SALAD
SALAD
• A single food or a mixture of different
ingredients accompanied or bound by a
dressing. During the time of Roman and
Greeks, people ate salads that are sprinkled
with salt.
HISTORY OF SALAD
• The Romans, ancient
Greeks and Persians ate mixed
greens with dressing. Salads,
including layered and dressed salads,
have been popular in Europe since
the Greek and Roman imperial
expansions.
• In his 1699
book, Acetaria: A
Discourse on
Sallets, John
Evelyn attempted with
little success to
encourage his fellow
Britons to eat fresh
salad greens.
PRE TEST
IDENTIFY THE NAME OF THE
TOOLS BEING PRESENTED
ACTIVITY
NAME THE FOLLOWING TOOLS AND
EQUIPMENT USED IN SALAD MAKING
1. 2.
3. 4.
5. 6.
7. 8.
FOOD RICH IN CALCIUM
• 1. MILK
• 2. NUTS
• 3. DAIRY
• 4. ORANGES
• 5. SPINACH
FOOD RICH IN IODINE
• Seaweed (nori, kelp, kombu, wakame)
• Fish, shellfish
• Table salts labeled “iodized”
• Dairy
• Eggs.
• Chicken.
FOOD RICH IN IRON
• Red meat
• Dark chocolate
• Spinach
• Broccoli
• Egg
• Seafood
MAGANESE
• Shellfish: mussels, oysters, clams.
• Nuts, especially hazelnuts and pecans.
• Legumes: soybeans, kidney beans, chickpeas,
lentils, peanuts..
• Black pepper.
• Spinach.
POTASSIUM
• Bananas, oranges,
• Spinach.
• Broccoli.
• Potatoes.
• Sweet potatoes.
• Mushrooms.
• Peas.
• Cucumbers
ZINC
1.Oysters
2.Crab
3.Beef
4.Pork
5. Cashews and Other Nuts. ...
QUARTER 2 ACTIVITY 1
MATCHING TYPE
• 1.FOR HEALTHY
NERVOUS A. VITAMIN A
SYSTEM B. VITAMIN C
• 2. HEALTHY C. VITAMIN B
VISION, SKIN COMPLEX
AND HAIR
D. FOLATE
• 3. PROTECTION
OF CELL E. VITAMIN E
MEMBRANE
• 4.BOOST
IMMUNITY AND A. VITAMIN A
IRON B. VITAMIN C
ABSORBTION C. VITAMIN B
• 5.NEEDED FOR COMPLEX
CELL FORMATION D. FOLATE
E. VITAMIN E
• 6.KEEPS THE
BONE HEALTHY A.CALCIUM
AND STRONG B. IODINE
• 7.IMPORTANT IN C. IRON
MAKING
HAEMOGLOBIN D. MANGANESE
• 8.IMPORTANT IN E. POTASSIUM
WOUND F. ZINC
HEALING
• 9. REGULATE
BLOOD A.CALCIUM
PRESSURE B. IODINE
• 10. PRODUCE C. IRON
THYROID D. MANGANESE
HORMONE
E. POTASSIUM
F. ZINC
CHARACTERISTICS
OF SALADS
• SALADS are distinct from
other food items in terms
of ingredients, preparation,
and function in a course.
They are differ due to the
following characteristics
•1. Salads of any type is
typically served cold
•2. Salad is always
accompanied by a
dressing
•3. salad is a
combination of small
pieces of food
•4. Salad is often
served with raw
ingredients
Basic
ingredients
in salad
preparation
•1. Salad greens –
refers to the leafy
vegetables that are
often used in salads
or sandwiches
•1. Crisphead or
iceberg lettuce
•2. Romaine or cos
lettuce
•3. Baby red Romaine
lettuce
•Frisee, curly endive
or chicory
•Arugula or Italian
Cress
•Endive, Belgian
Endive of French
•Radicchio or red
chicory
•Baby beet greens
•Tatsoi, spoon
cabbage or rosette
bok choy
•SEAWEEDS: SEA
GRAPE AND EEL
GRASS
• Raw vegetables
• Vegetables other than
salad greens, which
includes carrots,
cucumbers, tomatoes,
sprouts , etc
• Cooked, pickled or canned
vegetables
• They include processed or
preserved vegetables such
as gherkins, relishes,
garbanzos and peas
•Starches includes
kinds of pasta,
grains and root
crops
•Fruits are added to
salads to provide
variation in terms of
color, texture and taste.
