1. Salad Dressings
and Salads
Popsugarfitness.com
Prepared by:
jacquilineliwagalonzo

2. LO1. PERFORM MISE EN PLACE ;
Tools, Equipment, Utensils Needed in Preparing Salads and
Dressings
Classifications of Salads According to Ingredients Used
LO2. PREPARE VARIETY OF SALADS AND SALADS AND
DRESSINGS
Enumerate Ingredients for Salad Making _ Ingredients of
Salads, Ingredients of Salad Dressings
Procedures of Quality Salads
Important Factors to Consider in Salad Preparation
LO3.PRESENT VARIETY OF SALADS AND DRESSINGS
Structure of a Salad
Guidelines for Arranging Salads
LO4. STORE SALADS AND DRESSINGS
Safety and Hygienic Practices in Storing Salad and Dressings
Principles and Practices of Hygiene in Preparing Salads and
Salad Dressing

3.  A French term which means to put or set
everything in order on in place.
Antoniotahhan.com

4.  KNIVES
 CUTTING BOARDS
 PEELER
 CITRUS ZESTER
 GRATER/SHREDDER
 GRILL PAN
 SALAD SPINNERS
 MIXING BOWLS
 SALAD SERVERS

5.  SALADS are featured throughout the menu from
breakfast, lunch and dinner. Salads can be
accompaniment to another dish, to an appetizer or
hors d’ oeuvre or to a main course. Influences from
countries from countries and cuisines as diverse as
India, Thailand, France and Spain are changing the
place that salads typically held on a menu and
making them some of the most popular and versatile
offerings on the menu. (Culinary Essentials, page 695 by The
American Culinary Federations, 2006)
 Salads can be divided into LEAFY and NON LEAFY,
STARCHY and NON STARCHY.

7.  made with a variety of greens
including lettuces, spinach,
endive or chicory, herbs, and
even edible flowers. Salads
made from more leafy greens
may be served on their own or
used as a garnish or bed for
other ingredients.
 Must be fresh, clean, crisp,
and cold and well drained.
Moisture and air are necessary
to keep green crisp
Blogspots.com

8. Include a base or bed, a main
item, a dressing, and
garnishes.
They often include a crisp
component such a crouton.
They are usually arranged on
the plate rather than tossing
them together.
Three different approaches to
presenting a classic composed
salad (nicoise) a. Ingredients
tossed together and serve on a
bed of lettuce; b. Balanced
and symmetrical; c. Natural
presentation.
Wordpress.com

9.  Two approaches:
 Toss the salad with a hot
dressing until the greens start
to wilt
 Add a hot component to a
cold salad, such as grilled
and sliced chicken, fish,
meat
 Very popular luncheon entrée
 are green salads with a hot
dressing until they begin to
barely wilt and change colour
slightly. Warm salads are known
in French as “Salade Tiẻde”
and in some parts of United
States as ‘Wilted salads’
Cravinghomecook.com

10.  are made from different
vegetables that can be rinsed,
trimmed, peeled, seeded,
cooked and or processed.
 All vegetables are washed,
trimmed, cut appropriately
 Drained, blotted, dried,
marinated or seasoned and
grilled, baked or used as is
 Colors, flavors, textures can be
mixed for a striking salad
 Root vegetables are usually
cooked before using
tasteofhome.com

11.  The classic American potato
salad is a creamy salad, dressed
with mayonnaise. Other potato
salads enjoyed around the
world are often dressed with
vinaigrette. In some traditional
European style recipes, the
dressing may be based on
bacon fat, olive oil, stock, or
combination of these
ingredients. The dressing may
actually be brought to a simmer
before the potatoes are added
for the fullest flavour.
Alnthonykitchen.com

12.  Meat, fish, egg, and poultry
salads are made by dicing or
shredding the main ingredient,
combining it with additional
ingredients for flavour and
texture, and then blending the
mixture together with
mayonnaise – style dressing
Allrecipes.com

