SALAD CLASSIFICATION

 
Introduction
Because the number and variety of salad combinations is nearly endless it’s helpful
to divide salads into categories in order to understand how they are produced. For
the pantry chef, the most useful way to classify salads is by ingredients: green
salads, vegetable salads, fruits salads, and so on. This is because production
techniques are slightly different for each kind. This is of the many way in which
salads are classified
But before the pantry chef can produce the salads, first it has to be decided exactly
what salads should be made. Therefore, you should know what kinds of salads are
best for different purposes. For this reason salads are also classified according to
their function in the meal. For example a salad that is suitable as the first course of a
dinner may also be an excellent main course of a dinner may also be an excellent
main course on a luncheon menu.
Before discussing the types of salad let us first find out what are that components of
salad that makes it a complete meal.
Components of Salads

1. Foundation
2. Body
3. Garnish
4. Dressing

Foundation of the Salad

 Foundation is the base ingredient of a salad. Leafy greens such as romaine,

Bibb lettuce, Boston, or iceberg lettuce often serve as a salad’s foundation.
 They add greatly to the appearance of many salads, which would look naked
on a bare plate. Used whole or cut into a Chiffonade, the lettuce leaves provide a
base for other salad ingredients.
 Cup-shaped leaves of iceberg or Boston lettuce make attractive bases. They
give height to salads and help to confine loose pieces of food. A layer of loose, flat
leaves (such as romaine, loose-leaf, or chicory) or of shredded lettuce may be used
as base.
 This kind of base devolves less labor and food cost, since it is not necessary
to separate whole cup-shaped leaves from a head.
 Specially prepared vegetables or fruits, such as a julienne of red pepper or a
poached and sliced pear, sometimes function as a salad’s foundation.
 Tossed green salads or salads served in a bowl rather than on a plate usually
have no base or under liner.

Body of the Salad

 Body is the main ingredients of a salad. The body creates the salad’s identity
and often gives the salad its name.
 Garden-fresh vegetables, for example, form the body of a garden salad. The
body of a protein salad might be meat, poultry, fish, or legumes.

Garnish of the Salad

 Garnish contributes to a salad’s visual appeal and very often to its flavor. A
garnish should be colorful, edible, and the same temperature as the salad itself.
Most important, the garnish should be simple so that it does not overpower the
presentation of the salad.
 Garnish should harmonize with the rest of the salad ingredients and, of
course, be edible. It may be mixed with the other salad ingredients (for example,
shreds of red cabbage mixed into a tossed green salad), or it may be added at the
end.
 Often the main ingredients of a salad form an attractive pattern in themselves,
and no garnish is necessary. Nearly any of the vegetables, fruits, and protein foods
cut into simple appropriate shapes, may be used as garnish.
 Common salad garnishes include herbs, hard-cooked eggs, olives, fruits,
cheese, and nuts. Some salads, such as fruit salads, do not require a garnish or
dressing.

Dressing of the Salad

 Dressing is a seasoned liquid or semi liquid that is added to the body of the
salad to give it added flavor, tartness, spiciness, and moistness and sometimes
binds the salad ingredients together.
 The dressing should harmonize with the salad ingredient. In general, use tart
dressings for green salads and vegetables salads, and use slightly sweetened
 dressings for fruit salads, soft, delicate greens like Boston or Bibb lettuce require a
light dressing. A thick, heavy one will turn to mush.
 Dressing may be added at service time (as for green salads), served
separately for the customer to add, or mixed with the ingredients ahead of time (as in
potato salad, tuna salad, egg salad, and so on). Salad mixed with a heavy dressing,
like mayonnaise, to hold it together is called a bound salad.
 Remember: dressing is a seasoning for the main ingredients. It should
enhance their flavor, not overpower or drown them.

Salad Dressings Fall into Four Groups

Salad dressings, however, must be evenly mixed for proper service, even though
they are made primarily of oil and vinegar. A uniform mixture of two ummiscible
liquids is called an emulsion.

1. Temporary Emulsion (Vinaigrettes)A simple oil and vinegar dressings is

called a temporary emulsion, because the two liquids always separate after being
shaken up. The disadvantage of oil and vinegar dressings is that they must be
shaken or stirred before each use.
2. Permanent Emulsion (Cream Style or Fatty)Usually last several days or
more. Mayonnaise is also a mixture of oil and vinegar, but the two liquids do not
separate.
3. Semi-Permanent Emulsion (Hollandaise)  A semi-permanent emulsion lasts
a shorter period of time than a permanent emulsion, usually several hours.
4. Simple- Oil and Vinegar, Flavored oils.The simplest salad dressings are not
emulsions or blended mixtures. They are simple liquids that contribute moisture
and flavor to salads.

