FSM 3303: Fundamental Laboratory for Food Preparation

LABORATORTY MANUAL 4

Topic
Preparation of salads and salad dressing

Learning outcomes
1. To compare the elements in salad
2. To relate the various types and preparation of salad in menu.
3. To create salad with the suitable salad dressing

Introduction
Students are introduced to the cold kitchen operation. Thorough demonstration on
cold kitchen production is done to expose the students to the real cold dish
preparation.

Materials and Methods

Equipments & Utensils
All food preparation equipment and utensils in the foodservice complex.
Procedures
i. Students are introduced to different kinds of salads.
ii. Students are given detail explanation and demonstration on proper way of
using and handling salad.
iii. Students are given demonstration on different preparation of salads and
salad dressings.
iv. Students perform salad and salad dressing making.
v. Evaluate the sensory quality of the products.

Introduction to Salads

 The popularity of the salad has grown in recent years. It is appreciated not only
as a main dish in itself but also when served with cold meat or as an
accompaniment to a grilled meat or fish in place of the ordinary vegetables.

Page 1 of 14
FSM 3303: Fundamental Laboratory for Food Preparation

 A good salad should look attractive and be composed of the best quality fresh
vegetables. Salad may be served in individual salad plates or in a large glass or
wooden salad bowl.
 Salad must be cleaned thoroughly by washing under cold running water and then
steeped in salted water for 5 minutes. After washing the salad, it should be dried
thoroughly without brushing in a basket or in a clean tea towel.

Salad and Salad Dressing

The word salad is derived from Latin ‘sal’ and in French ‘salar’, both word meaning
‘salt’ or ‘to salt’. Early salads were nothing than raw vegetables and herbs dipped in
salt. Salt was later replaced by combination of vinegar, oil and other seasonings.
Today, salad simply means food seasoned with a salad dressing. Salad serves
many purposes, some are simple accompaniments to the main course and still
others are a meal in themselves.

Types of salad

1) Appetizer salads – serve as a first course and should stimulate appetite. This
type of salad must have fresh, crisp ingredients; a tangy flavorful dressing and
an attractive appetizing appearance.
2) Accompaniment salads – serve with the main course. Must balance and
harmonize with the rest of the meal.
3) Main-course salads – serve on luncheon menus. This salad should be large
enough to serve as a full meal and should contain a substantial portion of
protein. Meat, poultry, and seafood salads as well as egg salad and cheese are
popular choices.
4) Separate course salads – the purpose is to cleanse the palate after a rich
dinner and to refresh the appetite and provide a pleasant break before dessert.
5) Dessert salads – Usually sweet and may contain items such as fruits,
sweetened gelatin, nut, and cream. This type of salad is best served as dessert
or as part of buffet or party menu.

Page 2 of 14
FSM 3303: Fundamental Laboratory for Food Preparation

Classification of salad
1) Plain, simple or single salad
a. Green salad typically made up of green leaf ingredients.
b. Vegetable salad comprise essentially of one main vegetables-type ingredients
which dominates the overall flavor.

2) Mixed, compound or complex salad

This group of salad is prepared from a combination of many ingredients which are
cohered and flavored using selected dressing and sauce. By character, these
salads are more complex than the simple salad. In many cases, their composition
surrounds a base commodity to which other ingredients are added.

3) Bound salads

Bound salad is mixtures of foods that are held together or bound with a dressing,
usually a thick dressing such as mayonnaise. The term bound is used most often
for traditional mixtures of cooked protein, starch and vegetable items with
mayonnaise, such as chicken salad, tuna salad, egg salad and potato salad e.g.
chicken or turkey salad.

4) Fruit Salads

As their name indicates, fruit salads have fruits as their main ingredients. They are
popular as appetizer salads, as dessert salads and as part of combination
luncheon plates, often with a scoop of cottage cheese or other mild-tasting protein
food.

