MODULE TITLE: PREPARE SALAD AND DRESING

CLASSIFICATION OF SALADS ACCORDING TO INGREDIENTS

1. Green Salads- also known as garden salad. They are often composed of leafy
vegetables such as lettuce, spinach, and the like.
2. Vegetable Salads- composed of raw vegetables such as cucumber,
tomatoes, pepper, onions, carrots, celery, and the like.
3. Bound Salads- Ingredients are arranged and tossed in a bowl mixed with
a thick dressing like mayonnaise. Tuna salad, chicken salad, potato salad,
pasta salad, and egg salad are examples.
4. Main Course Salads- Also known as “dinner salads” and “entré e salads,
these salads are composed of meat, seafood’s, and fish as main
ingredients.
5. Fruit Salads- These are salad made up of fresh and canned fruits usually
chilled before serving.
6. Dessert Salads- These salads are often sweet made up gelatine and
whipped cream.

CLASSIFICATION OF SALADS ACCORDING TO PLACE IN A MEAL

1. Light salads can be served as appetizers to stimulate appetite as the
first course in a meal.
2. They can be served as a side dish to accompany the main course.
3. They can be a main course if the main ingredients include meats.
4. These can be served as a dessert, the last course in a meal.

TOOLS, EQUIPMENTS, AND UTENSILS NEEDED IN PREPARING SALADS

1. Gas range or gas stove 8. Utility spoons and forks
2. Oven 9. Measuring spoons and cups
3. Utility bowls and trays 10. Sauce pan
4. Mixing bowl 11. Salad spinner
5. Wooden spoon 12. Colander
6. Rubber scraper 13. Spider mesh/ Strainer
7. Wire whisk

VARIETY OF SALAD AND DRESSINGS

 Classification of Salads
Classification of Salads

Simple Salads Compound Salads Tossed Salads

Meat based Fish based Fruit based Vegetable based

Miscellaneous
A. Simple Salads- salads comprise only one primary ingredient, which makes
up the body, with one or two other ingredients which make up the
garnish. These salads are usually tossed with a dressing and one must
ingredients which are grown fresh during the season.
B. Compound Salads- are composed of variety of ingredients and mixed with
dressing. These salads are very elaborate in nature and can vary
depending on the skill and the imagination of the Chef. Compound salads
can be classified as follows depending on the ingredient used in the
body.

Base Name of Ingredients Dressing

the Salad
Fish based Nicoise Blanched and Vinaigrette
salad strung French Dressing
beans, boiled
quartered eggs,
quartered
tomatoes,kalamata,
olives,anchovy,
vinaigrette
dressing, capers,
and boiled potatoes
Tuna salad Tuna meat, Mayonnaise
juliennes of carrots, dressing
capsicum, and
tomatoes, and
chopped capers
Fruit based Waldorf Diced apples, celery Mayonnaise
chopped, blanched, dressing
deskinned chopped
walnuts
Japonaise Diced apples, diced Acidulated
pineapples, orange cream
segments
Dalila Diced apples and Mayonnaise
bananas dressing
Vegetable German Potatoes, boiled Reduced
potato and sliced stock and
salad grainy
mustard
Russian Boiled diced Mayonnaise
salad potatoes, carrots, dressing
pineapples, green
peas, French beans
Coleslaw Juliennes of Mayonnaise
cabbage, carrot, dressing
capsicum
 Caesar Cos lettuce, garlic, Caesar
salad croutons for dressing
garnish, rendered (coddled egg,
bacon olive oil,
anchovies,
grated
parmesan)
Meat based Carmen Chicken, rice, red Mustard
Hongroise pimentos and dressing
green peas, bacon Vinaigrette
juliennes,
lettuce,potatoes,
and paprika
Miscellaneous Indienne Boiled rice, Curry cream
salad asparagus tips, dressing
juliennes of sweet
pimentos, dices of
apples
Fattoush Chiffonnades of ice Vinaigrette
berg lettuce, dressing
tomatoes, green
peppers

C. Tossed Salads-type of salad where varieties of cooked vegetables,

mushrooms, truffles, meats, fish or shellfish, etc. are tossed up together
with a dressing.
 Types of Salads
Appetizer salads- also known as the starter salad, served as an appetizer
to the main meal, stimulates the appetizer. Accompaniment salad- also
called as the side salad, served with the main course of the meal, make it
light (potato salad or green salad).

