Prepare Salad

and Dressing
Prepared by:
Ms. Montoya
 Learning
Outcomes
At the end of the lesson, the student be able to:

a. identify and list the tools, equipment, and ingredients required

for preparing salads and dressings.
b. appreciate the importance of nutrition in salad preparation
and select healthier ingredients for creating balanced salads.

c. demonstrate the proper preparation of various salads and

dressings using correct techniques and tools.
 Salad
A salad is a dish consisting
of mixed ingredients,
frequently vegetables. They
are typically served chilled
or at room temperature ,
though some can be served
warm.
 Tools,
equipment, and
utensils needed
in preparing
salad and
dressing
 Chef’s
Knife
A chefs knives, also
known as cook’s knives
is a cutting tools used in
food preparation
 Peeler
used to remove the skin
of vegetables and fruit.
 Chopping
board
flat piece of cut wood,
hard plastic, or other
hard material, used for
cutting food
 Food
Chopper
used for chopping,
mincing, and dicing
ingredients such as
vegetables, fruits, nuts,
and herbs.
 Salad
Plate
A salad plate is a
medium-sized plate
typically used for
serving individual
portions of salads
 Citrus
Juicer
tool that extracts juice
from citrus fruits and
vegetables by shredding
the flesh of the food
item.
 Salad
Bowl
A salad bowl is a large, deep
dish specifically designed for
mixing and serving salads. It
typically has plenty of space
to accommodate tossing and
mixing ingredients without
spilling.
 Salad
Server
kitchen utensils used
as tongs to serve
salad.
 Salad
Tong
Salad tongs are used
for tossing salads to
coat the ingredients
in dressing.
Classification
of Salads
according to
ingridients
Green Salad
Must be fresh, clean, crisp
and cold and well drained.
Moisture and air are
necessary to keep greens
crisp.
 VEGETABLES, GRAIN
LEGUMES, AND PASTA SALADS
the main ingredients are vegetables other
than lettuce or other leafy greens. Starchy
items such as grains, pastas and dried
legumes can also form the body of a
salad. Raw or cooked vegetables are
usually added to the starch items to
enhance the color, flavor and nutritional
balance of the salad. Protein items such as
poultry, meat, seafood and cheese maybe
added to vegetables and starch salads.
 BOUND SALADS
mixtures of foods that are held
together or bound with a dressing
usually a thick dressing like
mayonnaise. The term bound is most
often used for traditional mixtures of
cooked protein, starch and vegetable
items with mayonnaise like chicken
salad, tuna salad, egg salad and
potato salad.
 Fruit Salad
Contain fruits and their
main ingredients, like
appetizer salads or dessert
salads
Composed Salad
Made by arranging two or more
elements attractively on a plate.
They are called composed
because the components are
arranged on the plate rather
than being mixed together
 Gelatin Salad

Most gelatin products are made

with sweetened prepared mixes
with artificial color and flavor
Classification
of Salads
according to
place in the
meal
 Appetizer
Salads
It stimulate appetite which has fresh,
crisp ingredients; tangy flavorful
dressing; and attractive,appetizing
appearance. It looks appealing because
of flavorful foods like cheese,ham,
salami shrimp and crabmeat. Crisp raw
or lightly cooked vegetables can also be
added.
 Accompaniment
salad
accompaniment salad must balance and
harmonize with the rest of the meal, like
any other side dish. Don’t serve potato
salad at the same meal at which you are
serving FrenchFries or another
starch.Sweet fruit salads are rarely
appropriate asaccompaniment except with
such items as hamor pork.
 Side dish
salads
should be light and flavorful, not
too much vegetable salads are
often good choices. Heavier
salads such as macaroni or high
protein salads containing
seafood,cheese are less
appropriate, unless the main
course is light.
 Main course
salads
Main course salads–should be large
enough to serve as a full meal and
should contain a substantial portion of
protein. Meat, poultry and seafood
salads aswell as egg salad and cheese
are popular choices. Main course salads
should offer enough variety of flavors
and textures in addition to the protein
and salad platter or fruits
 Separate
coursesalads
these salads must be very light
without filling. Rich,heavy dressings
such as sour cream and mayonnaise
should be avoided. Light salad are
serve after the main course to
cleanse the palate, refresh the
appetite and provide a break
before dessert.
Dessert Salad
dessert salad are usually
sweet and may contain
items such as
fruits,sweetened gelatin,
nuts and cream
Nutrional
values of
salad and
dressing
Nutrional vales of salad and
dressing
Eating vegetables provides health
people who ate more vegetables and fruits as
part of an overall healthy diet are likely to have
a reduced risk of some chronic diseases

