Professional Documents
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HE 9 - 2nd Quarter Reviewer
HE 9 - 2nd Quarter Reviewer
● Salad Knife - A plastic serrated edge knife that is designed to slice lettuce without
causing the edges of the lettuce to turn brown.
● Knives – Good quality knives with sharp, sturdy stainless steel blades and with
handles that securely attached and that feel perfectly comfortable in your hand.
● Cutting Board - It is also known as chopping board, a kitchen utensil used as a
protective surface on which to cut, slice foods such as vegetables, fruits, meat and
bread. A green chopping board is used for washed fruits and salad vegetables. Color-
coded cutting boards are very helpful.
● Citrus Zester - It is a kitchen tool used to produce very fine almost thread- like strips
of citrus zest.
● Salad Spinner - It is also known as salad tosser which allows you to wash and dry
salad greens in the spinner without removing the lid.
●Mixing Bowl - It is a deep bowl that is particularly well suited for mixing ingredients
together in. These come in many materials such as stainless steel, ceramic, glass and
plastic.
● Chiller - It is a cold storage used for keeping cold foods chilled for service.
●Refrigerator - It is a large cold storage equipment which is used to reduce the rate of
spoilage.
● Peeler – Is a kitchen tool consisting of a slotted metal blade attached to a handle, that
is used to remove the outer skin or peel of certain vegetables, frequently, potatoes and
carrots, and fruits such as apples, pears.
● Grater/Shredder - A grater (also known as a shredder) is a kitchen utensil used to
grate foods into fine pieces. It was invented by François Boullier in 1540s.
●Grill pan - Used for salad toppings to be broiled or grilled.
● Salad servers - "Salad sets" with big salad bowls, serving bowls and servers. Select
materials having enough surfaces to really grasp the ingredients of salad, no matter how
slippery and thus making tossing easier.
“ Classification of Ingredients for the Preparation of Salad and Dressings “
● Salad Greens - are not necessarily green. Some are red, yellow, white or brown.
However, they are all leafy vegetables. Most greens are members of the lettuce family.
The most common types of lettuce are butterhead, crisp head, leaf and romaine. Boston
and bibb are two of the most popular butterhead lettuces. Romaine lettuce, also named
as cos, is a loosely packed head lettuce with long leaves and thick midribs. Another
examples include Chinese cabbage, spinach and sprouts.
● Vegetables (Raw) - Fresh vegetables simply tossed with light dressings make a
delightful salad. Examples include broccoli, cabbage, carrots, cauliflower, radish,
tomatoes, peppers, onions, mushrooms, and celery.
Vegetables (cooked, pickled and canned). Examples include asparagus, beets, carrots
cauliflower, corn, olives
● Starches - Examples include dried beans, potatoes, macaroni products, grains, bread
(crouton).
● Fruits (Fresh, cooked, canned or frozen) - Examples include apple, banana, berries,
coconut, melons, oranges, papaya, peaches, mangoes, pears.
● Protein Foods - Examples include meat, poultry, fish and shellfish, processed Meat
such as luncheon meat, bacon, salami . It also includes eggs, cheese, cottage cheese.
● Miscellaneous - Examples include gelatin, raisins and nuts such as cashew , walnuts
and peanuts.
● Dressings/Flavorings - Salad dressings are liquids or semi-liquids used to flavor
salads. These are sometimes considered cold sauces, and these served the same
function as sauces- that is to flavor, moisten, and enrich food. Examples include olive oil,
lemon juice, balsamic Vinegar, cane vinegar and mayonnaise- based dressing.
Unflavored Yogurt can be a substitute to mayonnaise
5. Large salad leaves are best, if carefully torn into manageable- size pieces, instead of
cutting with knife.
6. A marinade is used to give flavor to salad materials and is made by mixing oil, lemon juice
or vinegar.
7. All ingredients like fruits, vegetables and meat should be chilled before being mixed or
tossed together.
8. Arrange salad plates. Place under liner on all plates.
9. Refrigerate until service. Serve salad considering its shelf life.
SALAD
● Are commonly featured in the entire menu- from breakfast to lunch to dinner. Sometimes
accompaniment to another dish, an appetizer, or main course.
● The value of salad in our diet cannot be underestimated. Valuable nutrients such as
vitamins and minerals, are mostly provided by salad. They also add variety and interest to
the diet because of their different color.