13.  Salads made from cracked
wheat or bulgur, barley, rice,
quinoa, and a variety of pasta
shapes make excellent side
dishes to serve with an entree.
They can also be served on
their own or as part of a
composed salad. Grains and
pasta for salad should be fully
cooked, but care should be
taken to avoid over cooking.
Grains and pasta will absorb
some of the liquid and can
quickly become too soggy.
cookingmamas.com

14.  Legume salads consist of dried
beans, which should be cooked
until they are tender to the bite.
The center should be soft and
creamy.
 Refer to vegetable chapter to
check for soaking and cooking
times
 Cooked properly, they will last
longer in the cooler
 Quite often, they will taste better
 Legume salads can also be mixed
with greens and pasta salads
 Acid will toughen the beans,
though
Briannas.com

15.  Fairly sturdy, will keep in the
cooler if treated with a little
acid before assembly
 Delicate fruits, such as
berries and bananas, should
be added only at service, as
they get tired-looking
quickly when mixed with
other fruits
 Add fresh herbs and mint at
service
Thecozykitchen.com

16.  Most gelatin products are
made with sweetened
prepared mixes with
artificial color and flavor.
But some professional cook
used to prepare salad using
unflavored gelatin relying on
fruit juices and other
ingredients for flavor.
Tablespoon.com

17.  SALAD GREENS – Iceberg
lettuce, Romaine lettuce,
Boston lettuce, Biff or
limestone lettuce, Chinese
cabbage, spinach, sprouts
 VEGETABLES (RAW) –
avocado, bean sprouts,
broccoli, cabbage, carrots,
cauliflower, celery,
cucumber, mushrooms,
onions, peppers, radish,
tomatoes
Thechicsite. com

18.  VEGETABLES (COOKED,
PICKLED, AND CANNED)-
asparagus, beets, carrots,
cauliflower, corn, pimientos,
olives, peppers, cucumber
 STARCHES – dried beans,
potatoes, macaroni
products, grains, bread
(croutons)
Littlebroken.com

19.  FRUITS (FRESH, COOKED,
CANNED, AND FROZEN) –
apple, banana, berries,
coconut, melon, oranges,
papaya, peaches, pears, and
mangoes
 PROTEIN FOODS – meat
(beef, ham), poultry, fish,
and shellfish, salami,
luncheon meat, bacon, eggs,
hard cooked, cheese,
cottage cheese, aged or
cured types
 MISCELLANEOUS – gelatin,
nuts
Inthekitch.net

20. 1. Prepare all ingredients. Wash and cut greens, fruits,
vegetables, and garnishes. Prepare cooked vegetables and mix
bound and marinated salads. Have all ingredients chilled
2. Arrange salad plates on worktables. Line them up on trays for
easy transfer to refrigerator
3. Places bases on all plates
4. Arrange body of salad on all plates
5. Garnish all salads
6. Refrigerate until serving
7. Do not add dressing to green salads until serving

21. 1. Quality of Ingredients
2. Eye Appeal
3. Simplicity
4. Neatness
5. Contrast and Harmony of Colors
6. Proper Food Combinations
7. Food should be recognizable
8. Keep food properly chilled but not ice –cold
9. Serve hot foods while hot and cold foods cold
10. Keep it clean and crispy
11. Flavorful
12. Drain all the ingredients well
13. Do not overcooked food.

22.  The three basic dressings
are: vinaigrettes,
mayonnaise-based, and
dairy-based
 Vinaigrettes are made with
oil and vinegar
 Mayonnaise is a permanent
emulsion with eggs, oil,
and vinegar or acid
 Dairy-based can be made
with cream or acidic, fresh
dairy products
Livesimply.com

23.  Generally accepted as 3 parts oil,
1 part acid
 Temporary emulsion, needs to be
shaken or stirred while using
 Procedure is:
 Combine vinegar with seasonings
 Whip in the oil a little at a time,
by hand or machine
 Serve immediately or chill for later
 Will hold a long time unless you have added an item that
could spoil (dairy, eggs)
 Serve at room temperature
Eatingwell.com

