Ingredients of Salads

Salad Greens
• Iceberg lettuce, Romain
Lettuce, Boston
Lettuce, Biff or
limestone lettuce,
Chinese cabbage,
Spinach, Sprouts
Ingredients of Salads
Vegetables (Raw)
• avocado, bean sprouts,
broccoli, cabbage,
carrots, cauliflower,
celery, cucumber,
mushrooms, onions,
peppers, radish,
tomatoes.
 Ingredients of Salads
Vegetables (Cooked,
pickled and canned)
• asparagus, beets,
carrots, cauliflower,
corn, pimientos, olives,
peppers, cucumber
 Ingredients of Salads
Starches
• dried beans, potatoes,
macaroni products,
grains, bread (croutons)
 Ingredients of Salads
Fruits (Fresh, Cooked,
Canned or frozen)
• Apple, banana, berries,
coconut, melons,
oranges, papaya,
peaches, pears,
mangoes.
Ingredients of Salads
Protein foods
• meat (beef, ham),
poultry, fish and
shellfish, salami,
luncheon meat, bacon,
eggs, hard cooked,
cheese, cottage cheese,
aged or cured types.
 Ingredients of Salads
Miscellaneous
• gelatin, nuts
Guidelines for Making Salads
Vegetables, Legumes, Grains
and Pasta Salads
• Neat, accurate cutting of ingredients is important
because the shapes of the vegetables add to eye
appeal.
• Cut vegetables as close as possible to serving time
or they may dry or shrivel at the edges.
Guidelines for Making Salads
Vegetables, Legumes, Grains
and Pasta Salads
• Cooked vegetables to a firm, crisp texture and
good color.
• After cooking, vegetables must be thoroughly
drained and chilled before using.
Guidelines for Making Salads
Vegetables, Legumes, Grains
and Pasta Salads
• Starches, pastas and legumes should be cooked
until completely tender but not overcooked.
Guidelines for Making Salads
Vegetables, Legumes, Grains
and Pasta Salads
• 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.
Guidelines for Making Salads
Vegetables, Legumes, Grains
and Pasta Salads
• 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.
Guidelines for Making Salads
Bound Salads

•Cooked ingredients must be thoroughly

cooled before being mixed with
mayonnaise and the completed salad
mixture must be kept chilled at all times.
Guidelines for Making Salads
Bound Salads

•Potatoes for salads should be cooked

whole before peeling and cut in order to
preserve nutrients.
Guidelines for Making Salads
Bound Salads

•Crisp vegetables like celery, green

peppers, carrots, chopped pickles, onions
and water chestnuts are used.
Guidelines for Making Salads
Bound Salads

•Bland ingredients like potatoes and some

foods maybe marinated in seasoned liquid
such as vinaigrette before being mixed with
mayonnaise and other ingredients.
Guidelines for Making Salads
Bound Salads

•Fold in thick dressings gently to avoid

crushing or breaking the main ingredients.
Guidelines for Making Salads
Bound Salads

•Bound salads are portioned using scoop to

give height and shape to the salad.
Guidelines for Making Salads
Bound Salads

• For plated salads, serve on a base with greens and

choose attractive, colorful garnishes when
appropriate
Guidelines for Making Salads
Fruit Salads

• 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.
Guidelines for Making Salads
Fruit Salads

• Broken or less attractive pieces of fruit should be

placed on the bottom of the salad while more
attractive pieces arranged on top.
Guidelines for Making Salads
Fruit Salads

•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.
Guidelines for Making Salads
Fruit Salads

•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.
Guidelines for Making Salads
Fruit Salads

•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.
Guidelines for Making Salads
Composed Salads

• 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.
Guidelines for Making Salads
Composed Salads

• Flavors and textures of all ingredients should

provide pleasing contrast
• Observe general concepts of plating and
presentations of output.
Guidelines for Making Salads
Gelatin Salads

• 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 formed the desired shape.
Guidelines for Making Salads
Gelatin Salads

• 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.
Guidelines for Making Salads
Gelatin Salads

• To dissolve sweetened, flavored gelatin, stir it into

boiling water. It will not lump because the gelatin
granules are held apart by sugar granules.
Guidelines for Making Salads
Gelatin Salads

• 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.
Guidelines for Making Salads
Gelatin Salads

• Do not add raw pineapple and papaya to gelatin

salads because these fruits contain enzymes
(bromelain and papain, respectively) which
dissolves gelatin.
Guidelines for Making Salads
Gelatin Salads

• Canned fruits and other juicy items must be well

drained before adding because they will watered
down the gelatin.
Guidelines for Making Salads
Gelatin Salads
• 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
 Guidelines for Making Salads
Gelatin Salads

•Refrigerate gelatin salads.