These can be raw,
canned or frozen
•Protein rich foods
are foods like
meat, poultry,
egg, cheese ,
seafoods
•Nuts, jellies and
tofu
CLASSIFICATION
OF SALAD
ACCORDING TO
INGREDIENTS
1. FRUIT SALAD
2. GREEN SALAD
• 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.
VEGETABLE SALAD
VEGETABLE SALAD
• 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.
3. HIGH PROTEIN SALAD
GELATIN SALAD
CLASSIFICATION OF
SALAD ACCORDING
TO FUNCTIONS
STARTER SALAD OR
APPETIZER SALAD
•Served first to stimulate
the appetite. It served in
smaller portions
consisting of light, fresh
and crisp salad
2. ACCOMPANIED SALAD
OR SIDE SALAD
• Served together with the main
course, it must have a light but
flavorful taste that will
complement the rich flavor of
the main course instead of
overpowering it
3. MAIN COURSE
SALAD
• This salad is considered as a full meal
4. DESSERT SALAD
• Usually sweet , it contains fruits,
nuts and creams and concludes
meal
•INTERMEZZO SALAD-
clean the palate after
consuming a rich meal
CLASSIFICATION OF
SALADS ACCORDING
TO THE METHOD OF
PREPARATION
1. TOSSED SALAD
• 1. applied to salad greens,
wherein the ingredients,
garnishes and dressings are
placed together in a bowl
and tossed to combine.
2. COMPOSED SALAD
• Prepared by arranging each
of the ingredients on a
plate to make it
presentable and to give it a
more elegant look.
3. BOUND SALAD
• Composed of cooked meat,
poultry , fish, shellfish, pasta
or potato with dressing. A
bound salad can be used as
the body of the composed
salad without adding the
dressing
Guidelines for Making Salads
VEGETABLE SALAD
• Neat, accurate cutting of ingredients is
important because the shapes of the
vegetables add to eye appeal.
• Cut vegetables as close as possible to
serving time or they may dry or shrivel at
the edges.
• Starches, pastas and legumes should be
cooked until completely tender but not
overcooked.
COMPOUND AND BOUND SALAD
• Cooked ingredients must be thoroughly
cooled before being mixed with mayonnaise
and the completed salad mixture must be kept
chilled at all times.
• Leftover such as chicken meat or fish which
have been handled according to the rules of
good sanitation and food management can be
used for making bound salads.
• Potatoes for salads should be cooked whole
before peeling and cut in order to preserve
nutrients.
• Fold in thick dressings gently to avoid crushing
or breaking the main ingredients.
FRUIT SALAD
• Fruit salads are often arranged, mixed or
tossed of most fruits that are delicate and
easily broken.
• Broken or less attractive pieces of fruit should
be placed on the bottom of the salad while
more attractive pieces arranged on top.
• Some fruit discolor when cut and should be
dipped into an acid such as lemon juice
• If both vegetables and fruits salads are being
prepared, vegetables salad should be
prepared first.
• Drained canned fruits well before mixing them
in the salad
Gelatin Salads
• Observe the correct proportion of gelatin and
liquid.
• To dissolve sweetened, flavored gelatin, stir it
into boiling water
• Do not add raw pineapple and papaya to
gelatin salads because these fruits contain
enzymes which dissolves gelatin.
PARTS OF A
TYPICAL SALAD
• Salads are generally composed of
three main parts – the BASE, BODY
and SALAD DRESSING.
• However, for the presentation
purposes, garnish may be added.
