Guidelines for

Making Salads
Reporters:
JAMELLIE CATAPUSAN
JOHNALINE FRANCISCO
JOMARK FULLANTE
JONELE DEGALA
DAYANNA GAUSIN
BERNARD OCAMPO
STEPHANIE TOMBOC
JESIEL JOY ALBANIO
DAVE FAJARDO
Vegetables, Legumes, Grains,
and Pasta Salads
Neat, accurate cutting of
ingredients is important because
the shapes of the vegetables add
to eye appeal.
Cut vegetable as close as
possible to serving time or they
may dry or shrivel at the edges.
Cooked vegetables to a firm,
crisp texture and good color.
Aftercooking, vegetables, must
be thoroughly drained and chilled
before using.
Starches, pastas and legumes
should be cooked until
completely tender but not
overcooked.
Vegetable are sometimes
marinated or soaked in a
seasoned liquid before being
made into salad.
Grains and pastas may also be
marinated for a short time.
Bound Salads
Cooked ingredients must be
thoroughly cooled before being
mixed with mayonnaise and the
completed salad mixture must be
kept chilled at all time.
Leftover such as chicken meat or
fish which have been handled
accroding 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.
Fruit Salads
Fruit salads are often arranged,
mixed or tossed of most fruits
that are delicate and easily
broken.
Broken or less attractive pieces
of fruit should be replaced on the
bottom of the salad.
Some fruit discolor when cut and
should be dipped into an acid
such as tart or fruit juice.
Ifboth 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.
Composed Salads
Prepare and season each
ingredients separately and
evaluate the flavor and quality.
Arrangements may be plated
ahead of time and add delicate
ingredients just before serving.
Flavors and textures of all
ingredients should provide
pleasing contrast.
Observe general concepts f
Gelatin Salads
Observe the correct proportion of
gelatin and liquid.
To dissolve unflavored gelatin,
stir it in cold liquid to avoid
lumping and let it stand for 5
minutes to absorb water.
To dissolve sweetened, Flavored
gelatin, stir it into boiling water.
For quick setting, dissolve the
gelatin to half of the volume of
Do not add raw pineapple and
papaya to gelatin to salad
because these fruits contain
enzymes which dissolve gelatin.
Unmold gelatin if it is firm
Refrigerate gelatin Salads
Procedure for quantity Salads
Production
Prepare all ingredients. Wash and cut
greens, fruits, vegetable, and
garnishes
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.
Important factors to consider in
salad preparation
Quality of ingredients.
Eye appeal.
Simplicity.
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.
Coleslaw
Ingredients:
1 ½ pt Mayonnaise
2 fl oz. Vinegar
1 oz Sugar (optional)
2 tsp Salt
½ tsp White pepper
4 lb EP Cabbage,
shredded
25 Lettuce cups
Procedure:
Combine the mayonnaise, vinegar,
sugar salt, and pepper in a stainless
steel bowl. Mix until smooth.
add the cabbage and mix well
Taste and, if necessary, and more salt
and/or vinegar.
Arrange the lettuce leaves as under
liners on cold salad plate.
Using a no. 12 scoop, place a mound of
coleslaw in the center of each plate.
Hold for service in refrigerator.
Fruit Salad
Ingredients:
2 cups unpeeled apples, cubed
1 cup pitted dates
1 cup celery chopped
3 tablespoons lemon juice
½ cup all-purpose cream
Garnish, if desired
¼ cup nuts
Salad green
Procedure:
Assemble all utensils and supplies.
Carefully wash the celery, apples and
salad greens.
Cubed the apples in rather large pieces,
and cover with lemon juice o prevent
discoloration.
Combine the chopped ingredients with
the dressing using a fork.
If desired, chill the salad in a covered
bowl.
Serve on crisp salad green.
Potato Salad
Ingredients:
2.5kg AP waxy potatoes.
375ml basic vinaigrette.
7ml Salt.
1ml white pepper
375g celery, small dice
125g onion, chopped fine
500ml mayonnaise
25 lettuce cups
50 pimiento strips
Procedure:
Scrub the potatoes.
Drain the potatoes.
Peel the warm potatoes.
Combine the dressing, salt and pepper.
Marinate until cold.
If any vinaigrette has not been absorbed by the
potatoes, drain it off.
Add the celery and onion.
Add the mayonnaise .
Keep refrigerator until ready to use.
Arrange the lettuce as under liners on cold salad plates.
Using a No. 11 scoop, place a 4-oz
Garnish each salad with 2 strips pimiento placed
crosswise on top.
Hold for service in refrigerator.
Jellied Meat Salad