24.  Considered a permanent emulsion
 High ratio of oil to vinegar, bound
with eggs or yolks
 Good mayonnaise is creamy, pale
ivory, not too acidic
 Should hold its own shape
 Mustard is often added to give a
little tartness Blogspot.com

25.  Beat the yolks with a little water till
frothy
 Gradually add the oil, beating constantly
 Add a little vinegar or acid as the
mayonnaise gets stiff
 Taste for quality of flavor; you may add
additional seasoning
 Chill or serve immediately

26.  Must be kept chilled
 Should be used up immediately or
soon, as they have a short shelf
life
 Adjust seasoning and thickness
before using
 Excellent for fruit salads, jellied
salads, chilled fish Godairyfree.com

27. 1. OIL – should have mild, sweet
flavor
2. VINEGAR – should have a good,
clean, sharp flavor
3. LEMON JUICE – fresh lemon
juice may be used in place of or
in addition to vinegar in some
preparation
4. EGG YOLK – as essential
ingredient in mayonnaise and
other emulsifier dressings
5. SEASONING AND FLAVROINGS –
fresh herbs are preferable to
dried herbs
Huffpost.com

28. 1. TEMPORARY EMULSIONS – a
simple oil and vinegar dressing
is called temporary emulsion
because the two liquids always
separate after being shaken
2. PERMANENT EMULSIONS –
mayonnaise is also a mixture of
oil and vinegar, but the two
liquids do not separate because
it contains egg yolk which is
strong emulsifier
Other STABILIZERS are used in
some preparations. Cooked
Dressing uses starch in addition
to eggs.
Wordlpress.com

29. 1. Base or also known as underliner
2. A cup shape leaves of Iceberg or
Boston Lettuce make attractive
bases. They give height to salad
3. Body – main part of the salad
4. Garnish – an edible decorative
item that is added to salad to give
eye appeal, and adds flavor as
well. It should harmonize with the
rest of salad ingredients
5. Dressing – a seasoned liquid or
semi liquid added to the body of
the salad to give added flavor,
tartness, spiciness and moistness
fooduniversity.com

30. 1. Keep the salad off the rim of the
plate
2. Strive for a good balance of colors
3. Height helps make a salad
attractive
4. Cut ingredients neatly
5. Make every ingredient identifiable
6. Keep it simple
flickr.com

31. 1. Green Salads are plated in a cold
plate. Avoid plating salads more
than an hour or two before service
2. Garnish that is tossed should be
added at serving time
3. Refrigerate salads before serving
time
4. Dressing is added immediately
before serving, or serve it on the
side
5. Refrigerate salads until serving. Do
not hold more than a few hours, or
the salads will sag. Holding boxes
should have high humidity
6. Do not add dressing to green
salads until serving, or they will
sag.
SGS.com

32. 1. Washing all salad vegetables is important to ensure food safety.
Washing is done in the following manner;
a. Prepare a detergent in a bowl of tap water, dissolve very well
5g. (liter) of powdered of liquid detergent in 4 L (1 gallon) of
water. Make sure there is no un-dissolved powder
b. Soak the vegetable in this solution for about 1 minute.
Ingredients that have to be peeled should be washed too.
c. Gently wash vegetables and pay special attention to the stems
and leaves
d. Rinse the vegetable in tap water several times to ensure that
there is no remaining detergent or soap
e. The vegetables may further be sanitized in a mild solution of
potassium permanganate or hypochlorite by soaking for about a
minute, then rinsing them
f. Spin-dry the vegetables in a salad spinner, or dry by putting
them on a clean cloth or disposable paper`

33. 1. Kong, Aniceta S, Dorno, Anecita P., Technical-
Vocational- Livelihood, Home Economics, Cookery
Manual, Deped, 2016, pp.92-118
2. Bing and Google Search Engine Images