•Prepare all ingredients.Wash and cut
greens, fruits, vegetables, and garnishes.
Prepare cooked vegetables and mix
bound and marinated salads. Have all
ingredients chilled.
•Arrange salad plates on worktables.
Line them up on trays for easy
transfer to refrigerator.
•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. Salad is as good as
the quality of its ingredients, so you have to
use ingredients that are fresh, ripe and in
season.
•Eye Appeal. It should be attractive,
appetizing, creatively presented.
•Simplicity. Make it simple not
overcrowded.
•Neatness. Keep salad neatly placed
in a plate.
•Contrast and Harmony of colors. Contrast
in color for your garnishing can accentuate
the appearance of the salad.
•Proper Food combinations. Choose
combination of ingredients carefully.
Pineapples and coconut go well with chicken
but not compatible with tuna.
•Foods 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 dominates the taste. The
size of cut should be bid enough (usually bite
size) to be recognized.
•Keep foods properly chilled but not
ice-cold.
•Serve hot foods while hot and cold
foods cold.
•Keep it clean and crispy. This is done by
washing greens in 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.
•Flavorful. Tempting and stimulating if
prepared and presented properly.
•Drain all the ingredients well. Water or
excess juices will weaken dressings and will
make your salad look messy.
•Do not overcook food. Food and ingredients
when overcooked eliminates the color and its
vitamins and minerals as well.
How to make
Coleslow?
 Ingredients:
Coleslaw 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
Procedure:

•Taste and, if necessary, add more salt

and/or vinegar.
•Arrange the lettuce leaves as under
liners on cold salad plates.
Procedure:

•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, • ½ cup all purpose
cubed cream
• 1 cup pitted dates • Garnish, if desired
• 1 cup celery chopped • ¼ cup nuts
• 3 tablespoons lemon • Salad greens
juice
Procedure
•Assemble all utensils and supplies.
•Carefully wash the celery, apples and
salad greens. Refrigerate the salad
greens.
Procedure
•Cubed the apples in rather large pieces,
and cover with lemon juice to prevent
discoloration. Also chop the celery and
dates in rather large pieces.
•Combine the chopped ingredients with
the dressing using a fork.
Procedure
•If desired, chill the salad in a covered
bowl.
•Serve on crisp salad greens. This salad is
suitable for refreshment plate at a party
or for serving
 Potato Salad
Ingredients:
• 2.5 kg AP waxy • 375 g celery, small dice
potatoes • 125 g onion, chopped
fine
• 375 ml basic vinaigrette
• 500 ml mayonnaise
• 7 ml salt
• 25 lettuce cups
• 1 ml white pepper • 50 pimiento strips
Procedure
• Scrub the potatoes. Steam or boil until
tender, but do not overcook.
•Drain the potatoes. Leave in the
colander or spread out on a sheet pan
until cool enough to handle.
Procedure
•Peel the warm potatoes. Cut into ½- in.
(1 cm) cube.
• Combine the dressing, salt and pepper.
Add the potatoes and mix carefully to
avoid breaking or crushing them.
Procedure
• Marinate until cold. For the purpose of
food safety, chill the potatoes in the
refrigerator before proceeding with the
next step.
•If any vinaigrette has not been absorbed
by the potatoes, drain it off.
Procedure
• Add the celery and onion, mix gently.
•Add the mayonnaise. Mix carefully until
evenly blended.
•Keep refrigerated until ready to use.
Procedure
•Arrange the lettuce as underliners on
cold salad plates.
• Using a No.11 scoop, place a 4- oz (125-
g) mound of potato salad on each plate.
Procedure
•Garnish each salad with 2 strips pimiento
placed crosswise on top.
•Hold for service in refrigerator.
 “Jellied Meat Salad”
Ingredients:
• 1 tablespoon gelatin • ¼ teaspoon salt
• ½ cup chopped
• ¼ cup cold water vegetables
• 1½ cup hot stock • 2 tablespoon green
pepper cut in thin shreds
• 2 tablespoon lemon • 1 cup diced meat (beef,
juice veal, chicken)
Procedure
•Soften gelatin in cold water for about 5
minutes.
•Bring the broth to a boil, remove from
fire and add the softened gelatin, lemon
juice, and salt. Stir until the gelatin
dissolves.
Procedure
• When cool, place in the refrigerator to
thicken the consistency of the gelatin.
• Fold in to the thick mixture chopped
meat, vegetable and green pepper.
Procedure
•Pour in to a loaf pan or individual molds
and chill several hours.
•When firm, unmold and serve on salad
greens. Garnish with mayonnaise.