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PDF 20221209 100718 0000
PDF 20221209 100718 0000
THE ACCOMPANIMENT OF
SALAD AND DRESSING
WHAT IS SALAD?
Salad is a dish, usually cold, of raw or sometimes cooked
vegetables or fruit in various combination, served with a
dressing, or molded in gelatin, and sometimes with a seafood,
poultry, meat and eggs.
TYPES OF SALAD
GREEN SALADS
- Must be fresh, clean, crisp and cold and well drained. Moisture and air are necessary to keep
greens crisp.
a) Leaves wilt because they lose moisture. Crispness can be restored by washing and
refrigerating. The moisture that clings to the leaves after thorough draining is usually enough.
b) Air circulation is essential so do not washed greens too tightly or pack too firmly. Refrigerate
in colander covered with clean damp towels, or in specially designed perforated plastic bins.
These protect from drying while allowing air circulation.
FRUIT SALAD
- Are very sweet and tastes and can be made from fresh or canned fruit. The fruit
contained in fruit salads is in large pieces than in fruit cocktails. Sometimes fruit
salads are dressed with ice creams ar syrup .
COMPOSED SALAD
- Made by arranging two or more elements attractively on plate. They are called
composed because the components are arranged on the plate rather than being
mixed together.
- They are elaborated and can be substantial in size, usually served as main
courses or fruit courses rather than the accompaniments or side dishes.
GELATIN SALAD
- Most Gelatin products are made with sweetened prepared mixes with artificial
color and flavor. But some professional cook used to prepare salad using
unflavored gelatin relying on fruit juices and other ingredients for flavor.
COMPONENTS OF SALAD
FOUNDATION - is the best ingredient of a
salad leafy greens such as romaine, bib,
boston are iceberg lettuce often serve as a
salad's foundation.
1. You need plan what salad and dressing that you are going to make.
2. How many person/people you are going to serve, it is one person or
more than one, because the salad and dressing that you are going to
make will depend on how many people.
3. Start mise en place all the ingredients needed for salads and
dressing and if there are ingredients that frozen you need to thaw it
ahead of time.
LEADER:
ALLIYAH V. BERMOY
MEMBERS:
JESSIE GREGO
MARY ANN M. CALIWAG
MARYJOY B. JUCO
CRISSELDA DAYAO
THANK YOU!