Name: Svetlana Dowding

Course: Food & Food Science

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 Content

Introduction.............................................................................................................................................3
Salads......................................................................................................................................................4
Types of Salads.......................................................................................................................................4
Main types of Salads...............................................................................................................................5
Other types of Salads...............................................................................................................................8
Arrangement & Structure of a Salad......................................................................................................12
Main Categories of Salad Ingredients....................................................................................................13
Points to Remember When Preparing Salads.........................................................................................17
Salad Dressings.....................................................................................................................................18
Types of Salad Dressings.......................................................................................................................19
Functions of Salad Dressings.................................................................................................................22
Ingredients Used in Salad Dressings......................................................................................................23
Emulsions in Salad Dressing.................................................................................................................24
References.............................................................................................................................................25

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 Introduction
This assignment will provide the reader (s) with knowledge based on the topics salads and salad
dressings.

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 Salads
A salad is an attractive combination of raw, cooked or pickle foods used to enhance the
nutritive value of a meal. They are usually served flat, tossed or molded which may either be
sweet or savory.

Types of Salads
Salads may be classified according to their food content the way they are prepared and when
they are served, but a more expedient way of grouping them is by the their role of the salad in
the meal.

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 Main types of Salads

1. Main Dish Salad

2. Accompaniment Salad
This is the most common type of salad, they may consist of coloured vegetables only, coloured
vegetables and fruits or coloured vegetables and starchy foods. Most persons prefer to use raw
fruits and vegetables in salads because they add crispness to the meal.

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 3. Dessert Salad
These are colourful attractive salads served at the end of meals. They are usually made from
fruits and may be served with a sweet sauce or whipped cream.

4. Appetizer Salad
These are small light, tangy salads made from tart fruits, salad greens and or sea foods.

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 5. Garnished Salad
These are small amount of salads consisting of an attractive combination of vegetables,
fruits and pickled items. Garnish salads are used to add eye appeal to dishes.

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 Other types of Salads
1. Tossed Green Salad
These salads are made up mainly of leafy greens. An assortment of different greens provides
variety in flavor, texture, colour and nutrients. The greens should not be dressed until just
before the salad is served, because salt and vinegar or other acid ingredients draw water from
the vegetables and cause them to wilt. Greens can be prepared ahead of time and refrigerated.
Care must be taken to remove surplus water and air from the storage bag.

2. Vegetable Salad
Raw and cooked vegetables other than leafy greens are the major components of vegetables
salads. These may contain many of the same ingredients as green salads but in different
proportions. They are often served on a bed of lettuce or other greens. They can be prepared in
advance of serving time. If cooked, they must be just tender and not soft and mushy.

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 3. Fruit Salad
Fresh and canned fruits keep their shape better than frozen fruit, and are better for making
salads. Fruits should be well drained before they are added to salads, as they are juicer than
vegetables. Adding nuts or seeds provides flavor and texture to salads. Not all fruits can be
prepared in advance, as some fruits do not keep well. Bananas tend to brown and
disintegrate and should not be prepared until an hour before serving. Dipping bananas in
citrus juice helps protect them from dis coloration. Sugar and syrups slow down the action
of enzymes and also protect the fruit from browning. Solutions of ascorbic acid and tartaric
acid are also effective.

4. Gelatine Salad
Many salads can be prepared with unflavoured gelatine added to a variety of fruits and
vegetables juices. This forms a base for incorporation of a variety of cooked fruits and
vegetables and other ingredients. Care must be taken in the preparation of the gelatine mixture
to ensure a good gel.

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 5. Wedge Salad
A wedge salad is a green salad made from a head of lettuce (often iceberg), halved or
quartered, with other ingredients on top.

6. Bound Salad
Bound salads are assembled with thick sauces such as mayonnaise. One portion of a bound
salad will hold its shape when placed on a plate with a scoop

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 7. Rice & Pasta Salad
Rice and pasta may be used as the key ingredient to making a salad. Pasta salads are more
common. Some examples of rice salads come from Thai cuisine, like Nasi ulam.

8. Garden / Green Salad

A garden or green salad is most often composed of leafy vegetables such as lettuce etc. If non-
greens make up a large portion of the salad it may instead be called a vegetable salad.

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 Arrangement & Structure of a Salad
There are four basic parts of a salad; there are:
Base or underline
The base of the salad is usually a layer of salad greens that line the plate or bowl in which the
salad will be served.

Body
The body of the salad consists of the main ingredients (mixed veggie or protein based).

Garnish
The garnish enhances or add colour and appeal to the salad, while also complimenting the
overall taste or flavour.

Salad Dressing
The salad dressings are liquids or semi-liquids used to flavour the salads, sometimes called
cooled sauce because sometimes their purpose is to flavour, moisten and enrich foods.

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 Main Categories of Salad Ingredients
Raw vegetables
 Lettuce- discard outer, damaged leaves. Wash well, dry. Shred or tear leaves or level
whole.
 Watercress- discard damaged leaves and thick stalks. Wash well and inspect thoroughly
for insects.
 Mustard and cress- wash while still in punnet. Cut in bunches, using the stalks.
 Cucumber- wash the skin if it is to be left on. Slice thinly.
 Spring onion-remove roots and outer skin. Wash well. Cut tops off.
 Tomato- choose firm tomatoes. Wash well. Slice or segment the tomato.
 Radish- remove stalks and roots and wash well.
 Celery- trim off leaves and root ends. Scrub each stalk well and slice.
 Pepper- wash well. Cut In half lengthways, and remove core, seeds, and pith. Slice or
dice.
 Chicory- discard damaged leaves. Wash, halve lengthways or slice.
 Carrot- use young carrots. Wash well, serve whole if small or grate.
 Cabbage- use firm white cabbage. Shred finely and wash well.
 Cauliflower- use the head, broken into very small florets.
 Mushrooms-wash, peel if necessary, and slice thinly.

