GROUP 3

THE ACCOMPANIMENT OF
SALAD AND DRESSING
 WHAT IS SALAD?
Salad is a dish, usually cold, of raw or sometimes cooked
vegetables or fruit in various combination, served with a
dressing, or molded in gelatin, and sometimes with a seafood,
poultry, meat and eggs.
 TYPES OF SALAD
GREEN SALADS
- Must be fresh, clean, crisp and cold and well drained. Moisture and air are necessary to keep
greens crisp.
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. Refrigerate
in colander covered with clean damp towels, or in specially designed perforated plastic bins.
These protect from drying while allowing air circulation.

VEGETABLE, GRAIN LEGUMES AND PASTA SALADS

- Vegetable SALADS are 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
- Raw cooked vegetables are usually added to the starch items to enhance the color, flavor and
nutritional balance of the salad. Protein items such as poultry, meat seafood and cheese maybe
added to vegetables and starch salads.
 BOUND SALAD
- Are mixture of foods that are held together or bound with a dressing usually a
thick dressing like mayonnaise.
- The term bound is most often used for traditional mixtures of cooked protein,
starch and vegetables items with mayonnaise like chicken salad, tuna salad, egg
salad and potato salad.

FRUIT SALAD
- Are very sweet and tastes and can be made from fresh or canned fruit. The fruit
contained in fruit salads is in large pieces than in fruit cocktails. Sometimes fruit
salads are dressed with ice creams ar syrup .
 COMPOSED SALAD
- Made by arranging two or more elements attractively on plate. They are called
composed because the components are arranged on the plate rather than being
mixed together.
- They are elaborated and can be substantial in size, usually served as main
courses or fruit courses rather than the accompaniments or side dishes.

GELATIN SALAD
- Most Gelatin products are made with sweetened prepared mixes with artificial
color and flavor. But some professional cook used to prepare salad using
unflavored gelatin relying on fruit juices and other ingredients for flavor.
COMPONENTS OF SALAD
FOUNDATION - is the best ingredient of a
salad leafy greens such as romaine, bib,
boston are iceberg lettuce often serve as a
salad's foundation.

BODY - main ingredients of a salad makeup

its body. the body creates the salad's
identity and often gives the salad its name.
garden fresh vegetables, for example,
form the body of a garden salad. the body
of a protein salad might be meat, poultry,
fish, or legumes.
 GARNISH - contributes to a salad's visual appeal and very
often to its flavor. a garnish should be colorful, edible and the
same temperature as the salad itself.
- most important, the garnish should be simple so that it does
not overpower the presentation of the salad.
- Common salad garnishes include herbes, cook eggs, olives,
leaves, fruits, and nuts.
- Some solads such as fruit salads, do not require a garnish for
dressing.

DRESSING - is a sauce that compliments a salad's flavor and

sometimes binds the salad ingredients together.
 COMMON INGREDIENTS IN
MAKING SALADS
LETTUCE - is the most important crop in the group of leafy
vegetables.
CUCUMBER - is a widely-cutivated creeping vine plant in the
cucumiform fruits, which are used as vegetables
CHEESE - is dairy product, derived from milk in produced wide
ranges of flavours, textures and forms by coagulation of the
milk proteins and fat milk, usually the milk of cows, boffalo,
goats, or sheep.
4. CARROT - is a root vegetable, usually orange in color, though
purple, red, white, and yellow varieties exist. It has a crisp
texture when fresh.
5. SPINACH - is an edible flowering plant in the family
Amaranthaceae. It is native to central and southwestern Asia. It
is an annual plant, which grows to a height of up to 30 cm.
6. TOMATO - Is the edible, often red fruit/berry of the
nightshade Solanum lycopersicum, commonly known as a
tomato plant.
7. CROUTON - is a piece of sautéed or rebaked bread, often
cubed and seasoned, that is used to add texture and flavor to
salads, notably the Caesar salads, as an accompaniment to
soups, or eaten as a snack food.
DRESSING
Dressing is a sauce for salads, typically
one consisting of oil and vinegar mixed
together with herbs or other flavourings
TYPES OF SALAD DRESSING
OIL AND VINEGAR DRESSING - basic
vinaigrette is a simple mixture of
oil, vinegar and seasonings which
is an example of temporary
emulsions. The ratio of oil to
vinegar is 3 parts oil to 1 part
vinegar. However, it can be
change depending upon the taste.
List oil makes the dressing tarter,
while more oil makes it tastes
milder and oilier.
EMULSIFIED DRESSING -
mayonnaise is an emulsified
dressing. It is more often
serves as the base for wide
variety of other dressings.
Mayonnaise based dressing
spire generally thick and
creamy.
OTHER DRESSINGS - cook
salad dressing is similar
with appearance to
mayonnaise, but it has a
tarter flavor, while may
eunice is richer and milder.
Cook dressing is made with
little or no oil and with a
starch thickener.
There are variety of dressings based on neither
mayonnaise nor oil and vinegar. They include dressings
on sour cream and fruit juice and yogurt and low
calorie dressings. The important thing is that this
dressings should have well-balanced flavor with a
pleasant tartness and shoot harmonized and
compliments the salad which they are served.
 TOOLS, EQUIPMENT, UTENSILS NEEDED IN
PREPARING SALADS AND DRESSING
PEELER SET
- A Peeler (Vegetable scraper) is a
kitchen tool consisting of a metal blade
with a slot with ah sharp edge attached
to a handle, used to remove the outer
layer (the "skin" or "peel") of some
Vegetables such as potatoes, broccoli
stalks, and carrots, and fruits such as
apples and pears.
 CHEF'S KNIFE
- A chef's knife, is also
known as cook's knife, it
is a cutting tool used in
food preparation.
 CHOPPING BOARD
- A Chopping board is a
durable board on which to
plate material for cutting. The
kitchen cutting board is
commonly used in preparing
food; other types exist for
cutting raw materials such as
leather or plastic.
 FOOD CHOPPER
- Food choppers have
several sharpe blades
and are handy for
everyday routine task
in the kitchen
 SALAD SPINNER
- Salad Spinner is also
known as a salad
tosser, is a kitchen tool
used to wash and
remove excess water
from salad greens
 SALAD PLATE
- A Salad Plate is a
small plate used
chiefly for serving an
individual portion of
salad.
 LIME JUICER
- A Lime juicer is an
appliance for
extracting juice from
fruit and vegetables.
 SALAD DRESSING
SHAKE
- A Salad dressing
shake is a convenient
way to mix, store and
serve dressing
 SALAD BOWL
- A Salad bowl is a
large bowl in which a
salad, especially a
tossed salad, is
served.
 SALAD TONG
- A Salad tong is
used for tossing
salads to coat the
ingredients in
dressing
 SALAD SERVERS
- A Salad servers is a
kitchen utensils used as
tongs to serve salad.
 PREPARATION OF INGREDIENTS IN
MAKING SALAD AND DRESSINGS
What are the things you need to remember before you can mise en
place all the ingredients needed for salad and dressing?

1. You need plan what salad and dressing that you are going to make.
2. How many person/people you are going to serve, it is one person or
more than one, because the salad and dressing that you are going to
make will depend on how many people.
3. Start mise en place all the ingredients needed for salads and
dressing and if there are ingredients that frozen you need to thaw it
ahead of time.
 LEADER:
ALLIYAH V. BERMOY

MEMBERS:
JESSIE GREGO
MARY ANN M. CALIWAG
MARYJOY B. JUCO
CRISSELDA DAYAO

THANK YOU!