MODULE 4

VARIETYOF APPETIZERS, SALADS

AND SANDWICHES
 4.1 Standard Preparation for Appetizers, Salads and Sandwiches
APPETIZERS

Appetizers are small, delicate, flavourful and attractive portions of food

or drinks served before or at the beginning of a meal to stimulate the
desire to eat. The word appetizer is now being used interchangeably
with the term hors d’oeuvres (awr-durv). In classic French dining, hors
d’oeuvres are small food items served on passed-around trays or on
attractively-arranged platters during receptions and cocktail events.

Another French term used to refer to appetizers is amuse bouche (ah-

mooz-boosh) or amuse gueule (ah-mooz-gœl) which means “gratify the
mouth”. Amuse-bouche or amuse-gueule is usually a smaller version of
a dish served after the order was taken.

From being just the first dish in a multi-course meal, appetizers are now
also being served as individual dishes, not connected to a meal, during
events and gathering.

Mise’ En Place is a French term which means “set in place” that is you have everything ready
to cook and in its place. These are advance preparation that you need to perform to save time.
You should be able to identify and prepare all the needed tools and equipment as well as all the
ingredients to make the preparation and cooking easy.
The following are the tools and equipment needed in preparing appetizers, salads and
sandwiches.

Tools and Eqipment in preparing Appetizers

Ball cutter Rubber Spatula Channel Knife Spatula Wire whip Zester

French knife Paring knife Butter Curler Cutting board Kitchen Shears Potato Masher

Chiller Oven Measuring spoon Measuring cups Glass Measuring cup Mixing Bowl

Mixing Spoon Container Cooking range/stove Refrigerator Colander Strainer

 Ball Cutter – sharp edged scoop for cutting out balls of fruits and vegetables.
Rubber spatula – used to scrape off contents of bowls.
Channel knife – small hand tool in making garnishes.
Spatula – used for manipulating foods like spreading.
Wire Whip – used for mixing thinner liquids.
Zester – used to remove zest or citrus peels in thin strips.
French knife – for chopping, slicing and dicing.
Paring knife – used for trimming and paring fruits and vegetables.
Butter curler – used for making butter curls.
Cutting board – board for cutting fruits and vegetables.
Kitchen shear – cutting device for ingredients like scissors.
Potato Masher – designed to press potato and cooked vegetables
Chiller – for keeping cold foods for service.
Oven – for baking
Measuring spoons – are used for measuring dry and liquid ingredients in small quantity.
Measuring cups – is used to measure dry ingredients. They come in various sizes and volumes.
Glass measuring cup – container which is usually transparent. It is smooth in the inside with the
graduation mark on the outside to read. This is used for measuring liquid ingredients like water
and oil.
Mixing bowls – these containers have smooth, rounded interior surfaces with no creases to retain
some mixture.
Mixing spoon – is used for mixing ingredients. It is made of wood in different sizes and
different length of the handle.
Container of different sizes and shapes.
Cooking range/stove-used in cooking
Refrigerator- used to store
Strainer/colander- used to strain

SALAD

A salad is a healthy dish consist of small pieces of food served with

sauce or dressing. It is usually served cold. It is incorporated with a
variety of foods such as vegetables like tomatoes, cucumber, carrots,
cooked meat, sea foods, egg and cheese.

The word salad originates from the french word salade and latin
word salata which means salty. Salt is associated with salad,
because vegetables are seasoned with salty oil or brine and vinegar
dressing. Salad may be served as appetizer or an entrée.

Tools and Eqipment in preparing Salads

Balloon Whisk Chef’s Knife Fruit/Salad knife Corn zipper Garlic Presser
 Peeler Plastic gloves Food Processor Food tong Lemon Reamer

Balloon Whisk – used to beat eggs evenly or whipped cream

Chef’s Knife- used to cut tomato wedges, slice cucumber thinly etc.
Fruit/Salad knife – used to cut fruits and vegetables for salads and garnishes
Corn zipper – used to remove kernel from the cod of the fresh or cooked corn
Garlic Presser - used to crush garlic to have a stronger flavor for the salad dressings.
Peeler – used to remove the skin of carrots and peel off thin strips to toss with the lettuce.
Plastic gloves- used I handling food when mixing vegetables or fruit ingredients.
Food Processor – used to facilitate repetitive task in preparing ingredients or a salad
Food tong – used to handle fruits or vegetable ingredients
Lemon Reamer- used to extract juice from lemon

SANDWICHES

Sandwich is a famous finger food popularized in the western

world. It was named after John Montage, 4th Earl of Sandwich
and 18th century English aristocrat. He ordered his valet, meat
that is tucked between two pieces of bread. It appears to be
known as “Bread and Meat”.

It is a type of lunch food, commonly brought to work, school

or picnics. Plain slices of bread is used and coated with
condiments like mustard, mayonnaise or ketchup to enhance
its flavor and texture.

The used of correct tools, utensils and equipment in preparing sandwiches contribute to having
good quality of sandwiches and filings.