5) Composed Salads

Composed salads are made by arranging two or more elements attractively on a

plate. They are called composed because the components are arranged on the
plate rather than being mixed together. One or more of the elements may be
mixed or tossed salads but the individual mixed salads are arranged on the plate
with other components for the final presentation.

6) Gelatin Salads

Gelatin salads have a distinguished history. Their ancestors are aspics, the highly
ornamented appetizers and elaborate buffet pieces made with meat and fish
stocks rich in natural gelatin extracted from bones and connective tissue. Aspics
are part of the glory of classical cuisine and still an important part of modern buffet
Page 3 of 14
FSM 3303: Fundamental Laboratory for Food Preparation

work.

The structure of salad

a. Base or underliner
Leafy green usually form the base of a salad. They add greatly to
appearance. They give height to salad and help to confine loose price of food.
Salad served in bowls need no underliner. The leaves may be separated
loose leaves or shredded.

b. Body
The main part of salad, it depends on the type of salad produced

c. Garnish
The purpose of garnish is to give eye appeal to the salad. It should not be
elaborate or dominate the salad. Garnish should harmonize with the rest of
salad ingredient in terms of color and appearance e.g. parsley, tomato roses
and etc.

d. Dressing
Salad dressing is liquid or semi-liquid used to flavor salad. They are
sometimes considered cold sauces and they serve the function to:
 Add flavor
 Moisten the salad
 Enrich it

Salad Dressing

 Dressing are used to:

- Add flavor
- Keep ingredients moist
- Prevent discoloration
- Help to bind or hold ingredients together
- Make dishes look attractive

 Common ingredients in salad dressing are:

a) Oils

Page 4 of 14
FSM 3303: Fundamental Laboratory for Food Preparation

- Corn oil, peanut oil, soybean oil, canola oil, olive oil, walnut oil and etc.
b) Vinegar
- Cider vinegar, white, distilled vinegar, wine vinegar, flavored vinegars,
sherry vinegar, balsamic vinegar and etc.
c) Lemon juice
d) Egg yolk
e) Seasonings and flavorings

 Dressing are usually blended with other ingredients before service, unless their
role is simply to provide flavor, in which case they can be offered separately.

 There are four groups of dressing:

a) Oil and vinegar dressings (e.g. vinaigrette)

Usually unthickened. These have to be shaken or stirred before use as
the oil soon separates out and rises to the top.

b) Mayonnaise based dressings (emulsion dressing)

Creamy and thick
c) Cooked dressings
Usually creamy and thick like mayonnaise, but more tart and often made
without using any oil and thickened with eggs or starch.

d) Other dressings

With a pronounced flavor. For example, yogurt, sour cream, fruit juice which is
designed specifically for fruit salads or low-calorie diets.

 The only limit on the use of seasonings and flavoring liquids is that they should
not dominate or swamp the flavor of the food or make it so strong tasting that
subsequent dish cannot be enjoyed.
 Flavorings that are quite widely used include mustard, Worcestershire sauce,
Tabasco, chili, coriander, chervil, basil, tarragon, dill, parsley, mint and of course
salt and pepper.
 Garnishes added to dressings include finely chopped herbs, capers, gherkins,
onion, shallots, cucumber, peppers and croutons.
 Dressings which contain acids (vinegar, lemon juice etc.) should not be put on
green salad until half an hour or so before they are due to be eaten; otherwise
Page 5 of 14
FSM 3303: Fundamental Laboratory for Food Preparation

the salad will go limp and lose color and flavor.

 Thin dressings are best for the soft, delicate salads (thick dressings with bread
will turn them into sandwiches).

References

1. Gisslen, W. (2011). Professional cooking (7th ed.). Hoboken, NJ: John Wiley &
Sons.
2. Labensky, S. R., Hause, A. M, & Martel, P.A. (2011). On cooking: A textbook of
culinary fundamentals (5th ed.). Upper Saddle River, NJ: Pearson Education.

