Scribd
Upload
150 views54 pages

Guidelines in Making Salad

This document provides instructions for preparing different types of salads, including vegetable and grain salads, bound salads, fruit salads, composed salads, and gelatin salads. Key steps include cutting vegetables close to serving time, thoroughly cooking and chilling ingredients, gently folding in dressings, arranging fruits from most to least attractive, and observing proper gelatin proportions and dissolving techniques. Plating should feature eye-appealing presentation with contrasting colors, flavors, and textures. Ingredients and completed salads must be kept chilled.

Uploaded by

Jeurnzeth Motes
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
150 views54 pages

Guidelines in Making Salad

This document provides instructions for preparing different types of salads, including vegetable and grain salads, bound salads, fruit salads, composed salads, and gelatin salads. Key steps include cutting vegetables close to serving time, thoroughly cooking and chilling ingredients, gently folding in dressings, arranging fruits from most to least attractive, and observing proper gelatin proportions and dissolving techniques. Plating should feature eye-appealing presentation with contrasting colors, flavors, and textures. Ingredients and completed salads must be kept chilled.

Uploaded by

Jeurnzeth Motes
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 54

1.

VEGETABLES, LEGUMES, GRAINS AND


PASTA SALAD
•CUT VEGETABLES AS CLOSE AS POSSIBLE TO
SERVING TIME OR THEY MAY DRY OR SHRIVEL AT
THE EDGES.
•NEAT, ACCURATE CUTTING OF INGREDIENTS IS
IMPORTANT BECAUSE THE SHAPES OF THE
VEGETABLE ADDS EYE APPEAL .
•AFTER COOKING VEGETABLES SHOULD BE
THOROUGHLY DRAINED AND CHILLED.
•STARCHES, PASTAS AND LEGUMES SHOULD BE
COOKED UNTIL COMPLETELY TENDER BUT NOT
OVERCOOKED.
•VEGETABLES ARE SOMETIMES MARINATED OR SOAKED IN
A SEASONED LIQUID BEFORE BEING MADE INTO SALAD.
THE MARINADE IS USUALLY SOME FORM OF OIL AND
VINEGAR DRESSING THAT ALSO SERVES AS THE DRESSING
FOR THE SALAD. DO NOT PLATE MARINATED SALADS TOO
FAR AHEAD OF TIME BECAUSE THE LETTUCE BASE WILL
WILT.
•GRAINS AND PASTAS MAY ALSO BE MARINATED FOR A SHORT
TIME. IF MARINATED TOO LONG, PASTA ABSORB TOO MUCH
LIQUID AND BECOME VERY SOFT. LEGUMES SHOULD NOT BE
ALLOWED TO STAND LONGER IN A MARINADE BECAUSE THE
ACID TOUGHEN THE PROTEINS IN THE BEANS.
2. BOUND SALAD

•COOKED INGREDIENTS MUST BE THOROUGHLY COOLED


BEFORE BEING MIXED WITH MAYONNAISE AND THE
COMPLETED SALAD MIXTURE MUST BE KEPT CHILLED AT
ALL TIMES.
•LEFTOVER SUCH AS CHICKEN MEAT OR FISH WHICH
HAVE BEEN HANDLED ACCORDING TO THE RULES OF
GOOD SANITATION AND FOOD MANAGEMENT CAN BE
USED FOR MAKING BOUND SALADS.
•POTATOES FOR SALADS SHOULD BE COOKED WHOLE
BEFORE PEELING AND CUT IN ORDER TO PRESERVE
NUTRIENTS.
•CRISP VEGETABLES LIKE CELERY, GREEN PEPPERS,
CARROTS, CHOPPED PICKLES, ONIONS AND WATER
CHESTNUTS ARE USED.
•BLAND INGREDIENTS LIKE POTATOES AND SOME FOODS
MAYBE MARINATED IN SEASONED LIQUID SUCH AS
VINAIGRETTE BEFORE BEING MIXED WITH MAYONNAISE
AND OTHER INGREDIENTS.
•FOLD IN THICK DRESSINGS GENTLY TO AVOID CRUSHING
OR BREAKING THE MAIN INGREDIENTS.
•BOUND SALADS ARE PORTIONED USING SCOOP TO
GIVE HEIGHT AND SHAPE TO THE SALAD.
•FOR PLATED SALADS, SERVE ON A BASE WITH
GREENS AND CHOOSE ATTRACTIVE, COLORFUL
GARNISHES WHEN APPROPRIATE
3. FRUIT SALAD
•FRUIT SALADS ARE OFTEN ARRANGED, MIXED OR TOSSED
OF MOST FRUITS THAT ARE DELICATE AND EASILY BROKEN.
AN EXCEPTION IS THE WALDORF SALAD, MADE OF FIRM
APPLES MIXED WITH NUTS, CELERY AND MAYONNAISE
BASED DRESSING.
•BROKEN OR LESS ATTRACTIVE PIECES OF FRUIT
SHOULD BE PLACED ON THE BOTTOM OF THE SALAD
WHILE MORE ATTRACTIVE PIECES ARRANGED ON
TOP.
•SOME FRUIT DISCOLOR WHEN CUT AND SHOULD BE
DIPPED INTO AN ACID SUCH AS TART OR FRUIT
JUICE.
•IF BOTH VEGETABLES AND FRUITS SALADS ARE
BEING PREPARED, VEGETABLES SALAD SHOULD BE
PREPARED FIRST.
•DRAINED CANNED FRUITS WELL BEFORE
MIXING THEM IN THE SALAD.
•DRESSINGS FOR FRUIT SALAD ARE
USUALLY SWEET, BUT FRUIT JUICES ARE
USED TO ADD TARTNESS.
4. COMPOSED SALAD

