HE 9 -2ND QUARTER REWIWER

Tools and Equipment

● Salad Knife - A plastic serrated edge knife that is designed to slice lettuce without
causing the edges of the lettuce to turn brown.
● Knives – Good quality knives with sharp, sturdy stainless steel blades and with
handles that securely attached and that feel perfectly comfortable in your hand.
● Cutting Board - It is also known as chopping board, a kitchen utensil used as a
protective surface on which to cut, slice foods such as vegetables, fruits, meat and
bread. A green chopping board is used for washed fruits and salad vegetables. Color-
coded cutting boards are very helpful.
● Citrus Zester - It is a kitchen tool used to produce very fine almost thread- like strips
of citrus zest.
● Salad Spinner - It is also known as salad tosser which allows you to wash and dry
salad greens in the spinner without removing the lid.
●Mixing Bowl - It is a deep bowl that is particularly well suited for mixing ingredients
together in. These come in many materials such as stainless steel, ceramic, glass and
plastic.
● Chiller - It is a cold storage used for keeping cold foods chilled for service.
●Refrigerator - It is a large cold storage equipment which is used to reduce the rate of
spoilage.
● 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, pears.
● Grater/Shredder - A grater (also known as a shredder) is a kitchen utensil used to
grate foods into fine pieces. It was invented by François Boullier in 1540s.
●Grill pan - Used for salad toppings to be broiled or grilled.
● 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
slippery and thus making tossing easier.
“ Classification of Ingredients for the Preparation of Salad and Dressings “
● Salad Greens - are not necessarily green. Some are red, yellow, white or brown.
However, they are all leafy vegetables. Most greens are members of the lettuce family.
The most common types of lettuce are butterhead, crisp head, leaf and romaine. Boston
and bibb are two of the most popular butterhead lettuces. Romaine lettuce, also named
as cos, is a loosely packed head lettuce with long leaves and thick midribs. Another
examples include Chinese cabbage, spinach and sprouts.

● Vegetables (Raw) - Fresh vegetables simply tossed with light dressings make a
delightful salad. Examples include broccoli, cabbage, carrots, cauliflower, radish,
tomatoes, peppers, onions, mushrooms, and celery.
Vegetables (cooked, pickled and canned). Examples include asparagus, beets, carrots
cauliflower, corn, olives
● Starches - Examples include dried beans, potatoes, macaroni products, grains, bread
(crouton).
● Fruits (Fresh, cooked, canned or frozen) - Examples include apple, banana, berries,
coconut, melons, oranges, papaya, peaches, mangoes, pears.
● Protein Foods - Examples include meat, poultry, fish and shellfish, processed Meat
such as luncheon meat, bacon, salami . It also includes eggs, cheese, cottage cheese.
● Miscellaneous - Examples include gelatin, raisins and nuts such as cashew , walnuts
and peanuts.
● Dressings/Flavorings - Salad dressings are liquids or semi-liquids used to flavor
salads. These are sometimes considered cold sauces, and these served the same
function as sauces- that is to flavor, moisten, and enrich food. Examples include olive oil,
lemon juice, balsamic Vinegar, cane vinegar and mayonnaise- based dressing.
Unflavored Yogurt can be a substitute to mayonnaise

Important Considerations in Preparing the Ingredients for Salad and Dressings

1. Freshness of the ingredients.

2. Use of appropriate tools, utensils, andequipment.

3. Ingredients should be washed and selected well to find the good shape and attractive
portions.
4. Salad ingredients should be cut in uniform shapes and sizes.

5. Large salad leaves are best, if carefully torn into manageable- size pieces, instead of
cutting with knife.
6. A marinade is used to give flavor to salad materials and is made by mixing oil, lemon juice
or vinegar.
7. All ingredients like fruits, vegetables and meat should be chilled before being mixed or
tossed together.
8. Arrange salad plates. Place under liner on all plates.
9. Refrigerate until service. Serve salad considering its shelf life.
SALAD

● Are commonly featured in the entire menu- from breakfast to lunch to dinner. Sometimes
accompaniment to another dish, an appetizer, or main course.

● The value of salad in our diet cannot be underestimated. Valuable nutrients such as
vitamins and minerals, are mostly provided by salad. They also add variety and interest to
the diet because of their different color.

FOUR BASIC PARTS of a SALAD\

●BASE - Is a layer of leafy vegetables such as lettuce, Cabbage or spinach.

●BODY - Contains the main ingredients of salad that Include vegetables, fruits, meats,
beans, pasta

●SALAD DRESSING - Is a liquid mixture that adds flavor and improves the taste of salad
●GARNISH - Improves appearance, adds color, flavor and appeal to salad

FACTORS TO CONSIDER IN SALAD PREPARATION

●Quality of Ingredients - Highest quality ingredients should be used.

