Salad and Salad Dressings PDF

Tools, Equipment, and Utensils needed in preparing salad and dressing Lemon juicer It is a small kitchen utensil designed to squeezes and strains the lemon or other citrus fruits. Garlic Press - A tool used for pressing garlic cloves through small holes to extract the pulp, oils,...

Tools, Equipment, and Utensils needed in preparing salad and dressing Lemon juicer It is a small kitchen utensil designed to squeezes and strains the lemon or other citrus fruits. Garlic Press - A tool used for pressing garlic cloves through small holes to extract the pulp, oils, and juice from garlic. Peeler Set This set contains three different types of stainless steel blades. The first one is 1. Swivel Peeler 2. Julienne Peeler 3. Serrated Peeler Grill Pan -it is used for salad toppings to be broiled or grilled. Salad Tongs These are used for tossing salads to coat the ingredients in dressing. It is also can be used in serving. Made up of plastic, silver or chrome plated metal and wood. Salad Spinner It is used to remove excess moisture from freshly washed lettuce, green, herbs, fruits, and other similar leafy or hard to dry items. Composed of a plastic bowl with strainer and cover. Salad Bowl It is used to mix salad dressing, marinate ingredients Used to toss and mix all the salad ingredients together. Citrus Zester Used to scrape fine shreds of peel from citrus fruits. Salad Knife - Used in slicing vegetables, fruits, and garnishes Chopper - Used for chopping ingredients for salads into little bits. Measuring spoons and cups - Used in measuring liquid ingredients for the dressing. Pans and Pots - Used for preparing and cooking food like sausages, eggs, and pastas. - Used for boiling, broiling, sauteing, frying and steaming Mixing Spoons Used for mixing different ingredients together. Made up of wood, plastic, or stainless steel. Kitchen Towels - Used to clean hands and any spilled food. Refrigerator Used to store salad after preparing. Used to preserve the freshness of other salad mixtures and ingredients such as vegetables, fruits, cheese, milk, cream and mayonnaise to avoid spoiling.  Classification of Salads according to ingredients used 1. Green Salads Most common salad and prepared by tossing greens and garnishes such as tomatoes, onions, or cucumber in a dressing. Uses leafy vegetables such as lettuce, spinach, or watercress. Can be garnished with different ingredients such as nuts, cheese, fruits, and vegetables. All dressings can be used including a light oil and vinegar dressing to a hearty bacon dressing. 2. Bound Salad These are salads that are usually made of hearty , non- salad leafy ingredients bound together by a thick dressing. Examples : tuna salad, potato salad, macaroni salad, seafood salads, and chicken salads. 3. Vegetable, Grain, Legumes, and Pasta Salads These 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 salad. 4. Composed Salad Type of salad prepared with a number of ingredients that are all arranged neatly and symmetrically on the plate instead of being tossed together. Salad dressing or vinaigrette may be drizzled on the plate or served on the side. 5.Fruit Salad Type of a salad composed of different kinds of fruit, sometimes served in a liquid, either in their own juices or a syrup. When served as an appetizer or as a dessert, fruit salad is sometimes known as a fruit cocktail or fruit cup. 6. Gelatin Salad - A type of salad made with flavoured gelatin mixes with artificial color and flavorings Classification of Salads According to place in the meal 1. Appetizer Salad These are salads served at the beginning of the meal Usually light and small portion 2. Accompaniment Salad Type of a salad which is always served with the main dish. Always take into consideration : Hearty meal = light Salad Light Entrée = Heavy Salad 3. Main Dish -served in meal – sized portions and often served hot. - Make it with meat, fish, eggs, poultry, vegetables, fruit, or a combination of fruit and cheese. 4. Dessert Salad May be sweetened, molded, or frozen salad made of fruit gelatin or fruit mixture. Added with whipped cream as the dressing. 5. Side Dish Salad It is a bowl of salad for one person which is served with main meal. Mixture of lettuce, cucumber, tomatoes and other. Component of Salad 1. Base of a salad It is usually a layer of salad greens that line the plate or bowl in which the salad will be served. Common bases includes iceberg cups, chiffonade of lettuce To more contemporary bases such as noodles, avocado halves, and pineapples. 2. Body of the salad Is the focal point in any salad which is placed on top of the base. May include a variety of ingredients such as fish in a tuna salad or apples in a waldorf salad. 3. Salad Dressing Used to moisten and flavour of the salad. It also helps reduce the bitterness that other salad leaves may have. Dressings can vary from the classical French Dressings which comprises vinegar and oil. (three parts to one part vinegar) or mayonnaise based dressings to more contemporary dressings such as blue cheese dressings, fruit – based dressings, and balsamic dressings. 4. Garnish It enhances the appearance of the salad while also complementing the overall taste. It is a focal point of the salad and gives the salad its distinctive nature. Common garnishes are chopped walnuts, crostini, fresh herb springs, fresh sprouted seed leaves. Factors to consider in Salad Preparation 1. Quality of the ingredients 2. Eye Appeal 3. Simplicity 4. Neatness 5. Contrast of harmony 6. Proper Food Combinations 7. Foods should be identifiable 8. Keep foods properly chilled 9. Serve hot foods hot; cold foods cold 10. Keep it clean and crispy 11. Flavorful 12. Food should be properly drained 13. Do not overcook food.