 Lemon Juice- On its own, freshly squeezed lemon juice is an acidic dressing
that gives a tang to salad.
 Olive Oil- More flavorful than vegetable oils, olive oil is a fruity, aromatic
dressing when used alone on a salad.
 Flavored Vinegars- Vinegars flavored with fruit, herbs, or garlic are popular
dressings because they add vivid flavor to salads but no fat.

Types of Salad (By Serving)

An Appetizer Salad

 Served as the first dish of the course or before the entrée. Many
establishments serve salads as a first course, often as a substitute for a more
elaborate first course. Not only does this ease the pressure on the kitchen during
service, but it gives the customers a satisfying food to eat while their dinners are
being prepared. These often consist of poultry, meat, or fish item, plus a variety of
other vegetables and garnishes, attractively arranged on a bed of greens.
 Appetizer salads should stimulate the appetite. This means they must have
fresh, crisp ingredients; a tangy, flavorful dressing; and an attractive, appetizing
appearance.
 Pre-portioned salads should not be so large as to be filling, but they should be
substantial enough to serve as a complete course in themselves. Tossed green
salads are especially popular for this reason, because they are bulky without being
filling.
 The combination of ingredients should be interesting, not dull or trite. Flavorful
foods like cheese, ham, salami, shrimp, and crab meat, even in small of poorly
drained iceberg lettuce with a bland dressing is hardly the most exciting way to start
a meal.
 Attractive arrangement and garnish are important, because visual appeal
stimulates appetites. A satisfying, interesting starter puts the customer in a good
frame of mind for the rest of the meal.

Accompaniment Salads

 Salads can also be served with the main course. They serve the same
function as other side dishes (vegetables and starches).
 Accompaniment salads must balance and harmonize with the rest of the
meal, like any other side dish. For example, 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 accompaniments, expect with such items as ham or pork.
 Side-dish salads should be light and flavorful, not too rich. Vegetable salads,
such as macaroni or high-protein (meat, seafood, cheese, etc.) salads should not be
served unless the main course is light. Combination salads with a variety of
elements are appropriate accompaniments to sandwiches.

Main Course Salads

 Cold salad plates have become very popular on luncheon menus, especially
among nutrition-and diet conscious diners. The appeal of these salads is in variety
and freshness of ingredients.
 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 on the plate to be a balanced
meal, both nutritionally and in flavors and textures. In addition to the protein, salad
platter should offer a variety of vegetables, greens, and/or fruits. Examples are
chef’s salad (mixed greens, raw vegetables, and strips of meat and cheese), shrimp
or crab-meat salad with tomato wedges and slices of avocado on a on a bed of
greens, and cottage cheese with an assortment of fresh fruit.
 The portion size and variety of ingredients give the chef an excellent
opportunity to use imagination and creativity and good color balance are important.
  

Separate Course Salads

 Many finer restaurants serve a refreshing, light salad after the main course.
The purpose is to “cleanse the plate” after a rich diner and to refresh the appetite
and provide a pleasant break before dessert.
 Salads served after the main course was the rule rather than the exception
many years ago, and the practice deserves to be more widespread. A dinner who
may be satiated after a heavy meal is often refreshed and ready for dessert after a
light, piquant salad.
 Separate-course salads must be very light and in no way filling. Rich, heavy
dressings, such as these made with sour cream and mayonnaise should be avoided.
Perhaps the ideal choice is a few delicate greens, such as Bibb lettuce or Belgian
endive, lightly dressed with vinaigrette. Fruit salads are also popular choices.

Desserts Salads 

 Dessert salads are usually sweet and may contain items such as fruits,
sweetened gelatin, nuts, and cream.
 They are often too sweet to be served as appetizers or accompaniments and
are best served as dessert or as part of a buffet or party menu.

Types of Salad (By Ingredients)

1. Green Salads– Leafy greens

2. Side Salads– Made from vegetables, potatoes, grains, pastas, legumes.
3. Composed Salads– Are made by carefully arranging items on a plate, rather
than tossing them together.
4. Desserts Salads– Salads served as dessert are often sweet and usually
contain fruits, nuts, and/or gelatin. Dressings for dessert salads may incorporate
cream or liqueur.