Cooked vegetables
 Beetroot- wash well, boil until soft with skin on, cool. Remove skin, slice or dice, and
serve in vinegar or on its own.
 Potato- diced in potato salad or hot, new potatoes with mint and butter. Diced in potato
salad.
 Hearts of palm
 Leeks
 Olives
Raw vegetables
 Avocado
 Carrots
 Cabbage
 Celery
 Celeriac (celery root)
 Broccoli
 Cucumber
 Onion & scallions

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  Tomato
 Peppers, red, green, and yellow
 Radishes
Beans
 Red kidney beans- soak dried beans overnight in cold water, then boil for at least 20
minutes until soft.
 Haricot beans- as above.
 Butter beans- as above.
 Broad beans- wash and boil gently for 15 minutes until soft.
 French beans- boil until soft and serve with a dressing.

Herbs
 Fresh herbs can be sprinkled over salads or mixed into dressings to give extra flavor and
interest.

Fresh fruits
 Apple- leave skin on. Slice and core, sprinkle with lemon juice to prevent browning.
 Banana- sprinkle with lemon juice.
 Grapes de-seed.
 Citrus fruits- remove segments, discarding pips and pith.
 Pineapple- remove hard core.

Nuts
 Almond
 Walnuts
 Peanuts
 Cashew nuts
 Brazil nuts
 Use blanched, flaked or toasted almonds.
Pickles
 Olives
 Walnuts
 Gherkins
 Capers

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  Onions
 Chutneys
Starches
 Dried beans (cooked or canned)
 Potatoes
 Macaroni products
 Grains
 Bread (croutons)

Protein products
 Fish- fish should be slightly golden on the outside and should pull apart easily and be
flaky once cooked.
 Eggs-over cooked hard boiled eggs are dreadful, with rubbery whites and chalky,
crumbly yolks, which will make a bad salad.
 Cheese- cheddar cheese with its buttery flavour is a good choice for salads, it also
complements the salad.
 Chicken- when the chicken is cooked the meat should be firm rather than jiggly or
rubbery.
 Bacon
 Eggs
 Cheese
 Salami
Miscellaneous
 Gelatin (plain or flavoured)
 Nuts

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 Nutritive Value of Salads
Nutritive value varies with the types of salad. Those made from fresh fruit and vegetables are
low in calories, but provide good sources of materials, vitamins and fibre. The green leaf salads
are quite valuable sources of iron, vitamins A, vitamins c, and beta-carotene. The type and
quality of dressing used will influence the final caloric value of any salad- for example
mayonnaise contains about 100 kilocalories per tablespoon.

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 Points to Remember When Preparing Salads
1. Ingredients used should be crisp, fresh, well cleaned, and refreshing.
2. The ingredients should be prepared just before consumption to preserve their
freshness, crispness, and nutritive value.
3. A variety of colours, flavours, and textures should be included to make the salad
interesting to eat.
4. The ingredients should be attractively and neatly served with the minimum of handling.
5. The salad should be easy to serve and eat.

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 Salad Dressings
A salad is a dish consisting of a mixture of small pieces of food, usually vegetables. The sauce
used to flavour a salad is commonly called a salad dressing; most salad dressings are based on
either a mixture of oil and vinegar or a fermented milk product, e.g. Kafi

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Types of Salad Dressings

Ranch Dressing

Honey Mustard Dressing

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Coconut Dressing

Italian Dressing

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Balsamic Vinaigrette Dressing

Zesty Lemon Dressing

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 Functions of Salad Dressings
Provides extra flavor.
Moistens the salad.
Aids chewing and swallowing the salad vegetables.
Prevents browning of fruits and vegetables.
Prevents loss of vitamin C by oxidation.

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 Ingredients Used in Salad Dressings
 Eggs
 Olive oil
 Vinegar
 Mustard
 Honey
 Cheese
 Lemon
 Sugar
 Ginger
 Avocado
 Turmeric
 Buttermilk
 Sour cream
 Yogurt
 Pepper
 Salt

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 Emulsions in Salad Dressing
What is an emulsion?
An emulsion is a mixture of two unmixable ingredients.

Types of Emulsions
Permanents- a permanent emulsion usually lasts several days or more. Example: Mayonnaise
Semi-permanent- a semi-permanent emulsion lasts a short period of time than emulsion,
usually several hours. Example: Hollandaise
Temporary- a temporary emulsion lasts the shortest period of time, usually only several
minutes. A temporary emulsion is classified as such because it does not contain an emulsifying
agent. Example Vinaigrette

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 References
 Home Economics for Secondary School Book 3 page 88-91
 CSEC Home Economics & Beyond Food & Nutrition by Rita Dyer & Norma Maynard page
246-251
 Food & Nutrition by Anita Tull page 218-220
 https//en.m.wikipwdia.org

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