Main course salads- large enough to serve as a full meal and contains
protein ingredients such as meat, poultry, seafood, egg, beans or cheese
(chef salad).

Intermezzo salad- or the separate-course salad, is intended to be a

palate cleanser after a rich dinner and before dessert; vinegar of dressing
cleans palate.

Dessert salads- are usually sweet and contains items such as fruits,
sweetened gelatin, nuts, cream, whipped cream (waldorf, Watergate).
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 dressings

1. Vinaigrettes- is traditionally made from a base of oil and vinegar.
2. Mayonnaise-is traditionally made of egg yolk, oil, and vinegar mix together
which underwent the processes of emulsion.
3. Emulsified dressing- is done through the process of making mayonnaise.
4. The only difference is that it has additional ingredients, such as herbs,
spices, and cheese.

 Compatible dressing and sauces for incorporating into salads

Salad Dressings- are liquids or semi-liquids used to flavour salads. They
are sometimes considered cold sauces, and they serve the same
functions as sauces-that is, they flavour, moisten, and enrich.

Most of the basic salad dressings used today can be divided into
three categories:
1. Oil and vinegar dressings (most unthicken dressings)
2. Mayonnaise-based dressings (most thickened dressings)
3. Cooked dressings (similar in appearance to mayonnaise dressings,
but more tart and with little or no oil content).
A number of dressings have as their main ingredient such products as sour
cream, yogurt, and fruit juices. Many of these are designed for fruit salads
or for low-calorie diets.

 Ingredients:

Because the flavours of most salad dressings are not modified by cooking,
their quality depends directly on the quality of the ingredients. Most salad
dressings are made primarily of oil and an acid, with other ingredients
added to modify the flavour or texture.

 Kinds of oil:

Corn oil- widely used in dressings. It has a light golden or color and is nearly
tasteless, except for a very mild cornmeal-type flavour.

Cottonseed oil-soybean oil,canola oil, and safflower oil are bland, nearly
tasteless oils. Vegetable oil or salad oil is a blend of oils and is popular
because of its neutral flavour and relatively low cost.

Peanut oil- has a mild but distinctive flavour and may be used in
appropriate dressings. It is somewhat more expensive.

Olive oil- has a distinctive, fruity flavour, aroma and a greenish color. The
best olive oils are called virgin or extra-virgin, which means they are
made from the first pressing of the olives. Because of its flavour, olive oil
is not all-purpose oil but may be used in specialty salads such as Caesar
salad.

Walnut oil- has a distinctive flavour and a high price. It is occasionally

used in fine restaurants featuring specialty salads. Other nut and seed
oils, such as hazelnut oil and grape seed oil, are sometimes used.
  Emulsions in Salad Dressing

A uniform mixture of two unmixable liquids is called an emulsion. One

liquid is said to be in suspension in the other. Oil and water do not
normally stay mixed but separate into layers. Salad dressings, however,
must be evenly mixed for a proper service, even though they are made
primarily of oil and vinegar.
Temporary emulsions
A simple oil and vinegar dressing is called a temporary emulsion because the
two liquids always separate after being shaken.

The harder the mixture is beaten or shaken, the longer it takes for it to
separate. This is because the oil and water are broken into smaller droplets, so the
droplets take longer to recombine with each other so the oil and water can
separate. When a mixture of oil and vinegar is mixed in a blender, the resulting
mixture stays in emulsion considerably longer.

