GRADE 9

1. PREPARING A
VARIETY OF SALAD
DRESSING

2. COMPOSED SALAD – when salad ingredients are assembled in a particular
arrangement.
PLATED SALAD – they are often made up of more than simply green.
1.VINAIGRETTE – an emulsion of vinegar and a form of oil, such as soybean oil,
oil, olive oil, corn oil, sunflower oil, safflower oil, peanut oil or grape
seed oil and sometimes flavoured with herbs spices and other
ingredients.
2. BOK CHOY – a green leafy vegetable used in Chinese and south-east Asian
It has a firm white stem, dark green leaves and a faintly bitter taste.
3. BUTTERHEAD LETTUCE – it is the largest and best flavoured group of lettuces.
TECHNICAL TERMS

3. 1. BASE – it gives the definition to the salads placement on the plate
platter.
2. BODY– it is the main ingredient of salad.
3. DRESSING – it is used to enhance the flavour, toasted with the
of the salad or served on the side.
4. GARNISH – is adds texture, color and form to the salad.
COMPONENTS OF SALAD

6. 1. COLOR – include ingredients of different colors for eye appeal,
different nutrients and other healthful components.
2. FLAVOR – balance strong and mild flavors.
3. TEXTURE – balance soft with crisp ingredients, juices with crunchy,
fibrous with smooth.
4. SHAPE – cut ingredients in different shapes, such as cubes,
shredded bits and wedges.
FACTORS TO CONSIDER IN SALAD PREPARATION

7. 1. VINAIGRETTE – it is also known as French dressing.
2. EMULSIFIED DRESSINGS – an emulsion is a mixture of two liquids that do not
naturally mix.
3. MAYONNAISE – it is a cold sauce that is an emulsion of oil and vinegar stabilized
with egg yolk and mustard.
1. OIL – it makes up the bulk of most salad dressing.
2. VINEGAR – originally made from fermented barley juice, wine or apple cider.
3. MUSTARD – it adds a sharp flavour which helps counter the richness of the oil in
vinaigrette.
INGREDIENTS FOR SALAD DRESSING
SALAD DRESSING

8. 1. FORMAL – served in restaurant as a side dish to the main meal.
2. CASUAL – served as part of the buffet.
3. MODERN – served in café as a meal that will stand alone.
4. STAND UP OR SIT DOWN – some salads are being served in wraps type of salad.
1. Washing ingredients. 5. Cutting materials.
2. Chilling ingredients. 6. Marinating salads.
3. Frozen salads. 7. Additional of salad dressing.
4. Keeping materials. 8. Arrangement of salad.
IMPORTANT POINTS IN SALAD MAKING
TYPES OF SERVICES