Types of Salad (By Method of Preparation)

1. Simple Salad / Green Salads- Leafy greens

2. Composed Salads- Are made by carefully arranging items on a plate, rather
than tossing them together.
3. Tossed Salad- The salad that the chef would combine all ingredients in the
bowl with the dressing.

 
 Ingredients for Salads
Freshness and variety of ingredients are essential for quality salads. Lettuce, of
course, is the first choice for most people, but there are many other foods that can
make up a salad. Listed below are the few of the ingredients used in making of
salads.
Vegetables
Bean sprouts, broccoli cabbage, white, green, and red carrots, cauliflower, celery
celeriac (celery root) cucumbers, Jerusalem artichokes, kohlrabi mushrooms, onions,
scallions peppers, red, green and yellow radishes tomatoes, artichoke hearts,
asparagus beans (all kinds), beets, corn, pickles (dill, sweet, etc) hearts of palm
leeks, olives, peas, peppers, roasted and picked pimientos, water chestnuts.
Starches

 Dried Beans (Cooked or Canned)

 Potatoes
 Macaroni products
 Rice
 Bread (croutons)

Fruit, Fresh, Cooked, Canned, or Frozen

Apples, apricots, avocados, bananas, berries, cherries, coconut, dates, figs,
grapefruit & grapes, kiwi fruit, mandarin oranges and tangerines mangos, melons
oranges, papayas, peaches and nectarines pears, persimmons, pineapple, plums,
prunes, pomegranates, raisins.
Protein Foods  

 Meats (beef, ham)

 Poultry (chicken, turkey)
 Fish and shellfish (tuna, crab, shrimp, lobster, salmon, sardines, anchovies
herrings, any fresh cooked fish)
 Salami, luncheon meats, etc bacon eggs, hard-cooked cheese, cottage
cheese, aged or cured types.

Miscellaneous

 Gelatin (plain or flavored)

 Nuts

Lettuce and other Salad Greens

 
Salad greens can be classified into two general categories.
1. Traditional Greens- Have a mild flavor; can be used by themselves or
combined with other greens.
2. Flavor-Adding Greens- Classified as greens although they may be red,
yellow, brown, or white, can be either spicy or bitter.

Iceberg Lettuce
 
The most popular salad ingredient. Firm, compact hand with crisp, mild tasting pale
green leaves. Valuable for its texture, because it stays crisp longer than other
lettuces. Can be used alone, but best mixed with more flavorful greens as romaine
because it lacks flavor itself, keeps well.
Romaine or Cos Lettuce
 
Elongated, loosely packed head with dark green, main coarse leave, crisp texture,
with full, sweet flavor, keeps well and is easy to handle. Essential for Caesar salad.
For elegant service, the center rib is often removed.
Boston Lettuce
 
Small, round heads with soft, fragile leaves, deep green outside, shading to nearly
white inside. The leaves have a rich, mild flavor and delicate, buttery texture. Bruises
easily and does not keep well. Cup shaped leaves excellent for salad bases.
Bibb or Limestone Lettuce
 
Similar to Boston lettuce but smaller and more delicate. A whole head may be only a
few inches across. Color ranges from dark greens outside to creamy yellow at the
core. Its tenderness, delicate flavor, and high price make it a luxury in some markets.
The small, whole leaves are often served by themselves, with a light vinaigrette
dressing, as an after-dinner salad.
Loose-leaf Lettuce
 
Forms bunch rather than heads. Soft, fragile leaves with curly edges. May be all
green or with shades of red. Wilts easily and does not keep well, but is inexpensive
and gives flavor, variety, and interest to mixed greens salads.
Escarole or Broad-leaf Endive
 
Board, thick leaves in bunches rather than heads. Texture is coarse and slightly
tough, and flavor is somewhat bitter. Mix with sweeter greens to vary flavor and
texture, but do not use alone, because of bitterness. Escarole is frequently braised
with olive oil and garlic and served as a vegetable in Italian cuisine.
Chicory or Curly Endive
 
Narrow, curly, twisted leaves with firm texture and bitter flavor. Outside leaves are
dark green; core is yellow or white. Attractive when mixed with other greens or used
as a base or garnish, but may be too bitter to be used alone.
Belgian Endive or Witlof Chicory
 