Some ingredients act as weak emulsifiers. For example, when mustard is

added to the mixture, the vinaigrette stays emulsified longer. Other ingredients
that work this way include vegetable puré es and stocks with good gelatine
content. Even these mixtures, however, will separate when they stand long
enough. They should be mixed again before use.

Permanent emulsions

Mayonnaise is also a mixture of oil and vinegar, but the two liquids do not
separate. This is because the formula also contains egg yolk, which is strong
emulsifier. The egg yolk forms a layer around each of the tiny droplets and
holds them in suspension.

The harder the mayonnaise is beaten to break up the droplets, the more stable
the emulsion becomes. All emulsions, whether permanent or temporary, form
more easily at a room temperature, because chilled oil is harder to break up
into small droplets.

Other stabilizers are used in some preparations. Cooked dressing uses starch
in addition to eggs. Commercially dressings may use such emulsifiers as gums,
starches, and gelatin.

Oil and Vinegar Dressings

Basic vinaigretter, the first recipe in this section, is a simple mixture of oil,
vinegar and seasonings. It can be used as is, but it is usually the base for other
dressings, such as the variations that follow.

The ratio of oil to vinegar in a basic vinaigrette is 3 parts oil to 1 part Vinegar.
This is not a divine law, however, and the proportions may be changed to taste.
Some chefs prefer a 2:1 ratio, while others prefer a 4:1 or even 5:1 ratio. Less
oil makes the dressing tarter, while more oil makes it taste
milder and oilier.

Very strong vinegar, more than 5 percent acid, may have to be diluted with
water before being measured and added to the recipe.
 Dressings for salads

a. French dressing- classic recipe from the combination of oil and

vinegar. This is the solid foundation of the salad dressing world. To
 make 1 tsp. Dijon mustard with 2 tbsp. white wine vinegar, 6 tbsp.
extra virgin olive oil, a pinch of sugar and salt and pepper in a small
bowl or shake together in a jam jar.
b. Honey and mustard- sweet with a little bit of heat. To make, stir
together 2 tsp. whole gram mustard with 2 tsp. honey and the juice
of 1 lemon in a small bowl. Gradually stir in 6 tbsp. extra virgin olive
oil and season with salt and pepper.
c. Sesame and soy- this is savoury and subtly nutty and Asian-style
dressing. To make, just add 2tbsp soy sauce, 2tbsp toasted sesame oil,
2tbsp groundnut oil, juice of 1 lime, ¼ tsp. chill flakes and 1 tsp honey
to a small bowl and stir together.
d. Sherry and sultana- plump, juicy sultanas and subtly sweet vinegar
go nicely together in this orangey dressing. Whisk together the zest
and juice of 1 orange, 4 tbsp. sherry vinegar and 6 tbsp. extra virgin
oil in a small bowl. Season to taste then stir in 2 tbsp. sultanas.
e. Parsley- this light, herby dressing with a hint of garlic goes well with
fish, pasta salad or a nutrient packed-tab bouleh. To make, chop1/2
small pack of parsley then add to a small bowl with 1 tsp. Dijon
mustard, 1 tbsp. sherry vinegar, ½ clove grated garlic and 3 tbsp. extra
virgin olive oil.
f. Caper and anchovy- garlic and anchovy is the ultimate savoury and
salty combination. Finish with a drizzle of red wine vinegar and a
handful of versatile capers. To make, crush 1 clove garlic with a pinch
of salt and 2 anchovy fillets in oil in a pestle and mortar. Whisk in 2
tbsp. red wine vinegar followed by 6 tbsp. extra virgin olive oil and 2
tbsp. capers.
g. Ginger and wasabi- add a little heat to your standard salad with this
zingy ginger dressing. To make, grate thumb-sized piece of ginger into
a small bowl. Stir in 2 tsp. wasabi paste, 6 tbsp. rapeseed oil and 1
tbsp. rice wine vinegar.
h. Sweet chili- this is a sweet and sticky chili dressing. Recommended also
for a dipping sauce or sweet marinade. To make, mix together 2 tbsp.
sweet chili dressing with a zest of 2 limes and 6 tbsp. rice wine
vinegar in a small bowl.
i. Tahini- cool, delicate, sesame-based dressing goes well with the
Middle Eastern style salads or drizzled over grilled hallouni. To make,
stir together 2 tbsp tahini with the juice of 1 lemon, salt, pepper and
6 tbsp. water in a small bowl.
j. Minty yogurt- To make, combine into a bowl with 150g natural
yogurt, 1 tbsp white wine vinegar, zest of ½ lemon then season with
salt and pepper and1/2 small pack of mint.

