COOKERY NC II

UC 4
(Prepare Salads & Dressings)
Classification of
Salad
 Classification of
Salads According to
their Functions in the
Meal
 Appetizer Salad
It stimulate appetite which
has fresh, crisp ingredients;
tangy flavorful dressing; and
attractive, appetizing
appearance. It looks
appealing because of
flavorful foods like cheese,
ham, salami shrimp and
crabmeat. Crisp raw or
lightly cooked vegetables can
also be added.
 Accompaniment Salad
Accompaniment salads must
balance and harmonize with
the rest of the meal, like any
other side dish.
Don’t serve potato salad at
the same meal at which you
are serving French Fries or
another starch.
Sweet fruit salads are rarely
appropriate as
accompaniment except with
such items as ham or pork.
 Side Dish Salads
Side dish salads
should be light and
flavorful, not too much
vegetable salads are
often good choices.
Heavier salads such as
macaroni or high protein
salads containing
seafood, cheese are less
appropriate, unless the
main course is light.
 Main Course Salads
Main course salads – should
be large enough to serve as a
full meal and should contain
a substantial portion of
protein. Meat, poultry and
seafood salads as well as egg
salad and cheese are popular
choices.
Main course salads should
offer enough variety of
flavors and textures in
addition to the protein and
salad platter or fruits.
 Dessert Salads
Dessert salads – dessert salad are usually sweet and may
contain items such as fruits, sweetened gelatin, nuts and
cream.
 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. Leaves wilt because
they lose moisture. Crispness
can be restored by washing
and refrigerating. The
moisture that clings to the
leaves after thorough
draining is usually enough.
 Vegetable, Grain Legumes And Pasta Salads
Are salads whose main ingredients are vegetables other
than lettuce or other leafy greens
 Bound Salads
Are mixture of foods that are
held together or bound with a
dressing usually a thick dressing
like mayonnaise.
 Fruit Salads
Contain fruits as their main ingredients, like appetizer
salads or dessert salads
 Composed Salads

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. They
are elaborate and can be
substantial in size, usually served
as main courses or fruit courses
rather than accompaniments or
side dishes
 Gelatin Salads

Gelatin Salads – 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
Structure of a
Salads
Salad Structure
 Base
It is a layer of leafy vegetables serves as an underliner of
the salad such as Boston lettuce, Romaine, Iceberg,
Radicchio, Endive, Red oak lettuce, Spinach, Arugula,
Cabbage, etc.
 Body
The most important part of the salads. It is its main
ingredient which may include vegetables, fruits, meats,
beans, eggs, pasta, or cheeses. The salad gets its name
from the ingredients that are used for the body.
 Garnish
It adds color and appeal, and sometimes flavor. The
main purpose of the garnish is to add an eye appeal to
the finished product, but in some cases, it improves the
taste and form.
 Salad Dressing
It is usually served with all types of salads. It adds
flavor, provides food value, helps digestion, and
improves palatability and appearance.
Ingredients of
Salads
 Salad Green
Salad Greens – Iceberg Lettuce, Romain Lettuce, Boston
Lettuce, Biff or limestone lettuce, Chinese cabbage,
Spinach, Sprouts

