SANITATION AND QUALITY

IN SALAD PREPARATION/
IMPORTANT POINT IN
SALAD-MAKING
 MAKING CONNECTION
1. 41 DEGREE FARENHEIT
2. APHIDS
3. CHILLED BOWL
4. FROZEN SALAD
5. DAMP CLOTH
6. ENAMEL OR PORCELAIN
7. UNIFORM
8. MARINADE
9. POTATO SALAD
10.STEM END OF LETTUCE/EDGE OF THE PLATE
 Important Points In Salad Making
• Washing Ingredients - Wash salad greens and
examine to insure 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 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 Salads - This name may seem misleading
because pieces of fruit or vegetable in salads should
never be actually frozen. 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. The freezing can be done
by packing in ice and salt or by placing the mixture in
the drawers of a mechanically cooled refrigerator.
• 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 Salads - A marinade is used to give flavour to
salad materials and is made by mixing oil, salt, and lemon-
juice or vinegar (sometimes onion-juice). The
vegetables, fish or meat may stand an hour or so in the
marinade before using. When several vegetables are to be
used, each one should be marinated separately. For serving,
these vegetables may be combined, or placed on lettuce
leaves in small individual mounds, as preferred.
• 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, when it is preferable for the
dressing to soak in.
• Arrangement of Salad - The lettuce leaf should
have the stem end cut off so that this ragged
part does not hang over the edge of the plate.
Care should be taken that the garnish is
carefully placed.
• Place the salad on the lettuce leaf carefully so that
it will not fall apart and spread ungracefully over
the plate. No part of the salad should extend
beyond the edge of the plate
 REMINDER
• YOUR EXTRA WHITE (PLAIN)
SHIRT TOMORROW
• 1 BALL IN EACH GROUP
• ¼ INDEX CARD INDIVIDUAL
(SAME COLOR, SAME GROUP)