Tools and Equipment in Preparing Sandwiches

Bread Knife Cheese Knife Egg Slicer Cheese Grater Storage Equipment

Bread Knife-

Griddle Deep Fryer Grill Portion Scale

Bread Knife- used to sliced or cut bread.
Cheese Knife- used to cut cheese.
Egg Slicer- used to sliced hard boiled eggs evenly
Storage Equipment- used to store ingredients that need to be cold
Griddle- used in preparing hot sandwiches
Deep Fryer- used in preparing hot sandwiches
Grill- used in preparing hot sandwiches
Portion Scale- used to weigh the size or amount of food ite

Cleaning, Sanitizing, and Preparing Tools and Utensils to be Used

Always remember that tools and equipment must be

cleaned and sanitized before use. To prevent food contamination,
utensils, tools, and equipment surfaces that are in contact with food
must be cleaned as necessary. Equipment that are not in contact
with food must also be cleaned frequently to minimize
accumulation of dust, dirt food particles, and others.

Failure to maintain equipment and utensils hygienically and

in good condition may cause food poisoning. Equipment must not
be made of toxic materials, for example, lead, or allowed to wear
excessively such as copper pans that needs re-tinning n the inside
exposing harmful copper to food.

4.2 Varieties, of Appetizers, Salads and Sandwiches

Classification of Appetizers
Appetizers are of different kind. These are classified as to:

A. Canapés (can’ a pay)

Canapés refers to open face sandwich which maybe topped with endless variety of
ingredients. These maybe toasted or fried, rectangular or circular in shape.

Components of Canapés

1. Base- must be firm enough for the guest to handle. This can be made from
number of foods:
 Bread can be fried, baked or toasted until crispy. It can be cut into
various interesting sapes as square, rectangle, oval crescent
diamond, etc.
 Croutons (kroo’ tahn) are usually buttered bread baked in oven until
crisp and brown which re made from scratch and take the most
preparation time of all bases.
 Toast and crackers- these are the simplest bases. They come in assorted sizes,
 shape and textures and all are ready for topping and garnish.
 Pastry bases are usually purchased ready-made. They come in different shapes
ready to hold spicy or cheesy fillings or meat paste.
2. Spread- adds moisture and flavor to the canapés. It holds the main body of the canapés
and also provide a fat barrier which prevents the base from getting soggy.
3. Main body- the savory part of the canapé.
4. Garnish- adds eye appeal and enhances the main body giving additional color, design
and texture or flavor accent to the canapé.

B. Hors d’oeuvres
These appetizers served either hot or cold, smaller in portion size and
can be eaten with fork fingers.
This Very similar to canapés and it is used for the same purpose.
The primary difference is hors d’oeuvres are not served on a crust base or
bread. In addition hors d’oeuvres are not finger foods but are eaten with
picks or a cocktail fork. Another distinction is tht major ingredients of
hors d’ oeuvres is usually served whole rather than pureed or chopped or
made into spread.

Common Examples of Hors d’oeuvres

a. Cheese- cut in bite size cubes and served immediately because they dry quickly when
exposed to air.
b. Cheese balls- bite size balls made of cheese blends such as grated cheddar.
c. Devilled egg- hard boiled eggs which is cut lengthwise then stuffed with spread made
from their yolks blended with mayonnaise and flavorings.
d. Shrimps- whole marinated or served in ice with an accompanying sauce such as
remoulade or red sauce.
e. Ham rolls- thin slices of ham rolled into pickles or asparagus or filled with spread or
mousse.
f. Antipasto (on-tee-pas-to)- Italian for “ before the food “ a small plate or tray of
flavorful bite size cold foods.
g. Liver pate (pah tay)- seasoned chicken liver or goose liver paste glae or baked in a
crust, sliced and served cold.

Kinds of Hors d’oeuvres

a. Hot Hors d’oeuvres are served between the soup and fish course and usually described
as hot dish if served with ala carte dish.
Examples:
 Beef kebabs
 Cocktail franks
 Cocktail sausages
 Meatballs
 Mini eggrolls
 Mini quiche
 b. Cold Hors d’oeuvres are served at the first course of the menu. There are five types of
Hors d’oeuvres:

Assorted Hors d’oeuvres Served in special portion with dishes or from

serving cart.
Grisson Platter May compose of two kinds of cold meats such as
ham, smoked beef, peppered ham with sauce on the
side.
Hors d’oeuvres Platter An attractively arranged patter with a limited choice
of simple or more expensive foods such as shrimp
with jelly, sardines with onion rings etc.
Plate of Hors d’oeuvres May consist of poached egg, shrimps, smoked beef,
sardines and lettuce with sauce oon the side.
Rich Hors d’oeuvres Presented with class or elegance. It is served with
silver platter such as lobster with accompaniments.

Common Appetizer and Hors d’oeurve Ingredients

Each type of appetizers has specific components that make them unique from each other.
However, there are food items that are commonly used as ingredients for preparing appetizers. In
addition, using quality ingredients is the first step in preparing good-tasting appetizers. The
following are important reminders for selecting fresh and prime appetizer ingredients:

Baked items for appetizers and hors d'oeuvres preparation should be:

 Breads should have thin, smooth and uniformly golden-brown crusts.

