Technology and Livelihood Education

GRADE 9
HOME ECONOMICS
COOKERY
 Lesson 6 :

PRESENT A VARIETY OF SALADS

AND DRESSINGS
At the end of this module, you should be able
to:

1. Identify the accompaniments of salads

and dressings.

2. Present salads and dressings attractively.

3. Observe sanitary practices in presenting

salad and dressing
How do you present your salad more attractive?
 Structure of a Salad
Salad Plated Salad has four parts:
A. Base or Under liner
A cup-shaped leaves of iceberg or Boston lettuce
make attractive bases. They give height to salad.
b. Body – main part of the salad
 
c. 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 the salad ingredients.
 
d. Dressing – A seasoned liquid or semi liquid added to the
body of the salad to give added flavor, tartness, spiciness and
moistness.
Dressing may be added at service time, served separately for
the customer to add, or mixed with the ingredients ahead of
time.
 
 GUIDELINES FOR
ARRANGING SALADS

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.
 STORE SALADS AND DRESSINGS
Proper storage of salad is very crucial
in keeping food safe because the manner and
temperature of storage will affect the foods
susceptibility to bacterial growth, other
contaminants and infection. Storing food will
not improve its quality. It will only delay the
rate of deterioration and thus proper period of
storage should be observed.
FIFO (First In, First Out) in storing food is very important.
Though it is long time method in store keeping where the first
food stored should be the first to be out from the storage. Write
the expiry date, date received and date of storage.
Safety and hygienic practices in storing salad and dressing
 Green Salads are plated in a cold plate. Avoid plating
salads more than an hour or two before service.
Garnish that is tossed should be added at serving time.
 Refrigerate salads before serving time.
 Dressing is added immediately before serving, or serves
it on the side.
 Refrigerate salads until serving. Do not hold more
than a few hours, or the salads will sag. Holding
boxes should have high humidity.
 Do not add dressing to green salads until serving, or they
will sag.
 Principles and Practices of Hygiene in Preparing Salads and Salad Dressing
 
How to Wash Fruits and Vegetables
 
 Start by choosing produce that's free of bruises, mold, or other signs of damage. If you
are purchasing pre-cut items, make sure they have been refrigerated or displayed on ice
at the supermarket.
 Once home, store perishable fruits and vegetables in the refrigerator (at 40 degrees F or
below) until you're ready to use them. Always store pre-cut fruits and vegetables in the
refrigerator, too.
 Wash your hands for 20 seconds with soap and warm water before and after handling
fresh produce.
 Use a sharp paring knife to cut away any damaged or bruised areas of the fruit or
vegetable.
 Wash the produce before you peel it. That way, contaminants will not be transferred
from your knife to the fruit or vegetable.
 Hold the fruit or vegetable under cool running tap water, gently rubbing it as you rinse
it.
 For firm produce, such as melons and winter squash, use a clean vegetable brush to
scrub the surface as you rinse it.
 Produce with bumpy, uneven surfaces, such as cauliflower and broccoli, should be
soaked for 1 to 2 minutes in cold water to remove contaminants from the nooks and
crannies.
 Use a clean cloth or paper towel to dry the produce before using it.
 
 How to Wash Salad Greens: Salad greens require special attention.
 
First, discard the wilted outer leaves; then prepare and wash greens as directed for each type.

For leafy lettuces, such as green or red-tip leaf, butter head, and romaine as well as endive, remove and discard the root end.
Separate leaves and hold them under cold running water to remove any dirt.

 For smaller greens, such as spinach and arugula, swirl them in a bowl or a clean sink filled with cold water about
30 seconds. Remove the leaves and shake gently to let dirt and other debris fall into the water. Repeat the
process if necessary. Drain in a colander.

 For iceberg lettuce, remove the core by hitting the stem end on the countertop; twist and lift out the core. (Do not
use a knife to cut out the core, as this can cause the lettuce to brown). Hold the head, core side up under cold
running water, pulling leaves apart slightly. Invert the head and drain thoroughly. Repeat if necessary.

 For mesclun (a mixture of young, small salad greens often available in bulk at farmers markets), rinse in a
colander or the basket of a salad spinner.