Vegetables provide nutrients

vital for health and maintenance of your body
Nutrional vales of salad and
dressing
Most vegetables are naturally low in fat
and calorie. None have cholesterol

Vegetables are important sources of

many nutrient, including potassium,
folate (folic acid), vitamin A, vitamin C,
and dietary fiber
Nutrional vales of salad and
dressing
Vitamin A keeps eye and skin healthy and
helps to protect againts infections

Vitamin C helps heal cuts and wounds and

keeps teeth and gums healthy

Vitamin C aids in iron absorption

Components
of Salad
Foundation
/Base Body
Salad
Component
Garni s h D r e s si n g
 Foundation/ Base
It gives the definition to the
salads placement on the plate
or platter. Usually lettuce leaves
or a bed of cut green is used as
the backdrop to the other
ingredients
 Body
It is the main ingredient of the
salad, this should be the focal
point of the presentation as it
sets at the top of the base.
The main ingredient of the
salad might be green, a
marinated or bound salad,
neat, fish,
 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
 Dressing
It is used to enhance the flavor,
toasted with the body 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.
Salad dressings fall into three
groups;
 Important
consideration in
salad
preparation
1. Quality of Ingredients
2. Eye Appeal
3. Simplicity
4. Neatness
5. Contrast and Harmony of Color
6. Proper Food Combination
7. Food should recognize
8. Keep food properly chilled but not ice-cold
9. Serve hot foods hot and cold
foods cold
10. Keep it clean and crispy
11. Flavorful
12. Drain all the ingredient well
13. Do not overcook food
 Methods of
preparation of
Salad
 Washing
Ingredients
Wash salad greens and
examine to ensure the
removal of aphids. Soak
in cold water for half an
hour to crisp, and dry on
a towel or by shaking in
a wire basket
 Chilling Ingredients
All ingredients fruit,
vegetables and dressings
should be chilled before
folded together. The bowl
should be chille, also the
plates upon salad served
 Frozen Salad
This name seems
misleading because
pieces of fruits and
vegetables on salad
should never be
actually frozen
 Keeping Materials
Lettuce, most vegetable, and
many fruits may be kept for days
by wrapping in a damn cloth or
paper bag and placing on ice
mechanically cooled refrigerator,
lettuce, other salad greens keep
best if they are washed or
porcelain containers with very
light water
 Cutting Materials
Salad materials should be
cut uniform, well define
pieces small enough so
that may will lose their
shape in the folding
process
 Marinating Salads
A marinated is uses to give
flavor to the salad
materials and is made by
mixing oil salt and lemon
juice or vinegar. The
vegetable,fish or meat may
stand an hour or so in the
marinated before using
 Kinds of Salad
Dressing and
their Ingredients
 Oil
Should have mild, sweet
flavor. Strongly flavored oil
can make excellent salad
dressing but not
appropriate with every
food
Vinegar
Should have a good clean
sharp flavor. Most salad
vinegar are about 5%
acidity but somrange as 7-
8%
 Lemon
Juice
Fresh lemon juice
maybe used in place
of or in addition to
vinegar in some
preparation
Egg Yolk
As an essential
ingredient in
mayonanaise and
other emulsifier
dressings
 Sesonings
and Flavorings
Fresh herbs are preferable
to dried herbs. Other
flavorings include mustard,
ketchup and various kinds
of cheese
Th an k
you !