SALADS - nutrients from eggs: fats, carbohydrate, protein, sodium,

cholesterol, vitamin a, vitamin c, calcium, iron

1. In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
WHAT ARE SALADS?
2. Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2
- a dish consisting of mixed, mostly natural ingredients with at least
teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or
one raw ingredient, are often dressed, and typically served at room
more, if you like a spicier salad). Season to taste with salt and
temperature
pepper; stir gently to combine. Serve with greens such as lettuce or
IMPORTANCE OF SALADS watercress on bread or toast.
- Good appetizers, aids digestion, light salads are sources of
PREPARING A MEAT SALAD
vitamins and minerals, heavy salads are sources of protein and
- nutrients from meat: Thiamin (Vitamin B1), Niacin (Vitamin B3),
energy, for variety
Vitamin B6, Vitamin B12, Protein, Iron, Fat, Zinc, Pantothenic Acid,
TOOLS & EQUIPMENT IN PREPARING SALADS Riboflavin
1. Salad spinner with a cord
PREPARING A FRENCH SALAD
2. Chef’s knife
1. Drop the potatoes into a large pot of boiling salted water and
3. Swivel peeler
cook for 20 to 30 minutes.
4. Garlic press
2. Drain in a colander and place a towel over the potatoes to allow
5. Balloon whisk
them to steam for 10 more minutes.
6. Lemon reamer
3. As soon as you can handle them, cut in 1/2 (quarters if the
7. Corn zipper
potatoes are larger) and place in a medium bowl.
8. Chopping board
4. Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4
PARTS OF SALAD teaspoon pepper and slowly whisk in the olive oil to make an
1. Body – consists of the main ingredients emulsion.
2. Under liner – layer of salad greens that line the plate or bowl 5. Add the scallions, parsley, basil, 1 1/2 teaspoons salt, and 1/2
3. Dressing – liquids or semi-liquids used to flavor salads teaspoon pepper and toss.
4. Garnishes – added to enhance the appearance and complement 6. Serve warm or at room temperature.
the taste
FACTORS IN SALAD PLATING
CLASSIFICATION OF SALADS - Plate, Color, Texture, Cleanliness, Garnishes,
I. According to Use
STORING SALAD
a. Appetizer
1. Remove imperfect leaves of fresh salad vegetables, wash, dry
b. Accompaniment
and place in a porcelain or plastic container.
c. A main dish
2. Other vegetables, such as cucumbers, carrots, radish, tomatoes,
d. Dessert
should be washed well.
II. According to Ingredients Used
3. Canned fruits should be drained.
a. Fruit salad – a mixture of cut up fruits with dressing using
4. Cooked vegetables for salads should be cut into appropriate
evaporated
sizes.
a. Fruit salad – milk, cream, cheese, cottage cheese or sour cream.
5. Meat, poultry and fish are highly perishable and should be kept in
a. Fruit salad – EXAMPLES: Waldorf Salad, Ambrosia
the freezer.
b. Vegetable salad – a mixture of greens such as lettuce and other
6. Salad dressings that are perishable should be covered and stored
colorful
in the refrigerator.
b. Vegetable salad – leafy vegetables; dressings may vary from
oil-based SALAD DRESSINGS & ACCOMPANIMENTS
b. Vegetable salad – dressings, vinegar, mayonnaise and creams.
b. Vegetable salad – EXAMPLES: Caesar Salad, Kinilat, Coleslaw TYPES OF SLAD DRESSING
1. French dressing
SAFETY PROCEDURES IN MAKING SALAD 2. Mayonnaise
1. Prepare tools and equipment ahead of time. 3. Cooked salad dressing
2. Make sure the kitchen is clean and well-ventilated for cooking.
3. Use sharp tools like knife carefully. CHARACTERISTICS OF A GOOD SALAD DRESSING
4. Read the instruction manuals of new kitchen equipment. 1. Mayonnaise should be stiff enough to hold its shape.
SANITARY PRACTICES IN MAKING SALAD 2. It should have a pleasing flavor.
1. Wash tools and utensils before and after using. 3. Vinegar and oil dressing should be thin enough but not watery
2. Make sure to clean kitchen premises. 4. Cooked salad dressing should be smooth.
3. Wash hands before handling food.
SALAD ACCOMPANIMENTS
4. Wear appropriate clothes for cooking.
- asparagus spears, cucumber, red peppers, carrots, brussels
TIPS IN MAKING SALAD sprouts, potatoes, vegetables, crisps crackers, rolls, sandwiches,
1. Wash and dry salad greens then divide them into individual canapes
containers.
2. Choose fresh and crisp salad vegetables. Prepare different
toppings.
3. Collect small containers for dressing. Store toppings together.
4. Choose the correct dressing and amount.
5. Choose pleasing combination of ingredients. Present salad
attractively.

FACTORS IN MAKING SALADS

1. Type of salad that is best for the occasion
2. Number of servings
3. Kind of ingredients
4. Plating/Presentation

PREPARING AN EGG SALAD