TLE

Structure of a Plated Salad

-Base or underliner
-Body
-Garnish
-Dressing

Important Factors to Consider in Preparing Salad

-Quality of ingredients
-Eye appeal
-Simplicity
-Neatness
-Contrast of harmony
-Proper food combinations
-Foods should be identifiable
-Keep foods properly chilled
-Serve hot foods hot and cold foods cold
-Keep it clean and crispy
-Flavorful
-Food should be properly drained
-Do not overcook food

Elements of a Plated Salad

-Green
-Sweetness
-Crunchiness
-Creaminess
-Dressing

Tools, Equipment, and Utensils in Preparing Salad

-Peeler
-Citrus zester
-Salad spinner
-Salad server

Classification of Salads according to ingredients

Green Salad-Green vegetables such as lettuce, cabbage, spinach and other.

Vegetable and Pasta Salad-Uses starchy items such as legumes and pasta.
Bound Salad-Consists of Chicken, Tuna, Egg, Potato, and Mayonnaise.
Fruit Salad-Fruits are the main ingredient.
Composed Salad-Arranged rather than mixed together.
Gelatin Salad-Gelatinous product and fruits sometimes.

Salad Dressings

Dressing-Is a liquid to semi-liquid to flavor, moisten or enrich the salad

Ingredients for Salad Dressing

Oils-Should have a mild, sweet flavor.Strongly flavored oil can make excellent salad dressing
but not appropriate with every food.

Vinegar-Should have a good clean sharp flavor.In most salads, vinegar is about 5% acidity,
but some range from 8-7%

Lemon Juice-Fresh lemon juice may be used in place of or in addition to vinegar in some
preparation.

Eggyolk-Essential ingredient in mayonnaise and other emulsifier dressings.

Seasoning and Flavorings-Fresh herbs are preferable to dried herbs.Other flavorings

include mustard, ketchup, worcestershire sauce and various kind of cheeses.

Types of Salad Dressing

Oil and Vinegar-Vinaigrette

Emulsified dressings-Creamy dressing
Other dressings-Cooked dressing

Tips for Better Salad Dressing

-Make the dressing directly in the salad bowl.

-Use seasonings
-Taste it before you dress it.
-Sweeten it up naturally.
-Remember that ratios are everything.

Kitchen Safety Practices

-Store knives in a wooden block or in a drawer.
-Never cook in loose clothes and keep long hair tied back.
-Never cook while wearing dangling jewelry.
-Keep potholders nearby and use them.
-Turn pot handles away from the front of the stove.
-Don’t let temperature-sensitive foods sit out in the kitchen.
-Wipe up spills immediately.
-Separate raw meat and poultry from other items whenever you use or store them.
-Wash your hands before and after handling foods.
-Get a fire extinguisher for your kitchen.

Sanitary Practices in Presenting Salad and Dressing

Sanitation is the process of handling food in ways that are clean and healthy.Safety in the
kitchen means using precautionary methods to prevent an accident.Salad is one of the well-
loved for Filipinos.While it is enjoyed by many, the person who prepares it must always be
mindful of the principles and practices of hygiene and sanitation.

Procedures and Safety Practices in Presenting Salad and Dressing

-Thoroughly wash all salad ingredients before using.

-Keep salad ingredients well chilled to keep them crisp and sanitary.
-Keep dressings containing egg or dairy products refrigerated at or below 41F.
-Chill salad plates before plating to avoid wilting greens.
-Use gloves or utensils to handle salad ingredients because it is ready-to-eat food.
-Mix tossed salads with dressing as close to service as possible.
-Do not overdress salads.Use only enough to lightly coat the greens.

Store Salad and Dressings

Salads can be stored in raw or cooked condition.If it is raw then it must be kept separate from
cooked.

Storing salad dressings is the same as storing any leftover food in a container with a lid with as
much air removed as possible in the refrigerator.

-HOW TO KEEP SALAD FRESH-

A.Presenting Leafy Green Salads

-Chop and wash the lettuce and other leafy greens.

-Dry the leaves with a salad spinner.
-Roll your lettuce in a tea towel if you do not have a salad spinner.
-Place a clean, dry paper towel on top of the bowl.
-Layer paper towels if your salad has veggies with high water content.
-Seal the container with a lid, plastic wrap, or both.
-Refrigerate the salad to keep it fresh for a week.5-7 days.

B.Keeping Fruit Salad Fresh

-Cut and wash your fruit.

-Coat the chopped fruit with citrus juice if you are using oxidizing fruit.
-Store the fruit in cold water if you do not have citrus juice.
-Place an airtight lid on the bowl.
-Refrigerate the fruit salad for 3 to 5 days.
-Drain the fruit salad before serving.
-Add dressing once you are ready to serve.

C.Preserving Meat, Egg, and Pasta Based Salads

-Put the salad in an airtight, sealed container

-Store the salad container in the refrigerator as soon as possible.
-Store your salad for more than five days before eating.

Salad dressing are typically grouped into 2 categories

Creamy dressing-Use mayonnaise, sour cream or yogurt as base.

Vinaigrette dressing-Use oil and vinegar or fruit juice and condiments or spices as base.

Best Way to Store Salad Dressings

-Store salad dressings in plastic containers and bottle

-Bottled dressing has its expiry date or must be consumed within 1-2 months.
-Homemade dressing is more prone to spoilage and does not contain preservative.5-7 days.

Accompaniment Salad and Dressings

-also called side salad and is served with the main course of the meal either on dinner or
salad plate.

Starchy Salad-Such as potato or pasta salad

Sweet Fruit Salad-can accompany ham and pork
Vegetable Salad-good for hearty meals
Garden Salad-also known as green salad
Caesar Salad-comprises of romaine lettuce and croutons
True Greek Salad-is essentially a tomato salad

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Salad Greens-Lettuce, cabbage, spinach, sprouts
Vegetable-Can be raw, cooked, pickled, canned
Starchies-Dried beans, potato, grains, macaroni
Protein Food-Meat, poultry, fish, egg, salami
Misellaneous-Gelatin, almond, nuts, peanuts