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1. SALAD AND DRESSING

2. LO 1. Perform mise en place
1.1 identify tools and equipment needed in
the preparation of salad and dressing
1.2 clean, sanitize, and prepare tools,
utensils, and equipment based on the
required tasks
1.3 identify ingredients according to the
given recipe
1.4 prepare ingredients based on the
required form and time frame

3. WHERE DO YOU THINK
THE WORD SALAD CAME
FROM?

4. THE WORD SALAD IS DERIVED FROM THE
ITALIAN WORD “INSALATA” WHICH
ORIGINALLY MEANS TO BE STEEPED IN SALT
OR BRINE OR “HERBA SALATA” WHICH
LITERALLY MEANS SALAD GREENS.
SALAD IS A SINGLE FOOD THAT CONTAINS A
MIXTURE OF DIFFERENT FOODS ACCOMPANIED OR
HELD TOGETHER WITH DRESSING. SALADS MAY
CONTAIN VEGETABLES, FRUITS, CHEESE, COOKED
MEAT, EGGS, CURED MEAT, GRAINS, SEEDS, AND NUTS.
THEY ARE TYPICALLY SERVED COLD, ALTHOUGH SOME
SUCH AS SOUTH POTATO SALAD, ARE SERVED WARM.
FRESHNESS AND VARIETY OF INGREDIENTS ARE
ESSENTIAL FOR HIGH QUALITY SALADS.

5. TOOLS, EQUIPMENT,
UTENSILS NEEDED IN
PREPARING SALADS.

6. KNIFE
Used for
cutting,
slicing
fruits,
vegetables

7. PEELER
Is a kitchen tool
consisting of a slotted
metal blade attached to a
handle, that is used to
remove the outer skin or
peel of certain
vegetables, frequently
potatoes and carrots, and
fruits such as apples,

8. CHOPPING BOARD
When preparing a
recipe that contains
both meat (or
poultry or seafood)
and vegetables
requiring cutting,
use one board
exclusively the
vegetables and the
other exclusively
for the raw meat to

9. Citrus
zesters
A kitchen zester is
approximately four inches
long, with a handle and a
curved metal end, the top
of which is perforated with
a row of round holes with
sharpened rims. To
operate, the zester is
pressed with moderate
force against the fruit and
drawn across its peel. The

10. GRATER
A grater (also
known as a
shredder) is a
kitchen utensil used
to grate foods into
fine pieces. It was

11. Grill pan
used for
salad
toppings to
be broiled
or grilled.

12. Salad
Spinners
hold washed salad
leave in a slotted
basket that is made
to spin by hand
and thus fling all
the water off the
leaves into the
outer container.

13. MIXING
BOWL
used to mix
dressings,
marinate
ingredients, hold
separate elements
if a salad before
assembling and
used to toss and

14. Salad servers
Salad servers –
“Salad sets” with big
salad bowls, serving
bowls and servers.
Select materials
having enough
surfaces to really
grasp the
ingredients of salad,
no matter how

15. Fundamental Cleaning Procedures
1.Scrape and Pre-rinse – soiled equipment
surfaces are scrape and rinsed with warm
water to remove loose food soils.
2. Cleaning Cycle – the removal of residual
food soils from equipment surfaces is based on
the manipulation of the four basic cleaning
factors and the method of cleaning. Typically,
alkaline chemical solutions are used for the
cleaning cycle.

16. 3. Rinse – rinse all surfaces with cold to hot water,
depending on the temperature of the cleaning
cycle,to thoroughly remove all remaining chemical
solution and food soil residues.
4. Acid Rinse – a mild acid rinse of the equipment
neutralizes any alkaline residues left and removes
any mineral soil present.
5. Sanitize – all equipment surfaces are rinsed or
flooded with a sanitizing agent. Both time and
chemical concentration are critical for optimum
results.

17. FACTORS THAT INFLUENCE THE CLEANING
PROCESS
Soil – varying degrees of food soil will be
deposited on the equipment during production.
These food soils will require complete removal
during the cleaning process and will affect the
cleaning compound used, along with the method
of cleaning
Time – the longer a cleaning solution remains in
contact with the equipment surface, the greater
the amount of food soil that is removed. More time
in contact with the soil reduces the chemical
concentration requirements.

18. Temperature – soils are affected by
temperature in varying degrees. In the
presence of A cleaning solution most
soils become more readily soluble as the
temperature increases.
Chemical concentrations – it varies
depending on the chemical itself, type of
food soil, and the equipment to be
cleaned. Concentration will normally be
reduced as time and temperature are
increased.