Food combinations use in salad and dressings

Matching dressings and salad greens
There is a rule when dressing salads: The more delicate the texture and flavor of
the greens, the lighter and more subtle the dressing should be. Mayonnaise-
based dressings should be used for more stronger flavored greens while a
vinegar-oil dressing should be used for lighter greens.

The Base
The Base is more often than not salad greens that line or anchors the plate where
the salad will be served.

The Body
The Body is the main ingredient and can consist of other greens, vegetables,
another salad made from cooked ingredients such as chicken.

The Garnish
The Garnish is added to the salad for color, texture, and flavor. A good example
is grilled chicken on a Caesar salad. It can also be simple with chopped herbs. It
can be warm or cold as well. There are many options to use, but always use a
garnish that compliments the flavor of the type salads you are making.

The Dressing
The Dressing, while sounding simple, should always compliment the salad rather
than masking it. A composed salad is often served with the dressing on the side
or by having it ladled over the top before serving. You may also dress the
individual ingredients before composing the salad.

 Preparing a Basic Composed Salad

1. Gather all your ingredients and be sure to wash, cut, trim or otherwise
prepare them as necessary
2. Arrange your ingredients on the plate, dressing them if needed and keeping
in mind the 4 layers
3. Before serving, cook any items that are required to be served hot and add
them to the salad

Bound Salads
Bound types of salads are one that is made by combining cooked meats, fish,
shellfish and/or legumes with dressing and garnishes. A bound salad literally
means each of the ingredients is bound together in one mass.

The binding agent is usually mayonnaise-based but can include thicker

vinaigrettes as well. Trying to standardize the proportions of a bound salad is
difficult due to the many different types of bound salads out there, each with
their own varying amounts.

Bound salads can also be used as the body for composed salads (For example,
salmon salad on a bed of sorrel)

Farinaceous Salads
A farinaceous salad is a salad that is made with potatoes, pasta or grains. A
farinaceous salad differs from a bound salad in that many farinaceous salads
are not bound.

Many pasta salads use combinations of light dressing and flavorful ingredients
to bring it together. A farinaceous salad is almost always tossed but can be used
as the body for a composed salad. A famous and popular farinaceous salad
includes potato salad.

Dressings
Also known as an emulsified sauce. An emulsion is the uniform combination of
two liquids which are unfixable, such as water and oil. By forcing these two
liquids together with the help of lecithin.

Lecithin is a protein that is also unique in that it has the property of being able
to combine with both water and oil. The most common source of lecithin is egg
yolks. Without dressings, salads just wouldn’t be salads.

The most common emulsion is mayonnaise. By whipping egg yolks until frothy,
you slowly add oil drop by drop while whisking vigorously. Once the emulsion
begins to form, the oil is added in more quantity. The fastest way to prepare
mayonnaise is to make it in a Robocoupe, or food processor while slowly adding the
oil. It is recommended to start with a whisk so you gain an understanding of the
process.
The higher the proportion of oil to water in emulsification, the thicker the
emulsion will be. The higher the proportion of water to oil will produce a
thinner emulsion.

Vinaigrette Dressings

Vinaigrette is a simple dressing and comes from the classic French Dressing. Not to
be confused with the North American commercially- available dressing that is
creamy, tart/sweet and red-orange in color, a classic French dressing is 3 parts
oil, 1 part vinegar, salt, and pepper. When using stronger flavored oils, using
less oil will help offset the strength. Some dressing recipes call for a citrus
juice to be used in place of all or part of the vinegar, in which case it will take
more than 1 part to balance the acidity.