  Breads should spring back when pressed using the fingers.
 Breads should be glossy inside having bubbles or air pockets of varying sizes.
These bubbles show that the dough was not over-worked resulting to a lighter
bread.
 Baked items should have no trace of sour or yeasty odor

Common Appetizer and Hors d’oeuvres Ingredients

Protein-Rich Products

When selecting protein-rich ingredients for preparing appetizers and hors d'oeuvres, you should
ensure that:

 Cream cheese has a smooth and soft consistency.

 Hard-boiled eggs does not have green pigment surrounding the yolk.
 Meat is fresh and does not have a foul odor.
 Meat cuts are firm but not tough.
 Fish should have clear and slightly bulging eyes and metallic, shiny bodies.
 The shell of mollusks (oyster and clams) are tightly closed.
 Scallops should be packed vacuum-sealed and dry.
 Shrimps, prawns and crayfish should have firm shells, grey in color and with heads
intact.
Fresh and Pickled Vegetables

When selecting fresh and pickled vegetables, you should make sure:

 Raw and fresh items should have bright colors and bodies that are free from insect injury
and blemishes.
 Beans and root vegetables should be free from dirt, cracks and side-roots.
 Leafy vegetables should have bright-colored and crunchy leaves free from damage and
dirt.
 Containers should be unchipped and clean.
 Pickles should rest in a clear liquid, not black nor cloudy.
 Items should be free from molds and off-odor.
 Pickled items should not be slippery and mushy.
C. Cocktails
These are made of seafood or fruits usually with tar or tangy
sauce, served chilled and often on a bed of crushed ice.

D. Relishes
These are raw or pickled vegetables ct into attractive shapes
served as appetizer.

-Raw vegetables which also known as crudités from the French

word “cru” meaning raw and come in bite-size cut served with dis such
as celery, radishes, green and red pepper, cucumber, cherry tomatoes,
carrots, scallions, zucchini, cauliflower and broccoli items.

-Pickled items such as cucumber pickles, spiced beets and other

preserved fruits and vegetables.

E. Chips and Dips

Accompaniments for raw vegetables, potato dips and crackers.
Any mixture of spreads can bused as dips.

F. Petite Salad

Small pieces of food such as pasta, meat, fruits or vegetables

that usually mixed with a dressings (as mayonnaise) or set in gelatin.

G. Fresh Fruits and Vegetables

Fruits are often thought as a dessert or snack but if fruits
combined with healthy and colorful ingredients, fruits play a
whole new role as appetizer.
Vegetables on the other hand, are quick and easy to prepare
spending less time in kitchen and more with the guest. These
includes tomatoes, eggplants, pepper, cucumbers, onions,
mushrooms and etc.

Classification of Salads According to Ingredients and Place in the Menu

Salad is any of a wide variety of dishes which include green salad, vegetable salads etc. It
includes a mixture of hot and cold foods including vegetables and fruits. Preparing salads
may be simple, mixed or combination served with complementary dressings.

 Simple Salad- this is a variety of one or more greens with light dressings
served before or after the main course.
  Mixed Salad- composed of cooked or raw vegetables served with compatible
dressing used as appetizer.
 Combination Salad- the ingredients are presented separately on the same
plate with complimentary dressing and used as an entrée.

Salads According to Ingredients

• Green Salad- it is commonly known as tossed salad. The main ingredients of green
salad are green leafy vegetables that are usually served raw. It is a healthy diet food, it
contains very low carbohydrates.

Salad greens are commonly used as the base or the body of the salad. The following are
some examples of salad greens.

Handling Salad Greens

 Keep salad greens away from meat and poultry.

 Store salad greens in plastic bags or in plastic containers and keep them refrigerated at 35
to 40ºF or 15-20ºC.
 Before storing, wash salad greens under cold running water.
 Dry salad greens gently using paper towels or a salad spinner.
 Use lettuce and salad greens within one week after purchase.
 Do not allow salad greens to soak in water.
Example:

Preparing Mesclun Salad

Ingredients:

Procedures:
Arugula 1 cup
1. Combine the ingredients together in a mixing
Salad greens 1 ½ cup
bowl
2. Toss with the dressing.
Cherry tomatoes 3 pieces
(halved)
3. Plate, garnish and serve.
1 medium
Red onion (sliced) piece

Balsamic vinaigrette As needed

• Vegetable Salad- named vegetable salad because its composition is mostly vegetables
like carrots, tomatoes, onions, radishes and many more. Cooked vegetables should have
firm, crisp texture and good color.
Handling Vegetables Safely

 Never buy vegetables with damages, bruises or any signs of decay.

 Buy refrigerated cut fruits and vegetables only.
 Keep vegetables away from meats and poultry.
 If necessary, brush the surface of vegetables under running water.
 Beans and root vegetables must be free from dirt and cracks.
 Leafy vegetables must have crisp and brightly-colored leaves.
 Always buy the amount that you use within a few days.
 Wash and dry vegetables properly before storing.
 Keep vegetables refrigerated at 41ºF or 20ºC.
 Follow manufacturer’s directions for reconstituting freeze-dried fruit and vegetable
products. Many need to be soaked in cold or warm water for specific lengths of time.
They continue to absorb water as they are simmered.