Page 6 of 14
FSM 3303: Fundamental Laboratory for Food Preparation

RECIPES

Salads Recipes

1. Prawn Cocktail

Ingredients
Medium prawn 200 gm
Romaine lettuce 500 gm
Lemon wedge 4
Black olive 1 – 2 tsp
Spring parsley 10gm
Tomato 1
Recipe yield: 4
serving Method
1. Boil egg and prawn separately
2. Wash all the vegetables
3. Cut the tomato and eggs into wedges
4. Arrange and garnish accordingly

2. Mixed Garden Salad

Ingredients
Mixed green salads 300 gm
Iceberg/ romaine lettuce 50 gm
Ring green pepper 15 gm
Ring red pepper 15 gm
Onion ring 15 gm
Cucumbers 50 gm
Tomato 120 gm
Recipe yield: 5 serving

Method
1. Mix the lettuce and keep them well chilled until they are ready for service
2. Place the amount of lettuce required
3. Add sufficient dressing to light coat the leaves. Toss the salad gently to coat
it evenly

Page 7 of 14
FSM 3303: Fundamental Laboratory for Food Preparation

3. Waldorf salad

Ingredients
Celery 20 gm
Green apple 1
Walnut, coarsely chopped 2
Lettuce 2 leaves
Lemon juice ½ tsp
Salt & pepper To taste
Recipe yield: 1 serving

Method
1. Peel apple and celery, cut into dice or julienne
2. Place prepared celery and apple into a salad bowl and flavor with lemon juice
3. Add the mayonnaise and thoroughly blend into cohere the contents
4. Season with salt and pepper
5. Dress on lettuce leaves decorates with walnuts and serve fresh

4. German Potato Salad

Ingredients
Potato 100gm
Chopped onion 1 tbsp
Spring onion ½ tsp
Celery and walnut 40 gm
Salt & pepper To taste
Mayonnaise 20ml
Recipe yield: 1 serving

Method
1. Combine diced potatoes with vinaigrette or vinegar, chopped onion
2. Leave the mixture for approximately 30 minutes
3. Combine with mayonnaise and season to taste
4. Arrange in a service dish, sprinkle with chopped chives or parsley

5. Caesar Salad

Ingredients

Romaine lettuce 1 kg
Parmesan cheese 30 gm
Garlic clove 1-2
Anchovy fillets 4-8
Olive oil 250ml
Egg 2
Lemon juice 75ml

Page 8 of 14
FSM 3303: Fundamental Laboratory for Food Preparation

Salt To taste
Croutons See recipe
Recipe yield: 8 serving

Method
1. Mash garlic and anchovies to a paste. Beat in about half olive oil. Break the
egg over the bowl and drop it in.
2. In a large bowl toss Romaine with croutons and dressing. Add in the lemon
juice and the rest of the oil. Put on the plates and sprinkle with Parmesan
cheese.

Croutons:

Ingredients

White bread 125 gm

Olive oil 30-45ml
Spices To taste

Preheat oven to 350 degrees. Slice bread into 1/2 –inch cubes; place on cookie
sheet. Sprinkle on olive oil, turning bread to coat. Sprinkle on your favorite spices
(garlic, onion, all types of peppers, oregano, etc). Cook, tossing until golden
brown, approximately 15-20 minutes.

6. Nicoise Salad

Ingredients

Tuna 1/2 can

Potato 250gm
Anchovy fillet 5
Romaine lettuce 50 gm
Green bean 250gm
Cherry tomatoes 6-8
Hard-boiled egg 5
Pitted olive 5-10
Lemon juice 10ml
Olive oil 200ml
Salt & pepper To taste
Recipe yield: 5 serving

Method

1. Cook the potatoes in boiling salted water until just tender. Drain and let
cool. Peel and cut into slices
2. Cook the green beans in boiling salted water and cool under running water.
Cut into slices 2 inch pieces.
3. Combine tuna chunk, potatoes, green bean, cherry tomatoes, wedges
hard- boiled egg and pitted olive in one big bowl.
Page 9 of 14
FSM 3303: Fundamental Laboratory for Food Preparation

