2. AUDIO VISUAL PRESENTATION
Rules in watching an AVP:
1. 1. Keep Quiet.
2. 2. Observe the video carefully.
3. 3. Jot dot notes.
4. 4. Reserve your comments.

4. What is the video all about?
What salad components were presented?
From each salad component, can you give
examples about it?
Is the video helpful for you in understanding
salad component?

5. 5

6. 6

7. 7

8. 8

9. 9
1.Classify various types of
sauces.
2. Demonstrate understanding
about the preparation of sauces
3. Appreciate the importance of
the function of sauces in serving
dishes

10. SALAD COMPONENTS
◆Foundation
◆Body
◆Garnish
◆Dressing

11. SALAD COMPONENTS
◆Foundation is the base ingredient of a
salad. Leafy greens such as romaine,
bibb, Boston, or iceberg lettuce often
serve as a salad’s foundation.
◆Used whole or cut into a chiffonade, the
lettuce leaves provide a base for other
salad ingredients. Specially prepared
vegetables or fruits, such as a julienne
of red pepper or a poached and sliced
pear, sometimes function as a salad’s
foundation.

12. SALAD COMPONENTS
◆Body - main ingredients of a salad
make up its body. The body
creates the salad’s identity and
often gives the salad its name.
Garden-fresh vegetables, for
example, form the body of a
garden salad. The body of a protein
salad might be meat, poultry, fish,
or legumes.

13. SALAD COMPONENTS
◆ Garnish - contributes to a salad’s visual
appeal and very often to its flavor. A garnish
should be colorful, edible, and the same
temperature as the salad itself.
◆ Most important, the garnish should be simple
so that it does not overpower the
presentation of the salad.
◆ Common salad garnishes include herbs, hard-
cooked eggs, olives, fruits, cheese, and nuts.
◆ Some salads, such as fruit salads, do not
require a garnish or dressing.

14. SALAD COMPONENTS
◆Dressing - is a sauce that complements
a salad’s flavor and sometimes binds the
salad ingredients together. Salad
dressings fall into three groups:
◆Vinaigrettes - Temporary emulsion.
◆Cream-style or fatty – Permanent
emulsion.
◆Simple - oil and vinegar, flavored oils.

15.  The 4 components of a salad are the base, body, dressing and garnish.
 The base of a salad is the greens or leaves that line the bottom of the salad.
 The body is the meat, vegetables, or fruit.
 The dressing is what coats the salad.
 The garnish includes cheese, nuts, and herbs for the top of the salad.
15

16. 16
4.

17. 1. base -
2. body -
3.dressing-
4.garnish-
17

18. JUMBLED
LETTERS

19. CIEBREG TTULEEC

20. DDEDSREH CKCIHNE

21. NNAISEYOMA

22. LEAPP

23. LELB REPEPEP

24. RNOC PERPEP

25. NOMLE

29. 29

30. 1. SALAD GREENS
– Iceberg lettuce, Romaine
Lettuce, Boston Lettuce,
Biff or limestone lettuce,
Chinese cabbage, spinach,
sprout

31. OAK LEAF
Salad Greens
LOLLO ROSSO
GREEN ICE
ROMAINE OR COS LETTUCE

32. Salad Greens
BUTTERHEAD
LETTUCE
ESCAROLE
LOOSE-LEAF
LETTUCE
SPINACH

33. Salad Greens
MIZUNA
DANDELION
SORREL
ARUGULA

34. Salad Greens
TREVISO RADICCHIO RADICCHIO
BELGIAN ENDIVE ICEBERG LETTUCE

35. Salad Greens
CURLY ENDIVE
Boston lettuce FRISÉE
Bibb or limestone lettuce

36. Salad Greens
MÂCHE
TAT-SOI
CRESS
MESCLUN

37. Cleaning Greens

38. ROMAINE LETTUCE
Iceberg Lettuce
Boston Lettuce
Bibb or Limestone
Lettuce

39. CHINESE
CABBAGE Spinach
Sprouts

40. Preparing Greens
1. Separate the leaves and
submerge them in cold water
several times to rinse off all dirt
and grit.
2. Lift greens out of the water and
dry the leaves thoroughly with
paper towels.
3. Cut or tear the greens into bite-
size pieces.

41. Storing Greens
◆Keep greens in their original
packaging.
◆Store greens 3 to 4 degrees
above freezing.
◆Keep greens away from
ripening fruits.

42. 2. VEGETABLES (RAW)
- avocado, bean sprouts, broccoli,
cabbage, carrots, cauliflower, celery,
cucumber, mushrooms, onions,
peppers, radish, tomatoes.

43. 3. VEGETABLES (COOKED,
PICKLED AND CANNED)
– asparagus, beets, carrots,
cauliflower, corn, pimientos,
olives, peppers, cucumber.

44. 4. STARCHES
dried beans, potatoes,
macaroni products, grains,
bread (croutons)

45. 5. FRUITS(FRESH, COOKED,
CANNED OR FROZEN
– apple, banana, berries,
coconut, melon, oranges,
papaya, peaches, pears, and
mangoes

46. 6. PROTEIN FOODS
– meat (beef, ham), poultry,
fish and shellfish, salami,
luncheon meat, bacon, eggs,
hard cooked, cheese,
cottage cheese, aged or
cured types.

47. 7. MISCELLANEOUS
 gelatin, nuts

48. 1.Give the main ingredients in preparing salads
2. How do you prepare greens?
3. How do you store greens?

49. Match the ingredients of salad listed below according to its variety. Write the letter and word on the blank. Do this
in ½ Crosswise

52. ⚫ Quality of ingredients. Salad is as
good as the quality of it's
ingredients, so you have to use
ingredients that are fresh, ripe and
in season.

53. ⚫ Eye Appeal. It should be
attractive, appetizing,
creatively presented.
(Examples Pictures)

54. ⚫ Simplicity. Make it simple not
overcrowded.
⚫ Neatness. Keep salad neatly placed in a
plate.

55. ⚫ Contrast and
Harmony of
colors. Contrast in
color for you
garnishingcan
accentuate the
appearance of the
salad.

56. ⚫ Proper food combinations.
Choose combination of
ingredients carefully. Pineapples
and coconut go well with
chicken but not compatible with
tuna.

57. ⚫ Foods should be recognizable.Taste of the
food that you are using as abase should be
identifiable when you taste the salad. The
dressing should dominates the taste. The
size of cut should be bit enough (usually
bitesize)to be recognized.

58. ⚫ Keep foods properly chilled but not ice-
cold.
⚫ Serve hot foods while hot and cold foods
cold.

59. ⚫ Keep it clean and crispy. This is
done by washing greens in large
quantity of water and drain well
and removing the green from the
water to allow the dirt to settleto
the bottom of the container.

60. ⚫ Flavorful. Tempting and
stimulating if prepared and
presented properly.
⚫ Drain all the ingredients well. Water
or excess juices will weaken
dressings and will make our salad
look messy.

61. ⚫ Do not overcook food. Food and
ingredients when
overcookedeliminates the color and
it's vitamins and minerals as well.

62.  Prepare for our first quiz tomorrow.
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