H.E.

– COOKERY
INFORMATION SHEET: ____
Prepare Salad and Dressing Classification of Salads according to
their functions in a Meal
LO 1: Perform Mise’ En Place
Mise’ En Place is a French term which means
setting everything in place and organizing all
the materials and ingredients before preparing
foods.
Tools, Tools, Equipment, Utensils Needed in
Preparing Salads. Equipment, Utensils Needed
in Preparing Salads.
 H.E. – COOKERY
professional cook used to prepare salads using
Classification of Salads According to unflavored gelatin relying on fruit juices and
Ingredients Used other ingredients for flavor.

1. Green salads – must be fresh, clean, crisp LO 2: Prepare A Variety Of Salad And
and cold and well drained. Moisture and air Dressing
are necessary to keep greens crisp. a) Leaves Enumerate ingredients for salad making.
wilt because they lose moisture. Crispness
can be restored by washing and refrigerating. Ingredients of Salads
The moisture that clings to the leaves after
thorough draining is usually enough. b) Air Freshness and variety of ingredients are
circulation is essential so do not washed essential for high quality salads.
greens too tightly or pack too firmly. 1. Salad Greens – Iceberg lettuce, Romain
Refrigerate in colanders covered with clean Lettuce, Boston Lettuce, Biff or limestone
damp towels, or in specially designed lettuce, Chinese cabbage, Spinach, Sprouts
perforated plastic bins. These protect from
drying while allowing air circulation. 2. Vegetables (Raw) - avocado, bean sprouts,
broccoli, cabbage, carrots, cauliflower,
2. Vegetable, Grain Legumes and Pasta celery, cucumber, mushrooms, onions,
Salads - vegetable salads are peppers, radish, tomatoes.
salads whose main ingredients are vegetables
other than lettuce or other leafy greens. 3. Vegetables (Cooked, pickled and canned)
Starchy items such as grains, pastas and – asparagus, beets, carrots, cauliflower, corn,
dried legumes can also form the body of a pimientos, olives, peppers, cucumber
salad. Raw or cooked vegetables are usually
added to the starch items to enhance the 4. Starches – dried beans, potatoes, macaroni
color, flavor and nutritional balance of the products, grains, bread (croutons)
salad. Protein items such as poultry, meat, 5. Fruits (Fresh, Cooked, Canned or frozen) –
seafood and cheese maybe added to vegetables Apple, banana, berries, coconut, melons,
and starch salads oranges, papaya, peaches, pears, mangoes.