There are countless ingredients to add to a vinaigrette dressing. The classic

nature of a vinaigrette opens itself up to a lot of interpretation. Items such as
garlic, fruit, and different types of vinegar can be used.

Because oil and water do not combine without the help of an emulsifier, it is
important to whisk them as close to serving as possible.

Mayonnaise-Based Dressings
If you’re looking for hearty, a mayonnaise-based dressing is sure to provide it.
Mayonnaise by itself is a pretty heavy product, and using it in the dressing
will require some robust greens that can withstand it. In order to make a
mayonnaise dressing work, you’ll have to play around with it. Adding different
ingredients to change the texture, color, and flavor is definitely a plus. Dairy
products are especially popular and include buttermilk and sour cream. This
will help lighten the mayonnaise a bit. You can add vinegar, fruit juices,
vegetables that are pureed or minced, tomato paste, garlic, onions, herbs, spices,
capers, anchovies, boiled eggs. The list goes on and on.

Emulsified Vinaigrette Dressings

An emulsified vinaigrette is simple a basic vinaigrette that is thickened by
emulsification. Using the proportional guidelines above for oil/water, we can
get the desired thickness easily. Being thinner and lighter than a mayonnaise
dressing, the emulsified vinaigrette is excellent for delicate flavors and
textures.
 Common problems on salads and salad dressing preparation and how
to identify and rectify them
 Nutritional values of salad
 Safe work practices in preparing salad STEPS

FOR SALAD PREPARATION:

1. Keep It Cool. Always refrigerate veggies – and stay away from salad
bars where it looks like the lettuce has been sitting at room
temperature for hours.
2. Tap the Tap. Wash all veggies – especially leafy greens – with tap
water, since its chlorination can kill a lot of bugs. Nestle says it’s as
effective as using specialized vegetable rinse products.
3. Peel When Possible. Bacteria can’t penetrate the thicker skins of
vegetables, so peeling is always a smart move.
4. Buy Local. While this may not protect against bacteria, at least you
know the products are less likely to be sitting around for long periods
of time and handled by uncountable hands. You can also talk to the
farmer about his or her safety practices.
5. Skip The Sprouts. Because of the growing process, sprouts have
historically been linked to E. coli breakouts, so best to take a pass.
6. Opt For Olives Bars. Bacteria can’t usually survive the salting, drying
and oiling that goes into olive processing. Don't overlook the
artichokes, pickles and peppers, depending on the season.
7. Get Creative. Use your good sense to choose salad toppings that
would be less likely to be contaminated: beans (since they’re cooked),
fruit (since it’s less likely to touch the ground), nuts and cooked
proteins like hard-boiled eggs and tofu.

The Most Important Step to Safe Food

1. Hand washing is the single most important means of preventing the
spread of infection.
2. Wear gloves- Eliminate bare hand contact with ready-to-eat foods
3. Clean and sanitize work surfaces- separate, do not cross- contaminate
4. Prevent cross-contamination- a clean and sanitized cutting board
shows no sign of microorganisms
5. Food preparation practices
 6. Maintain the cold chain- receiving, storing, preparing and serving
7. Inspect for damaged and bruised produce
8. Please do not soak when washing
9. Wash fruit and vegetables
10. Internalization: tomatoes
Wash tomatoes in water warmer than tomato- at least 10 degrees (wash
warm). Tomatoes will act as a vacuum drawing
pathogens inside from surface of skin if washed in cold or colder water.
11. Thick skinned fruits and vegetables
Produce brush- scrub firm produce with a clean produce brush
12. Pre-packaged vegetables – salad washed and ready to eat, washed in
spring water
13. Food preparation practices
a. Pre-washed produce in sealed bags can be used without further
washing
b. Pre-washed produce in opened-bags should be washed before
using
-wash hands
-put leafy greens in clean and sanitized container
- Cover and label
14. Check temperature regularly
15. Storage
Prepared food that was not put on the bar should be labelled, held and
used X # of the days after dated.
Leftover food:
Option 1: may not be saved
Option 2: may be saved and used the next day if has been out of
refrigeration <2 hrs. and has been held at less than 410F
16. Food safety requirements- should have food safety training/
certificate

