INGREDIENTS FOR

SALAD MAKING
VIDEO WATCHING
 VIDEO WATCHING

What can you say

about the preparation
of salad in the video?
 VIDEO WATCHING

What are the

ingredients used in
the video?
INGREDIENTS FOR
SALAD MAKING
SALAD GREENS

They are rich in

combination of
vitamins A, C, and
K; several B
vitamins (including
folate); and
potassium.
VEGETABLES (RAW)
Eating raw
vegetables gives
you the most
enzymes, vitamins,
and minerals
needed for good
health.
VEGETABLES (COOKED)
PICKLED AND CANNED

Cooked food gets

easily digested by
the body.
 STARCHES
A carbohydrates
commonly found in
nature and one of the
primary sources of
food energy for
human beings
 FRUITS
FRESH, COOKED, CANNED, FROZEN

Are good source of

vitamins and minerals,
recognized for their
role in preventing
vitamin C and vitamin
A deficiencies.
PROTEIN FOODS
It is also a critical
part of the processes
that fuel your energy
and carry oxygen
throughout your body
in your blood.
meat (beef, ham), poultry, fish and shellfish, salami

luncheon meat, bacon,cheese,eggs,

MISCELLANEOUS
Gelatin and nuts are
examples of
miscellaneous
ingredients.
1. What is your favorite salad?
*If you are going to make a salad based on the
ingredients that we have studied, what kind of
salad it is?
2. If you are going to prepare a salad to
someone you love, what kind of salad it is?
and why.
 Why is it important to
familiarize in the different
ingredients in making salad?
GUIDELINES
IN MAKING
SALAD
VEGETABLES
, GRAINS,
LEGUMES,
AND PASTA
SALAD
 Neat, accurate cutting
of ingredients is important
because the shapes of the
vegetables add to eye
appeal.
Cut vegetables as
close as possible to
serving time or
they may dry or
shrivel at the
edges.
Cooked vegetables
to a firm, crisp
texture and good
color.
 After cooking, vegetables
must be thoroughly drained
and chilled before using.
 Starches, pastas and
legumes should be
cooked until completely
tender but not
overcooked.
 Vegetables are
sometimes marinated
or soaked in a
seasoned liquid before
being made into salad.
 Grains and pastas
may also be marinated
for a short time. If
marinated too long, pasta
absorb too much liquid
and become very soft.
 Fruit salads are often
arranged, mixed or tossed
of most fruits that are
delicate and easily broken.
 An exception is the
Waldorf salad, made
of firm apples mixed
with nuts, celery and
mayonnaise based
dressing.
 Broken or less
attractive pieces of
fruit should be placed
on the bottom of the
salad while more
attractive pieces
arranged on top.
 Some fruit discolor
when cut and should be
dipped into an acid such
as tart or fruit juice.
 If both vegetables and
fruits salads are being
prepare, vegetables salad
should be prepared first.
 Drained canned
fruits well before
mixing them in the
salad.
 Dressings for fruit salad
are usually sweet, but fruit
juices are used to add
tartness.
 Observe the correct
proportion of gelatin and
liquid. Too much gelatin makes
a stiff, rubbery product while
too little makes a soft product
that will not form the desired
shape.
 To dissolve unflavored
gelatin, stir it in cold liquid
to avoid lumping and let it
stand for 5 minutes to
absorb water.
 To dissolve
sweetened, flavored
gelatin, stir it into
boiling water.
 Do not add raw
pineapple and papaya to
gelatin salads because these
fruits contain enzymes
(bromelain and papain,
respectively) which
dissolves gelatin.
 Canned fruits and
other juicy items must be
well drained before
adding because they will
water down the gelatin.
Refrigerate the gelatin
salad.
Why do we need to follow
the guidelines in making
salad?