Narrow, lightly packed, and pointed heads resembling spearheads, 4 to 6 inches (0
to 15 cm) long. Pale yellow-green to white in color. Leaves are crisp, with a waxy
texture and pleasantly bitter flavor. Usually expensive. Often served alone, split in
half or into wedges, or separated onto leaves, accompanied by a mustard vinaigrette
dressing.
Chinese Cabbage
 
Elongated, light green heads with broad, white center ribs. Available in two forms;
narrow, elongated head, often called celery cabbage, and thicker, blunt head, called
Napa cabbage. Tender but crisp, with mild cabbage flavor. Adds excellent flavor to
mixed green salads. Also used extensively in Chinese cooking.
Spinach
 
Small, tender spinach leaves are excellent salad greens, either alone or mixed with
other greens. A popular salad is spinach leaves garnished with sliced, raw
mushrooms and crisp, crumbled bacon. Spinach must be washed very thoroughly
and the coarse stems must be removed.
Watercress
 
Most commonly used as garnish, watercress is also excellent in salads. Small, dark
green, oval leaves with a pungent, peppery flavor. Remove thick stems before
adding to salads.
Arugula
Also known as rugula or rocket, these pungent, distinctively flavored greens are
related to mustard and to watercress. They are tender and perishable, and they often
are very sandy, so they must be washed carefully arugula was once found almost
exclusively on Italian restaurants, but it has since become more widely available and
is increasingly popular.
Radicchio
 
This red-leafed, Italian variety of chicory (whose name is pronounced ra-dik-ee-oh)
has creamy white ribs or veins and generally comes in small, round heads. It has a
crunchy texture and a slightly bitter flavor. Radicchio is expensive, but only a leaf or
two are needed to add color and flavor to a salad.
Dandelion Greens
The familiar lawn ornament is also cultivated for use in the kitchen. Only young
tender leaves must be used. Older leaves are coarse and bitter, though cultivated
varieties are milder than wild dandelion. Best in spring. Pre-cleaned, pre-cut salad
greens are sold in large, operations, but they are more perishable than unprocessed
greens. Keep refrigerator and to not open until ready to use. Unopened bags will
keep 2 or 3 days. Taste therefore serving to make sure the greens does not have too
much antioxidant on them making them bitter.
Arranging the Salad
Perhaps even more than with most other foods. The appearance and arranging
arrangement of a salad is essential to its quality. The colorful variety of salad
ingredients gives the creative chef an opportunity to create miniature works of art on
the salad plate.
Unfortunately, it is nearly as difficult to give rules for arranging salads as it is for
painting pictures, because the principles of composition, balance, and asymmetry
are the same for both arts. It is something you have to develop an eye for, by
experience and by studying good examples.
Underlines for Arranging Salads
  
Keep the salad off the rim of the plate

 Thrall of the rim as a picture frame, and arrange the salad within this frame.
Select the right plate for the portion size, not too large or too small.

Strive for a good balance of colors.

 Plain iceberg lettuce looks pretty pale and sickly all by itself, but it can be lined
up by mixing in some darker greens and perhaps a few shreds of carrot red
cabbage, or other colored vegetable. On the other hand, don’t go overboard. Three
colors are usually enough and sometimes just as few different shades of green will
create a beautiful effect. Too many colors may look messy.

Height helps make a salad attractive.

 Ingredients mounded on the plate are more interesting than if they are spread
flat. Lettuce cups as bases add height. Often just a little height is enough. Arrange
ingredients like fruit wedges or tomato slices so that they overlap or lean against
each other rather than lay them flat of the plate.

Cut ingredients neatly.

 Sloppy cutting makes the whole salad look sloppy and haphazard.

Make every ingredient identifiable.

 Cut every ingredient into large enough pieces so that the customer can
recognize them immediately. Don’t pulverize everything in the buffalo chopper or
VCM. Bite size pieces are the general rule, unless the ingredient can be cut easily
with the fork such as tomato slices. Seasoning ingredients, like onion, may be
chopped fine.

Keep it simple.

 A simple, natural arrangement is pleasing. An elaborate design, a gimmicky or

contrived arrangement, or a cluttered plate is not pleasing. Besides, elaborate
designs take too long to make.
  