Principles and practices of hygiene

SAFE AND HYGIENIC PRACTICES IN SALAD PREPARATION
1. Submerge all the salad ingredients in cold water deep enough for them
to float freely to help loosen dirt. Wash them thoroughly. Clean greens
should be lifted using a spider to allow the water to drain off.
2. Maintain the crispiness of salad ingredients by keeping them well chilled.
3. Dressings containing egg and dairy products should be refrigerated or
stored below 410F (50C).
4. To prevent the greens and other ingredients from wilting, chill salad
plates before plating.
5. Ready-to-eat food like salad should be prepared using gloves or
utensils.
6. Mix the salad and dressing before serving.
7. Use just enough dressing in salads. Overdressed salad will produce a
soggy pile of wilted greens.
VARIETY OF SALAD AND DRESSINGS

 Attractive presentation techniques Techniques

in Preparing Salad Greens
1. Remove the wilted greens.
2. Wash, dry, and store them properly.
3. Cut away the discolored part of the leaves.
4. Remove the hard portion of the leaves which is the core or its stem.
5. Lettuce and greens should be cut in bite-size pieces.
6. Greens should be washed by submerging them in cold water.
7. Drain the greens using the colander, but it is best to use a salad
spinner.

 Factors to consider in plating salads

Plating and Presenting Salads and Dressings
1. Choose the bowl or plate for the salad. It should be wide- spaced-big
enough to hold both the base and the salad ingredients, and it should
be able to enhance the appearance of the salad and not compete with
it.
2. Choose fresh leafy green as base ( use good-quality lettuce). It should
be airily piled up.
3. You may line up with attractively colored tomatoes and/or chips and
nuts. Pile up the greens well so they stick out nicely.
4. In your choice of salad ingredients, consider their color
combination and cut each ingredient well, preferably with
attractive designs.
5. The dressing should be drizzled on the sides and atop the pile of
salad ingredients.
6. Carefully scoop out the salad into your plate.

 Common culinary terms on salads and dressings PARTS

OF A SALAD
1. Base- it refers to the bed of leafy greens properly cut and laid atop the
place on which the salad would be placed. Lettuce is one of the favorites
for salad bases.
2. Body- it is the main ingredient of the salad which is the main attraction
of the presentation.
3. Dressing-it gives the salad its flavour. It is the sauce that enhances
its natural flavour.
4. Garnish-it consists of food elements that add form, texture, and color to
the salad.
 Hygienic Principles and Practices
 Logical and Time Efficient Work Flow
 Principles and Techniques of Presenting Salads and Sauces
According to Industry Standards
  Organizational Skills and Teamwork
 Safe Work Practices
 Waste Minimization Techniques and Environment-Friendly Practices

SALADS AND DRESSINGS

 Storing techniques, temperature, safety and hygiene standards in

storing salads and dressing.

