Lesson 1

Preparing Salads and Dressings

Preparing Salads and Dressings

The word salad originates from the French word “salade” and latin word “salata”
which means salty. Salt is associated with salad, because vegetables are seasoned with
salty oil or brine and vinegar dressing. Salad may be served as an appetizer or an entrée.

Tools, Equipment and Utensils Needed in Preparing Salads and Dressing

The success of salad preparation is partly depending on the tools, utensils and
equipment used. Using the right tools, utensils and equipment will make the preparation of
salad easier and faster and will help in achieving good results. Always keep these tools,
utensils, and equipment needed in preparing salads and dressings in their best condition.
 Balloon Whisk – this is used to beat eggs evenly or whip cream. Select a
sturdy, medium-sized whisk to achieve good results.
 Chef’s Knife – this is used to cut tomato wedges, slice cucumber thinly, and cut
pepper rings symmetrically.
 Colander – made of metal and has a stand and loop handles. It is used to drain
salad ingredients.
 Corn Zipper – this is used to removed kernels from the cod of the fresh or
cooked corn.
 French Knife – a short knife used to cut fruits and vegetables for salads
and garnishes.
 Garlic Presser – used to crush garlic to have a stronger flavor for the salad dressings.
 Food Tong – used to handle the vegetable or fruit ingredients of the salad.
 Lemon Reamer or Citrus Reamer – a small utensil used to extract juice from a
lemon or other citrus fruit.
 Peeler – this is used to remove the skin of carrots and peel of thin strips to toss with
the lettuce.
 Paring Knife – for hygienic purpose, plastic gloves are used in handling food when
mixing vegetables or fruit ingredients.
 Wooden Spoon – used in tossing vegetables or fruit ingredients of the salad
and dressing.
 Food Processor – used to facilitate repetitive tasks in preparing ingredients for
a salad.
 Chopping Board - is a durable board on which to place material for cutting.
 Mixing Bowl – used when preparing ingredients for salad.
Classification of Salads According to Ingredients and Place in the Menu
Salad is any of a wide variety of dishes which include green salad, vegetable salad,
pasta salad, fruit salad or mixed salad incorporating meat, poultry or sea foods. It
includes a mixture of hot and cold foods including vegetables and fruits. Preparing salads
maybe simple, mixed or combination served with complementary dressings.
 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 dressing and used as an entrée.

Salads According to Ingredients

According to ingredients, salad is classified into:
Green Salad – it is commonly known as tossed salad. The main ingredients in green salad
are green leafy vegetables such cabbage or lettuce. It is healthy diet food for it contains
very low carbohydrates. Green or Garden salad is usually tossed with thousand island
dressing. French dressing, Italian dressing, Cheese dressing or honey mustard dressing. The
freshness and variety of ingredients are essential for quality green salads. Such examples
of green salad are romaine lettuce salad with thousand island dressing and olive garden
salad with Italian dressing.
Vegetable Salad – this is named vegetable salad because its composition is mostly
vegetables like carrots, cucumber, tomatoes, onion, radishes and many more. It is
combined with other ingredients like cooked meat in seasoned liquid being made into
salads. Cooked vegetables should have firm, crisp texture, and good color. Overcooked
vegetables are not attractive in a salad. The marinade is a form of oil and vinegar
dressing which serves as the dressing for the salad crisp and sturdy greens like romaine
are used as bases in vegetable salad, because they do not wilt quickly.
Fruit Salad – composed mostly of fruits rather than vegetables. It is made from fresh or
canned fruits, which taste too sweet. Fruit salad is often arranged rather than tossed or
mixed with because most fruits are delicate and easily broken. A waldorf salad is made of
firm apples mixed with nuts, celery, and mayonnaise base dressing. Apples and bananas,
when cut, should be dipped into an acid to prevent discoloration. Cream or syrup is used
to dress the fruit salad.
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. Tuna salad, chicken salad, seafood salad, macaroni salad, beef
salad and potato salad are examples of bound salad. These salads are usually portioned
with scoop to provide portion control and gives height and shape. They look pretty pale
and uninteresting without garnishes. Crisp vegetables are usually added for texture.
Celery is
the most popular but there are other choices like green peppers, carrots,
chopped pickles, onion, water chestnut or apples as the flavors harmonize.
Appetizer Salads – these are light and refreshing salad served before the main
course of a
meal. They stimulate the diner’s taste buds and enhance the main course.
Serving appetizer salads also demonstrates the chef’s talent. Potato salad,
taco salad, green salad, and vegetable salad are common appetizer
salad because they are easy to prepare.
Side Dish Salads or Accompaniments 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. Vegetables
salads are often good choice. Macaroni salad or other high protein salad
with cheese, meat or seafood are less appropriate as accompaniment
salad, unless the main course is light. Combination salads with variety of
elements are appropriate accompaniments to sandwiches. Serve potato
at the same meal at which French fries is being served.
Main Course Salads – they should be large enough to serve a full meal
and should contain substantial portion or protein. Meat, poultry, and
seafoods salads as well as egg salad and cheese are popular choices.
Main course salads should offer enough variety on the plate to form
balanced meal both nutritionally and in flavors and texture. A variety of
vegetable greens or fruits maybe added to the protein. Examples are
chef’s salad ( mixed green, raw vegetable and strips of meat and cheese),
shrimps or crabmeat salad with potato wedges and slice of avocado with
the green base, cottage cheese with variety of fresh fruits. Cold salad is
a popular luncheon made among diet conscious diner. It is the variety and
freshness of the ingredients that made it appealing. The portion size and
variety of ingredients give the chef an excellent opportunity to use his
imagination and creativity to produce an attractive salad plate.
Attractive arrangements and good color harmony are important.
Separate Course Salads – these are refreshing, and light salads served
after the main course. They need to cleanse the palate and provide a
pleasant break before dessert. Simple green salad is the usual example of
separate course salad.
Desserts Salads – these are usually sweet with fruit contents, sweetened
gelatine, cream, and nuts. The common example of dessert salads is fruit
salads or fruit gelatine salads.