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Cookery Lesson 4 Salad and Dressings
Cookery Lesson 4 Salad and Dressings
LESSON 4 DRESSINGS
WEEK
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KNOWLEDGE
ENRICHMENT
A. LEARNING OBJECTIVES
After this lesson, you should be able to:
Understand the different variety of salad and salas dressings;
Appreciate the importance selecting proper and quality ingredients for
salad and salad dressings ; and
Prepare and serve a variety of salad and salad dressings.
B. INTRODUCTION
In this lesson you will experience how to select, clean, and store
salad greens, explore how to prepare and serve salads, and learn how to
prepare and use salad dressings to flavor salads. The word salad
originates from the French word salade and Latin word salata which means
salty. Salt is associated with salad, because vegetables were seasoned with
salty oil or brine and vinegar dressing. Salad maybe served as appetizer or
an entrée.
C. LESSON PROPER
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A salad is a mixture of raw or cooked vegetables and other ready-to-eat
foods, usually served with a dressing. Salads can be appetizers, entrées,
side dishes, and even desserts. Salads made with fresh ingredients and
minimal, or a small amount of, fat are healthful food choices. Salads can
be made with foods from all of the food groups. Salads come in sweet and
savory varieties and can feature vegetables, fruits, grains, and protein
foods.
Classification of Salad According to Ingredients and Placed in the Menu
Salad is any of a wide variety of dishes which include green salad,
vegetables salad, pasta salad, fruit salad and mixed salad incorporating
meat, poultry or seafoods. It includes mixture of hot and cold foods
including vegetables and fruits. Preparing salads may be simple, mixed or
combination served with complementary dressing.
Simple Salad - This is a variety of one or more greens with light
dressing served before or after the main course.
Mixed Salad – This is composed of cooked or raw vegetables
served with compatible dressing used as appetizer.
Combination Salad – The ingredients are presented separately on
the same plate with complimentary
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Bound Salad – Made of non-salad leafy vegetables bound together
by a thick-dressing. It uses mayonnaise as dressing. Bound salad is
also known as cooked salads. Ingredients are cooked, then cooled
thoroughly, before mixing them with mayonnaise. The salad
mixture is chilled at all times before serving to develop and
combine flavors and to keep at a safe temperature.
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Separate Course Salads – These are refreshing and light salads
served after the main-course. They cleanse the plate and provide a
pleasant break before dessert. Simple green salad is the usual
example of separate course salad.
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to decrease the level of homocysteine concurrent with decrease
cardiovascular disease risk.
Components of Salad
Base – Consisting of green such as leaf, romaine head or bib lettuce and in
most cases these greens are left on the plate as bowl.
Body – This is the main part of the salad. It should be given the most
attention. The type of salad to be served determine the kinds or
kind of ingredients being used.
Dressing – This is usually served with every type of salad. It adds, flavor,
provides good value, helps digestion, improves palatability and
also serve as garnish. The dressing maybe acid based as vinaigrette
of fatty dressing as mayonnaise-based dressing.
Garnish – The purpose of the garnish is to add eye appeal to the finished
product and to stimulate the diners’ appetite. It improves the form
and enhances the taste of salad. The garnish is the basic part of the
ingredients of salad and also an additional item to blend with and
complement the body. The garnish should be simple and should
attract the diner’s attention.
Salad Ingredients
- Vegetables - Seeds/Nuts
- Lettuce - Cheese
- Fruits - Dressing/Flavoring
- Meat - Other ingredients (eggs, herbs, or
croutons)
- Beans
Preparing Salads
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Cut or tear vegetables/fruits accordingly of (cubes, strips or
threadlike). Have them chilled. Keep them in a colander covered
with a damped towel or info rated storage bin to allow air
circulation and complete drainage, this will keep the green crisps.
Mix the bound and marinated salads like egg potato salad, bean
salad, etc. and chill.
Arrange plates. Place underline in all plates.
Place the mixture of ingredients or the body of salads on the plates.
Garnish the salad.
Refrigerate until service. Do not hold for more than an hour, for the
salad will wilt.
Serve salad with dressing apart.
Green Salads
1. Wash greens thoroughly with cold water and drain well.
2. Refrigerate in a colander covered with a damped towel to stay crisp
and crunchy.
3. Cut or tear into bite-size pieces. When cutting, use sharp stainless
steel knife.
4. Mix ingredient and toss gently. Green pepper cut into strips or
shredded carrots may be mixed with the greens.
5. Plate the salad. In plating, use cold plates. Never use the plates
from the dishwasher. Never plate the salad an hour or two before
the service for they will wilt or dry.
