Quarte

r 2 Salad and
Salad
Dressings
https://www.allrecipes.com/
article/types-of-salad/
 LO2 Prepare a Variety of
Salad and Dressing
1. Components/Structure of Salad
2. Classifications of
Salad
3. Factors to Consider in Salad Preparation
 Unlocking of
Difficulty
LEGUME legume family consists of plants that produce
a pod with seeds inside. The term “legume”
S is used to describe the seeds of these plants.
Common edible legumes include lentils,
peas, chickpeas, beans, soybeans, and
peanuts.
BOUND surround; enclose

SAG sink, subside, or bulge downward under weight or

pressure or through lack of strength.
 COMPONENTS OF SALAD
1. Base or Under liner - a cup-shaped leaves of
iceberg or Boston lettuce make attractive bases.
They give
2. Body height
– main partto
of salad.
the salad.
3. Garnish - an edible decorative item that is
added to salad to give eye appeal and adds flavor
as well. It should harmonize with the rest of the
salad ingredients.
4. Dressing – a seasoned liquid or semi liquid added
to the body of the salad to give added flavor,
tartness, spiciness, and moistness. Dressing may be
added at service time, served separately for the
customer to add, or mixed with the ingredients
ahead of time.
 Classification of
Salads
• According to their Functions
in the Meal
• According to Ingredients Used
• According to Preparation
 Classification of Salads
According to their Functions in
1.the Meal Salads - it
Appetizer
stimulates 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
2. Accompaniment salad – 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
3. Sideappropriate
dish salads as- should be
accompaniment except
light and flavorful, withmuch
not too; such
items as ham
vegetable or pork.
salads are often good
choices. Heavier salads such as
macaroni or high protein salads
containing seafood, cheese is less
appropriate, unless the main
4. 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
5. Separate course salads –
these salads must be very
light without filling. Rich,
heavy dressings such as sour
cream and mayonnaise
should be avoided. Light
salad is served after the main
course to cleanse the palate,
refresh
6. the appetite
Dessert salads – and
are
provide sweet
usually a break
and before
may
dessert. items such as fruits,
contain
sweetened gelatin, nuts and
 Classification of Salads According
to Ingredients Used
1. Green salads – must be fresh, clean, crisp and
cold and well drained. Moisture and air are
necessary to keep greens crisp.
a) 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.
b) Air circulation is essential so do not washed
greens too tightly or pack too firmly. Refrigerate in
2. Vegetable, Grain Legumes
and Pasta Salads - Vegetable
salads are salads whose main
ingredients are vegetables other
than lettuce or other leafy greens.
Starchy items such as grains,
pastas and dried legumes can also
form the body of a salad. Raw or
cooked vegetables are usually
added to the starch items to
enhance the color, flavor and
nutritional balance of the salad.
 3. Fruit Salad –
contains fruits as
their main
ingredients, like
appetizer salads or
dessert salads.
4. 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
Classification of Salads According
to Preparation
1. Bound salads – are
mixture 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,
2. 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.
Tossed Salad- a salad made of
greens often with added
vegetables (such as sliced
tomato and cucumber) tossed in
an oil dressing
 Important Factors to Consider in Salad
1. Quality of ingredients – salad is as good as
Preparation
the quality of its ingredients, so you must use
ingredients that are fresh, ripe and in season.
2. Eye Appeal – it should be attractive,
appetizing, creatively presented.
3. Simplicity – make it simple not overcrowded.
. Neatness – keep salad neatly placed in a plate.
5. Contrast and Harmony of Colors – contrast
in color for your garnishing can accentuate the
appearance of the salad.
 6. Proper Food combinations – choose
combination of ingredients carefully. Pineapples
and coconut go well with chicken but not
7. Foods should
compatible be recognizable – taste of the
with tuna.
food that you are using as a base should be
identifiable when you taste the salad. The
dressing
. Keep should dominate
foods properly chilledthe
buttaste.
not ice-cold.
. Serve hot foods while hot and cold foods cold.
10. Keep it clean and crispy – this is done by
washing greens in large quantity of water and
drain well and removing the green from the water
to allow the dirt to settle to the bottom of the
11. Flavorful - tempting and stimulating if
prepared and presented properly.
12. Drain all the ingredients well -
water or excess juices will weaken
dressings and will make your salad look
messy.
13. Do not overcook food – food and
ingredients when overcooked eliminates the
color and its vitamins and minerals as well.
 Other Considerations in Salad
• All Preparation
ingredients like fruits, vegetables and meat
should be chilled before being folded together.
• Arrange salad plates. Place underliner on all
plates.
• Place mixtures of ingredients on the body of
salad on the plate then garnish the salad.
Having all the ingredients, blend in harmony.
• Refrigerate until service. Do not hold for more
than an hour for the salad will wilt.
• Serve salad with dressing apart. Do not add
dressing to green salads until serving, or they
 Preparing the
• The bindingDressing
agent can be either a vinaigrette
or a mayonnaise- based or similar dressing.
• Vinaigrette is also known as French dressing.
It is vinegar and oil mixed together.
• Mayonnaise- based is the common type of
salad dressing which is creamy and thick.
• In the preparation of salad dressings, make
sure that you will be able to produce a well -
balanced flavor and should harmonize and
complement the salad which they are served.