.
Direction: Modified TRUE or FALSE.
9. Body is the main part of the salad.
10. Dressing a seasoned liquid or semi liquid
added to the body of the salad to give added
flavor, tartness, moistness and spiciness.
WRITTEN TASK!
II. Direction: Give the definition of the following words.
11. Base or underliner -
12. Body -
13. Dressing -
14. Garnish -
15. Plating food -
STORE
SALADS
AND
DRESSIN
GS
Safety And Hygienic
Practices in Storing
Salad and Dressing
FRESH
VEGETABLES:
1. Potatoes and onions are stored at cool temperature.
(50 -65°F) in a dry and dark place.
2. Other vegetables must be refrigerated. To prevent
drying they should be kept covered or wrapped.
3. Peeled and cut vegetables should be covered or
wrapped, and use quickly to prevent spoilage.
FRESH
VEGETABLES:
4. Potatoes, eggplants and other vegetables that
brown when cut should be treated with an acid or
blanched them to inactivate the enzyme that cause
browning. Raw, cut potatoes are held in cold water
for a short time.
5. Store all fresh vegetables for a short time.
FROZEN
VEGETABLES:
1. Store at 0°F (-18°C). or colder in original
container until ready for use.
2. Do not refreeze thawed vegetables.
DRIED
VEGETABLES:
1. Store in a cool (less than 75°F) dry, well
ventilated place.
2. Keep well sealed and off the floor.
THANK YOU!