3. Bound salads – are mixture of foods that 6. Protein foods – meat (beef, ham), poultry,
are held together or bound with a dressing fish and shellfish, salami, luncheon meat,
usually a thick dressing like mayonnaise. The bacon, eggs (hard cooked), cheese, cottage
term bound is most often used for traditional cheese (aged or cured types).
mixtures of cooked protein, starch and
vegetables items with mayonnaise like chicken 7. Miscellaneous – gelatin, nuts
salad, tuna salad, egg salad and potato salad.
Guidelines for Making Salads
4. Fruit Salad – contain fruits as their main
ingredients, like appetizer salads or dessert 1. Vegetables, Legumes, Grains and Pasta
salads. Salads
 Neat, accurate cutting of ingredients is
5. Composed Salads – made by arranging important because the shapes of the
two or more elements attractively on a plate. vegetables add to eye appeal.
They are called composed because the  Cut vegetables as close as possible to
components are arranged on the plate rather serving time or they may dry or shrivel at the
than being mixed together. They are elaborate edges.
and can be substantial in size, usually served  Cooked vegetables to a firm, crisp texture
as main courses or fruit courses rather than and good color.
accompaniments or side dishes.  After cooking, vegetables must be
thoroughly drained and chilled before using.
6. Gelatin Salads – most gelatin products are  Starches, pastas and legumes should be
made with sweetened prepared mixes with cooked until completely tender but not
artificial color and flavor. But some overcooked.
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 Vegetables are sometimes marinated or  If both vegetables and fruits salads are
soaked in a seasoned liquid before being made being prepared, vegetables salad should be
into salad. The marinade is usually some prepared first.
form of oil and vinegar dressing that also  Drained canned fruits well before mixing
serves as the dressing for the salad. Do not them in the salad.
plate marinated salads too far ahead of time  Dressings for fruit salad are usually sweet,
because the lettuce base will wilt. but fruit juices are used to add tartness.
 Grains and pastas may also be marinated
for a short time. If marinated too long, pasta 4. Composed Salads
absorb too much liquid and become very soft.  Prepare and season each ingredients
Legumes should not be allowed to stand separately and evaluate the flavor and quality.
longer in a marinade because the acid  Arrangements maybe plated ahead of time
toughen the proteins in the beans. and add delicate ingredients just before
serving.
2. Bound Salads  Flavors and textures of all ingredients
 Cooked ingredients must be thoroughly should provide pleasing contrast
cooled before being mixed with mayonnaise  Observe general concepts of plating and
and the completed salad mixture must be kept presentations of output.
chilled at all times.
 Leftover such as chicken meat or fish which 5. Gelatin Salads
have been handled according to the rules of  Observe the correct proportion of gelatin
good sanitation and food management can be and liquid. Too much gelatin makes a stiff,
used for making bound salads. rubbery product while too little makes a soft
 Potatoes for salads should be cooked whole product that will not form the desired shape.
before peeling and cut in order to preserve  To dissolve unflavored gelatin, stir it in cold
nutrients. liquid to avoid lumping and let it stand for 5
 Crisp vegetables like celery, green peppers, minutes to absorb water. Then heat it until
carrots, chopped pickles, onions and water dissolves, or add hot liquid and stir until
chestnuts are used. dissolved.
 Bland ingredients like potatoes and some  To dissolve sweetened, flavored gelatin, stir
foods maybe marinated in seasoned liquid it into boiling water. It will not lump because
such as vinaigrette before being mixed with the gelatin granules are held apart by sugar
mayonnaise and other ingredients. granules.
 Fold in thick dressings gently to avoid  For quick setting, dissolve the gelatin to half
crushing or breaking the main ingredients. of the volume of liquid and the other half is
 Bound salads are portioned using scoop to cold water to lower the temperature. For even
give height and shape to the salad. faster setting, add crushed ice in an equal
 For plated salads, serve on a base with volume of cold water, stir until the ice is
greens and choose attractive, colorful melted.
garnishes when appropriate  Do not add raw pineapple and papaya to
gelatin salads because these fruits contain
3. Fruit Salads enzymes which dissolves gelatin.
 Fruit salads are often arranged, mixed or  Canned fruits and other juicy items must be
tossed of most fruits that are delicate and well drained before adding because they will
easily broken. An exception is the Waldorf watered down the gelatin.
salad, made of firm apples mixed with nuts,  To unmold gelatin if it is firm - Loosen it by
celery and mayonnaise based dressing. dipping a small pointed knife in warm water
 Broken or less attractive pieces of fruit and running the tip of it around the top edge
should be placed on the bottom of the salad of the molded gelatin. - Dip the mold into hot
while more attractive pieces arranged on top. water for 1 – 2 seconds - Quickly moisten tips
 Some fruit discolor when cut and should be of the fingers and gently pull gelatin away
dipped into an acid such as tart or fruit juice. from edge  Refrigerate gelatin salads.
 H.E. – COOKERY
13. Do not overcook food. Food and ingredients
Procedure for Quantity Salad Production when overcooked eliminates the color and its
1. Prepare all ingredients. Wash and cut vitamins and minerals as well.
greens, fruits, vegetables, and garnishes.
Prepare cooked vegetables and mix bound and Prepare Variety of Salad Dressing
marinated salads. Have all ingredients
chilled. Ingredients of Salad Dressing
2. Arrange salad plates on worktables. Line
them up on trays for easy transfer to Salad dressings are liquid or semi liquids
refrigerator.
used to flavor salads. The flavors of most
3. Place bases on all plates.
salad dressings are not modified by
4. Arrange body of salad on all plates.
5. Garnish all salads. cooking. The quality depends directly on
6. Refrigerate until serving. the quality of the ingredients used.
7. Do not add dressing to green salads until
serving. Most salad dressings are made primarily
of an oil and an acid with other
Important Factors to consider in Salad ingredients added to modify the flavor or
Preparation texture.

