This document provides information on preparing salads, including the components of a salad, important considerations for preparation, and tools and equipment used. It defines the base, body, dressing and garnish of a salad and lists factors like ingredient selection and proper food combinations. Furthermore, it identifies common tools for salad preparation like knives, bowls, graters and describes how to maintain them.
This document provides information on preparing salads, including the components of a salad, important considerations for preparation, and tools and equipment used. It defines the base, body, dressing and garnish of a salad and lists factors like ingredient selection and proper food combinations. Furthermore, it identifies common tools for salad preparation like knives, bowls, graters and describes how to maintain them.
This document provides information on preparing salads, including the components of a salad, important considerations for preparation, and tools and equipment used. It defines the base, body, dressing and garnish of a salad and lists factors like ingredient selection and proper food combinations. Furthermore, it identifies common tools for salad preparation like knives, bowls, graters and describes how to maintain them.
This document provides information on preparing salads, including the components of a salad, important considerations for preparation, and tools and equipment used. It defines the base, body, dressing and garnish of a salad and lists factors like ingredient selection and proper food combinations. Furthermore, it identifies common tools for salad preparation like knives, bowls, graters and describes how to maintain them.
Learning Objectives (based on Most Essential Learning competencies)
1. Identify the components of a salad. 2. Identify the factors to consider in salad preparation. 3. Select and use correct equipment in preparing salads and dressing. Definition of Terms Salad dressing- liquid or semi liquid added to salad to complement, add flavor, richness, and moisture. Vinaigrette- a salad dressing of oil, wine vinegar, and seasoning. Wilted- limp or droopy condition of greens.
An appetizing salad contains four basic parts, the base or under liner, body, dressing, and garnish. Each part is vital in the preparation of salad. If one part is omitted or not properly done, salad quality output may suffer
COMPONENTS OF SALAD Base or under liner- consisting of a cup-shaped greens, such as leaf or romaine head. The base keeps the plate or bowl from looking bare and provides height, color in contrast with the body.
Body- this is the main part of the salad. It should be given the most attention. The ingredients should be well-chosen and arrange attractively according to the rules of good salad preparation.
Dressing- a seasoned liquid or semi liquid usually served with every type of salad. It is added to the body of the salad to give added flavor, provides good value, helps digestion, improves palatability, spiciness, and moistness. The dressing may be acid based as vinaigrette of fatty dressing as mayonnaise-based dressing.
Garnish- an edible decorative item that is added to salad to add eye appeal to the finished product and to stimulate the diners’ appetite. It improves the form and enhances the taste of salad. It should blend and harmonize with the rest of the salad ingredients.
IMPORTANT CONSIDERATION IN SALAD PREPARATION
1. Select the best quality ingredients. Freshness of vegetables and fruits is very important for quality salad. Salad is as good as the quality of its ingredients. 2. Neatness. Keep salad neatly and arrange in salad plate. Place under liner on all plates. 3. Cut or tear vegetables/fruits accordingly (cubes, strips or threadlike. 4. Food 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 dominate the taste. 5. Proper food combinations. Choose combination of ingredients carefully. Make sure they blend with the taste. TLE 9 COOKERY Quarter 2 Module 2. Prepare a variety of salads and dressings L.O. 2.1-2.3 LEARNING ACTIVITY SHEETS
6.Keep clean and crispy. This is done by washing greens in a 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. 7.Flavorful, tempting and stimulating if prepared and presented properly. 8.Drain all the ingredients well. Water or excess juices will weaken dressings and will make your salad look messy. 9.Do not overcook food. Food and ingredients when overcooked eliminates the color and its vitamins and minerals as well. 10.Keep foods properly chilled but not ice-cold. 11.Serve hot foods while hot and cold foods cold. 12.Refrigerate until service. Do not hold for more than an hour, for the salad will wilt.
The success of salad preparation is partially depending on the tools, utensils and equipment used. Having the right tools, utensils and equipment makes the preparation of salad faster, easier, organized and will help in achieving the desired quality results. Make sure to keep all the tools, utensils, and equipment in best condition to avoid hassle in preparation of salad.
COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
COMMON TOOLS, UTENSILS AND
Picture/illustration EQUIPMENT
Balloon Whisk- This is used to beat eggs
evenly or whip cream. Select a sturdy, medium-sized whisk to achieve good result.
Chef’s Knife- This is used to cut tomato
wedges, slice cucumber thinly, and cut pepper rings symmetrically
Chopping board- Used for cutting fruits
or vegetables for salad. TLE 9 COOKERY Quarter 2 Module 2. Prepare a variety of salads and dressings L.O. 2.1-2.3 LEARNING ACTIVITY SHEETS
Colander- Made of metal and have
stand and loop handles. It is used to drain salad ingredients.
Corn zipper- This is used to remove
kernels from the cod of the fresh of cooked corn.
Food processor- Used to facilitate
repetitive tasks in preparing ingredients for a salad
Food tong- Used to handle the vegetable
or fruit ingredients of the salad.
French knife-Used for chopping,
mincing, and slicing salad ingredients.
Fruit or Salad Knife- A short knife used
to cut fruits and vegetables for salads and garnishes.
Garlic Presser- Used to crush garlic to
have a stronger flavor for the salad dressings.
Grater/Shredder-A grater (also known as
a shredder) is a kitchen utensil used to grate foods into fine pieces. It was invented by François Boullier in 1540s. TLE 9 COOKERY Quarter 2 Module 2. Prepare a variety of salads and dressings L.O. 2.1-2.3 LEARNING ACTIVITY SHEETS
Grill pan- Used for salad toppings to be
broiled or grilled.
Lemon Reamer or Citrus Reamer-A small
utensil used to extract juice from a lemon or other citrus fruit.
Mixing Bowl- Used when preparing
ingredients for salad.
Paring Knife- The smallest knife used in
paring vegetables and fruits.
Peeler- This is used to remove the skin of
carrots and peel off thin strips to toss with the lettuce.
Plastic Hand Gloves- For hygienic
purpose, plastic gloves are used in handling food when mixing vegetables or fruit ingredients. Salad Servers- “Salad sets” with big salad bowls, serving bowls and servers. Select materials having enough surfaces to really grasp the ingredients of salad, no matter how slippery and thus making tossing easier. TLE 9 COOKERY Quarter 2 Module 2. Prepare a variety of salads and dressings L.O. 2.1-2.3 LEARNING ACTIVITY SHEETS
Salad Spinners- Hold just washed salad
leave in a slotted basket that is made to spin by hand and thus fling all the water off the leaves into the outer container.
Wooden Spoon-Used in tossing
vegetables or fruit ingredients of the salad and dressing.
Activity 1 Direction: Identify the tools, utensils, and equipment describe below that is used in preparing salads and dressing. Write your answer on the space provided.
_____________________1. It is used to toss a salad.
_____________________2. It is used to remove kernels from the cob of the corn. _____________________3. Used to cut tomato wedges _____________________4. Used for chopping and mincing salad ingredients _____________________5. Used for crushing garlic. _____________________6. Used for peeling off the skin of carrots. _____________________7. It is used to drain fruit and vegetable ingredients.
_____________________8. It is used to facilitate repetitive tasks in preparing ingredients
for salad.
_____________________9. It is used to beat eggs evenly and whip cream for the dressing.
_____________________10. Used to handle the vegetables or fruit ingredients of salad.
Activity 2
Direction: Answer the following questions.
1. How will you maintain the tools, utensils, and equipment in good condition? ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ TLE 9 COOKERY Quarter 2 Module 2. Prepare a variety of salads and dressings L.O. 2.1-2.3 LEARNING ACTIVITY SHEETS
2. Why is it important to know the proper use of each tool, utensil, and equipment? ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________
Activity 3
Make a portfolio of tools, utensils and equipment used in preparing salads and dressings. Present it artistically.
