Cookery 1 Past Paper Module PDF

MODULE COOKERY 1 SALADS AND DRESSING Objectives At the end of the chapter, students are expected to: Identify the tools, equipment, and utensils needed in preparing...

MODULE COOKERY 1 SALADS AND DRESSING Objectives At the end of the chapter, students are expected to: Identify the tools, equipment, and utensils needed in preparing salads and dressings and its functions. Classify salads according to ingredients and place in the meal. Prepare salads and salad dressing using appropriate tools, utensils, and equipment. CHAPTER 5 | Salads A salad is a healthy dish consists of small pieces of food served with sauce or dressing. It is usually served cold. It is incorporated with a variety of food such as vegetables, fruits, cooked meat, seafoods, egg and cheese. The word salad originates from the French word salade and latin word salata which means salty. Salt is associated with salad, because vegetables were seasoned with salty oil or brine and vinegar dressing. Salad maybe served as appetizer or an entrée. The success of salad preparation is partly depending on the tools, utensils and equipment used. Using the right tools, utensils, and equipment will make the preparation of salad easier and faster and will help in achieving good results. Always keep these tools, utensils, and equipment needed in preparing salads and dressings in their best condition. Senior High School 3  MODULE COOKERY 1 A. Tools, Equipment and Utensils Needed in Preparing Salads and Dressing Balloon Whisk Chef’s Knife Colander Corn Zipper French Knife Fruit or Garlic Food tong Salad knife Presser Lemon Peeler Paring Knife Plastic Wooden Food Chopping Board Mixing Bowl Reamer Gloves Spoon Processor Balloon Whisk – this is used to beat eggs evenly or whip cream. Select s turdy, medium- sized whisk to achieve good results. Chef’s Knife – this is used to cut tomato wedges, slice cucumber thinly, and cut pepper rings symmetrically. Colander – made of metal and have stand and loop handles. It is used to drain salad ingredients. Corn Zipper – this is used to remove kernels from the cold of the fresh or cooked corn. French Knife – used for chopping, mincing, and slicing salad ingredients. Fruit or Salad Knife – a short knife used to cut fruits and vegetables for salads and garnishes. Garlic Presser – used to crush garlic to have a stronger flavor for the salad dressings. Food Tong – used to handle the vegetable or fruit ingredients of the salad. Lemon Reamer or Citrus Reamer – a small utensil used to extract juice from a lemon or other citrus fruit. Peeler – this is used to remove the skin of carrots and peel of thin strips to toss with the lettuce. Paring Knife – the smallest knife used in paring vegetables and fruits. Plastic Gloves – for hygienic purpose, plastic gloves are used in handling food when mixing vegetables or fruit ingredients. Wooden Spoon – used in tossing vegetables or fruit ingredients of the salad and dressing. Food Processor – used to facilitate repetitive tasks in preparing ingredients for a salad. Chopping Board – used for cutting fruits or vegetables for salad. Mixing Bowl – used when preparing ingredients for salad. Senior High School 4  MODULE COOKERY 1 B. Classification of Salads According to Ingredients and Place in the Menu Salad is any of a wide variety of dishes which include green salad, vegetable salad, pasta salad, fruits salad or mixed salad incorporating meat, poultry or seafoods. It includes a mixture of hot and cold foods including vegetables and fruits. Simple Salad Mixed Salad Combination Salad – this is a variety of one – this is composed of – the ingredients are or more greens with cooked or raw vegetables presented separately on lights dressing served served with compatible the same plate with before or after the main dressing used as complimentary dressing course. appetizer. and used as an entrée. Simple Lettuce Salad Roasted Vegetable Salad Cobb Salad Salads According to Ingredients Green Salad – It is commonly known as tossed salad. The main ingredients in green salad are green leafy vegetables such as cabbage or lettuce. It is a healthy diet food for it contains very low carbohydrates. Green or garden salad is usually tossed with thousand island dressing. French dressing, Italian dressing, cheese dressing or honey or mustard dressing. The freshness and variety of ingredients are essential for quality green salads. Vegetable Salad – This is named vegetable salad because its composition is mostly