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    15 views33 pages

    Preparing Salads

    Uploaded by

    rida merle

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 33

    Preparing

    Salads
    Salad
    A salad is a healthy dish consists of small pieces of food
    served with sauce or dressing. It is usually served cold. It is
    incorporated with a variety of foods such as vegetables like
    tomatoes, lettuce, cucumber, carrots, fruits, cooked meat, sea
    foods, egg and cheese.

    The word salad originates from the French word salade


    and latin word salata which means salt. 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.
    Classification
    of Salads
    Salads According to
    Ingredients
     Green Salad- commonly known as
    tossed salad. The main ingredients
    in green salad are green leafy
    vegetables such as cabbage or
    lettuce. Green salad is usually
    tossed in thousand island dressing,
    French dressing, Italian dressing,
    cheese dressing, or honey mustard
    dressing.
    Caesar Salad
    Green Salad with
    Pomegranate Seeds
    Pako Salad
    Basic Green Salad
    Vegetable Salad
    This is named vegetable salad because
    its composition is mostly vegetables like carrots,
    cucumber, tomatoes, onions, radishes and
    many more. The marinade is in a form of oil and
    vinegar dressing which serves as the dressing for
    the salad.
    Chunky Vegetable Salad
    Cucumber Carrot Salad
    Green Apple Salad
    Fruit Salad
    Composed Mostly of fruits. It is made
    from fresh or canned fruits, which taste too
    sweet. Fruit salad is arranged rather than
    tossed. Cream or syrup is used to dress the
    fruit salad.
    Waldorf Salad
    Nutty Fruit Medley
    Fast Fruit Salad
    Bound Salad
    Made of non- leafy vegetables bound
    by a thick dressing. It uses mayonnaise as
    dressing. Bound salad is also known as
    cooked salad.
    MACARONI AND CHEESE
    SALAD
    Potato Salad
    Shrimp Salad
    Salads according to Place in
    the Menu
     Appetizer Salads- a light refreshing salad
    served before the main course of a meal,
    to stimulate diner’s buds, and enhance
    main course. Potato salad, taco salad,
    green salad, and vegetable salad are
    common appetizer salad
    Salads according to Place in
    the Menu
     Side dish 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.
    Salads according to Place in
    the Menu
     Main Course Salad- large enough to serve a full
    meal and should contain substantial portion of
    protein. Meat, poultry, and seafood salads as well
    as egg salad and cheese are popular choice.
    Main course salads should offer enough variety on
    the plate to form balanced meal both nutritionally
    and in flavors and texture.
    Components of Salad
     Base- consists of greens such as leaf,
    romaine head
     Body- main part of the salad.
     Dressing- it adds flavor, provides good
    value, helps digestion, improves
    palatability and also serves as garnish.
    Salad Ingredients
     Vegetables
     Lettuce
     Fruits
     Meat
     Beans
     Seeds/ nuts
     Cheese
     Dressing/ flavoring
     Toppings
    Salad Dressing
     Vinaigrette

    Red wine and sherry vinegars; Balsamic and red wine


    vinegars; White wine and unseasoned rice vinegars.
    Salad Dressing
     Mayonnaise- Based Dressing
    Ex. Ranch Dressing, Thousand Island, Mayo- Mustard, Honey Mustard,
    Greek Yogurt Blue Cheese
    Salad Dressing
     EmulsifiedFrench Dressing
    Ex. Hollandaise
    IMPORTANT CONSIDERATION IN SALAD
    PREPARATION
    Ø Select the best ingredients. Freshness of
    vegetables and fruits is very important for quality
    salad.

    Ø Cut/ tear vegetables accordingly. Have them


    chilled. Keep them in a colander covered with a
    damp towel or in perforated storage bin to allow
    air circulation, to keep the greens crisp
    Ø Mix bound salad and marinated salads like egg
    potato salad , bean salad, etc. and chill

    Ø Arrange salad plates, place underliner on all


    plates

    Ø Place mixtures of ingredients or the body of salad


    on the plates. Garnish the salad

    Ø Refrigerate until service to avoid the salad greens


    to wilt

    Ø Serve salad with dressing apart

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