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4 Cookery Prepare Salads and Dressing
4 Cookery Prepare Salads and Dressing
and Dressing
COOKERY NC II
Varieties and Ingredients of Salads
Salad – a cold dish of various mixtures of raw or cooked vegetables, usually seasoned
with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other
ingredients. The color, texture, and flavor of each salad ingredients should compliment
those of others and the dressing should compliment all the ingredients.
Salad Greens – salad greens are not necessary green, some are red, yellow, and white
or brown; they are leafy vegetables.
Tools for Making Quick Salads
• Chef Knives – good quality knives with sharp, sturdy
stainless steel blades and with handles that securely
attached and that feel comfortable in your hand.
• Cutting/Chopping Board – choices of cutting board are the
wooden or blocks and acrylic cutting board. When preparing
a recipe that contains both meat (poultry or seafood) and
vegetables requiring cutting, use one board exclusively for
the vegetables and one exclusively for the meat to avoid
cross-contamination.
• Peelers – is a kitchen tool consisting of a slotted metal blade
attach to a handle, that is used to remove the outer skin or
peel of certain vegetables, frequently potatoes and carrots
and fruit such as apples and pears.
Tools for Making Quick Salads
• Citrus Zester – a kitchen zester are exclusively used
for citrus fruits to get long, thin strips of zest.
They're small with just a few round holes that you
scrape along the fruit.
• Grater/Shredder – is usually used for shredding
and shaving foods to garnish, out add in pots and
pans as the food cooks. In most cases, it's most
popularly used for grating hard and soft cheese.
• Mixing Bowls – round bowls of varying sizes that
are used for combining food ingredients when
preparing recipes. Mixing bowls can either made of
plastic, ceramic, glass, copper, and stainless steel.
But for making salads use bowls made of sturdy,
heavy glass wares or ceramic, so as not to react
with the acidic ingredients.
Tools for Making Quick Salads
• Grill Pan – used for salad topping to be broiled
or grilled. Grill pans can be used for many
different recipes and are typically used to
prepare steak, vegetables, chicken, shrimp,
and fish.
• Salad Spinner – a salad spinner, also known as
a salad tosser, is a kitchen tool used to wash
and remove excess water from salad greens. It
uses centrifugal force to separate the water
from the leaves, enabling salad dressing to
stick to the leaves without dilution.
• Salad Servers – with big salad bowls and
servers, having enough surfaces to really
grasp the ingredients of salad no matter how
slippery and thus making tossing easier.
Examples of Green Salad
❖Lettuces – there are 4 main types of lettuces
• Romaine Lettuce – (or cos), which forms tall and loose oblong heads. Romaine lettuce is
crispy and fresh and perfectly mild-mannered. Romaine is the go-to for Caesar salad.
• Crisphead Lettuce – which grows in tight heads that resemble cabbage. Iceberg lettuce is
the most common crisphead lettuce variety. It look like a green cabbage, but it’s worlds
away in texture and flavor. It’s mild and refreshing, like biting into crunchy water.
• Butterhead Lettuce – which grows in soft, thick-leaved heads. The two most commonly
sold varieties of butterhead lettuce, characterized by its soft leaves and loosely formed
heads, are Boston lettuce and Bibb lettuce. Both are tender with a sweet and almost buttery,
fresh flavor. Boston lettuce is usually larger than bibb, and a little sweeter and milder.
• Looseleaf Lettuce – or leaf lettuce, which grows in a loose rosette of tender leaves off the
stem rather than forming a tight head. It’s got thinner, more tender leaves that ruffle and
frill in gorgeous ways. The frilly edges of a green leaf lettuce are what you’ll most often see
peeking out of a burger or sandwich. Commonly known leaf lettuce is the Lolla Rosa which
is reddish brown and Lollo Verde which is green colored.
Examples of Green Salad
Four Main Lettuces