Iceberg Lettuce
Romain Lettuce
 Salad Green

Boston Lettuce Biff or Limestone Lettuce Chinese Cabbage

Spinach Sprouts
 Vegetables (Raw)
Vegetables (Raw) - avocado, bean sprouts, broccoli,
cabbage, carrots, cauliflower, celery, cucumber,
mushrooms, onions, peppers, radish, tomatoes.
 Vegetables (Cooked, Pickled and Canned )
Vegetables (Cooked, pickled and canned) – asparagus,
beets, carrots, cauliflower, corn, pimientos, olives,
peppers, cucumber
 Starches
Starches – dried beans, potatoes, macaroni products,
grains, bread (croutons)
 Fruits
Fruits (Fresh, Cooked, Canned or frozen) – Apple, banana,
berries, coconut, melons, oranges, papaya, peaches, pears,
mangoes
 Protein Foods
Protein foods – meat (beef, ham), poultry, fish and
shellfish, salami, luncheon meat, bacon, eggs, hard
cooked, cheese, cottage cheese, aged or cured types.
 Miscellaneous
Miscellaneous – gelatin, nuts, dried fruits
Ingredients of
Salad Dressings
 Salad Dressings
Salad dressings are liquid or semi liquids used to flavor salads.
The flavors of most salad dressings are not modified by cooking.
The quality depends directly on the quality of the ingredients
used.
Most salad dressings are made primarily of oil and acid with
other ingredients added to modify the flavor or texture.
 Oils
Oils – should have mild, sweet flavor. Strongly flavored oil can
make excellent salad dressing but not appropriate with every
food.
 Vinegar
Vinegar – should have a good, clean sharp flavor. Most salad
vinegar are about 5% acidity, but some range from 7-8%.
 Lemon Juice
Lemon Juice – fresh lemon juice maybe used in place of
or in addition to vinegar in some preparation.
 Eggyolk
Eggyolk – as essential ingredient in mayonnaise
and other emulsifier dressings. For safety,
pasteurized eggs should be used.
 Seasoning and Flavorings
Seasoning and flavorings – fresh herbs are preferable
to dried herbs. Other flavorings include mustard,
ketchup, Worcestershire sauce and various kinds of
cheeses.
 Seasoning
Seasoning means
enhancing the natural
flavors of a food
without significantly
changing the flavor.
 Flavoring

