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
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,
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
◆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.
40. Preparing Greens
1. Separate the leaves and
submerge them in cold water
several times to rinse off all dirt
2. Lift greens out of the water and
dry the leaves thoroughly with
3. Cut or tear the greens into bite-
41. Storing Greens
◆Keep greens in their original
◆Store greens 3 to 4 degrees
◆Keep greens away from
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
53. ⚫ Eye Appeal. It should be
54. ⚫ Simplicity. Make it simple not
⚫ Neatness. Keep salad neatly placed in a
55. ⚫ Contrast and
colors. Contrast in
color for you
appearance of the
56. ⚫ Proper food combinations.
Choose combination of
ingredients carefully. Pineapples
and coconut go well with
chicken but not compatible with
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-
⚫ Serve hot foods while hot and cold foods
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
⚫ Drain all the ingredients well. Water
or excess juices will weaken
dressings and will make our salad
61. ⚫ Do not overcook food. Food and
overcookedeliminates the color and
it's vitamins and minerals as well.