•PREPARE AND SEASON EACH INGREDIENTS


SEPARATELY AND EVALUATE THE FLAVOR AND
QUALITY.
•ARRANGEMENTS MAYBE PLATED AHEAD OF
TIME AND ADD DELICATE INGREDIENTS
JUST BEFORE SERVING.
•FLAVORS AND TEXTURES OF ALL INGREDIENTS
SHOULD PROVIDE PLEASING CONTRAST
•OBSERVE GENERAL CONCEPTS OF PLATING AND
PRESENTATIONS OF OUTPUT.
5. GELATIN SALAD

•OBSERVE THE CORRECT PROPORTION OF GELATIN AND


LIQUID. TOO MUCH GELATIN MAKES A STIFF, RUBBERY
PRODUCT WHILE TOO LITTLE MAKES A SOFT PRODUCT
THAT WILL NOT FORM THE DESIRED SHAPE.
•TO DISSOLVE UNFLAVORED GELATIN, STIR IT IN COLD
LIQUID TO AVOID LUMPING AND LET IT STAND FOR 5
MINUTES TO ABSORB WATER. THEN HEAT IT UNTIL
DISSOLVES, OR ADD HOT LIQUID AND STIR UNTIL
DISSOLVED.
•TO DISSOLVE SWEETENED, FLAVORED GELATIN, STIR
IT INTO BOILING WATER. IT WILL NOT LUMP
BECAUSE THE GELATIN GRANULES ARE HELD APART
BY SUGAR GRANULES.
•FOR QUICK SETTING, DISSOLVE THE GELATIN TO HALF OF THE
VOLUME OF LIQUID AND THE OTHER HALF IS COLD WATER TO
LOWER THE TEMPERATURE. FOR EVEN FASTER SETTING, ADD
CRUSHED ICE IN AN EQUAL VOLUME OF COLD WATER, STIR UNTIL
THE ICE IS MELTED.
•DO NOT ADD RAW PINEAPPLE AND PAPAYA TO
GELATIN SALADS BECAUSE THESE FRUITS CONTAIN
ENZYMES WHICH DISSOLVES GELATIN.
•CANNED FRUITS AND OTHER JUICY ITEMS MUST BE
WELL DRAINED BEFORE ADDING BECAUSE THEY
WILL WATERED DOWN THE GELATIN.
TO UNMOLD GELATIN IF IT IS FIRM
•LOOSEN IT BY DIPPING A SMALL POINTED KNIFE IN WARM WATER AND
RUNNING THE TIP OF IT AROUND THE TOP EDGE OF THE MOLDED
GELATIN.
•DIP THE MOLD INTO HOT WATER FOR 1 – 2 SECONDS
•QUICKLY MOISTEN TIPS OF THE FINGERS AND GENTLY PULL GELATIN
AWAY FROM EDGE
•REFRIGERATE GELATIN SALADS.
PREPARE ALL INGREDIENTS.
ARRANGE SALAD PLATES ON WORKTABLES.
PLACE BASES ON ALL PLATES.
ARRANGE BODY OF SALAD ON ALL PLATES.
GARNISH ALL SALADS.
REFRIGERATE UNTIL SERVING.
DO NOT ADD DRESSING TO GREEN SALADS
UNTIL SERVING.
QUALITY OF INGREDIENTS.
EYE APPEAL.
NEATNESS.
CONTRAST AND HARMONY OF COLORS.
PROPER FOOD COMBINATIONS.
FOODS SHOULD BE RECOGNIZABLE.
KEEP FOODS PROPERLY CHILLED BUT NOT
ICE-COLD.
SERVE HOT FOODS WHILE HOT AND COLD
FOODS COLD.
KEEP IT CLEAN AND CRISPY.
FLAVORFUL.
DRAIN ALL THE INGREDIENTS WELL.
DO NOT OVERCOOK FOOD.

You might also like