Flavoring changes or
modifies the original flavor
of the food.
Different
Herbs and
Spices
Spices
Allspice
Color: red-brown
Aroma: sweet, warm, woody, and
spicy
Taste: pungent, spicy-sweet, and
warming
Application: used to spice up pies,
cakes, muffins, and other baked
goods, can be used in marinades,
pickling and mulling spices, soups,
stews, and curry dishes
Flavor Pairings: cinnamon,
nutmeg, coriander, peppercorn,
clove, rosemary
Spices
Anise
Color: light brown
Aroma: licorice
Taste: spicy and licorice-like
Application: used to make
cakes, confectionaries, biscuits,
breads, and other baked goods
as well as flavor liquors, sauces,
sausages, soups, and stews
Flavor Pairings: caraway, fennel,
dill weed, coriander, tarragon,
turmeric
Spices
Annatto
Color: brick red
Aroma: slightly peppery and
nutmeg-like
Taste: zesty and slightly sweet
Application: often used as a
natural dye to impart an
appealing yellow-orange color
to cheeses, oils, rice, and sauces
and adds flavor to soups, stews,
and chowders
Flavor Pairings: paprika, chili
powder, cloves, allspice
Spices
Caraway Seed
Color: brown
Aroma: warm and sweet
Taste: nutty and bittersweet
with hints of licorice, pepper,
and citrus
Application: used to flavor
sauerkraut, coleslaw, soda
bread, potato salad, cheeses,
and breads
Flavor Pairings: anise, fennel,
coriander
Spices
Cardamom
Color: light green or tan
Aroma: pungent and warm
Taste: warm and sweet with
lemony undertones
Application: used in baked
goods, custards, puddings, chai
tea, mulled wine, curries, pilaf,
and other rice-based dishes as
well as for seasoning meat,
poultry, and seafood
Flavor Pairings: cinnamon, clove,
allspice, ginger, turmeric, nutmeg
Spices
Cayenne
Color: bright red-brown
Aroma: spicy and earthy
Taste: pungent and spicy with
biting heat
Application: adds a kick to
sauces, condiments, stews,
chilis, marinades, dry rubs,
seafood dishes, egg dishes,
meats, and vegetables
Flavor Pairings: bay leaf, chili
powder, curry, garlic, onion
Spices
Celery Seed
Color: brown
Aroma: spicy, earthy, and
penetrating
Taste: strong and warm with a
lingering, slightly bitter taste
Application: used for pickling
brines or in coleslaw, potato salad,
macaroni salad, deli meats, soups,
stews, curries, and chutneys
Flavor Pairings: cilantro, mustard,
parsley, rosemary, thyme
Spices
Cinnamon
Color: red-brown
Aroma: sweet and earthy
Taste: warm, earthy, and subtly
sweet
Application: add to hot chocolate,
cider, mulled wine, tea, cakes,
cookies, muffins, and other
desserts, curry dishes, roasts,
stews, and chili, or use to garnish
breakfast foods, puddings, and
desserts
Flavor Pairings: curry, allspice,
nutmeg, ginger, coriander, turmeric
Spices
Cloves
Color: brown
Aroma: pungent, warm, and sweet
Taste: rich, earthy, and spicy-sweet
Application: used in baked goods,
hot beverages, sauces, soups, and
stews as well as for studding ham
and pork roasts for enhanced flavor
and presentation
Flavor Pairings: cinnamon, allspice,
cardamom, ginger, nutmeg, curry
Spices
Coriander
Color: tan-brown
Aroma: earthy and lemony
Taste: warm, earthy, and lemony
Application: used to season meats
and beans, create meat rubs, taco
seasonings, curry dishes, chili, and
stews
Flavor Pairings: curry, cumin,
paprika, chili powder
Spices
Cumin
Color: brown-green
Aroma: warm and earthy
Taste: earthy, spicy, and subtly sweet
Application: adds depth or a kick to
dressings, stews, sauces, marinades,
dry rubs, beans, and smoked meats
Flavor Pairings: bay leaf, chili
powder, curry, garlic, onion
Spices
Fennel Seed
Color: green-brown
Aroma: licorice, similar to anise
Taste: subtly sweet and licorice-like
Application: used to flavor liquors
and spirits, create fennel tea, season
meats such as pork, spicy Italian
sausages, meatballs, meatloaf, and
salami, and in breads
Flavor Pairings: mint, cilantro, dill
weed, parsley, thyme, anise
Spices
Flaxseed
Color: brown
Aroma: mild and nutty
Taste: subtle, nutty taste
Application: used in cereals,
breads, and smoothies
Flavor Pairings: garlic powder,
paprika, sesame, fennel, cinnamon
Spices
Garlic
Color: tan
Aroma: pungent
Taste: sharp and savory with a hint
of sweetness
Application: adds zest and depth to
dressings, sauces, marinades, meat
rubs, condiments, casseroles, and
stir-fries
Flavor Pairings: basil, rosemary,
thyme, oregano, chili powder,
coriander
Spices
Ginger
Color: pale yellow
Aroma: pungent and spicy
Taste: warm, zesty, and slightly
sweet
Application: used in baked goods,
curries, stir fries, marinades,
dressings, and meat rubs