Ingredients:
1 tablespoon gelatin.
¼ cup cold water.
1 1/2 cup hot stock.
2 tablespoon lemon juice
¼ teaspoon salt.
½ cup chopped vegetables.
2 tablespoon green pepper cut in thin
shreds.
1 cup diced meat ( beef, veal, chicken )
Procedure:
Soften gelatin in cold water for about
5 minutes.
Bring the both to a boil, remove from
fire and add softened gelatin, lemon
juice and salt.
When cool, place in the refrigerator
to thicken the consistency of
unbeaten egg white
Fold in to the thick mixture chopped
meats, vegetables and green pepper.
Pour in to a loaf pan or individual
molds and chill several hours.
When firms, unmold and serve on
salad greens.
Prepare Variety of Salad
Dressing
Ingredients of Salad Dressing
Oil- Should have mild, sweet flavor.
Vinegar- Should have a good, clean sharp
flavor.
Lemon Juice- Fresh lemon juice maybe used
in place of or in addition to vinegar in some
preparation.
Egg yolk- as essential ingredients in
mayonnaise and other emulsifier dressings.
Seasoning and flavorings- fresh herbs are
preferable to dried herbs.
Types of Salad Dressings
Oiland vinegar dressings.
Emulsified Dressings.
Other Dressings.
Temporary Emulsions.
Permanent Emulsions.
Standard Recipes for Salad
Dressings
“French Dressing”
Ingredients:
½ teaspoon dry mustard.
½ teaspoon paprika.
½ teaspoon salt.
½ teaspoon sugar, optional.
¼ cup lemon juice or vinegar.
½ cup salad oil.
Steps in preparation:
Measure the dry seasonings into
a bowl, add the vinegar or lemon
juice, add dissolve them.
Add the oil, mix well, and transfer
to a jar. Shake well.
Just before serving shake again
to blend thoroughly.
Mayonnaise Dressing
Ingredients:
½ teaspoon mustard.
½ teaspoon salt.
¼ teaspoon sugar.
Pinch pepper.
Pinch paprika.
1 egg.
2 cups salad oil.
3 tablespoon lemon juice or vinegar.
Steps in preparation:
Measure seasoning into bowl.
Gradually add the first ½ cup of
the oil, almost drop by drop,
beating well.
Transfer to the covered
refrigerator jar and store.
Cooked Salad Dressing
Ingredients:
3 tablespoons flour.
2 tablespoons sugar.
½ teaspoon dry mustard.
2 teaspoons salt.
2 cups milk.
1 egg.
1/3 cup vinegar or lemon juice.
2/3 cup fortified margarine.
Steps in preparation
Siftthe flour, sugar, salt and
mustard, on top of a double
boiler.
Add ¼ cup milk and stir until
smooth.
Cook over low heat until the
mixture thickens.
Place over hot water on the
bottom of the boiler.
Beat the egg well, add the lemon
Remove from heat, add butter.
Cool and store in a covered
container.
Mixed Green Salad
Tools/Equipment Needed:
Refrigerator.
Colander.
Mixing bowl.
Plate for serving.
Ingredients:
Romaine lettuce.
Pepper strips
Carrots
Dressing
Procedure:

Wash greens thoroughly.

Drain greens well.
Crisp the greens.
Cut or tear into bite pieces.
Mixed the greens.
Plates the salads.
Garnish and service.
Structure of a Salad
Plated Salad has four parts:

Base or under liner.

A cup
Body
Garnish
dressing
Guidelines for Arranging Salads
Keep the salad off the rim of the
plate.
Strive for a good balance of
colors.
Height helps make a salad
attractive.
Cut ingredients neatly.
Make every ingredients
identifiable.
Keep it simple.
Waldorf Salad
Tools/ Equipment Needed:
Refrigerator
Mixing bowl
Paring Knife
Scooper
Serving plate
Ingredients:
1 ½ Chantilly dressing.
Heavy whipped cream and
mayonnaise)
4 lb red apples.
1 lb celery stalk, dice.
4 ozwalnuts, coarsely chopped.
Lettuce cups.
2 oz chopped walnuts.
Procedures:
Prepare the dressing .
Pour the apples and diced without peeling
them.
Add apples to the dressing and mix in to
prevent darkening.
Add celery and walnuts.
Arrange the lettuce cups as under liners on
hold salad plates.
Scoop mixture of salad on each lettuce cup.
Sprinkle each salad with chopped nuts,
then serve.
Salad Nicoise
Ingredients:
3 lb. Waxy potatoes, scrubbed.
3 lb. Green beans, washed and
trimmed.
2 lb. Mixed salad greens, washed,
trimmed, and crisped.
160 oz. Canned tuna, solid pack
or chunk.
25pcs. Anchovy fillets.
50pcs. Olives black or green.
50pcs.Hard cooked egg quarters.
100pcs. Tomato wedges.
½ cup Chopped parsley.

Vinaigrette:
1qt Olive oil.
1 cup wine vinegar.
1 tsp Garlic chopped fine.
1 tbsp Salt.
½ sp Pepper.
Procedure:
Cook the potatoes in boiling salted water until just
tender.
Cook the beans in boiling salted water.
Line cold salad bowls or plates with the lettuce
leaves.
Combine the potatoes and green beans.
Drain the tuna and break it into chunks.
Arranges the anchovy fillets, olives, egg quarters,
and tomato wedges attractively on the salads.
Sprinkle the salads with chopped parsley.
Hold for service in refrigerator.
Combine the dressing ingredients and mix well.
Safety and hygienic practice in
storing salad and dressing

Green salads are plated in a cold

plate.
Refrigerate salads before serving
time.
Dressing is added immediately
before serving, or serve it on the
side.
Refrigerate salads until serving.
Do not add dressing to green
Principles and practices of hygiene
in preparing salads and salad
dressing
Washing all salad vegetables is
important to ensure food safety.
Prepare a detergent in a bowl of
tap water.
Soak the vegetable in the
solution for about 1 minute.
Gently wash vegetables and pay
special attention to the stems
and leaves.
Rinse the vegetables in tap water
several times to ensure that
there is no remaining detergent
or soap.
The vegetables my further be
sanitized in a mild solution of
potassium permanganate or
hypochlorite by soaking for about
a minutes, then rinsing the,.
Spin dry the vegetables in a
salad spinner, or dry by putting
them on a clean cloth or