4. Squeeze in some lemon juice and sprinkle some olive oil.

5. Season with salt and pepper.
Salad Dressings Recipes

1. Cocktail Sauce
Ingredients
Mayonnaise 50 gm
Tomato ketchup 30 gm
Chili sauce 20 gm
Lemon juice 2 tsp
Worcestershire 3 tsp
Recipe yield: 0.5L
Method
1. Mix all ingredients
2. Season with salt and pepper

2) Thousand Islands

Ingredients
Chopped hardboiled egg 3
Chopped onion 60 gm
Chopped gherkin 125 gm
Chili sauce 500 ml
Tomato sauce 30 ml
Mayonnaise 2L
Seasoning To taste
Carpers 1 tsp
Recipe yield: 2.5L

Method
1. Mix all the ingredients in the mixing bowl
2. Adjust the consistency and season to taste

3) French / Vinaigrette Dressing

Ingredients
Salad oil 750 ml
Vinegar 250 ml
Salt & pepper To taste
Recipe portion: 1L

Method
1. Mix together vinegar, salt and pepper
2. Add oil and whisk briskly to form an emulsion

Page 10 of 14
FSM 3303: Fundamental Laboratory for Food Preparation

4) Mayonnaise Sauce

Ingredients
Egg yolk 8
Vinegar 30ml
Mustard 10ml
Olive oil 1.7L
Salt & Pepper To taste
Recipe yield: 2L

Method
1. Whisk yolk, vinegar and mustard
2. Gradually /slowly add in oil
3. Adjust seasoning

Page 11 of 14
FSM 3303: Fundamental Laboratory for Food Preparation

Introduction to Hors d’Oeuvres

In addition to salad and salad dressings, the pantry or garde manger department is
generally responsible for the small food items known as appetizers or hor d’oeuvres.
The function of these foods is to enliven the appetite before dinner, often to the
accompaniment of drinks, so they are generally small in size and spicy or piquant in
flavor.

There is some confusion as to the distinction, if any, between the terms appetizer
and hors d’oeuvre. In general, the first course of a multicourse meal is called an
appetizer and the finger foods served at receptions and with cocktails are called hors
d’oeuvres.

Serving Hors d’Oeuvres

These foods are usually small items that may be served at a formal reception
preceding a meal, as part of a separate event not connected with a meal or simply
as accompaniments to beverages at an informal gathering.

The two most common ways of serving hors d’oeuvres are butler-style and buffet-
style. In butler-style service, the hors d’oeuvres selections are offered to guests by
service staff carrying small trays as they pass among the assembled group. Each
item should be small enough to be eaten in one or two bites.

In buffet-style service, hors d’oeuvres are arranged attractively on one or more

tables and guests help themselves. Small plates can be offered on buffet tables, so it
is not necessary to confine the food selections to finger foods. Cold hors d’oeuvres
are usually presented arranged on trays, which can be easily replaced when they
become depleted. Canapés and similar items are best arranged in neat rows, circles
or other arrangements. Raw vegetables may be piled in neat stacks with bowls of
dips placed among them. Hot items should be offered in chafing dishes which keep
them hot.

Canapés

Canapés may be defined as bite-size open-faced sandwiches. Canapés are perhaps

the most traditional and also the most modern of hors d’oeuvres. Because they

Page 12 of 14
FSM 3303: Fundamental Laboratory for Food Preparation

consist of tiny portions of food presented on bases of bread, toast or pastry, they are
perfect finger food, easily handled and easily eaten. Nearly any food that can be
served in a small portion can be served as a canapé topping. Most canapés consist
of three parts: base, spread and garnish.

Base

Canapé bases may be made from several items such as bread cutouts, crackers,
toast cutouts, melba toasts, tiny unsweetened pastry shells, tortilla chips or cups and
etc.