Fruit Salad- composed mostly of fruits rather than vegetables. It is made from fresh or canned
fruits. It is often arranged rather than tossed or mix because fruits are delicate and easily broken .
Common fruits used in salads are:
Selecting Quality Fruits

 Never buy fruits with damages, bruises or any signs of decay.

 Only buy cut fruits that are refrigerated.
 Keep fruits away from meats and poultry.
 Wash the surface of fruits under running water.
 Always buy the amount that you can only use within a few days.
 Wash and dry fruits properly before storing.
 Keep fruits refrigerated at 41ºF or 20ºC.
 Wash soft fruits carefully under running water using a colander.
 Avoid over-ripe fruits. Over-ripe fruits usually have a mushy feel when touched.
 Look for fruits that are soft but firm to touch.
 Pickles should rest in a clear liquid, not black nor cloudy.
 Containers of pickled items must be clean and not chipped.
 Pickled items should not be slippery and mushy. Items should be free from molds and
off-odor.
 Example: Preparing Waldorf Salad

Ingredients:

 6 Tbsp mayonnaise (or plain yogurt)

 1 Tbsp lemon juice
 1/2 teaspoon salt
 Pinch of freshly ground black pepper
 2 sweet apples, cored and chopped
 1 cup red seedless grapes, sliced in half (or 1/4 cup of raisins)
 1 cup celery, thinly sliced
 1 cup chopped, slightly toasted walnuts
 Lettuce

Procedure:

In a medium sized bowl, whisk together the mayonnaise (or yogurt), lemon juice, salt and
pepper. Stir in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce

Bound Salad- made of no-salad leafy vegetables bond together by a

thick dressing. It uses mayonnaise as dressing. It is also known as
cooked salad.

Salads According to Place in the Menu

o Appetizer Salad- these are light and refreshing salad served before the main course of
the meal. They stimulate the diners’ taste buds, enhance the main course.
Examples of Appetizer Salad:

- Potato salad
- Green salad
- Taco salad
- vegetable salad

o Side Dish Salad or Accompaniment Salads- these salads are served with the main
course. They must harmonize and balance with the rest of the meal. They should be light
and flavorful but not too rich. Vegetable salad are often a good choice.

o Main course Salad- they should be large enough to serve full meal and should contain
substantial portion or protein. Main course salad should enough variety on the plate to
form balanced meal both nutritionally and in flavors and texture.
 Examples of Main Course Salad:
- Meat, poultry and seafoods salad
- Egg salad and cheese

o Separate Course Salad- these are refreshing and light salads served after the main
course. They cleanse the plate and provide a pleasant break before dessert.
Example:
- Simple green salad

o Dessert Salads- these are usually sweet with fruit contents, sweetened gelatin, cream,
and nuts.
Example:
- Fruit salad or fruit gelatin salad

Classifications of Sandwiches

Sandwiches are very popular at present. They are easy to make and can be eaten practically
anywhere. They are served for breakfast. Lunch and even better. It can be fancy or simple,
depending on the ingredient used. They may be served hot or cold or open and cut into different
shapes.

Hot Sandwiches

Simple hot sandwiches contains hot fillings, usually meat tucked between two
slices of bread or two halves of roll. Hot sandwiches are composed open-faced
sandwiches, grilled, and deep fried sandwiches.

 Open faced hot sandwiches are prepared by placing buttered bread or

plate, covering it with hot meat or other fillings and toppings with sauce
gravy, cheese or other toppings.

 Grilled Sandwiches are known as toasted sandwiches. They are simple

sandwiches with butter spread on the outside and brown on the griddle or in a
hot oven. Sandwiches including cheese are popular for grilling.

 Deep fried sandwiches are cut into quarter and secured with toothpicks
and dipped in the batter to coat all sides and deep fried in hot oil until
golden brown on all sides. The frying should be done at 375F
 Cold sandwiches

These are two slices of bread or two halves of the roll which can be toasted, which have
spread applied and are filled with cold fillings. Fillings for cold sandwiches must be precooked
and properly chilled. They can be simple cold sandwiches, multi-decker and open faced
sandwich.

 Multi-decker Sandwiches- they make use of more than two slices of

bread or rolls split into more than two pieces with several ingredients in the
fillings. The chef sandwiches is a popular muti-decker sandwich consists of three
slices of bread and filled with sliced chicken breast, mayonnaise lettuce, tomato
and bacon.

 Open faced cold sandwiches- it makes use of single slice of bread with
different spreads like butter, cheese spread and cold cuts such as ham,
bacon, sausages and vegetables like bell pepper tomatoes, cucumber or
radish.

Other Types of Sandwiches

 Pinwheel sandwich- are small sandwiches that are curled up into a roll.
They are very versatile depending on the toppings used.

