My PPT - Salads

SALADS
The word "salad" comes

from the French
salade of the same
meaning, from the Latin
salata (salty),
from sal (salt).
Salt is associated with salad because
vegetables were seasoned with brine or
salty oil-and-vinegar dressings during
Roman times.
Definition:
A mixture of one or more
ingredients, including not only
leafy greens but also
vegetables, meat, fish, fruits,
nuts and grains.
Types of Salads
Appetizer Salad
 Stimulate the appetite
 Fresh, crisp ingredients
 Tangy, flavorful dressing
 Appearance is important so
garnishes should be
attractive
Accompaniment Salads
 Light and flavorful

 Should complement and balance the
meal
 Sweet fruit salads can accompany ham
and pork
 Vegetable salads accompany hearty meal
 Heavier salads such as pasta should be
served with lighter entree
Main Course Salad
 Large enough to serve with

as a meal
 Contain protein
 Well balanced meal both
visually and nutritionally
 Variety of fruits and/or
vegetables
Bound salad
 A "bound" salad can be composed (arranged)

or tossed (put in a bowl and mixed with a
thick dressing). They are assembled with
thick sauces such as mayonnaise. One
portion of a true bound salad will hold its
shape when placed on a plate with an ice-
cream scoop. Examples of bound salad
include tuna salad, pasta salad, chicken
salad, egg salad, and potato salad.
Vegetable salad
 Vegetables other than greens may be used in a

salad. Common vegetables used in a salad
include cucumbers,peppers, tomatoes, mushroom
s, onions, spring onions, red onions, avocado,
carrots, celery, and radishes. Other ingredients,
such as olives, hard boiled egg, artichoke
hearts, heart of palm, roasted red bell
peppers,green beans,croutons, cheeses, meat
(e.g.bacon, chicken), or seafood (e.g. tuna, shrimp),
are sometimes added to salads.
Green salad
 The "green salad" or "garden

salad" is most often composed
of leafy vegetables such
as lettuce varieties, spinach, or
rocket (arugula). Due to their low
caloric density, green salads are a
common diet food.
Dessert Salad
 Sweet and often contain fruit,

sweet gelatin, whip cream
 Too sweet to be served as
accompaniment or appetizer
Parts of a Salad
Base
 Usually a layer of
salad greens that line
the plate or bowl
 Romaine, chicory or
loose leaf lettuce can
be used as the base
Body
 The main ingredient
 Can be a mixture of
vegetables, meats, and fruits
 Salad ingredients can vary
by season or occasion but
freshness
is always important
Garnish
 Adds color and appeal

 Simple garnishes are best
 Can be mixed with other
ingredients or added at the
end
 Examples include parsley,
paprika, fresh cherry tomato

Principles of Salad Making
1. Place on a chilled plate or dish at least 5

hours before serving.
2. Prepare salad dressing 2 to 3 hours and
chill.
3. Make just before eating.
4. Choose fresh and good quality produce.
5. Salads should look neat, but not labored
over.
6. Handle greens as little as possible.
7. Avoid too much dressing.
Principles of Salad Making
8. Do not put the dressing on or salt salad until just
before serving.
9. Break or tear into bite-size pieces.
10. Use no more than 3 -4 ingredients.
11. Ingredients should be well-drained.
12. Combine crisp with soft ingredients for contrast
in texture.
13. Toss with a fork to give the tossed rather than
smashed appearance.
14. Serve immediately.
CARE FOR SALAD GREENS IN
THE FOLLOWING WAY…..
 Crisp up greens by placing in ice water for a few

hours before serving.
 Drain thoroughly before serving.
 Greens may be broken or shredded according to
the purpose.
 Do not over handle or greens become bruised and
wilted.
 Store in a plastic. Do not wash until you’re ready to
use it as the greens might rust.
 Never freeze.
SALAD GREENS
Lettuce is the most popular salad plant grown in

the Nation.
Four types are generally sold:
 Iceberg
 Butter
head
 Romaine
 Leaf
SALAD GREENS
Iceberg - lettuce is by
far the major type.
Heads are large, round
and solid, with outer
leaves medium-green.
Inner leaves are a lighter
green.
SALAD GREENS
Butterhead - lettuce, including

