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    Guidelines For Making Salad

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    Anime Academia
    The document provides guidelines for making vegetable, grain, and pasta salads. It recommends neatly cutting ingredients for eye appeal and cutting vegetables close to serving time to prevent drying or shriveling. Cooked ingredients should be thoroughly drained, chilled, and have a firm but tender texture. Vegetables are sometimes marinated in oil and vinegar dressings before making the salad. Grains and pastas can also be marinated briefly to absorb flavor but not become too soft. The document also provides definitions for key ingredients like vegetables, legumes, grains, and pasta and includes a sample vegetable grain salad recipe.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Guidelines For Making Salad

    Uploaded by

    Anime Academia
    29 views7 pages
    The document provides guidelines for making vegetable, grain, and pasta salads. It recommends neatly cutting ingredients for eye appeal and cutting vegetables close to serving time to prevent drying or shriveling. Cooked ingredients should be thoroughly drained, chilled, and have a firm but tender texture. Vegetables are sometimes marinated in oil and vinegar dressings before making the salad. Grains and pastas can also be marinated briefly to absorb flavor but not become too soft. The document also provides definitions for key ingredients like vegetables, legumes, grains, and pasta and includes a sample vegetable grain salad recipe.

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    Guidelines for Making Salad

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    The document provides guidelines for making vegetable, grain, and pasta salads. It recommends neatly cutting ingredients for eye appeal and cutting vegetables close to serving time to prevent drying or shriveling. Cooked ingredients should be thoroughly drained, chilled, and have a firm but tender texture. Vegetables are sometimes marinated in oil and vinegar dressings before making the salad. Grains and pastas can also be marinated briefly to absorb flavor but not become too soft. The document also provides definitions for key ingredients like vegetables, legumes, grains, and pasta and includes a sample vegetable grain salad recipe.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    29 views7 pages

    Guidelines For Making Salad

    Uploaded by

    Anime Academia
    The document provides guidelines for making vegetable, grain, and pasta salads. It recommends neatly cutting ingredients for eye appeal and cutting vegetables close to serving time to prevent drying or shriveling. Cooked ingredients should be thoroughly drained, chilled, and have a firm but tender texture. Vegetables are sometimes marinated in oil and vinegar dressings before making the salad. Grains and pastas can also be marinated briefly to absorb flavor but not become too soft. The document also provides definitions for key ingredients like vegetables, legumes, grains, and pasta and includes a sample vegetable grain salad recipe.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 7

    GUIDELINES

    FOR MAKING
    SALAD
    Guidelines for Making Salad

    1. Vegetables, Legumes, Grains and Pasta Salads

     Neat, accurate cutting of ingredients is important because the shapes of the


    vegetables add to eye appeal.

     Cut vegetable as close as possible to serving time or they may dry or shrivel
    at the degrees.

     Cooked vegetables to a firm, crisp texture and good color.

     After cooking, vegetables must be thoroughly drained and chilled before


    using.

     Starches, pastas and legumes should be cooked until completely tender but
    not overcooked.

     Vegetables are sometimes marinated or soaked in seasoned liquid before


    being made into salad. The marinade usually some form of oil and vinegar
    dressing that also serves as the dressing for the salad. Do not plate marinated
    salad too far ahead of time because the lettuce base will wilt.

     Grains and pastas may also be marinated for a short time. If marinated too
    long, pasta absorb too much liquid and become very soft. Legumes should not
    be allowed to stand longer in a marinade because the acid toughen the
    proteins in the beans.
     Vegetable
    Vegetable, in the broadest sense, any kind of
    plant life or plant product, namely
    “vegetable matter”; in common, narrow
    usage, the term vegetable usually refers to the
    fresh edible portions of certain herbaceous
    plants-roots, stems, leaves, flowers, fruits, or
    seeds.

     Legume
    Legume, also called pod, fruit of plants in
    the pea family (Fabaceae). Most legumes are
    dehiscent fruits that release their seeds by
    splitting open along two seams, though some,
    such as peanuts (Arachis hypogaea) and carobs
    (Ceratonia siliqua), do not naturally open.

     Grain
    Grain is the harvest seed of grasses such as
    wheat, oat, rice, and corn. Other important
    grains include sorghum, millet, rye, and
    barley. Around the globe, grains, also called
    cereals, are the most important staple food.
    Humans get an average of 48 percent of their
    calories, or food energy, from grains.

     Pasta Salad
    Pasta salad (Pasta Fredda) is a salad dish
    prepared with one or more types of pasta,
    almost always chilled, and most often
    tossed in a vinegar, oil, or mayonnaise-
    based dressing. It is typically served as an
    appetizer, side dish or a main course.
    Vegetable Grain and
    Salad Recipe
    INGRIDIENTS
     150g edamame (soya) beans

     250g cooked, mixed grains (we used a pouch of Merchant Gourmet Quinoa, lentils
    and wheatberries)

     250g tomatoes, sliced

     250g cooked baby beetroot, cut into wedges

     25g toasted peanuts, chopped

     Fresh mint, to serve

    For the dressing:


     1tbsp sesame oil
     1tbsp olive oil
     1tsp rice vinegar
     1tsp soy sauce

    Method
    1. Blanch the edamame beans in boiling water for 2 minutes then refresh under cold
    running water.
    2. Put the grains in a large bowl. Mix the dressing ingredients together and stir
    through the grain.
    3. Add the remaining ingredients and serve.

    NUTRITION PER PORTION RDA


    Calories 505 Kcal 25%
    Fat 23g 33%
    Saturated Fat 4.5g 23%

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