Recipes and Techniques for Making Salads

Thorough pre-preparation is extremely important in salad making. There is little
cooking involved, but a great deal of time-consuming handwork. Salads can be
made quickly and efficiently only if the station is set up properly.
Basic Procedures

1. Most salads are made in quantity, so an assembly-line production system is

most efficient.
2. Prepare all ingredients. Wash and cut greens. Prepare cooked vegetables.
Cut all fruits, vegetables, and garnish. Mix bound and marinated salads (egg
salad, potato salad, three bean salad, etc.). Have all ingredients chilled.
3. Arrange salad plates on work tables. Line them up on trays for easy
transferring to refrigerator.
4. Place bases or under liners on all plates.
5. Arrange body of salad on all plates.
6. Garnish all salads.
7. Refrigerate until service. Do not hold more than a few hours or salads will wilt.
Holding boxes should have high humidity.
8. Do not add dressing to green salads until service or they will wilt.

Green Salads 
Principles

 Salad greens must be fresh, clean, crisp, cold, and well drained, or the salad
will lack quality. Good greens depend on proper preparation.
 Moisture and air are necessary to keep greens crisp:
 Leaves wilt because they lose moisture. Washing and refrigerating can
restore crispness. The moisture those clings to the leaves after thorough draining is
usually enough too much water drown them and dissolve out flavor and nutrients.
 Air circulation is essential for the greens to “breathe”. Do not seal washed
greens too tightly or pack too firmly. Refrigerate in colanders covered with clean,
damp towels, or in specially designed perforated plastic bins. These protect from
drying while still allowing air circulation.
 Browning or “rusting” occurs when cut greens are held too long. This can be
partially avoided by rinsing them in a very mild antioxidant and by using stainless
steel knives. Better yet, plan purchasing and production so that you don’t need to
hold them too long.

Basic Procedure for Green Salads

1. Wash greens thoroughly.

2. Drain greens well.
3. Crisp the greens.
 4. Cut or tear into bite-size pieces.
5. Mix the greens.
6. Plate the salads including under liners, if used.
7. Garnish
8. Refrigerate.
9. Add dressing immediately before service, or serve it on the side.

Vegetable Salads
Principles

 Vegetables salads are salads whose main ingredients are vegetables other
than lettuce of other leafy greens. Some vegetables are used raw, such as celery,
cucumber, radishes, tomatoes, and green peppers. Some are cooked and chilled
before including in the salad, such as artichokes, green beans beets and asparagus.

Guidelines for Making Salads

1. Neat, accurate cutting of ingredients is important, because the shapes of the

vegetables add to eye appeal. The design or arrangement of a vegetable salad is
often based on different shapes, such as long, salad asparagus and green beans,
wedges of tomato, slices of cucumber, strips or rings of green pepper, and radish
flowers.
2. Cut vegetables as close as possible to serving times or else they may dry or
shrivel at the edges.
3. Cooked vegetables should have a firm, crisp texture and good color. Mushy,
overcooked vegetables are unattractive in a salad.
4. After cooking, vegetables must be thoroughly drained and well chilled before
being included in the salad.
5. Vegetables are sometimes marinated, or soaked in a seasoned liquid, before
being made into salads, as for three-bean salad and for mushrooms a la grecque.
The marinade is usually some form of oil and vinegar dressing, and also serves
as the dressing for the salad. Do not plate marinated salads too far ahead of time;
for the lettuce base will wilt. Use crisp, sturdy greens (such as iceberg, romaine,
or chicory) as bases, since they do not wilt quickly.

