C
COMPOSED SALAD
French “SALADEE COMPOSEE”

WHAT IS THE DIFFERENCE BETWEEN OF
TOSSED SALAD AND COMPOSED SALAD?
• TOSSED SALAD • COMPOSED SALAD

COMPOSED SALAD
•ARRANGING TWO OR MORE ELEMENTS
ATTRACTIVELY ON A PLATE
•ARRANGE ON THE PLATE RATHER THAN
BEING MIXED
•USUALLY SERVED AS MAIN COURSES OR
FRUIT COURSES RATHER THAN SIDE
DISHES

GUIDELINES FOR MAKING SALADS
• PREPARE AND SEASON EACH INGREDIENTS
SEPARATELY AND EVALUATE THE FLAVOR AND
QUALITY
• ARRANGEMENTS MAY BE PLATED A HEAD OF
TIME AND ADD DELICATE INGREDIENTS BEFORE
SERVING
• FLAVORS AND TEXTURES OF ALL INGREDIENTS
SHOULD PROVIDE PLEASING CONTRAST
• OBSERVE GENERAL CONCEPTS OF PLATING AND
PRESENTATION OF OUTPUT

C
GELATIN SALAD
“JELLO SALAD”

GELATIN SALAD
GELATIN PRODUCTS MADE WITH
SWEETENED PREPARED MIXES WITH
ARTIFICIAL COLOR AND FLAVOR
SOME PROFESSIONAL COOK USED
UNFLAVORED GELATIN RELYING ON FRUIT
JUICES AND OTHER INGREDIENTS FOR
FLAVOR

GUIDELINES FOR MAKING SALADS
OBSERVE THE CORRECT PROPORTION OF GELATIN AND LIQUID
DISSOLVE UNFLAVORED GELATIN, STIR IN COLD LIQUID TO DISSOLVE
SWEETENED,FLAVORED GELATIN, STIR IT IN BOILING WATER
DO NOT ADD RAW PINEAPPLE AND PAPAYA TO GELATIN SALAD
CANNED FRUITS AND OTHER JUICY ITEMS MUST BE DRAINED
UNMOLD GELATIN IF IT IS FIRM
DIPPING A SMALL POINTED KNIFE IN WARM WATER AND RUNNING THE TIP
ALL AROUND
DIP THE MOLD INTO HOT WATER FOR 1-2 SEC
QUICKLY GENTLY PULL GELATIN AWAY FROM THE EDGE
REFRIGERATE GELATIN SALADS