19. LET’S HAVE A QUICK
REVIEW!

29. CLASSIFICATION OF SALADS ACCORDING
TO THEIR FUNCTIONS IN THE MEAL
1. APPETIZER SALADS
2. ACCOMPANIMENT SALAD
3. SIDE DISH SALADS
4. MAIN COURSE SALADS
5. SEPARATE COURSE SALADS
6. DESSERT SALADS

30. 1. APPETIZER SALADS
It stimulate appetite which
has fresh, crisp ingredients;
tangy flavorful dressing; and
attractive, appetizing
appearance.It looks
appealing because of
flavorful foods like cheese,
ham, salami shrimp and
crabmeat. Crisp raw or

31. it must balance and harmonize with the rest of
the meal, like any other side dish. Don’t serve
potato salad at the same meal at which you
are serving french fries or another starch.
Sweet fruit salads are rarely appropriate as
accompaniment except with
such items as ham or pork.
2. Accompaniment salad

32. 3. SIDE DISH SALADS
Side dish salads should be
light and flavorful, not too
much vegetable salads are
often good choices. Heavier
salads such as macaroni or
high protein salads
containing seafood, cheese
are less appropriate, unless
the main course is light.

33. 4. Main course salads
It should be large enough to serve
as a full meal and should contain a
substantial portion of protein. Meat,
poultry and seafood salads as well
as egg salad and cheese are
popular choices.
Main course salads should
offer enough variety of flavors and
textures in addition to the protein
and salad platter or fruits.

34. 5. SEPARATE COURSE
SALADS
these salads must be very light
without filling. Rich, heavy
dressings such as sour cream
and mayonnaise should be
avoided. Light salad are serve
after the main course to cleanse
the palate, refresh the appetite
and provide a
break before dessert.

35. 6. DESSERT
SALADS
usually sweet and
may contain items
such as fruits,
sweetened gelatin,
nuts and cream.

36. IMPORTANT FACTORS TO CONSIDER IN
SALAD PREPARATION
1. QUALITY OF INGREDIENTS. SALAD IS AS GOOD AS
THE QUALITY OF ITS INGREDIENTS, SO YOU MUST USE
INGREDIENTS THAT ARE FRESH, RIPE AND IN SEASON.
2. EYE APPEAL. IT SHOULD BE ATTRACTIVE,
APPETIZING, CREATIVELY PRESENTED.
3. SIMPLICITY. MAKE IT SIMPLE, NOT OVERCROWDED.
4. NEATNESS. KEEP SALAD NEATLY PLACED IN A PLATE.

37. IMPORTANT FACTORS TO CONSIDER IN
SALAD PREPARATION
1. QUALITY OF INGREDIENTS. SALAD IS AS GOOD AS
THE QUALITY OF ITS INGREDIENTS, SO YOU MUST USE
INGREDIENTS THAT ARE FRESH, RIPE AND IN SEASON.
2. EYE APPEAL. IT SHOULD BE ATTRACTIVE,
APPETIZING, CREATIVELY PRESENTED.
3. SIMPLICITY. MAKE IT SIMPLE, NOT OVERCROWDED.
4. NEATNESS. KEEP SALAD NEATLY PLACED IN A PLATE.

38. 5. CONTRAST AND HARMONY OF COLORS.
CONTRAST IN COLOR FOR YOUR
GARNISHING CAN ACCENTUATE THE
APPEARANCE OF THE SALAD.
6. PROPER FOOD COMBINATIONS.
CHOOSE COMBINATION OF INGREDIENTS
CAREFULLY. PINEAPPLES AND COCONUT
GO WELL WITH CHICKEN BUT NOT
COMPATIBLE WITH TUNA.

39. THE FOOD THAT YOU ARE USING AS A BASE
SHOULD BE IDENTIFIABLE WHEN YOU TASTE THE
SALAD. THE DRESSING SHOULD DOMINATE THE
TASTE. THE SIZE OF CUT SHOULD BE BIG ENOUGH
(USUALLY BITE SIZE) TO BE RECOGNIZED.
8. KEEP FOODS PROPERLY CHILLED BUT NOT
ICE-COLD.
9. SERVE HOT FOODS WHILE HOT AND COLD
FOODS COLD.
10. KEEP IT CLEAN AND CRISPY. THIS IS DONE BY
WASHING GREENS IN LARGE QUANTITY OF WATER
AND DRAIN WELL, REMOVING THE GREEN FROM
WATER TO ALLOW THE DIRT TO SETTLE TO THE

40. 11. FLAVORFUL. TEMPTING AND
STIMULATING IF PREPARED AND
PRESENTED PROPERLY.
12. DRAIN ALL THE INGREDIENTS
WELL. WATER OR EXCESS JUICES WILL
WEAKEN DRESSINGS AND WILL MAKE
YOUR SALAD LOOK MESSY.
13. DO NOT OVERCOOK FOOD. FOOD
AND INGREDIENTS WHEN OVERCOOKED
ELIMINATES THE COLOR AND ITS