GARNISH enhances the appearance
of a salad while complementing the
overall taste. It should not be
elaborate or dominating
• BASE – refers to a layer of salad
greens
• BODY- composed of salad’s main
ingredients
• SALAD DRESSING- seasoned liquid
or semi liquid added to the body of
salad to provide added flavor
tartness, spiciness and moisture
IMPORTANT
CONSIDERATIONS IN
SALAD PREPARATION
• 1. Quality of ingredients
• 2. Duration of salad preparation
until serving time
• 3. serving temperature
• 4. Right texture of ingredients
• 5. Appropriate dressing
• 6. Eye appeal
•7. Foods should be
recognizable
•8. Keep it clean and crispy
•9. Drain all the ingredients
well
•10. Do not overcook food
SALAD DRESSINGS
•An emulsion in which one
liquid is suspended in
another liquid thus
making the two liquids
immiscible. It is used to
add flavor in salad
CLASSIFICATION OF SALAD DRESSING
• 1. VINAIGRETTE DRESSING is the
simplest type of dressing. It has
light and thin characteristics
which is often used in green
salads. Its main components are
oil and vinegar.
COMMON INGREDIENTS OF
VINAIGRETTE
• 1 small shallot, minced (about 2 tablespoons)
• 1 small clove garlic, minced (about 1/2
teaspoon)
• 2 teaspoons Dijon mustard
• 3 tablespoons white wine vinegar/ lemon
• 3/4 olive oil
• salt and freshly ground black pepper
• 2. mayonnaise dressing is
composed of oil egg yolk
and vinegar
• 3. cream
dressing-
made of
cream and
used as the
dressing
Ingredients of
salad dressing
Oil
• A. corn oil- golden color and nearly
tasteless
• B. cottonseed oil, soy bean oil,
canola oil and sunflower oil
• C. olive oil yellow in color and has a
fruity flavor
Vinegar
• A sour and has a pungent odor. It has acetic
acid and made by fermenting dilute alcohol
liquid
• A. cider vinegar- made from
apples and has a brown color
and slightly sweet apple taste
• B. flavored
vinegar-
containing
added
ingredients like
raspberry
tarragon and
garlic
• C. balsamic
vinegar- wine
vinegar that has
been aged in
wooden barrels.
Has a brown color
and has a
noticeably sweet
taste
Lemon juice
• Can be used instead of vinegar
Egg yolk
• Can give a creamy mouthfeel to the salad
dressing
Seasonings and flavorings
• Enhance the flavor of the
salad, this may include ground
pepper, smoked paprika,
cumin seed, fennel seed,
sesame seed, dill pickles,
anchovies, etc.
GUIDELINES IN PREPARING,
ARRANGING AND STORING
SALAD
GUIDELINES IN ARRANGING SALAD
• 1. Keep the salad off the rim of the plate
• 2. Strive for a good balance of colors.
• 3. Height helps make a salad attractive.
• 4. Cut ingredients neatly.
• 5. Make every ingredient identifiable.
• 6. Keep it simple.
• 3.some fruits used as ingredients
turn brown when peeled and cut,
resulting to a distasteful salad. To
prevent such case, these kinds of
fruits should be treated with fresh
fruit juice or commercial product
to prevent undesirable browning
• 4. fresh herbs
such as mint,
basil or lemon
thyme can be
added for
flavor and
color
• 5.when combining fruits, herbs,
seasonings and dressings gently
toss the ingredients with the aid
of two forks. In the case of fruit
salads with delicate ingredients,
portion them then mix gently per
batch
• 6. undesirable browning occurs in
greens when they are not served
immediately and are visible at the
cut portions. Though you can
treat them with mild antioxidant,
it is still important to plan your
preparation so that salads will
not be held for too long
•7. keep fruit salads
chilled until they are
served
GUIDELINES IN ARRANGING SALAD
• 1. select an appropriate plate for the
salad
• 2. present the salad as simple as
possible
• 3. cut the ingredients neatly
• 4. strive for a good balance of color
• 5. add height to the salad when plating
STORING SALAD AND SALAD DRESSING
• 1. witling of leaves is one of the
concerns that must be addressed
when storing . The salad greens
should be washed and drained
before refrigeration.
• 2.store greens is colanders or
perforated bins covered with
damped cloth instead of sealing
them too tightly or too firmly. This
procedure allows air circulation
and protects the leaves from
drying
•3. never combine new
food with old food
• 4. when storing, label
containers with the name
of the item and the date it
is stored