 Wrap Sandwiches- these are sandwiches made with soft flatbread rolled
around a filling. The usual flat bread wheat flour tortillas or a pita.

 Tea Sandwiches- known as finger sandwiches. They are small sandwiches eaten at
afternoon teatime to starve off hunger until the main meal.

 Ribbon sandwiches- colored cream bread is used for

preparing ribbon sandwich. These are bite portions filed
with different fillings such as cream cheese, salmon,
pinch of paprika and topped with thinly sliced cucumber.
4.3 Factors in Plating Dishes

Plating and Storing Appetizers

Fundamentals of Plating

A well planned menu may falter if the representation is not well done. The moment the
food is presented to the diner, it can turn off the appetite if it’s not properly arranged. An
aesthetically pleasing plate can sharpen it.

Draw a several simple sketches representing the shape of the

plate or platter, placing the appetizer in various places and position
on the plate. You are creating a visual practice platter that will clarify
the most visually appealing layout of the appetizer. Once you put the
actual appetizers on the plate, you do not want to be moving the
around. This could create a messy look to the platter which would be
unappealing.
Keep it simple. Everything on the plate should be edible and
complementary to the flavor of the appetizer.

Principles and Techniques in Storing Appetizers

When the appetizers have been prepared, than they need to be stored. The storing
techniques of appetizers depend on the type of food or on the method on how they are prepared:
is it raw? Is it cooked?

 If it is raw, then it needs to be stored and separated from the cooked. Never let the two of
them mix. All prepared foods should be kept chilled or stored in a 4°C or less
temperature until you are ready to serve.
 Fresh food should not be kept for longer than 3-5 days. Some have longer life than others,
three days is preferable if prepared raw foods is to be stored longer than 3 days, its best to
freeze the product on first day. However, freezing is best to apply on pastry based items
and meat.
 In storing garnish and accompaniments, like any other foods, their storage requirements
need to be considered. High risk food need to be kept chilled below 4°c for no more than
3 days.
 Garnishes like “crisped breads” that do not require cold storage can be stored in sealed
containers at room temperature. Care need to be taken with the time being stored as
flavor and texture can be changed due to absorption of moisture in the air.
 Fruits that are being used for garnish should be fresh or need to be produced on the day.
 Herbs are best used on the day, possibly on the next day. To keep moist it should be kept
in containers with absorbent paper.
Components of Salads and Factors and Techniques in Presenting and Plating Salads

Components of Salads
An appetizing salad contains four basic parts, the base, body dressing and garnish. Each part is
extremely important in salad preparation. If a part is not properly done or omitted, success in
preparing salad is not attained.
The main components of salads are as follows:

Consisting of greens such as leaf, romaine

head or bibb lettuce and in most cases these
greens are left on the plate as bowl. The
Base-
base keeps the plate or bowl from looking
bare and provides color in contrast with the
body.

This is the main part of the salad. It should be

given the most attention. The type of salad to
Body- be served determines the kind/s of ingredients
to be used. Ingredients should be well chosen
and arranged. It should be prepared according
to the rules of good salad preparation.

This is usually served with every type of

salad. It adds flavor, provide good value,
Dressing- helps digestion, improves palatability and
also served as garnish. The dressing maybe
acid based as vinaigrette or fatty dressing as
mayonnaise based dressing.

The purpose of the garnish is to add eye

appeal to the finish product and to
Garnish- stimulate the diner’s appetite. It improves
the form and enhances the taste f the salad.
The garnish should be edible and simple
that is used to attract diner’s attention.
Factors and Techniques in Presenting and Plating Salads

Salads and their dressings can be arranged and plated in many different ways. Several
factors need to be considered when determining how salds will presented. The most common
ones as the following:

 Salad type – Some salad types have distinct arrangements and presentations.
Tradionally, composed salads look different from a bound salads;
 Ingredients used – The quality of ingredients need to kept until the salad is taken by the
diners. Some element may affect the texture, color and flavor of other items when added
too early or arranged improperly;
 Service style – The way meals are served also affect how salads are presented. In a buffet
set-up, salads may be arranged on serving dishes for the guests to serve themselves. In a
French or a spoon and fork service, salads are commonly arranged in front of the guests;
and

Function – What the salad is being served and when it will be served also affect the presentation
of a salad. Appetizer salads need to be arranged in small portions while salads to be served as the
main course or a separate dish should be served in a filling portion.

To be beautifully presented onee should do the following:

1. Choose salad greens that are fresh and crisp. Crispness is the most desirable
characteristics of vegetables intended to be eaten raw. Vegetables should be
washed thoroughly in cold running water. Cover with damp towel to maintain the
crispness of the greens.
2. Choose pleasing combination with contrast in color, texture, form, size and
flavour. For green salads carrots are added for accent or sometimes tomatoes can
be used. The natural colors of fruits and vegetables makes the preparation of
salad pleasing not only to the sense of taste but also the sense of sight. fruits and
vegetable should be cut uniformly.
3. Choose correct dressing, best use small amount of it. Dressing should be added
before serving to avoid weltering of the greens.
4. In case of potato salad, dressing is added long before serving tohave flavour,
mayonnaise penetrates to potatoes.
5. Arranged salad attractively and avoid fixed appearance. Toss ingredients lightly.
Too much mixing will crush or bruise the vegetables.
6. Use appropriate salad bowls or salad plates. Salad looks better on white solid
plates or bowls. It should be the focus.
7. Serve salad cold (chill green for a few minutes before serving).