●Simplicity - Avoid overcrowding of ingredients
● Neatness - Ingredients should be washed, and carefully trim off all discolored/
damaged leave
● Contrast in Color, flavor and texture - Ingredients should bring a contrast in flavor or
texture.
●Sweetness - The best way to add sweetness to asalad is with fruit. You can add fresh,
dried or canned fruits.
● Crunchiness - The salad is best finished with additional crunch from seeds, nuts,
croutons or any other crunchy items. It adds to a variety of texture in salad.
● Crunchiness -The salad is best finished with additional crunch from seeds, nuts,
croutons or any other crunchy items. It adds to a variety of texture in salad.
●Proper food Combinations - It is a combination of ingredients and flavors in salad.
● Do not overcook food - Overcooking will ruin the color, texture and appearance of
food that might affect its palatability.

DIFFERENT TECHNIQUES TO CREATE SALAD (Salad making can be divided into three basic
ways)
Salad Dressing & their Ingredients
WHAT IS A SALAD DRESSING ?
- Salad dressings are liquids or semi- liquidsused to flavor salads. These are
sometimes considered cold sauces,and these serve the same function as sauces
– that is, to flavor, to moisten and to enrich food.
- Common ingredients are oil, vinegar, lemon juice, egg yolk, seasoning and
flavoring.

Oils - Should have mild, sweet flavor. Strongly flavored oil can make excellent salad
dressing but not appropriate with every food. Examples: corn oil, soybean oil, canola oil,
peanut oil, olive oil, walnut oil.
Vinegars - (Should have a good, clean, sharp flavor. Most are about 5% acidity.)
1. Wine vinegar: or red vinegar; it is the most classic form of vinegar. As its flavor is
strong, you can mix it with other ingredients like honey, orange juice or soy sauce before
emulsify with oil.
2. White wine vinegar: is best for salad mixes based on escarole, romaine and chicory
salads.
3. Balsamic vinegar or sherry vinegar: very aromatic with a sweet note. Use it with
walnut oil in shellfish salads. Real balsamic vinegar is a bit creamy and expensive. Lots
of products labeled as balsamic vinegar are, in fact, regular wine vinegar with addition of
caramel.
4. Banyuls vinegar: For a bouquet of aromas and a bold character, very typical, thin and
strong. It’s perfect for salads that includes tomatoes, ham, and crispier elements as pine
nuts and parmesan shavings.
5. Apple cider vinegar: is much less acidic than wine vinegar. Use for a note of
sweetness. Apple cider vinegar tastes milder so avoid mixing with olive oil which might
too fragrant and mask vinegar.

●Lemon Juice... Fresh lemon juice maybe used in place of or in addition to vinegar in
some preparation.

●Egg yolk- The yolk contains the emulsifierlecithin (phospholipids) which is necessary
to form emulsion in mayonnaise. It also contributes the “eggy” flavour and yellow cast
the mayonnaise. For safety pasteurized eggs should be used.

●Seasoning & Flavorings...

These ingredients can be used to provide both seasoning and flavoring.Seasoning
means to bring out or intensify the natural flavor of the food without changing it.
Flavoring refers to something that changes or modifies the original flavor of the food.
Fresh herbs are preferable to dried herbs. Other flavorings include mustard, ketchup and
various kinds of cheeses.

Kinds of Salad Dressing

●Vinaigrette...This is a combination of vinegar, oil, & seasonings which are mixed

together vigorously just before use until the flavor & texture are achieved. The most
basic formula in making this dressing is 1 partvinegar with 3 parts oil and it can be
enhance with salt, herbs & spices.
●Mayonnaise – based Dressing - It is a cold sauce that is an emulsion of oil & vinegar
stabilized with egg yolk, giving it a thick, solid & spreadable consistency.
●Cooked Dressing - It is usually made of sour food ingredients like vinegar & lemon
juice, that has sharp & acidic flavor. Cooked salad dressing is similar to the appearance
of mayonnaise but it has tartier flavor, while mayonnaise is richer & milder. It is made
with little or no oil & with starch thickener.
Workplace Safety Precautions

Preparing and Cooking Food:

●Be focused. Always pay attention to what you’re doing in the kitchen and practice
safety.
●Use complete personal protective equipment (PPE)
●Wash your hands before and after handling ingredients

Working in the Area:

● Do not run to avoid accidents
● Keep the kitchen floor clean and dry
● Never work when sick
● Lift some equipment properly to avoid back strain
● Always provide trash cans in the working area to maintain cleanliness.
● Put a fire extinguisher in the working area

Operating Kitchen Equipment:

● Observe all the rules and pay particular attention to moving objects such as
equipment, mixers and slicers.
● Lock- out procedures must be posted near the equipment, and
● The procedures listed must be followed before repairs or maintenance start.