vegetables like carrots, cucumber, tomatoes, onions, radishes and many more. It is combined with other ingredients like cooked meat in seasoned liquid being made into salads. Cooked vegetables should have firm, crisp texture, and good color. Overcooked vegetables are not attractive in a salad. The marinade is a form of oil and vinegar dressing which serves as the dressing for the salad. Crisp and sturdy greens like romaine are uses as bases in vegetable salad, because they do not wilt quickly. Senior High School 5  MODULE COOKERY 1 Fruit Salad – Composed mostly of fruits rather than vegetables. It is made from fresh or canned fruits, which taste too sweet. Fruit salad is often arranged rather than tossed or mixed because most fruits are delicate and easily broken. A waldorf salad is made of firm apples mixed with nuts, celery, and mayonnaise-based dressing. Apples and bananas, when cut should be dipped into an acid, to prevent discoloration. Cream or syrup is used to dress the fruit salad. Bound Salad – Made of non-salad leafy vegetables bound together by a thick dressing. It uses mayonnaise as dressing. Bound salad is also known as cooked salads. Ingredients are cooked, then cooled thoroughly, before mixing them with mayonnaise. The salad mixture is chilled at all times before serving to develop and combine flavors and to keep at a safe temperature. Tuna salad, chicken, seafood, macaroni, beef and potato salads are examples of bound salad. These salads are usually portioned with scoop to provide portion control and gives height and shape. They look pretty pale and uninteresting without garnishes. Crisp vegetables are usually added for texture. Celery is the most popular but there are other choices like green peppers, carrots, chopped pickles, onion, water chestnut or apples as the flavors harmonize. Appetizer Salads – these are light and refreshing salad served before the main course of a meal. They stimulate the diner’s taste buds, and enhance the main course. Serving appetizer salads also demonstrate the chef’s talent. Potato salad, taco salad, green salad, and vegetable salad are common appetizer salad. They are easy to prepare. Senior High School 6  MODULE COOKERY 1 Side Dish Salads or Accompaniment Salads – these salads are served with the main course. They must harmonize and balance with the rest of the meal. They should be light and flavorful but not too rich. Vegetable salads are often good choice. Macaroni salad or other high protein salad with cheese, meat or seafood are less appropriate as accompaniment salad, unless the main course is light. Combination salads with variety of elements are appropriate accompaniments to sandwiches. Serve potato at the same meal at which French fries is being served. Main Course Salads – They should be large enough to serve a full meal and should contain substantial portion or protein. Meat, poultry, and seafood salads as well as egg salad and cheese are popular choice. Main-course salads should offer enough variety on the plate to form balanced meal both nutritionally and in flavors and texture. Separate Course Salads – These are the refreshing and light salads served after the main course. They cleanse the palate and provide a pleasant break before dessert. Simple green salad is the usual example of separate course salad. Dessert Salads – These are usually sweet with fruit contents, sweetened gelatine, cream, and nuts. For further reading please refer to the link provided: Tools, Equipment, and Utensils needed in preparing Salads and Dressing https://www.slideshare.net/chechay123/tools-equipments-utensils-needed-in-preparing-salads https://www.youtube.com/watch?v=7AkHkFQfTpY Senior High School 7  MODULE COOKERY 1 C. Components of Salad An appetizing salad contains for basic parts. Each part is extremely important in salad preparation. If a part is not properly done or omitted, success in preparing salad is not attained. 1. Base – Consisting of greens such as leaf, romaine head or bibb lettuce and in most cases these greens are left on the plate as bowl. The base keeps the plate or bowl from looking bare and provides color in contract with the body. 2. Body – This is the main part of the salad. It should be given the most attention. The type of salad to be served determines the kind or kinds of ingredients to be used. Ingredients should be well-chosen and arranged. The body should be prepared according to the rules of good salad preparation. 