Salad Presentation is an art modifying, processing , arranging and garnishing it, to enhance its
aesthetic appeal. The following factors are considered in preparing and presenting salad.
 Balance – there must be balance in arranging the ingredients according to colors, cuts or
shapes, texture and flavors to enhance he appearance of salad and appealing to one’s taste.
Harmony- add ingredients that will harmonize or go with the salad. Chopped herbs,
thinly sliced vegetables, shredded carrots, sprinkles of spices maybe mixed with drizzled sauces
or dots of flavor oils.
Height – heavy dressing or toppings make salad weigh down and not appealing.
Color- salad ingredients of different color add to eye appeal.
Texture- meat or fish has a texture which is contrast with the texture of fresh vegetables
and thru a combination of both is very pleasing and appealing.

Holding and Storing Salads and Salad Dressings

Salads and dressings may be preparing a la minute or in quantities made beforehand. Salads
prepared beforehand have a lesser chance of deterioration and contamination. However, the risk
gets higher when salads and dressings are prepared in quantities even before the service starts.

The following are some of the measure to keep the quality of salads and dressings.
4.4 Variety of salads and dressings

Salad Dressings

Salad dressings serve as sauce in a salad. It is liquid or semi-liquid in form used to

enhance flavor of a salad. They make salad moist and enrich.

Most of the salad dressings used are categorized into:

• Vinaigrette- this is combination of oil, vinegar and seasoning

vinaigrette is mostly unthickened dressing. The oil, vinegar and
seasoning are mixed vigorously until the
Flavor and texture are attained.

Example: ‘Balsamic Vinaigrette

Ingredients:

Balsamic vinegar 1 cup

Dijon mustard 1/3 cup
Olive oil 3 cups
Salt To taste
Pepper (ground) To taste

Procedure:

1. In a mixing bowl, whisk the acid and mustard.

2. Season with oil and pepper.
3. The vinaigrette should have an even and opaque appearance.
4. Serve immediately or keep in a sealed container and refrigerate until
serving time.

• Mayonnaise-Based Dressing- generally thick and creamy. It is the

most important emulsified dressing, commonly used in dressing
salad.
Ingredients in making Mayonnaise:

Egg yolk 2 pieces

Lemon juice 2 Tbsp

Salt 1 tsp

Mustard 1 tsp

Olive oil ½ cup

Procedure:

1. In a double broiler, whisk the yolks and salt, mustard and half of the lemon juice.
2. Remove from heat and add half of the oil gradually.
3. Add the rest of the lemon juice.
4. Whisk in the rest of the oil gradually.
5. Serve immediately or keep in a sealed container and refrigerate until serving time.
Mayonnaise should have a yellowish color and a smooth and
spreadable consistency.

 Emulsified French Dressing- similar to basic French dressing

except an addition of egg yolk to keep the oil and vinegar from
separating

Components of Sandwiches and Sandwich Preparation and Presentation

Components of Sandwiches

Sandwiches are composed of four components:

• Bread- It provides more than a convenient means for handling a sandwich. It holds or
contains the spread and fillings of the sandwich.

Various types of breads used for sandwiches

 Pullman or sandwich loaf / white bread- most popularly used because of

its flavor.

 Rolls – hard and soft rolls such as hamburger and hotdog rolls

 French Bread / Italian bread – slit horizontally

 Raisin Bread

 Rye and Pumpernickel

  Cinnamon

• Spread- this is used to add flavor, moisture and richness to the sandwich and also to hold
or bind sandwich together. The spread should be soft enough to spread thinly and evenly
with a butter knife. It should be reach and moist to give a rich mouth feel.

Following are different kinds of spread:

 Butter of flavored butter- most common and excellent barrier.

 Mayonnaise is the most popular sandwich spread
 Vegetables or fruit purees- peanut butter jellies are often used as sandwich spreads
 Oils and Vinaigrettes
 Ketchup
 Spreadable cheeses such as ricotta, cream cheese, mascarpone or crème fraiche
 Vegetable or herb spread
 Tahini or nut butters
 Guacamole

• Sandwich Fillings- the fillings is the heart of the sandwich. Sandwiches taste great
because of the filings. It provides dominant flavor, moisture, as main body and nutrients,
substance and bulk and complexity in the combination of flavors.

Basic guidelines for the fillings:

 1/3 to ½ of the total weight of the sandwich should be the filling

 Fillings should be pleasant flavored
 Fillings must be tender in nature
 Fillings should always be for deboned meats or no bone in.
 Fillings must be easy to it.
 Fillings should not hangover to the sides of the sandwich

Some Fillings used for sandwich making are:

 Beef
 Pork
 Poultry
  Vegetables
 Eggs (hard cooked egg)
 Bound salads
 Cheese

• Garnishes- these are often overlooked in recipes and in presentation. They enhance the
appearance of sandwiches.

