PREPARE SALAD AND SALAD

LESSON 4 DRESSINGS
WEEK
4

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

SALADS AND SALAD DRESSINGS

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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

Salads According to Ingredients

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 https://www.onlyfoods.net/types-of-lettuce.html

According to ingredients, salad is classified into:

 Green Salad – It is commonly known as tossed salad. The main
ingredient in green salad are green leafy vegetables such as
cabbage or lettuce. It is a healthy diet food for it contains very low
carbohydrate. Green or garden salad is usually tossed with
thousand-island dressing.

 Vegetable Salad – This is named vegetable salad because its

composition is mostly vegetables like carrots, tomatoes, onions,
radishes and many more. It is combined with other ingredient liked
cooked meat in seasoned liquid being made into salads. Cooked
vegetables should be firm, crisp texture and good color.

 Fruit Salad – Composed mostly fruit rather than vegetable. It is

made from fresh or canned fruit, which taste too sweet. Fruit salad
is often arranged rather than tossed or mixed because most fruits
are delicate and easily broken.

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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.

Salads According to Place in the Menu

 Appetizer Salad – These are light and refreshing salad served
before the main course of a meal. They stimulate the diners’ taste
buds, and enhance the main course.

 Side Dish Salads or Accompaniment Salads – These salads are

served with the main course. They must harmonize and balance
with the rest of the meal. They should be light and flavorful but not
too rich.

 Main Course Salads – They should be large enough to serve a full

meal and should contain substantial portion or protein. Meat,
poultry, and seafood salads as well as egg salad and cheese are
popular choice. Main-course salad should offer enough variety on
the plate to form balanced meal both nutritionally and in flavors
and texture.

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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.

 Dessert Salad – These are usually sweet with fruit contents,

sweetened gelatin, cream, and nuts. The common example of
dessert salads are fruit salad or fruit gelatin salads.

Nutritional Values of Salads and Dressings

A salad a day improves the nutritional status of diners. The
nutritional value of salad and dressing is determined by the ingredient
used to make it.
 Fresh fruits and vegetables are important source of vitamins,
minerals and cellulose.
 The dark green leafy vegetables are essentials in meeting needs of
the body. Iron, Vitamin A and C, and other vegetables and fruits
used in salad are rich in sources of beta carotene, calcium, foliate,
fiber and phytonutrients. They serve as antioxidants or medium of
detoxing. They are naturally low in calories and sodium; therefore,
they are non-cholesterol food.
 The meat, fish, poultry, egg, and cheese are commonly used in a
salad and are rich in sources of complete proteins.
 Fat in salads is attributed to nuts and cheese.
 Salads are rich source of water-soluble vitamins which is important
to lower the occurrence of neutral tube effects among children and

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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

Important Considerations in Salad Preparation

 Select the best ingredients. Fresh vegetables and fruits are very
important for quality salad. Wash vegetables or fruits in a cold
water. Drain in a colander

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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.

Procedure in Dressing Salads

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.

Salad Dressing - It 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.

Most basic salad dressing used is categorized into:

 Vinaigrette – This 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.
 Mayonnaise-Based Dressing – This is generally thick and creamy.
It is the most important emulsified dressing, commonly used in
dressing the salad. It is made from oil, vinegar, egg yolk, lemon
juice and seasonings.
 Emulsified French Dressing – This is similar to basic French
dressing except an addition of egg yolk to keep the oil and vinegar
from separating.
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Ingredients Used in Salad Dressing
 Oil
o Corn oil – it has light golden color with very little taste of
cornmeal flavor.
o Soy bean oil, Cotton seed oil, and Safflower oil – flavorless
oils
o Olive oil – has a distinctive fruity flavor and aroma.
Specialty for Caesar Salad
o Walnut oil – is a highly prized oil with distinctive flavor.
 Vinegar
o Cider vinegar – is made from apples with brown color.
o White/Distilled vinegar – is purified and has neutral flavor.
o Wine vinegar – either white or red that gives wine flavor.
o Flavored Vinegar – are modified by adding garlic or
tarragon.

Seasoning and Flavorings

o Herbs and Spices

o Mustard, Catsup and Cheese

Safe Practices in Storing Salads and Dressings

Green salads and other fruits salads which preferably eaten raw
should be stored properly and hygienically to maintain freshness and
prevent the growth of bacteria and spoilage of the dressing.
No salad will stay fresh indefinitely but it can preserve as long as
possible by storing it in a way thus minimizing moisture and air pressure.
1. Egg salad, chicken salad, potato salad, pasta salad, and tuna salad
are stored in an airtight container and sealed.
2. All pre-cooked ingredients should be refrigerated to preserve
freshness of the food and keep it safe.

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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

Instruction: TRUE OR FALSE. From the given statements, write T if the

statement is correct and F if theh statement is incorrect. Write the letter of
your answer in CSTC Green Booklet.

1. A salad is a healthy dish consist of small pieces of food served

with sauce or dressing. It is usually served cold.
2. Salad is incorporated with a variety of foods such as vegetables
like tomatoes, lettuce, cucumber, carrots, fruits, cooked meat,
seafoods, eggs and cheese.
3. A Green Salad is commonly known as tossed salad. The main
ingredient in green salad are green leafy vegetables such as cabbage
or lettuce. It is a healthy diet food for it contains very low
carbohydrate. Green or garden salad is usually tossed with
thousand-island dressing.
4. AFruit Salad is composed mostly fruit rather than vegetable. It is
made from fresh or canned fruit, which taste too sweet.

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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

Instruction: Documentation: Make a video presentation in lieu with the

suggested recipe given. Your activity will be graded based on this rubrics.

Preparation Poor Fair Good Excellent Total

40% 10% 20% 30% 40% Grade

Measuring, Did not measure Student Student Student practiced

chopping, and out all the completed most completed all the excellent time
otherwise ingredients and of preparation steps but did not management in
preparing the have them lined steps but missed use time preparation
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ingredients, job up in order of use, one or more of the management procedures and
assignments, Did not read procedures. Did completed all steps
rubric recipe before not participate in successfully.
beginning all the preparation
preparation, steps or wandered
missed a out of group
preparation step during the
process.
Cooking Poor Fair Good Excellent
40% 10% 20% 30% 40%

Follows and Student did not Student Student showed Student

completes recipe focus on task at attempted tasks proper cooking demonstrated
instructions or hand, left but got distracted methods and proper cooking
instructions as equipment on or did not techniques, but technique, showed
demonstrated by stove unattended, complete assigned did not practice professionalism,
the teacher, did not control task, followed only good time completed all
resulting in a food heat, did not part of the management instructions
product. follow instructions. successfully, and
instructions. finished within the
allotted time.

Safety & Poor Fair Good Excellent

Sanitation 2% 4% 6% 10%
10% Students did not Student only Student Student
Practiced proper demonstrate demonstrated demonstrated demonstrated
safety and proper safety and some safety and proper safety and safety and
sanitation sanitation sanitation sanitation sanitation
techniques practices such as practices. practices most of practices and
using equipment the time. ensured they were
in the appropriate practiced by others
manner, in the group.
handwashing,
sanitizing,
cleaning up as
needed,
dishwashing, and
final clean-up.
Final Product Poor Fair Good Excellent
10% 2% 4% 6% 10%

burnt/ Poor final Good final Excellent final

undercooked, product, several product but product. Turned
inedible, poor mistakes slightly off out just as
product. apparent. expected.

CHARACTER
ENHANCEMENT

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REFLECTION

Instruction: Write a three to five sentence paragraph on the question below.

Write your answer in CSTC Green Booklet.

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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