In storing salads, the right temperature is 4 to 6 0C. Here are some tips in the
preparation and presentation of a selection of hot and cold salads:
 Select ingredients to meet requirements of hot and cold salad menu items.
 Portion control- it is important to know how much dressings or cold
sauces have to be made for a given situation. This can be maintained in
two ways.
 Storage :
Dressings- Vinaigrette has no ingredients requiring refrigeration. To
ensure that there is absolutely no threat of food spoilage, however, it is
advisable to keep this dressing in a refrigerated area and covered in an
airtight container (glass or stainless steel). Do not freeze. Shake vigorously
before use.
Mayonnaise- Mayonnaise or its derivatives should be kept in a
refrigerated area and covered in an airtight container; preferably glass or
stainless steel. Do not freeze.
 Prepare salads to enterprise standards including nutritional and eating
qualities. Salads should be made as close as possible to the required time
of service. Some salads, however, will require storage to allow flavour
absorption, e.g. marinated red pepper salad. These types of salads should
be stored in an airtight container with lid in a refrigerated area. If salads
do not require soaking and marinating, they should be stored in airtight
containers with lids in a refrigerated area. Dressing or sauce should be
kept separate. Salads should not be frozen. The majority of salads are
served cold. Some ingredients are served raw while others are cooked
and then cooled before using in the salads.
 Traditional salad is light and refreshing to cleanse the palate. But as
eating habits change so does the role of the salad. Salad can be the meal,
with or without meat. Salads can also be warm.
 Salad preparation is no different to any other dish. Mise en place.
“Everything in place’, before you start.
 Prepare garnishes and accompaniments. Garnishes are prepared
as part of your normal mise en place:
 Herbs can be chopped to sprinkle over top of finished salad for
flavour and eye appeal.
 Herb sprigs can be used to decorate top of salads
  Thin slices of vegetables: julienne of carrot, slivers of spring onion
 Nuts, roasted and chopped to add flavour
 Fried bread pieces or oven toasted
 Deep fried shaving of vegetables.
 Holding and storage conditions. Salads with leaves and herbs will not
hold well after the dressing has been applied. Vinegar will cause the
leaves to wilt. Do not dress the salads too soon. Salads can be mixed
then stored. Do not dress then store. Salads leaves will have a
comparatively short lifespan.
 Cutting techniques, size and shape. Many Asian styles will
incorporate intricate styles of cutting. Some special tools are available
to replicate this in the modern world but when it comes to pay
higher wage costs outside of the Asian region it become unviable to do
this elaborate vegetable carving. Modern machines will not to do the
bulk of large scale dicing and slicing.
 Salad will have the following characteristics:
Leaf salads- will have a shine, lots of colour, will have a height
before width, it should be appealing to the eyes, textural diversity
adds to the eating experience. All of these characteristics should
have before the salad is tasted.
 When presenting the salad certain points need to be considered:
Type of service:
Formal- served in restaurant as a side dish to the main meal.
Casual- served as part of the buffet.
Modern- served in café as a meal that will stand alone. Stand up or
sit down- some salads are now being served in wraps, type of
sandwich. Traditional salads are served as a palate refresher.
Modern interpretations make it: a meal on its own, an
alternative to hot vegetables and a side dish.
 It is good to have a refreshing salad after eating grilled steak to
cleanse the palate.

 Safe work practices applied in storing appetizers

Appetisers can be pre made and stored frozen for long periods of time. Appetisers
on wrapped in pastry will freeze well. Appetisers that have salad leaves in them will
not freeze. Appetisers can be cooked then frozen, thawed and re-heated as needed
or they can be made then frozen, thawed and then cooked before being served.
When producing meats that are to be used as appetisers such as a satay, it is best
to make them then freeze in thin layers that can easily be thawed and cooked to
order.
If the preparation is raw, then it needs to be kept separated from cooked. Never
let the two of them mix. All prepared foods must be kept chilled until you are
ready to serve. Cool room should be 4 0C or less. Fresh foods should not be kept for
longer than 3-5 days. Some have a longer life than others. Three days is
preferable.
If prepared foods is to be stored for longer than 3 days it is best to freeze the
product on day 1. Freezing should be done when the product is wrapped in
single layers and then frozen. This makes it easier to thaw when required. Always
freeze in batches of 10. These are easier to counts when doing stock take.
Freezer should be operating at below -150C or less ( - 180C preferable). Never
freeze for more than 3 months. Salads cannot be frozen. Freezing only apply to
pastry based items and meats. Appetisers are always best if made fresh but this
is not always possible when doing large numbers. Small samosas and minin
shashliks can be prepared and frozen, cooked on the day. Easy to store flat and
thin, easy to thaw and cook.
 Hygienic principles and practices in storing and handling salad and
salad dressing

