Salad Preparation and Types Quiz

Tools, Equipment, and Utensils for Salad Preparation

• Lemon Juicer: A small kitchen utensil used to squeeze and strain lemon juice or other citrus fruits.

• Garlic Press: A tool for pressing garlic cloves through small holes to extract the pulp, oils, and juice.

• Peeler Set: A set consisting of three stainless steel blades for peeling vegetables. Includes Swivel Peeler, Julienne Peeler, and Serrated Peeler.

• Grill Pan: Used for broiling or grilling salad toppings.

• Salad Tong(s): Used for tossing salads and serving. Made from plastic, silver/chrome plated metal, or wood.

• Salad Spinner: Used to remove excess moisture from freshly washed leafy greens, fruits, and herbs. Composed of a plastic bowl with strainer and cover.

• Salad Bowl: Used to mix salad dressing, marinate ingredients, and toss salad ingredients.

• Citrus Zester: Scrapes fine shreds of peel from citrus fruits.

• Salad Knife: Used to slice vegetables, fruits, and garnishes.

• Chopper: Chops ingredients for salads into small pieces.

• Measuring Spoons and Cups: Used for measuring liquid ingredients for salad dressing.

• Pans and Pots: Used for preparing and cooking food items like sausages, eggs, and pastas (also for boiling, broiling, sauteing, frying, and steaming).

• Mixing Spoons: Used for mixing different ingredients. Made of wood, plastic, or stainless steel.

• Kitchen Towels: Used to clean hands and spilled food.

• Refrigerator: Used to store salad after preparation. Preserves freshness of ingredients like vegetables, fruits, cheese, milk, cream, and mayonnaise to prevent spoilage.

Classification of Salads by Ingredients

• 1. Green Salads: Most common type. Prepared by tossing greens with garnishes like tomatoes, onions, or cucumbers in a dressing. Uses leafy vegetables like lettuce, spinach, or watercress. Can be garnished with nuts, cheese, fruits and vegetables. All types of dressings can be used.

• 2. Bound Salads: Composed of hearty, non-leafy ingredients held together by a thick dressing. Examples include tuna salad, potato salad, macaroni salad, seafood salad, and chicken salad.

• 3. Vegetable, Grain, Legumes, and Pasta Salads: Composed of vegetables other than lettuce, or leafy greens. Can include starchy items like grains, pastas, and dried legumes.

• 4. Composed Salads: Ingredients are arranged neatly and symmetrically on the plate rather than being tossed together. Salad dressings may be drizzled on the plate or served separately.

• 5. Fruit Salads: Composed of different types of fruit, sometimes served in a liquid like their own juices or syrup. When served as an appetizer or dessert it is sometimes known as fruit cocktail or fruit cup.

• 6. Gelatin Salads: Composed of flavored gelatin mixes with artificial color and flavorings.

Classification of Salads by Place in the Meal

• 1. Appetizer Salads: Served at the beginning of a meal, usually light and with a small portion.

• 2. Accompaniment Salads: Always served with the main dish. If the main dish is hearty, the salad should be light. Vice-versa.

• 3. Main Dish Salads: Served in meal-sized portions and often served hot. Made with meat, fish, eggs, poultry, vegetables, fruit or a combination of fruit and cheese.

• 4. Dessert Salads: May be sweetened, molded, or frozen. Made of fruit gelatin or fruit mixture. Often include whipped cream as a dressing.

• 5. Side Dish Salads: A bowl of salad served with a main meal. Usually includes a mixture of lettuce, cucumbers, tomatoes, and other ingredients.

Components of a Salad

• 1. Base: A layer of salad greens that lines a plate or bowl where the salad is served. Common bases include iceberg lettuce, or chiffonade of lettuce. More contemporary bases include noodles, avocado halves, or pineapple.

• 2. Body: The focal point of the salad, placed on top of the base. Can include various ingredients like fish (tuna salad), or apples (Waldorf salad).

• 3. Salad Dressing: Used to moisten and flavor the salad. Also reduces bitterness from certain salad leaves. Can range from classical French dressings (vinegar and oil) to mayonnaise-based or contemporary dressings (blue cheese, fruit-based, balsamic).

• 4. Garnish: Improves the visual appeal while complementing the overall flavor. It is a focal point providing a distinctive nature to the salad. Examples include chopped walnuts, crostini, fresh herb springs, or fresh sprouted seeds.

Factors to Consider in Salad Preparation

• 1. Quality of Ingredients: High quality ingredients are essential for a good salad.

• 2. Eye Appeal: The presentation of the salad is important.

• 3. Simplicity: Avoid overly complicated ingredients and combinations.

• 4. Neatness: Important to arrange ingredients neatly on the plate or bowl for better visual appeal.

• 5. Contrast of Harmony: Ingredients must complement each other.

• 6. Proper Food Combinations: Choose ingredients which have appropriate flavors and textures.

• 7. Identifiable Foods: The ingredients should be recognizable on the plate or bowl.

• 8. Keep Foods Properly Chilled: To maintain freshness and quality.

• 9. Serve Hot Foods Hot; Cold Foods Cold: Essential to avoid negative food experiences from hot or cold foods.

• 10. Keep it Clean and Crispy: This will enhance the presentation and experience of food.

• 11. Flavorful: This considers the flavor combinations when preparing the dish.

• 12. Properly Drain Food: This is necessary for proper presentation and to prevent a soggy texture.

• 13. Do Not Overcook Food: Overcooked foods can result in an unattractive presentation and texture to the food.