Flavor Pairings: allspice, coriander,
cinnamon, cloves, nutmeg
Spices
Mustard
Color: varies from pale yellow to
black
Aroma: varies from mildly sharp to
spicy
Taste: varies from mildly sharp to
spicy
Application: used to create pickling
spices and season meats, vegetables,
beans, sauces, marinades,
condiments, and dressings
Flavor Pairings: bay leaves, chili
powder, dill weed, fennel, coriander
Spices
Nutmeg
Color: brown
Aroma: sweet and nutty
Taste: warm, zesty, and slightly
sweet with earthy, nutty undertones
Application: used in baked goods,
custards, puddings, soups, stews, and
cheese sauces or as a garnish for
beverages, breakfast foods, and
desserts
Flavor Pairings: cinnamon,
allspice, cardamom, ginger, coriander,
mace, cloves
Spices
Onion
Color: off-white
Aroma: nutty and earthy
Taste: sharp and slightly sweet
Application: adds depth to
dressings, sauces, marinades, meat
rubs, condiments, casseroles, and
stir-fries
Flavor Pairings: garlic, crushed red
pepper, chili powder, coriander,
parsley
Spices
Paprika
Color: bright red to red-brown
Taste: mild and sweet, spicy, or
smokey and earthy
Application: adds depth or a kick
to dressings, sauces, marinades, meat
rubs, seafood, and vegetables, also
commonly used as a garnish for
soupss
Flavor Pairings: garlic, rosemary,
thyme, parsley, turmeric
Spices
Pepper
Color: white, black, green, or pink
Taste: ranges from mild to strong
and pungent
Application: used for garnishing,
seasoning meats and vegetables, and
as an ingredient in sauces, dressings,
and marinades
Flavor Pairings: virtually any spice
Spices
Sesame Seed
Color: black or white
Aroma: nutty and earthy
Taste: nutty
Application: used in breads,
crackers, and cakes, stir fries and
noodle dishes, hummus, sushi, and
other seafood dishes
Flavor Pairings: cardamom,
nutmeg, thyme, cloves
Spices
Star Anise
Color: red-brown
Aroma: licorice
Taste: bittersweet licorice
Application: used to flavor sauces,
soups, stocks, teas, liquor, and mulled
wine as well as cakes, cookies, pies
Flavor Pairings: cinnamon, fennel,
coriander, tarragon, cloves
Spices
Turmeric
Color: bright yellow
Aroma: earthy
Taste: warm and earthy with slightly
bitter notes
Application: used in curry
powders, mustards, and relishes, to
season vegetables, lamb, beef,
seafood, and make wellness shots
and juices
Flavor Pairings: anise, fennel,
pepper, coriander, nutmeg, cloves
Dried Herbs
Basil
Color: green
Aroma: peppery and minty with
hints of citrus
Taste: sweet, slightly minty, and
peppery taste
Application: used to create dry
rubs for red meats, poultry, and
seafood dishes as well as in sauces,
soups, stews, and pasta dishes
Flavor Pairings: garlic, rosemary,
thyme, oregano
Dried Herbs
Bay Leaves
Color: olive green
Aroma: herbal
Taste: earthy, menthol flavor with a
slight bitterness
Application: adds depth of flavor
to soups, stews, and braises,
ingredient in pickling brines, and is
one of three main components in the
Bouquet Garni seasoning blend
Flavor Pairings: sage, marjoram,
thyme, oregano
Dried Herbs
Chives
Color: green
Aroma: mild, onion-like
Taste: mellow, more delicate flavor
than onions or scallions
Application: used in egg-, cheese-,
and cream-based dishes, soups,
stews, chowders, stir-fries, sauces,
and dips or as a garnish for both
mashed and baked potatoes, salads,
and finished meals
Flavor Pairings: parsley, tarragon,
chervil, garlic
Dried Herbs
Cilantro
Color: green
Aroma: earthy, citrusy
Taste: herbaceous, piney flavor with
notes of anise, citrus, mint, and
pepper
Application: used in bean dips or
purees, bread, chutneys, rice, salsa,
soups, and tagines
Flavor Pairings: lime, onion, chile
pepper, cumin, garlic
Dried Herbs
Dill Weed
Color: green
Aroma: anise-like with citrus
notes
Taste: piney flavor with notes of
anise, citrus, mint, and pepper
Application: used in fish dishes,
yogurt- or sour cream-based dips and
sauces, mayonnaise-based salads,
and deviled eggs
Flavor Pairings: mustard,
horseradish, basil, garlic
Dried Herbs
Marjoram
Color: light green with a slight gray
hue
Aroma: warm and earthy
Taste: woody, bitter, and slightly
minty with floral, citrus, and pepper
notes
Application: used in salad
dressings, marinades, soups, sauces,
and sausages, also a main component
in the Bouquet Garni and the Fines
Herbes seasoning blends
Flavor Pairings: basil, thyme,
rosemary, parsley, fennel seed
Dried Herbs
Mint
Color: deep green
Aroma: pungent and fresh
Taste: menthol-forward flavor with
cool, sweet notes
Application: used to make herbal
teas, mint sauces, jellies, and