Storing Tools:
● Be careful about the sharp edges like scissors and peeler.
● Store knives in a block or in a drawer.
● Store cleaning supplies in a safe place.
● Separate raw meat and poultry from other food items. This precaution avoids cross
contamination of harmful bacteria from one food to another.
“Factors to be Considered in Preparing and Presenting Salad”

● BALANCE - There must be Balance in arranging the ingredients according to colors,

cuts or shapes, textures and flavor to enhance the appearance of salad& appealing to
one’s taste.
● HARMONY – Add ingredients
that will harmonize or go with salad. Chopped herbs, thinly sliced vegetables, shredded
carrots, sprinkle of spices may be mixed with drizzled sauces or dots of
● TEXTURE - Meat or fish has texture which is contrast with the texture of fresh
vegetables and a combination of both is very pleasing and appealing.
● HEIGHT – Heavy dressing or toppings make salad weighed down and not appealing.
Fresh & crisp greens add height and help create visual appeal.
●COLOR - Contrast in colors for your garnishing can accentuate the Appearance of the
salad

WHAT IS A MAIN COURSE SALAD?

- It is usually the heaviest and heartiest salad. It has some sort of protein
component like meat, fish, eggs, beans, tofu or grains. The portion size and
variety of ingredients give the chef the excellent Opportunity to use his
imagination and creativity to produce attractive salad.
WHAT IS A SEPARATE COURSE SALAD?
- Separate Course Salad, contain a substantial portion of protein and have enough
variety and balance nutritionally and in flavors and textures… Perhaps the ideal
choice is a few delicate greens such as bibb lettuce or belgian endive lightly dress
with vinaigrette.
WHAT IS DESSERT SALAD?
- Dessert salads are dishes made with jellos (jellies), whipped toppings, fruits,
vegetables, mayonnaise, and various other ingredients. These salads are served
at some buffet and cafeterias, and are also served at potlucks and parties. They
can be prepared ahead of time and are transportable.
● DOMINANT- is an adjective word used to describe a powerful trait of something.
● HARMONIZE- is to produce a pleasing visual or flavor combination.
● MINCE- is a verb which means to cut a whole like meat, vegetable, fruits, etc. into
small pieces, smaller than diced or chopped food.
● BLANCH- is a process of cooking food in which a food, usually a vegetable or fruit, is
dipped in boiling water, removed after finally immersed into iced water to halt the
cooking process.
● REFRIGERATE-is a process of preserving food in a cold temperature or in the
refrigerator.
CHILL-refers to food that is thoroughly cooled in a chiller compartment but is not
frozen.

● COLESLAW
- The term "coleslaw” comes from the Dutch term "koolsla" ("kool" in Dutch sounds
like "cole") meaning "cabbage salad". Coleslaw is made from fine shredded raw
cabbage which can be an accompaniment salad or side dish. The origin of this salad is
in Netherland.
● EGGPLANT SALAD
- Eggplant salad also known as “ensaladang talong” is a Filipino version of salad, which
is made from grilled eggplant mix with tomatoes, onion and fish paste or fish sauce with
a twist of calamansi, it is perfect accompaniment with fried or roasted main course.
● CUCUMBER SALAD
- is an accompaniment salad which is made from cucumber with onions soaked in
vinegar mixtures, sometimes tomato is added to enhance the appearance and flavor of
this salad
● CREAMY POTATO SALAD
- Potato salad is a dish made from boiled potatoes and a variety of other ingredients. It
is generally considered a side dish, as it usually accompanies the main course. Potato
salad is widely believed to have originated in Germany, spreading largely throughout
Europe and later to European colonies.
● Turnip (Singkamas) Salad
- Turnip salad or singkamas salad is a refreshing treat after eating a rich course. Turnip
is rich in anti-oxidants that can help create collagen and it is rich in fiber that can help in
digestion.
● Mustard Salad (Ensaladang Mustasa)
- Mustard salad also known as Ensaladang Mustasa has a slight earthy bitterness taste
which is great accompaniment for fried fish. Mustard leaves are rich in potassium,
calcium folic acid is which are important for bone health and it is also packed with
disease fighting nutrients that can help us stay healthy

Temperature Danger Zone

- Paying close attention to Temperature Danger Zone of food will help you prolong
the shelf life of your salad and the quality of it.
- Temperatures between 410F and 1350F are food’s danger zone while 700F and
1350F are temperatures where bacteria rapidly grow on food that causes food to
be dangerous to consume

TYPES OF CONTAINER FOR STORING SALAD AND DRESSING

● Stainless Steel- are containers that are almost perfect for food storage because they
are durable, rust proof and non-porous that make them resistant to germs and bacteria.
● Food Grade Plastic -are materials that can have direct contact to food without
harming the quality of the food. It is the second-best container for food storage.
● Single use Plastic- is also known as disposable plastic. Single use plastic harms our
environment and is difficult to dispose.
● Glass - are heavy containers and fragile. Glass containers can be used repeatedly
without harming the quality of your food

● Dressing - Dressing is added immediately before serving or served it on the side.