3. Dressing – This is usually served with every type of salad. It adds flavor, provides good value, helps digestion. The dressing maybe acid based as vinaigrette or fatty dressing as mayonnaise-based dressing. 4. Garnish – The purpose of the garnish is to add eye appeal to the finish product and to stimulate the dinner’s appetite. It improves the form and enhances the taste of salad. The garnish is the part of the basic ingredients of salad and also an additional item to blend with and complement the body. The garnish should be simple and should attract the diner’s attention. D. Salad Ingredients Vegetables – Examples are beers, cauliflower, broccoli, carrots, cucumber, bell pepper, tomatoes, olives, onion, sprouts, and avocado. Lettuce – Ice berg lettuce or romaine are usually used in salads. Fruits – Apples, grapes, pineapples, pears, coconuts, papayas, mangoes, cherries, peaches, and lychees. Meat – Sliced ham, crumbled bacon, or shredded chicken. Beans – Black beans, chick peas, kidney beans, or black eyed peas Seed/Nuts – Sesame seeds, walnuts, almonds, or sunflower seeds Cheese – Parmesan, fresh mozzarella, etc. Dressing/Flavoring – Olive oil, lemon juice, balsamic vinegar, and mayonnaise based dressing. Other toppings – Boiled eggs. Chopped fresh herbs, or croutons. Senior High School 8  MODULE COOKERY 1 E. Preparing Salads Important Considerations in Salad Preparation Most salads are made in quantity. They were made easily, quickly, and efficiently. There is only little cooking time involved in preparing salad. Select the best ingredients. Freshness of vegetables and fruits is very important for quality salad. Wash vegetables or fruits in cold water. Drain in a colander. Cut or tear vegetables/fruits accordingly of (cubes, strips or threadlike). Have them chilled. Keep them in a colander covered with a damp towel or in perforated storage bin to allow air circulation and complete drainage, this will keep the green crisps. Mix the bound and marinated salads like egg potato salad, bean salad, etc. and chill. Arrange salad plates. Place underliner on all plates. Place mixtures of ingredients or the body of salad on the plates. Garnish the salad. Refrigerate until service. Do not hold for more than an hour, for the salad will wilt. Serve salad with dressing apart. Procedure in Preparing Different Salads Green Salads 1. Wash greens thoroughly with cold water and drain well. 2. Refrigerated in a colander covered with damp towel to stay crisp and crunchy. 3. Cut or tear into bite size pieces. When cutting, use sharp stainless-steel knife. 4. Mix the greens or toss gently. Green pepper cut into strips or shredded carrots may be mixed with the greens. 5. Plate the salads. In plating, use cold plates. Never use the plates from the dishwater. Never plate the salad an hour or two before the service for they will wilt or dry. 6. Add garnish. 7. Refrigerate until service. 8. Dress the salad before service or serve the dressing on the side. Senior High School 9  MODULE COOKERY 1 Vegetable Salad 1. Cut vegetables as close to the serving time to prevent dryness and shrivelling of the edges. They should be cut nearly and accurately and consider the shapes for it adds to eye appeal. 2. When cooking vegetables, do not overcook. Cooked vegetables should have crisp and firm texture and good color. Drain well and chill before being included in a salad. 3. Vegetables are sometimes marinated or soaked in a seasoned liquid, before being made into salads. The marinade is a form of oil and vinegar dressing, which is used also as salad dressing. Marinated salads should not be plated to for ahead of time because the base used will wilt. Fruit Salads 1. Fruit salads are not mixed or tossed, but they are arranged because fruits are delicate and easily broken. 2. In case of broken pieces of fruits, they should be placed at the bottom of the salad and have the attractive pieces arranged on top. 3. Some fruits like apples and bananas usually discolour when cut, so they should be dipped into acid as kalamansi juice or pineapple juice. 4. In preparing both, vegetable salads should be prepared first that fruits, because fruits do not hold as well as vegetables do after being cut. 5. Canned fruits should be drained well before including them in the salad to avoid salad from being watery and sloppy. Reserve the liquid for use in fruit salad d ressing or for other preparations. For further reading please refer to the link provided: Salad and Dressing https://slideplayer.com/slide/10250400/ Senior High School 10