The following food item used to garnish a sandwich are:

 Sliced fresh vegetables
 Pickle olives or spears
 Dips, spread or relishes
 Green salads
 Side salad such as potato salad, coleslaw and pasta salad
 Sliced fruits

4.7 Appropriate Cooking Methods

and Techniques of Appetizers, Salads , Dressings and Sandwiches

 Baking- this involves applying a dry convection heat to your food in an enclosed
environment.
 Frying- this means cooking your food in fat – there are several variations of frying:

 Deep-frying, where the food is completely immersed in hot oil

 Stir-frying, where you fry the food very quickly on a high heat in a oiled pan
 Pan-frying, where food is cooked in a frying pan with oil; and
 Sautéing, where the food is browned on one side and then the other with a small
quantity of fat or oil.

 Roasting- is basically a high heat form of baking, where your food gets drier and
browner on the outside by initial exposure to a temperature of over 500F.
 Grilling- tis is a fast, dry and very hot way of cooking, where the food is placed under an
intense radiant heat.
 Poaching- This involves a small amount of hot liquid, ideally at a temperature between
160 and 180
 Simmering- it should be carried out on a low heat, and you will see bubbles appearing on
the surface of the liquid as your dish cooks.
 Blanching- Here the food is part-cooked, and then immediately submerged in ice cold
water to stop the cooking process
 Stewing- the food is sautéed or seared first, and then cooked in liquid, but normally uses
smaller ingredients such as chopped meats or vegetables.
4.8 Appropriate Techniques on Appetizer, salad and Sandwich Preparation

Methods for Preparing Appetizer

Preparing Ingredients for Appetizers

 Washing Fruits and Vegetables. Wash all produce slightly in warm

running water scrub root vegetables such as potatoes to remove any dirt. If
there are several items to be washed, put them in a colander and rinse them
together.

 Peeling and Trimming. To peel skins of firm fruits, use

vegetable peelers away from you. With a sharp knife trim
of any tough or dirty stems and root ends. If there are
brown spots or bruises, cut them off.

 Cracking Eggs. Tap the egg firmly on a flat surface until the shell
cracks. Hold one end of the egg, pull the shell halves apart over a small
clean bowl.

 Zesting and Juicing Citrus. To remove the zest of a citrus

fruits, firmly rub it over the grating teeth of a grater using
short strokes. Do not use too much pressure or you will dig
into bitter white pith underneath.

 Chopping Chocolate. Place the chocolate piece flat on a clean dry
cutting board and use a serrated knife.

Choosing the Appetizer

2. Vary the number of selection based on the number of guests. For a small
group, choose at least three different appetizers to serve. Add two or more choices
if there are 10-27 guests, 7 choices for 20-40 guests, if ore than 40, provide 9
different choices.
 3. Pick from different appetizer families. You will provide enough variety to whet
the taste buds of guest.
4. Complement the main course.
- Complements are essentially opposite. If your main course is rich, serve
light and fresh appetizers.
- Do not repeat flavors too often. If you offer dish with cheese, avoid
appetizer platters with cheese.

5. Consider the Aesthetics. Choose appetizers with contrasting colors and shapes.
6. Include at least one convenient item. This includes nuts, crackers, cheese cubes
and chips.

Preparing the Appetizer

1. Prepare enough for your guests.

 Plan out total amount of maximum guest you are anticipating.
2. Cook in advance. A day in advance is ideal for appetizers that needs to be cooked or
assembled.
 Hot appetizers should be prepared early and re-warm as guess start arriving.
 Be sure that appetizers are still crispy.
 Do as much preparation earlier in the day but do not cook appetizer too far in
advance that will become soggy after being refrigerated.

Create Appealing display

 Use toothpick and small skewers to hold small pieces of food together.
 Edible decorations can be used in platters such as lettuce, parsley and edible
flowers.
 Appetizers can be served also in martini glasses, tea cups, and sterilized
small candle holders adding eye appeal to the diners.

Serving the Appetizers

1. Know when to serve the appetizer.
 Set out cold appetizers before the event starts. Hot appetizers are served if
most of the guests have arrived.
 Serve hot appetizers yourself, you will have the chance to interact with the
guest.
 Crispy appetizers and those with melted cheese should be served fresh from
the oven.

2. Serve some appetizers on trays.

 Serving foods on trays makes it easier to take appetizers around.
 Trays also make it easier to refill appetizers.

3. Clear the room around the simple appetizers

 Guests are more likely to crowd around the simple choices, so keep a little
 space around them to prevent the area from getting crowded.

4. Set drinks as well.

 Your guest will need something to drink as they munch on appetizers.
 A punch bowl or pitcher can be set behind the prepared pre-measured
beverages for anyone who wants to refill.

Important consideration in Preparing Salads

 Select the best ingredients. Freshness of vegetables and fruits is very important f0r
quality salad. Wash vegetables and fruits in cold water. Drain using colander.

