COOKERY

Quarter 2
Module 2: Prepare a Variety of Salads and Dressing
LO 2.1 – 2.3
 OBJECTIVES
1. Identify the components of a salad;
2. Identify the factors to consider in salad preparation;
3. Select and use correct equipment in preparing
salads and dressing.
 Definition of Terms
Salad dressing- liquid or semi liquid added to salad to
complement, add flavor, richness and moisture.
Vinaigrette- a salad dressing of oil, wine vinegar, and
seasoning.
Wilted- limp or droopy condition of greens.
 An appetizing salad contains four basic parts, the
base or under liner, body, dressing and garnish.
Each parts is vital in the preparation of salad. If one
part is omitted or not properly done, salad quality
output may suffer
 COMPONENTS OF SALAD

Base or under liner- consisting of a cup-shaped

greens, such as leaf or romaine head. The base
keeps the plate or bowl from looking bare and
provides height, color in contrast with the body.
 COMPONENTS OF SALAD

Body- this is the main part of the salad. It should be

given the most attention. The ingredients should
be well-chosen and arrange attractively
according to the rules of good salad preparation.
 COMPONENTS OF SALAD
Dressing- a seasoned liquid or semi liquid usually
served with every type of salad. It is added to the
body of the salad to give added flavor, provides good
value, helps digestion, improves palatability,
spiciness and moistness. The dressing may be acid
based as vinaigrette of fatty dressing as
mayonnaise-based dressing.
 COMPONENTS OF SALAD
Garnish- an edible decorative item that is added to
salad to add eye appeal to the finished product and
to stimulate the diners’ appetite. It improves the
form and enhances the taste of salad. It should
blend and harmonize with the rest of the salad
ingredients.
IMPORTANT CONSIDERATION IN SALAD PREPARATION
1. Select the best quality ingredients. Freshness of vegetables
and fruits is very important for quality salad. Salad is as good
as the quality of its ingredients.
2. Neatness. Keep salad neatly and arrange in salad plate. Place
under liner on all plates.
3. Cut or tear vegetables/fruits accordingly(cubes, strips or
threadlike.
4. Food should be recognizable. Taste of the food that you are
using as a base should be identifiable when you taste the
salad. The dressing should dominate the taste.
IMPORTANT CONSIDERATION IN SALAD PREPARATION
5. Proper food combinations. Choose combination of
ingredients carefully. Make sure they blend with the taste.
6. Keep clean and crispy. This is done by washing greens in a
large quantity of water and drain well and removing the green
from the water to allow the dirt to settle to the bottom of the
container.
7. Flavorful, tempting and stimulating if prepared and presented
properly.
8. Drain all the ingredients well. Water or excess juices will
weaken dressings and will make your salad look messy.
IMPORTANT CONSIDERATION IN SALAD PREPARATION
9. Do not overcook food. Food and ingredients when
overcooked eliminates the color and its vitamins and
minerals as well.
10. Keep foods properly chilled but not ice-cold.
11. Serve hot foods while hot and cold foods cold.
12. Refrigerate until service. Do not hold for more
than an hour, for the salad will wilt.
 The success of salad preparation is partially
depending on the tools, utensils and equipment
used. Having the right tools, utensils and
equipment makes the preparation of salad
faster, easier, organized and will help in achieving
the desired quality results. Make sure to keep all
the tools, utensils and equipment in best
condition to avoid hassle in preparation of salad.
 COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
Balloon Whisk

This is used to beat eggs

evenly or whip cream.
Select a sturdy, medium-
sized whisk to achieve
good result.
 COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
Chef’s Knife

This is used to cut tomato

wedges, slice cucumber
thinly, and cut pepper rings
symmetrically
 COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
Chopping Board

Used for cutting fruits or

vegetables for salad.
 COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
Colander

Made of metal and have

stand and loop handles.
It is used to drain salad
ingredients.
 COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
Corn Zipper

This is used to remove

kernels from the cod of
the fresh of cooked corn.
 COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
Food Processor

Used to facilitate
repetitive tasks in
preparing ingredients
for a salad
 COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
Food Tong

Used to handle the

vegetable or fruit
ingredients of the salad.
 COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
French Knife

Used for chopping,

mincing, and slicing salad
ingredients.
 COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
Fruit or Salad Knife

A short knife used to cut

fruits and vegetables for
salads and garnishes.
 COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
Garlic Presser

Used to crush garlic to

have a stronger flavor for
the salad dressings.
 COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
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.
 COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
Grill pan

Used for salad toppings

to be broiled or grilled.
 COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
Lemon Reamer or Citrus Reamer

A small utensil used to

extract juice from a
lemon or other citrus
fruit.
 COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
Mixing Bowl

Used when preparing

ingredients for salad.
 COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
Paring Knife

The smallest knife used

in paring vegetables and
fruits.
 COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
Peeler

This is used to remove

the skin of carrots and
peel off thin strips to toss
with the lettuce.
 COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
Plastic Gloves

For hygienic purpose,

plastic gloves are used in
handling food when
mixing vegetables or fruit
ingredients.
 COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
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.
 COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
Salad Spinners

Hold just washed salad leave

in a slotted basket that is made to
spin by hand and thus fling all the
water offthe leaves into the outer
container.
 COMMON TOOLS, UTENSILS AND EQUIPMENT
NEEDED IN PREPARING SALADS AND DRESSINGS
Wooden Spoon

Used in tossing
vegetables or fruit
ingredients of the salad
and dressing.