Salad leaf should be washed and spun dry before being stored in plastic bag and
held firmly in clean plastic containers and kept chilled until needed. Four days
to maximum to maintain optimum quality. Cooked root vegetables should be
prepared as close to the date of use as possible.
Storage of garnishes and accompaniments: High risk foods need to be kept
chilled below 40C for no more than 3 days of frozen below -150C (-180C better)
for longer time. Garnishes like crisp breads that do not require cold storage, can
be stored in sealed containers at room temperature. Care needs to be taken
with the time being stored as flavour and texture can be altered due to
absorption of moisture from the air. Herbs picked are best used on the day or
possibly the next.
These need to be stored in containers with absorbent paper to keep moist.
Storage containers must be clean and durable, impervious to liquids and must
be in good condition. Storage container must be washable. You must be able to
sanitise them for future use. They must be stackable for easier storage when
not in use. Stainless steel is the best containers for fresh meat storage. Cost is
the biggest deterrent to using stainless steel.
Food grade plastic is second best storage containers, but they get scratched and
need to be changed when the scratching is too bad as scratches can harbour
bacteria. Single plastic use items can be cost effective but must not be washed
and re-used. All storage containers must be able to be covered, either with a
fitted lid or be small enough to be covered with plastic wrap to securely hold in
product: reduces spillage, reduces cross contamination, easier to affix labelling.
Large shallow containers are best containers for storing large quantities of
prepared product that will take 1 or 2 layers. Too many layers will cause the
uncooked product to squash when stacked. If they are frozen before they are
stacked then that will be acceptable. Follow FIFO rule. Stock rotation.
 SALAD RECIPE
Wendy’s Style Salad Bar
Ingredients
 Lettuce, chopped
 Cucumber, sliced
 Hard Boiled Eggs, cut in half
 Tomatoes, quartered
 Raspberry or Strawberry Flavoured
Jelly, cubed
 Grated Cheese
 Thousand Island dressing
Instructions
 Toss everything in a bowl except for the
Dressing.
 Serve with Thousand Island dressing.

Chicken Macaroni Salad

 Ingredients
▢1 lb. boneless chicken breast
▢1 lb elbow macaroni
▢1 1/2 cups Lady’s Choice
Mayonnaise
▢1 can pineapple chunks 20 oz
▢1 1/2 cups shredded cheddar
cheese
▢1 bottle pimiento 6.5 oz chopped
▢1 cup carrot chopped
▢1 piece green bell pepper chopped
▢1 cup raisins
▢1/4 cup sweet relish
▢1/2 teaspoon garlic powder
▢3 teaspoons salt this will be used
when boiling chicken and macaroni,
and as a seasoning
▢1/4 teaspoon ground black pepper
▢Water for boiling

Instructions
 Prepare the chicken. Start to boil the chicken by pouring 1 quart water on a cooking pot
over a stove top. Apply heat and let boil. Add 1 teaspoon salt and put the chicken breasts
into the pot. Cover and boil in medium heat for 22 minutes. Remove chicken from the pot.
Let it cool down. Manually shred into pieces and set aside.
 Prepare the macaroni by following package instructions. Boil 3 quarts water in a pot. Add 1
teaspoon salt. Pour the macaroni into the pot. Stir. Cover the pot and continue to boil the
macaroni in medium heat for 9 minutes or until al dente. Make sure to stir every 3 minutes
to prevent the macaroni from sticking to each other. Drain the water. Set macaroni aside.
 Arrange Macaroni in a large mixing bowl. Add shredded chicken. Toss.
 Put-in pineapple, pimiento, green bell pepper, raisins, carrot, sweet relish, and cheese. Toss
until ingredients are blended.
 Add lady’s Choice Mayonnaise and garlic powder. Gently toss until well blended.
 Season with salt and ground black pepper.
 Serve!