●SALAD DRESSING - Is a liquid mixture that adds flavor and improves the taste of salad
●GARNISH - Improves appearance, adds color, flavor and appeal to salad
DIFFERENT TECHNIQUES TO CREATE SALAD (Salad making can be divided into three basic
ways)
Salad Dressing & their Ingredients
WHAT IS A SALAD DRESSING ?
- Salad dressings are liquids or semi- liquidsused to flavor salads. These are
sometimes considered cold sauces,and these serve the same function as sauces
– that is, to flavor, to moisten and to enrich food.
- Common ingredients are oil, vinegar, lemon juice, egg yolk, seasoning and
flavoring.
Oils - Should have mild, sweet flavor. Strongly flavored oil can make excellent salad
dressing but not appropriate with every food. Examples: corn oil, soybean oil, canola oil,
peanut oil, olive oil, walnut oil.
Vinegars - (Should have a good, clean, sharp flavor. Most are about 5% acidity.)
1. Wine vinegar: or red vinegar; it is the most classic form of vinegar. As its flavor is
strong, you can mix it with other ingredients like honey, orange juice or soy sauce before
emulsify with oil.
2. White wine vinegar: is best for salad mixes based on escarole, romaine and chicory
salads.
3. Balsamic vinegar or sherry vinegar: very aromatic with a sweet note. Use it with
walnut oil in shellfish salads. Real balsamic vinegar is a bit creamy and expensive. Lots
of products labeled as balsamic vinegar are, in fact, regular wine vinegar with addition of
caramel.
4. Banyuls vinegar: For a bouquet of aromas and a bold character, very typical, thin and
strong. It’s perfect for salads that includes tomatoes, ham, and crispier elements as pine
nuts and parmesan shavings.
5. Apple cider vinegar: is much less acidic than wine vinegar. Use for a note of
sweetness. Apple cider vinegar tastes milder so avoid mixing with olive oil which might
too fragrant and mask vinegar.
●Lemon Juice... Fresh lemon juice maybe used in place of or in addition to vinegar in
some preparation.
●Egg yolk- The yolk contains the emulsifierlecithin (phospholipids) which is necessary
to form emulsion in mayonnaise. It also contributes the “eggy” flavour and yellow cast
the mayonnaise. For safety pasteurized eggs should be used.
Storing Tools:
● Be careful about the sharp edges like scissors and peeler.
● Store knives in a block or in a drawer.
● Store cleaning supplies in a safe place.
● Separate raw meat and poultry from other food items. This precaution avoids cross
contamination of harmful bacteria from one food to another.
“Factors to be Considered in Preparing and Presenting Salad”
● COLESLAW
- The term "coleslaw” comes from the Dutch term "koolsla" ("kool" in Dutch sounds
like "cole") meaning "cabbage salad". Coleslaw is made from fine shredded raw
cabbage which can be an accompaniment salad or side dish. The origin of this salad is
in Netherland.
● EGGPLANT SALAD
- Eggplant salad also known as “ensaladang talong” is a Filipino version of salad, which
is made from grilled eggplant mix with tomatoes, onion and fish paste or fish sauce with
a twist of calamansi, it is perfect accompaniment with fried or roasted main course.
● CUCUMBER SALAD
- is an accompaniment salad which is made from cucumber with onions soaked in
vinegar mixtures, sometimes tomato is added to enhance the appearance and flavor of
this salad
● CREAMY POTATO SALAD
- Potato salad is a dish made from boiled potatoes and a variety of other ingredients. It
is generally considered a side dish, as it usually accompanies the main course. Potato
salad is widely believed to have originated in Germany, spreading largely throughout
Europe and later to European colonies.
● Turnip (Singkamas) Salad
- Turnip salad or singkamas salad is a refreshing treat after eating a rich course. Turnip
is rich in anti-oxidants that can help create collagen and it is rich in fiber that can help in
digestion.
● Mustard Salad (Ensaladang Mustasa)
- Mustard salad also known as Ensaladang Mustasa has a slight earthy bitterness taste
which is great accompaniment for fried fish. Mustard leaves are rich in potassium,
calcium folic acid is which are important for bone health and it is also packed with
disease fighting nutrients that can help us stay healthy