Technology And Livelihood Education 9 Cooking Class PDF

Preparing a Variety of Salad Dressing Lesson 2.1 Components of Salad BASE It gives the definition to the salad placement on the plate or platter. Body It is the main ingredients of the salad, this should be the focal point of the presentation as it is set on top of the base. Dressing It i...

Preparing a Variety of Salad Dressing Lesson 2.1 Components of Salad BASE It gives the definition to the salad placement on the plate or platter. Body It is the main ingredients of the salad, this should be the focal point of the presentation as it is set on top of the base. Dressing It is used to enhance the flavor. Tossed with the body of the salad or served on the side. Garnish It add texture, color and form to the salad.  Lesson 2.2 Factors to Consider in Salad Preparation Color include ingredients of different colors for eye appeal, different nutrients, and other healthful components.  Flavor Balance strong and mild flavors.  Texture balance soft with crisp ingredients, juicy with crunchy, fibrous with smooth. Shape Cut ingredients in different shapes, such as cubes, julienne, slices, shredded bits, and wedges. Lesson 2.3 Tools and Equipment Needed in the Preparation of Salad BALLOON WHISK DRY MEASURING CUPS LIQUID MEASURING CUPS MEASURING SPOON FOOD PROCESSOR GARLIC PRESS PREPARATION SINK FOOD WASTE DISPOSER OR GARBAGE CAN REACH-IN REFRIGERATOR OR WALK-IN COOLER WORKTABLES CHOPPER AND CUTTER KNIVES ELECTRIC OR HAND PEELER CUTTING BOARDS THERMOMETER DISPOSABLE PLASTIC GLOVES Lesson 2.4 Salad Ingredients LETTUCE AND GREEN LEAVED PLANTS Iceberg lettuce LETTUCE AND GREEN LEAVED PLANTS Butterhead Lettuce LETTUCE AND GREEN LEAVED PLANTS Bokchoy FRUITS AND VEGETABLES FRUITS AND VEGETABLES FRUITS AND VEGETABLES MEAT AND FISH  SALAD DRESSING Salad dressings are liquid or semi liquids used to flavor salads. a sauce for salads usually with a base made of oil and vinegar or mayonnaise. Lesson 2.5 Salad Dressing VINAIGRETTE It is also known as French dressing. Traditional vinaigrette is a combination of vinegar, oil and seasoning. The ratio of oil to vinegar is 3 parts oil to 1 part vinegar. EMULSIFIED DRESSING  Emulsions in Salad Dressings Temporary Emulsions a simple oil and vinegar dressing is called temporary emulsion because the two liquids always separate after being shaken. Permanent Emulsions mayonnaise is also a mixture of oil and vinegar, but the two liquids do not separate because it contains egg yolk which is a strong emulsifier MAYONNAISE It is a cold sauce that us an emulsion of oil and vinegar stabilized with egg yolk mustard. Lesson 2.6 Ingredients for Salad Dressing OIL should have mild, sweet flavor. Strongly flavored oil can make excellent salad dressing but not appropriate with every food. VINEGARS should have a good, clean sharp flavor. Most salad vinegar are about 5% acidity, but some range from 7-8% MUSTARD It adds a sharp flavor which helps counter the richness of the oil in vinaigrette. Lesson 2.7 Holding and Storage Condition  HOLDING AND STORAGE CONDITION 1.Salad with leaves and herbs will not hold well after the dressing has been applied. 2.Vinegar will cause the leaves to wilt. 3.Salad can be mixed then stored. 4.Salad leaves will have a comparatively short lifespan. Lesson 2.8 Presentation of Salad  PRESENTATION OF SALAD A well-presented salad will have the following characteristics: 1. It will have a shine 2. It will have a lots of color. 3. It will have height before width 4. It should be appealing to the eyes. 5. Textural diversity adds to the eating experiences.  PRESENTATION OF SALAD Types of Services: 1. Formal- Served in restaurant as a side dish to the main meal. 2. Casual- Served as part of the buffet. 3. Modern- Served in café as a meal that will stand alone. 4. Stand up or sit down- Some salad are now being served in wraps. Lesson 2.9 Sanitation and Quality in Salad Preparation  IMPORTANT POINTS IN SALAD MAKING 1. Washing Ingredients 2. Chilling Ingredients 3. Frozen Salads 4. Keeping Materials 5. Cutting Materials 6. Marinating Salads 7. Addition of salad dressing 8. Arrangement of salad  WASHING OF INGREDIENTS Wash salad greens and examine to ensure the removal of all aphids. Then soak in cold water for half an hour to crisp, and dry on a towel or by shaking in a wire basket.  CHILLING THE INGREDIENTS All ingredients, fruits, vegetables, and dressing should be chilled before being folded together. The bowl used should be chilled; also the plates upon which the salad is served.  FROZEN SALAD Combined with whipped cream and mayonnaise, the mixture is frozen like mousse, but it should not be frozen long enough to harden the fruit or vegetable. Salads made of vegetable or fruit pulp may be frozen.  KEEPING MATERIALS Lettuce, most vegetables, and many fruits may be kept for days by wrapping in a damp cloth or paper bag and placing on ice. In a mechanically cooled refrigerator, lettuce and other salad greens keep best if they are washed and placed in closely covered enamel or porcelain containers with a very little water.  Cutting Materials Salad materials should be cut in uniform well-defined pieces small enough so that they will not lose their shape in the folding process.  MARINATING SALAD A marinade is used to give flavor to salad materials and is made by mixing oil, salt, and lemon-juice or vinegar.  ADDITION OF SALAD DRESSING The dressing should never be folded into the salad until time for serving, except in the case of a salad like potato salad.  ARRANGEMENT OF SALAD The lettuce leaf should have the stem end cut off. Care should be taken that the garnish is carefully placed. No part of the salad should extend beyond the edge of the plate.