Spread

Canapé spreads may be as simple as butter or softened cream cheese, but it is

better to use a more highly flavored spread because sharp or spicy flavors are better
for stimulating the appetite. The spread should be thick enough to cling well to the
base and so the garnish sticks to it without falling off. Spreads may be divided into
three basic categories such as flavored butters, flavored cream cheese and meat or
fish salad spreads.

Garnish

The garnish of a canapé is any food item or combination of items placed on top of
the spread. It may be a major part of the canapé, such as a slice of ham or cheese,
or it may be a small tidbit that is selected for color, design, texture or flavor accent,
such as a pimiento cutout, a slice of radish, a caper, or a dab of caviar.

Cocktails

The term cocktail is used not only for alcoholic beverages and vegetable and fruit
juices but also for a group of appetizers made of seafood or fruit, usually with a tart
or tangy sauce. Such cocktails are always served well chilled, often on a bed of
crushed ice. Oysters and clams on the half shell are popular seafood cocktails, as
are shrimp, crabmeat, lobster and firm, flaked with fish with an appropriate sauce.

Fresh oysters and clams on the half shell should be opened just before they are
served and arranges on flat plates, preferably on a bed of ice. Provide cocktail sauce
in a small cup in the center or at the side of the plate. Lemon wedges would also be
provided.

Cocktails of shrimp and other cooked seafood are generally served in a stemmed
glass or in a small, cup-shaped bowl, which may be nestled in a bed of ice. The
cocktail sauce may be put in the glass first and the seafood then arranged on top,
partially immersed. Or the cocktail sauce may be added to the seafood as a topping. A
third alternative is to serve the sauce separately in a small cup, as for raw oysters.
Garnish the dish attractively with lettuce or other salad greens and with lemon
wedges.

Page 13 of 14
FSM 3303: Fundamental Laboratory for Food Preparation

Relishes
The term relish covers two categories of foods: raw vegetables and pickled items.

Raw Vegetable: These are also known as crudités (in French means “raw”). Any
vegetable that can be eaten raw may be cut into sticks or other attractive, bite sized
shapes and served as relishes. Most popular are celery, carrots and radishes. Other
good choices are green and red peppers, zucchini, cucumbers, scallions, cauliflower
and broccoli florets, peeled broccoli stems, peeled kohlrabi, cherry tomatoes and
Belgian endive leaves. Crudités are often served with an appropriate dip. Raw
vegetables must be served crisp and well chilled, just as in salads.

Pickled Items: A wide variety of items such as dilled cucumber pickles, gherkins, olives,
watermelon pickles, pickled peppers, and spiced beets and other preserved vegetables
and fruits are served as relishes. These items are rarely made in-house but are
purchased already prepared. Like raw vegetables, they should be served chilled.

Dips

Savory dips are popular accompaniments to potato chips, crackers and raw
vegetables. Proper consistency is important for any dip you prepare. It must not be
so thick that it cannot be scooped up without breaking the chip or cracker, but it must
be thick enough to stick to the items used as dippers. Proper consistency means
thickness at serving temperature. Most dips become thicker when held in the
refrigerator.

Miscellaneous Hors d’oeuvres

A great variety of other foods, both hot and cold, can be served as hors d’oeuvres.
There are thousands of hors d’oeuvres recipes including many adapted from the
cuisine of other lands. Among the items most readily adapted are barbecued
spareribs, shish kebab, deep-fried chicken, oyster and clam casino, steamed mussels
(served on the half-shell, with a sauce), fried breaded scallops, shrimp, oyster or clam,
broiled shrimp and etc. Other types of hors d’oeuvres are referred as antipasto,
bruschetta, tapas, caviar, and amuse bouche.

References:
3. Gisslen, W. (2011). Professional cooking (7th ed.). Hoboken, NJ: John Wiley & Sons.
4. Labensky, S. R., Hause, A. M, & Martel, P.A. (2011). On cooking: A textbook of
culinary fundamentals (5th ed.). Upper Saddle River, NJ: Pearson Education.

Page 14 of 14