6. Add garnish.
7. Refrigerate until service.
8. Dress salad before service or serve the dressing on the side.
Vegetable Salads
1. Cut the vegetable as close to the serving time to prevent dryness
and shrivelling of the edges. They should be cut nearly and
accurately and consider the shapes for it adds to eye appeal.
2. When cooking vegetables, do not overcook. Cooked vegetable
should have crisp and firm texture and good color. Drain well and
chill before being included in a salad.
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3. Vegetables as sometimes marinated or soaked in a seasoned liquid,
before being made into salads. The marinade is a form of oil and
vinegar dressing, which is also used for salad dressing. Marinated
salad should not be plated to for ahead of time because the base
will wilt.
Fruit Salads
1. Fruit salads are not mixed or tossed, but they are arranged because
fruits are delicate and easily broken.
2. In case of broken pieces of fruits, they should be placed at the
bottom of the salad and have the attractive pieces arrange on top.
3. Some fruits like apples and bananas usually discolored when cut,
so they should be dipped into acid as calamansi juice or pineapple
juice.
4. In preparing both, vegetables and salads should be prepared first
than fruits, because fruits do not hold as well as vegetables do after
being cut.
5. Canned fruits should be drained well before including them in the
salad to avoid from being watery and sloppy. Reserve the liquid for
use in fruit salad dressing or for another preparations.
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3. Add dressing immediately before serving. Salad can be store longer
if dressing is added before serving.
4. Know how the salad last. Salad stay fresh as long as its fastest
spoiling ingredient stay fresh. Pasta with non-mayonnaise dressing
stays for five (5) to seven (7) days. Salad with mayonnaise-based
dressing last for three (3) to five (5) days if stored in a refrigerator.
5. Salad should be stored in the right place, in right container with the
right temperature. In storing salad, it takes the thoroughness so
that the freshness of salad can be maintained. The right
temperature of storing salad is 4 degrees C to 6 degrees C or 41
degrees F. Refrigerator does not only keep salad fresh but also limit
the growth of bacterial pathogens.
Suggested Recipe
Potato Salad
Ingredients Procedure
6 large potatoes Under cold running water, rinse
1/2 pound chicken breast or thigh potatoes well. In a pot, place potatoes
meat, boneless and skinless and enough cold water to cover. Over
1 medium carrot, peeled and diced medium heat, bring to a boil. Cover
3 hard-boiled eggs, peeled and coarsely and cook potatoes for about 12 to 15
chopped minutes or until tender yet not falling
1 small onion, peeled and diced apart.
1 cup crushed pineapple, drained Drain potatoes and allow to cool. Peel
1/4 cup sweet pickle relish and discard skins. With a knife, cut
1/2 cup ham, cubed into 1-inch cubes.
1 cup mayonnaise In a pot, add chicken and enough
1/4 cup sweetened condensed milk water to cover. Bring the water to a boil
salt and pepper to taste and then lower heat. Simmer chicken
for about 15 to 20 minutes or until
cooked through.
Drain chicken from liquid, allow to
completely cool, and shred. Set aside.
In a pot, bring water to a boil. Add
diced carrots and cook for about 30
seconds. With a slotted spoon, remove
from water and plunge into an ice bath
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until completely cool. Drain and set
aside.
In a large bowl, combine potatoes,
chicken, carrots, eggs, onions, crushed
pineapple, sweet pickle relish, ham,
mayonnaise, and condensed milk.
Gently stir together until evenly
distributed.
Season with salt and pepper to taste.
Refrigerate for about 30 minutes to
allow flavors to meld.
SKILLS DEVELOPMENT
ACTIVITY 1.1
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5. ABound Salad is made of non-salad leafy vegetables bound
together by a thick-dressing. It uses mayonnaise as dressing. Bound
salad is also known as cooked salads.
6. An Appetizer Salad are light and refreshing salad served before
the main course of a meal. They stimulate the diners’ taste buds,
and enhance the main course.
7. Dessert Salad are usually sweet with fruit contents, sweetened
gelatin, cream, and nuts. The common example of dessert salads are
fruit salad or fruit gelatin salads.
8. The purpose of the garnish is to add eye appeal to the finished
product and to stimulate the diners’ appetite. It improves the form
and enhances the taste of salad.
9. Salad Dressing serves as sauce in a salad. It is liquid or semi-
liquid in form, used to enhance the flavor of a salad. They make
salad moist and enriched.
10. Vinaigrette is a combination of vinegar, oil and seasoning. It is
usually served as base for other dressing. The ratio of oil to vinegar
is 3 parts to 1 part vinegar. This is commonly known as French
dressing.
APPLICATION
CHARACTER
ENHANCEMENT
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REFLECTION
1. Evaluate yourself in terms of the dish that you have prepared using the
given rubrics above. In addition, reflect all the positive and negative
comments of the people who tasted your dish and make a conclusion.
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