Cooked Salads    
Principles

 Cooked salads are those whose ingredients are cooked foods, usually meat,
poultry fish eggs, or starch products, and occasionally some vegetables. They are
different from combination salads and from vegetable salads using cooked
vegetables in that the cooked product is usually mixed with a thick dressing,
generally mayonnaise, during preparation.
 A salad that is mixed with a thick dressing to bind it together is also called a
bound salad. Some bound salads, such as tuna, egg, or chicken salad, can also be
used as sandwich fillings.
 Guidelines for Making Cooked Salads
 Cooked ingredients must be thoroughly cooked before mixed with
mayonnaise, and the completed salad mixture must be kept chilled at all times.
Mayonnaise type salads are ideal breeding grounds for bacteria that cause food
poisoning.
 Cooked salads are good ways to use leftovers such as chicken, meat, or fish,
but the ingredient must have been handled according to the rules of good sanitation
and food handling. The product will not be cooked again to destroy any bacteria they
might grow in the salad and cause illness.
 Potatoes for salads should be cooked whole, then peeled and cut, in order to
preserve nutrients.
 Don’t cut ingredients too small, for the final product will be like much or paste,
with no textual interest.
 Crisp vegetables are usually added for texture. Celery is the most popular, but
other choices might be green peppers, carrots, chopped pickles, onions, water
chestnuts, or apples. Be sure that the flavors go together, however.
 Blend main ingredients, such as potatoes or some seafood’s, may be
marinated in a seasoned liquid such as vinaigrette before being mixed with the
mayonnaise and other ingredients. Any marinade not absorbed should be drained
first to avoid thinning out the mayonnaise.
 Fold in thick dressings gently to avoid crushing or breaking the main
ingredients.
 Bound salads are usually portioned with a scoop. This has two advantages.
(a) It provides portion control. (b) It gives height and shape to the salad.
 Choose attractive, colorful garnishes. A scoop of potato or chicken salad
looks pretty pale and uninteresting without a garnish.

Fruit Salads
Principles

 As their name indicates, fruit salads have fruits as their main ingredients.
They are popular as appetizer salads, as desserts salads, and as part of
combination luncheon plates, often with a scoop of cottage choose or other mild-
tasting protein food.

Guidelines for making fruit salads.

1. Fruit salads are often arranged rather than mixed or tossed, because most
fruits are delicate and easily broken. An exception is the Waldorf salad, made of
firm apples mixed with nuts, celery, and mayonnaise-based dressing.
2. Broken or less attractive pieces of fruit should be placed on the bottom of the
salad, with the more attractive pieces arranged on top.
 3. Some fruits discolor when cut and should be dipped into an acid such as tart
fruit juice.
4. Fruits do not hold as well as vegetables after being cut. If you are preparing
both vegetables and fruit salads for a particular meal service, the vegetables
salads should usually be prepared first.
5. Drain canned fruits well before including them in the salad; for the salad will
be watery and sloppy. The liquid from the canned fruit may be reserved for using
in fruit salad dressings for other preparation.
6. Dressing for fruit salads are usually slightly sweet, but a little tangy is usually
desirable as well. Fruit juices are often used in dressings for fruit salad.

Combination Salads
Principles

 Combination salads get their name because they are combinations of different
kinds of ingredients. They may even consist of two or more different salads in an
attractive arrangement, for example, chicken salad and sliced cucumber and tomato
salad arranged on a bed of greens. Probably the most popular combination salad is
the chef’s salad, mixed greens with strips of turkey, ham, and cheese, and usually
several raw vegetables such as tomato and green pepper.
 Because they are more elaborate and can usually be quite substantial kin
size, combination salads are often served as main courses. Because combination
salads are often made up of other kinds of salads, there are really only two
guidelines for their production.
 Observe the guidelines for preparing the different components, such as
greens, vegetables, cooked salads, and fruit salads.
 Observe the guidelines for attractive salad arrangement.

Gelatin Salads
Principles

 Gelatin salads have a distinguished history. Their ancestors are aspics, the
highly ornamented appetizers and elaborate buffet pieces made with meat and fish
stocks rich in natural gelatin extracted from bones and connective tissue. Aspics are
part of the glory of classical cuisine and still an important part of modern buffet work.
 It’s no longer necessary to extract gelatin from bones in your kitchen, since
purified, granular gelatin and gelatin sheets have long been, available for use in the
pantry. Many excellent gelatin-based salads can be made with little labor using these
products. However, most gelatin products today are made with sweetened prepared
mixes, whose high sugar content and heavy reliance on artificial color and flavor
make their appropriateness as salads somewhat questionable. Often in a cafeteria
line you will see in the salads section little squares of gelatin with a lettuce leaf
underneath and a dap of mayonnaise on top; and in the dessert section the identical
product, without the lettuce leaf and with a dab of whipped cream in place of the
mayo.
 Nevertheless, as professional cooks you need to know how to prepare these
products, because your customers will expect them. You should also know how to
prepare salads using unflavored gelatin, relying on fruit juices and other ingredients
for flavor-unflavored gelatin with a highly sweetened dessert gelatin.

Seasonings and Flavorings  

Nearly any herb or spice can be used in salad dressings. Other ingredients added for flavoring
include Salt, Pepper, Mustard, Ketchup, Worcestershire Sauce, and various kinds of cheeses.