chutneys, season meats, salads,
roasted vegetables, and stews, and is
a key ingredient in yogurt sauces
Flavor Pairings: basil, thyme,
tarragon, dill weed, fennel seed, and
coriander
Dried Herbs
Oregano
Color: green
Aroma: warm and earthy
Taste: earthy, sharp, and slightly
bitter with notes of pepper
Application: used in tomato-based
sauces, marinades, dressings, and
egg- or cheese-based dishes,
common garnish on sandwiches,
pasta, and pizza
Flavor Pairings: chili powder, basil,
marjoram, fennel seed, parsley,
thyme
Dried Herbs
Parsley
Color: deep green
Aroma: bright and herbal
Taste: clean and grassy with warm,
earthy notes and a faint bitterness
Application: used to make herbed
butter, cheese, and aioli, for flavoring
and/or garnishing sauces, soups, and
salads, and is a main component in
the traditional Bouquet Garni blend
Flavor Pairings: bay leaf,
rosemary, marjoram, garlic, dill weed,
thyme
Dried Herbs
Rosemary
Color: pale green
Aroma: Piney with eucalyptus
notes
Taste: warm and woodsy with notes
of lemon, pine, and mint
Application: used to season meats,
sauces, and soups, baked into crackers
and bread, and an essential ingredient
in the traditional Bouquet Garni and
Herbes de Provence seasoning blends
Flavor Pairings: oregano, basil,
sage, parsley, thyme, mint
Dried Herbs
Sage
Color: gray-green
Aroma: pungent and earthy
Taste: herbaceous and savory with
hints of peppermint and pine
Application: used to season
poultry, pork, duck, goose, lamb,
stuffing, soups, and roasted potatoes,
frequently used to preserve and
flavor sausages
Flavor Pairings: celery seed,
smoked paprika, thyme, rosemary,
marjoram
Dried Herbs
Tarragon
Color: deep green
Aroma: licorice, similar to anise
Taste: earthy and bittersweet with
notes of licorice and mint
Application: used to season
poultry, pork, lamb, game, seafood,
sauces, vinegar, dressings, oils, and
herbed mayonnaise recipes
Flavor Pairings: chives, rosemary,
parsley, thyme, mustard seed, anise
Dried Herbs
Thyme
Color: green-brown
Aroma: warm and earthy
Taste: sharp and piney with a hint
of mint and pepper
Application: used to season meat,
fish, eggs, and vegetable dishes,
create compound butter and soups,
and as an ingredient in soups, stews,
and dressings
Flavor Pairings: basil, rosemary,
marjoram, garlic, onion, parsley
Spice Blends
Adobo
Color: yellow
Taste: spicy and savory
Application: used to create dry
rubs and marinades for meats,
season vegetables, and as a base for
stews and sauces
Spice Blends
Chili Powder
Chili powder is a popular spice blend
in Mexican, Indian, and Southwestern
cuisines. Includes a blend of ground
chile peppers with other spices like
cayenne, cumin, oregano, paprika,
garlic powder, and salt.
Color: red-brown
Aroma: warm and earthy
Taste: earthy, spicy
Application: used to season meats,
chili, stews, soups, sauces, and
casseroles
Spice Blends
Five Spice Powder
Chinese five spice powder is an
exotic spice blend (star anise, Sichuan
(Szechwan) peppercorns, fennel,
cinnamon and cloves ) that highlights
the five flavors of Chinese cuisine:
sweet, salty, bitter, sour, and spicy.
Color: brown-orange
Taste: warm, licorice forward-flavor
with complex cool, peppery notes
Application: used to season meats
like duck, pork, and beef and as an
ingredient in dry rubs, marinades,
soups
Spice Blends
Curry
Most known for its use in Indian
cuisines, curry is a fragrant spice
blend composed of coriander,
turmeric, cloves, pepper, garlic,
cumin, salt, allspice, and mustard.
Adding curry powder early in cooking
allows the complete range of flavors
to fully disperse.
Color: golden
Taste: warm, spicy, savory
Application: curry dishes, stir fries,
chicken salads, and seasoning meats
 Types of
Salad Dressings
 Oil and Vinegar Dressings
Oil and Vinegar dressings –
Basic vinaigrette is a simple
mixture of oil, vinegar and
seasonings which is an
example of temporary
emulsions.
The ratio of oil to vinegar is 3
parts oil to 1 part vinegar.
However, it can be changed
depending upon the taste.
Less oil makes the dressing
tarter, while more oil makes
it taste milder and oilier.
 Emulsified Dressings

Emulsified Dressings –
Mayonnaise is an emulsified
dressing. It is more often serves
as the base for wide variety of
other dressings. Mayonnaise
based dressings are generally
thick and creamy.
 Other Dressings

Other Dressings – cooked salad

dressing is similar with
appearance to mayonnaise, but
it has a tartier and milder
flavor. Cooked dressing is
made with little or no oil and
with a starch thickener.