the Big Boston and Bibb
varieties is a smaller head
than Iceberg. It is slightly
flat on top and has a soft,
tender, pale inner leaves that
feel oily or buttery.
SALAD GREENS
Romaine - lettuce
plants are tall and
cylindrical with crisp,
folded, dark-green
leaves. It is famous
for it use in Caesar
Salad.
SALAD GREENS
Leaf - lettuce has

broad, tender
succulent, fairly
smooth leaves that
vary in color
depending on
variety.
Other greens used in salad-
making:
Chinese cabbage -
is an elongated plant
resembling celery.
Some of the varieties
develop a firm stalk,
while others have an
open, leafy form.
making:
Watercress - is a small,
round-leaved plant that
grows naturally along the
banks of a freshwater
streak or ponds. It spicy
flavor make it a favorite
for use as a garnish or in
mixed green salads.
making:
Spinach - is often
used in raw salad.
Salad dressings
- a type of sauce which is generally poured on
a salad, or spread on the bread of a
sandwich, it is either made of mayonnaise or
of oil and vinegar, that is served on salad.
the basic salad dressings used
today can be divided into three
categories:
1. Oil and vinegar dressings (most

unthickened dressings).
2. Mayonnaise-based dressings (most
thickened dressings).
3. Cooked dressings (similar in appearance
to mayonnaise dressings, but more tart,
and with little or no oil content).
INGREDIENTS:
1. OILS
 Corn oil is widely used in dressings. It
has a light golden color and is nearly
tasteless, except for a very mild
cornmeal-type flavor. Cottonseed oil,
soybean oil, canola oil, and
safflower oil are bland, nearly
tasteless oils. Vegetable oil or salad
oil is a blend of oils and is popular
because of its neutral flavor and
relatively low cost.
INGREDIENTS:
 Peanut oil has a mild but distinctive flavor

and may be used in appropriate dressings.
It is somewhat more expensive.
 Olive oil has a distinctive, fruity flavor and
aroma and a greenish color. The best olive
oils are called virgin or extra-virgin, which
means they are made from the first
pressing of the olives. Because of its
flavor, olive oil is not an all-purpose oil but
may be used in specialty salads such as
Caesar salad.
INGREDIENTS:
 Walnut oil has a distinctive flavor and a

high price. It is occasionally used in fine
restaurants featuring specialty salads.
Other nut and seed oils, such as
hazelnut oil and grape seed oil, are
sometimes used.
INGREDIENTS:
2. VINEGAR
 Cider vinegar is made from apples. It is brown
in color and has a slightly sweet apple taste.
 White vinegar is a distilled and purified so
that it has a neutral flavor.
 Wine vinegar may be white or red, and it has,
naturally, a winy flavor.
 Flavored vinegars have had another product
added to them, such as tarragon, garlic, or
raspberries.
INGREDIENTS:
3. LEMON JUICE
Fresh lemon juice may be
used in place of or in addition
to vinegar in some
preparations, when its flavor
is desired.
INGREDIENTS:
4. EGG YOLK
Egg yolk is an
essential ingredient in
mayonnaise and other
emulsified dressings.
INGREDIENTS:
5. SEASONINGS AND
FLAVORINGS
Nearly any herb or spice
can be used in salad
dressings. Fresh herbs are
preferable to dried herbs as
flavorings, especially when
the dressings are used for
simple, light mixed
Arranging Salads
 Look at the plate or bowl as frame. Pick the

right size dish. Keep salad off the rim
 Maintain good balance of color Three colors
is usually enough
 Height makes the salad more
attractive
 Cut ingredients neatly and uniformly
 Be sure ingredients can be identified
 Keep arrangement simple

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SALADS

The word "salad" comes

 Light and flavorful

 Large enough to serve with

 A "bound" salad can be composed (arranged)

 Vegetables other than greens may be used in a

 The "green salad" or "garden

 Sweet and often contain fruit,

 Adds color and appeal

paprika, fresh cherry tomato

1. Place on a chilled plate or dish at least 5

 Crisp up greens by placing in ice water for a few

Lettuce is the most popular salad plant grown in

Butterhead - lettuce, including

Leaf - lettuce has

1. Oil and vinegar dressings (most

 Peanut oil has a mild but distinctive flavor

 Walnut oil has a distinctive flavor and a

 Look at the plate or bowl as frame. Pick the

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