1. Quality of ingredients. Salad is as good as 1. Oils – should have mild, sweet flavor.
the quality of its ingredients, so you have to Strongly flavored oil can make excellent
use ingredients that are fresh, ripe and in salad dressing but not appropriate with
season.
every food. Examples: corn oil, soybean
2. Eye Appeal. It should be attractive,
appetizing, creatively presented. oil, canola oil, peanut oil, olive oil, walnut
3. Simplicity. Make it simple not overcrowded. oil
4. Neatness. Keep salad neatly placed in a
plate. 2. Vinegar – should have a good, clean
5. Contrast and Harmony of colors. Contrast in sharp flavor. Most salad vinegar are about
color for your garnishing can accentuate the 5% acidity, but some range as 7-8%.
appearance of the salad. 3. Lemon Juice – fresh lemon juice maybe
6. Proper Food combinations. Choose used in place of or in addition to vinegar
combination of ingredients carefully. in some preparation.
Pineapples and coconut go well with chicken
but not compatible with tuna.
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 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.
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.

SELF-CHECK
 H.E. – COOKERY
A. Directions: Read the statement a) Cooked to a firm, crisp texture and good
carefully then choose the best answer color
from the given options. b) Cooked until completely tender but not
1. A salad tool used to remove excess overcooked
water from the salad greens. c) Thoroughly drained and chilled before
a) Mixing bowl c) salad spinner using
b) Salad server d) cutting boards d) Marinated or soaked in a seasoned
liquid
2. Used to hold salad ingredients for
mixing, or for tossing. 8. Which of the following is not a factor to
a) Knives c) mixing consider in salad preparation?
bowls a) Contrast and harmony of colors b)
b) Cutting boards d) salad Quality of ingredients
server c) Arrangement of food d)
Proper food combinations
3. Salads that can be served as a full meal
because it contains substantial portion of 9. Which of the following procedures for
meat, poultry, seafood’s, fruits and quantity green salad production is the last
vegetables. step to do?
a) Appetizer salad b) a) Arrange salad plates on worktables
main course salad b) Add dressing before serving
c) Accompaniment salad d) dessert c) Prepare all ingredients
salad d) Refrigerate until serving

4. Salads made of mixtures of ingredients 10. Which of the following ingredients is

that are held together usually with a thick not used in making French dressing?
dressing like mayonnaise. a) Egg yolk b) Vinegar c) Oil
a) Green salads b) composed d) Sugar
salads
c) Vegetable salads d) bound 11. Which of the following structures of a
salads salad is an edible decorative item that
gives eye appeal and adds flavor to the
5. Salad ingredients are arranged on plate food?
rather than being mixed together a) Body b) Base c) Garnish
a) fruit salad c) bound d) Dressing
salad
b) composed salad d)
vegetable salad

6. Which of the following considerations is B

essential in choosing ingredients for high
quality salads? .
a) quality and quantity c) freshness and
variety
b) texture and color d) crispiness and
taste

7. Which of the following guidelines is not

included in making vegetable salad.
 H.E. – COOKERY

C. Enumeration

1. Classification of Salads According to

their Functions in the Meal.

2. Ingredients for salad making

3. Ingredients of Salad Dressing

4. Types of salad dressing

5. Emulsion in salad dressing