RECAP
Arrange the words :
1. It stimulate appetite which has fresh,crisp
ingredients; tangy flavor dressing; and attractive,
appetizing appearance
IRZAPEEPT DLAAS
RECAP
Arrange the words :
1. It stimulate appetite which has fresh,crisp
ingredients; tangy flavor dressing; and attractive,
appetizing appearance
APPETIZER SALAD
2. must be fresh, clean, crisp and cold and well drained.
Moisture and air are necessary to keep green crisp.
ERGNE DALAS
3. made by arranging two or more elements attractively on
a plate. They are called composed because the
components are arranged the plate rather than being
mixed together.
MODCEOSP SLAAD
2. must be fresh, clean, crisp and cold and well drained.
Moisture and air are necessary to keep green crisp.
GREEN SALAD
3. made by arranging two or more elements attractively on
a plate. They are called composed because the
components are arranged the plate rather than being
mixed together.
MODCEOSP SLAAD
2. must be fresh, clean, crisp and cold and well drained.
Moisture and air are necessary to keep green crisp.
GREEN SALAD
3. made by arranging two or more elements attractively on
a plate. They are called composed because the
components are arranged the plate rather than being
mixed together.
COMPOSED SALAD
4. contains fruit as their main ingredients, like appetizer
salad or dessert salad.
TURIF LASAD
5. mixtures of foods that are held together or bound
with a dressing usually a thick dressing like
mayonnaise
OUBND SLADA
4. contains fruit as their main ingredients, like appetizer
salad or dessert salad.
FRUIT SALAD
5. mixtures of foods that are held together or bound
with a dressing usually a thick dressing like
mayonnaise
OUBND SLADA
4. contains fruit as their main ingredients, like appetizer
salad or dessert salad.
FRUIT SALAD
5. mixtures of foods that are held together or bound
with a dressing usually a thick dressing like
mayonnaise
BOUND SALAD
PRE +
SAL + &
PREPARE VARIETY OF
SALADS AND DRESSING -
MODULE#12
EXPECTATION
Upon completion of this module you should be able
to:
• identify the guidelines and important factors in
making salad
• recall the procedure for quantity salad
production
• appreciate the importance of knowing the
guidelines and important factors in making salad.
A SALAD IS A QUICK AND SIMPLE WAY TO INCLUDE LOTS
OF HEALTHY FRUITS AND VEGETABLES INTO YOUR MEAL.
BUT THE POOR SALAD HAS AN IMAGE PROBLEM,
BLOND, BORING, ETC. MAKING A DELICIOUS, HEALTHY
AND EYE APPEALING SALAD IS QUICK AND EASY IF YOU
FOLLOW A FEW BASIC GUIDELINES AND PROCEDURES
GUIDELINES FOR MAKING SALADS
1. VEGETABLES, LEGUMES, GRAINS AND PASTA
SALADS
• Neat, accurate cutting of ingredients is important
because the shapes of th vegetables add to eye
appeal
• Cut vegetables as close as possible to serving
time or they may dry or at all edges.
• Cooked vegetables to a firm, crisp texture
and good color.
• After cooking, vegetables must be
thoroughly drained and chilled before
using.
• Starches, pastas and legumes should be
cooked until
• Vegetables completely
are sometimes tender but not
marinated or soaked
overcooked
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.
• 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 marinate because the
acid toughen the proteins in the
2. 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.
• Leftover such as chicken meat or fish which have
been handled according to the rules of good
• Potatoes for salads should be cooked whole
before peeling and cut in order to pressure
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
• 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.
3. 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 frim apples mixed with nuts, celery and
mayonnaise-based dressing.
• Broken or less attractive pieces of fruit should
be placed on the bottom of the salad while more
attractive pieces arranged on top
• Some fruit discolor when cut and should
be dipped into an acid such as tart or fruit
juice.
• If both vegetables and fruit salads are
being prepared, vegetables salad should
• be prepared
Drained first.
canned fruits well before
mixing them in the salad.
• Dressings for fruit salad are usually
sweet, but fruit juices are used to
add tartness.
4. Composed Salads
• Prepare and season each ingredient separately
and evaluate the flavor and quality.
• Arrangements maybe plated ahead of time and
add delicate ingredients just before serving.
• Flavors and texture of all ingredients should
provide pleasing contrast
• Observe general concepts of plating and
presentations of output.
5. Gelatin Salads
• Observe the correct proportion od gelatin and
liquid. Too much gelatin makes a stiff,
rubbery product wile too little makes a soft
product that will not form the desire shape.
• To dissolve unflavored gelatin, stir in cold
liquid to avoid lumping and let it stand for 5
minutes to absorb water. Then heat it until
dissolved.
• 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.
• Do not add raw pineapple and papaya to
gelatin salads because these fruits contain
• Canned fruits and other juicy items
must be well drained before adding
because they will watered down the
gelatin
• To unmold gelatin if it is firm;
1. Loosen it by dipping a small portioned knife
in warm water and running the tip of it
around the top edge of the molded gelatin.
2. Dip the mold into hot water for 1-2 seconds
3. Quickly moisten tips of the fingers and gently
pull gelatin away from edge.
4. Refrigerate gelatin salads
Procedure for Quantity Salad Production
[Link] all ingredients. Wash and cut greens,
fruits, vegetables, and garnishes. Prepare
cooked vegetables and mixed bound and
marinated salads.
[Link] salad plates or worktable. Line them up
on trays for easy transfer to refrigerator.
[Link] bases on all plates
4. Arrange body of salad on all plates
5. Garnish all salads
6. Refrigerate until serving
7. Do not add dressing to green salads
until serving.
Important Factors to consider in Salad Preparation
[Link] ingredients. Salad is good as the quality
of its ingredients, so you have to use
ingredients that are fresh, ripe and in season.
[Link] appeal. It should be attractive , appetizing,
creatively presented.
[Link]. Make it simple not overcrowded.
[Link]. Keep salad neatly placed in plate.
[Link] and harmony of colors. Contrast in
color for your garnishing can accentuate the
appearance of the salad.
6 . Proper food combinations. Choose combination
of ingredients carefully.
7 . 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.
8 . Keep foods properly chilled but not ice-cold
9 . Serve hot foods while hot and cold foods cold.
10. Keep it clean and crispy. This is done by washing greens
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.
11. Flavorful. Tempting and stimulating if prepared and
presented properly.
12. Drain all the ingredients well. Water or excess juices will
weaken dressings and will make your salad look messy.
13. Do not overcook food. Food and ingredients when
THANK YOU
SHEEESH!
