This presentation is about salad and salad dressings

1. Start Page
PREPARING
Salads
Dressings
Prepared: KATHERINE M. PASTRANA
PRESENTING
STORING

2. Jumpstarting!
P - I - C
You will be given metacards/pictures of
ingredients and you will identify and
classify if it is an ingredient of a
salad/dressings
The following question will be asked:
1. What are your considerations in
identifying and classifying the
ingredients?
Learn More

3. Objectives
What will you learn?
identify and classify salads and
dressings
demonstrate preparing, presenting
and storing salads and dressings
evaluate/assess self and peer
performance in preparing,
presenting and storing salads and
dressings

4. Meaning
Salad Dressings
is a combination of vegetables,
fruts and other ingredients
served with a dressing.
SALAD
are liquid or semi-liquids used to
flavor salads.

5. Vegetables(Processed
)
Salad Greens
Ingredients for Salads
Starches
Vegetables(Raw)
Fruits Protein Nuts and Gelatin

13. Lemon Juice(Citrus))
Oils
Ingredients for Salad Dressings
Egg yolk
Vinegar
Seasoning and flavorings

14. Start Page
Types of
Salad

15. Green Salads
crispness can be restored by washing
and refrigerating
air circulation is essential so do not
washed greens too tightlly or pack to
firmly
refrigerate in colanders covered wit
clean damp towels or specially
designed perforeated plastic bins.
-- must be fresh, clean, crisp and cold and
well drained.

16. Vegetable, Grain
Legumes and Pasta
Salads
-main ingredients are vegetables other than
lettuce or other leafy greens. -Starchy item
such as grains, pastas and drid 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 may also be added

17. Guidelines in Making Vegetables, Legumes, Grains
and Pasta Salads
Neat, accurate cutting of ingredients is essential.
Cut vegetables as close as serving time
Cook vegetables to a firm, crsip texture and good color.
Thoroughly drain cooked vegetables and chill before using.
Starches, pastas and legumes should be cooked until completely tender
but not overcooked
Vegetables ares sometimes marinated or soaked in a seasoned liauid
before being made into salad
Grains and pastas may also be marinated for a short time.

18. Bound Salads
-salad that is bound or held together
with a dressing usually a thick dressing
like mayonnaise. "Bound" is a term
usually used for traditional mixtures of
cooked protein, starch and vegetables
items with mayonnaise like chicken
salad, tuna salad, egg salad and potato
salad

19. Guidelines in Making Bound Salads
Cooked ingredients must be thoroughly cooled before being mixed with
maynnaise and the complted mixture must be kept chilled at all times.
Leftover such as chicken meat or fish which have ben handled according to the
rules of good sanitation and food managment can be used for making bound
salads.
Potatoes for salads sould be cooked wole before peeling and cut in order to
perserve 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 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 gie height and shape to the salad.
For plated salads, serve on a base with greens and choose attractive, colorful
garnishes when appropriate.

20. Fruit Salad
contain fruits as their main ingredients,
like appetizer salads or dessert salads

21. Guidelines in Making Fruit Salads
Fruit salads are often arranged, mixed or tossed f most fruts that are
delicate and easily broken. An exception is the Waldorf salad, made of firm
apples mixed with nuts, celery and mayonnaised based dressing.
Broken or less attractive pieces of fruit should be placed on the bottom of
the sald while more attractive pieces arranged on top.
Some fruit discolor when cut and should be dipped into an acid such as tart
or fuit juice
If voth vegetables and fruit salds are being prepared, vegetables salad
should be prepared first.
Drained canned fruits well before mixing them in the salad.
Dressing for fruit salad are usually sweet, but fruit juices are used to add
tartness

22. Composed Salad
elaborate and can be substantial in
size, usually served as main courses
or fruit courses rather than
accompaniments or side dishes
made by arranging two or more
elements attractively on a plate.

23. Guidelines in Making 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 of plating and presentations of output

24. Gelatine Salads
made with sweetened prepared mixes
with artificial color and flavor or
unflavored gelatin

25. Guidelines in Making Gelatine Salads
Observe the correct proportion of gelatin and liquid
Dissolve unflavored geltain in cold liquid to avoid lumping, and let it stand for 5 minutes,
then heat or add hot liquid and stir until dissolved
Dissolve sweetened, flavored gelatin, stir it into boiling water.
For quick setting, dissolve the gelatin to half of the volume of liquid and th eother half is
cold water to lower the temperature. For even faster setting, add crushed ice in an equal
volume of cold water,s tir until the ice is melted.
Do not add raw pinapple and papaya to gelatin salads because these fruits contain
enzymes which dissolve gelatin
Canned fruts and other juicy items must be well drained before adding because they will
watered down the gelatin.
Unmold gelatin if it is too firm by loosening it using a warm knife and running its tip
around the top edge of the molded gelatin/dipping in hot water for 1-2 seconds; quickly
moistening tips of fingers and gently pulling gelatin away from edge.
Refrigerate gelatin salads

26. Start Page
Healthy Food
Types of
Salad
Dressings
Contact
Menu
About

27. Oil and Vinegar
(Vinaigrette)
is a temporary emulsion
which is composed of a
mixture of oil, vinegar and
seasonings (3:1 ratio)
(less oil -tarter; more oil-
milder and oilier)

28. Emulsified Dressings
"Mayonnaise"
is a permanent emulsion
which is served as base for
wide variety of dressings
and are generally thick
and creamy.

29. Other Dressings
"Cooked Dressing"
is a permanent emulsion
similar with mayonnaise in
appearance but has a
tarter flavor
made with little or no oil
and with a starch
thickener

30. 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 hot, cold foods cold.
Keep it clean and crispy
Flavorful
Drain all the ingredients well.
Do not overcook food.

31. Procedure for Quantity Salad Production
Prepare all the ingredients (wash, cut greens, fruits and 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 untl serving.
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34. Safety and hygienic practices in storing salad and
dressing
Green salads are plated in a cold plate. Avoid plating salads more
than an hour or two before service. Garnish that is tossed should be
added at serving time.
Refrigerate salads before serving time.
Dressing is added immediately before serving, or serve it on the side.
Refrigerate salads until serving. Do not hold more than a few hours
or the salads will sag.
Do not add dressing to gren salads untl serving, or they will sag.

35. Principles and practices in Preparing Salads and
Salad Dressing
Washing all salad vegetables is important to ensure food safety which is
done by:
- washing with detergent (powder or liquid (5g to 4 L/1 gallon), make sure
there is no undissolved powder
-soak vegetable in this solution for about a minute.(even ingredients that
have to be peeled too)
-gently wash vegetables and pay special attention to the stems and leaves
rinse the vegetables in tap water several times
- vegetables may further be sanitized in a mild solution of potassium
permanganate or hypochlorite by soaing for a minute, then rinsing them
- spin dry the vegetables in a salad spinner or dry by putting them on a clean
cloth or disposable paper.