 Cut or tear vegetables/fruits accordingly of (cubes, strips or threadlike). Have the,

chilled.

 Keep them in a colander covered with a damp towel or in perforated storage bin to allow
air circulation and complete drainage, this will keep the green crisps.

 Mix the bound and marinated salads like egg potato salad, bean salad, etc., and chill.

 Arrange salad plates. Place underliner on all salad plates.

 Place mixture of ingredients or he body of salads on the plates. Garnish the salads.

 Refrigerate until service.

 Serve salad with dressing apart.

Sandwich Preparation and Presentation

The preparation and presentation of sandwiches is made creatively through

balance, height, texture, flavors and colors.

 Balance in sandwich making is important. It is achieved through having balance in

flavor, texture and color. The fillings should go with the kind of bread to be used for a
sandwich.

 Height. A basic can be made appealing and satisfying. Add fillings and vegetables for
the height of sandwich. Lettuce is laid on the bread after the spread. On top of green,
meat filling is added and topped with shredded carrots. Cabbage and thinly sliced
tomato in rounds.

 Texture refers to the softness, tenderness, smoothness ad crunchiness of the ingredients

 in preparing sandwiches as perceived in the mouth. He filling must be tender and easy
to eat. Meat should be deboned meat and not bone in.

 Flavor. The choice of the spread and fillings are very important in preparing sandwich.
Both add flavor to the sandwich. Plain butter, compound butter and mayonnaise do not
add moisture and richness but also flavor to the sandwich.

 Color. Garnishes do not only add favor to the sandwich but also adds color that makes
the sandwich attractive. The fillings should harmonize not only with the flavor but also
with the color. A variation of colors in a sandwich contributes to eye appeal.

Preparing Sandwiches

The following are important points to remember in preparing a sandwich.

 Choose the bread. Slice bread is the most common bread used in preparing sandwich. In
some instances, loaf bread and buns which are small round or oval are common with
hamburgers.
 Choose the condiments. Condiments makes bread moist. They add flavor and texture to
the food.
 Choose the filling. What is inside the sandwich determines which meal is appropriate.
 Assemble the sandwich. Layer the ingredients between the two pieces of bread.
 Cook the sandwich. Hot sandwiches are served during breakfast time and dinner.

Here are some ways on how to heat or cook the sandwich.

Never use microwave. This will make the sandwich soggy.

Use a frying pan or griddle cover bread that will be touching the pan with butter or
mayonnaise and cook the sandwich over low heat until the cheese melts. Don’t forget to flip.

Use a broiler. Put a sandwich on a pan and place it under the preheated broiler for about 5
minutes.

4.9Definition of Terms

 Accompaniment- something that is added to another thing to make it better or more

appealing.
 Accoutrement- refers to ketchup, mustard, salsa, guacamole and sour cream, served as
condiments that go with the meal.
 Aesthetics- of or relating to art of beauty
 Aesthetic appeal- the beauty and attractiveness of food as seen by diners.
 Canape- a small piece of bread or pastry with a savor y topping served with drinks.
 Caviar- the eggs of a large fish that are salted and eaten as food.
  Chutney- a thick sauce made from fruits, vinegar, sugar and spices.
 Condiments- salt, mustard, ketchup and other spices added to food to give more flavor.
 Edible- fit to be eaten safely.
 Emulsion- a uniform mixture of two normally unmixable liquid.
 Entrée- served as main dish or meal.
 Fillings- edible mixture of food item tucked in bread.
 Kebabs- a dish made by pushing a long, thin stick ( called skewer) through a pieces of
meat and vegetables and cooking them on grill.
 Mise en place- French term which means “set in place” that is you have everything
ready to cook and in its place.
 Mincing- to cut or chop in very small pieces.
 Palate- sense of taste
 Pith- the white covering that is found under the skin of oranges
 Quiche- a pie made with eggs, milk cheese and vegetables or meat.
 Remoulade- a pungent sauce or dressing resembling mayonnaise and usually including
savory herbs and condiments.
 Salad dressing-liquid or a semi-liquid added to salad to complement, add flavor, richness
and moisture.
 Sogginess- completely moist and usually soft..
 Skewers- a long pointed piece of metal or wood that is pushed through pieces of food to
keep them together.
 Succulent- fleshy and juicy
 Tangy- a sharp distinctive often lingering flavor..
 Vinaigrette- a salad dressing of oil, wine vinegar, and seasoning..
 Whet- to make something, such as person’s appetite sharper or stronger.
 Whisk- to whip or to beat with a light rapid movement..
 Zest – small pieces of skin of lemon, orange or lime that are used to flavor foods.

Study Guide Questions:

4.1 What are the 7 classifications of Appetizers?

4.2 What is Appetizer?
4.3 What is Salad?
4.4 What is Sandwich?
4.5 Why is mise en place important?
4.6 How mixed salads and combination salad differ?
4.7 What are the varieties of Appetizer?
4.8 What are the components of Salads?
4.9 What are the Factors in presenting and preparing salads?
4.10 What are the varieties of salad dressings?
4.11 What are the factors in preparing Sandwiches?
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