REPORTERS

MARYJANE L. NOLE
ARIATE MONTENEGRO

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PREPARE SALAD
AND DRESSING
 SALAD
is a combination of
vegetables, fruits and other
ingredients served with a
dressing. Salad are easy to
make and require little, id
any special equipment. A
basic understanding of tools
of use in preparation will
help achieve better results.

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 TOOLS, EQUIPMENT,
UNTENSILS NEEDED IN
PREPARING SALADS.
 KNIVES
Good quality knives with sharp,
sturdy stainless steel blades and
with handles that securely attached
and that feel perfectly comfortable
in your hand.

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 CUTTING BOARDS
choice of cutting boards are the
wooden or blocks and acrylic
cutting boards. When preparing a
recipe that contains both meat(or
poultry or seafoods) and
vegetables and the other
exclusively for the raw meat to
avoid cross-contamination.

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 PEELERS
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
vegestables, frequently
potatoes and carrots, and
fruits such as apples, pears.

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 CITRUS ZESTER
Is approximately four inches
long, with a handle and curved
metal end, the top of which is
perforated with a row of round
holes with sharpened rims. To
operate, the zester is pressed
with moderatefoece against the
fruit and drawn across its peel.
The rims cut the zest the pith
underneath.
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 GRATE/SHREDDER
A grater(also known
as a shredder)is a
kitchen utensil used
to grate foods into
fine pieces. It was
invented by francois
boullier in 1540s.
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 GRILL PAN
Used for salad
toppings to be
broiled or grilled.

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 SALAD SPINNERS
Used to hold just
washed salad leave in a
slotted basket that is
made to spin by hand
and thus fling all the
water off the leaves into
the outer container.

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 MIXING BOWLS
Used to mix dressings,
marinate ingredients, hold
separate element of salad
before assembling and used to
toss and mix all the
ingredients together.Used
bowls made of study, heavy
glass wares or ceramic, so as
not to react with acidic
ingredients.
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 SALAD SERVER
‘Salad sets’with big salad bowls,
serving bowls and servers.Select
materials having enoughsurfaces
to really grasp the ingredients of
salad no matter how slippery and
thus making tossing easier.

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 CLASSIFICATION OF
SALADS ACCORDING
TO INGREDIENTS USED
 GREEN SALADS
Must be fresh, clean,
crisp and cold and
well drained.
Moisture and air are
necessary to keep
greens crisp.
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VEGETABLE, GRAIN AND
LEGUMES AND PASTA

Are salads whose main

ingredients are vegetable
other than lettuce or leafy
greens. Starchy items such
as grains, pastas and dried
legumes can also form
body of a salad.
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 BOUND SALAD
Are mixtures of foods that are
held together or bound with a
dressing usually a thick dressing
like mayonnaise.The term
bound is most often used for
traditional mixtures of cooked
protein, starch and vegetables,
items with mayonnaise like
chicken salad, tuna salad, egg
salad and potato salad.
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 FRUIT SALAD

Contain fruits as
their main
ingredients, like
appetizer salads
or dessert salads.
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 COMPOSED SALAD
Made by arranging two or
more elements attractively
on a plate.They are called
composed because the
components are arranged
on the plate rather than
being mixed together.

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 GELATIN SALAD
Most gelatin products are
made with sweetened
prepared mixes with
artificial color and flavor.
But some professional cook
used to prepare salads using
unflavored gelatin relying
on fruit juices and other
ingredients for flavor.
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thank you!!