HOLDING AND IMPORTANT

STORAGE CONSIDERATION
CONDITIONS
S
HOLDING AND STORAGE
CONDITIONS
HOLDING AND STORAGE CONDITIONS

 1. Salads with leaves are herbs will not hold well after the dressing
has been applied.
 2. Vinegar will cause the leaves to wilt. Do not dress the salads too
soon.
 3. Salads can be mixed then stored. Do not dress then store.
 4. Salad leaves will have a comparatively short lifespan.
PRESENTATION OF
SALAD
 PRESENTATION OF SALAD

 A well-presented salad will have the following characteristics:

 Leaf Salads
1. It will have a shine.
2. It will have 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 experience.
 PRESENTATION OF SALAD

 When presenting the salad, certain points are needed to be considered.

 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 salads are now being served in wraps, type of
sandwich.
PRESENTATION OF SALAD

 Salads traditionally have been served as a palate refresher. Modern

interpretations make it:
1. A meal on its own.
2. An alternative to hot vegetables.
3. A side dish.
4. It is good to have a refreshing salad after eating grilled steak to
cleanse the palate.
SANITATION AND QUALITY
IN SALAD PREPARATION
 SANITATION AND QUALITY IN SALAD
PREPARATION

 As with many other areas of the professional kitchen, quality and sanitation go hand
in hand. By following sanitary procedures, you are also ensuring the quality of the
salads you serve. The following standard procedures help ensure both quality and
sanitation:
 1. Thoroughly wash all salad ingredients before using in a salad presentation.
 2. Keeping salad ingredients well chilled keeps them crisp and sanitary as well.
 3. Keep dressings containing egg or dairy products refrigerated at or below 41˚F
(5˚C).
SANITATION AND QUALITY IN SALAD
PREPARATION

4. Chill salad plates before plating to avoid wilting greens and
other ingredients.
5. Use gloves or utensils to handle salad ingredients because salad
is a ready-to-eat food.
6. Mix tossed salads with dressing as close to service as possible.
7. Do not overdress salads. Use only enough dressing to lightly
coat the greens.
IMPORTANT POINTS IN
SALAD MAKING
IMPORTANT POINTS IN SALAD MAKING

 1. Washing 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.
 2. 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.
IMPORTANT POINTS IN SALAD MAKING

 3. 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.
IMPORTANT POINTS IN SALAD MAKING

 4. 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.
IMPORTANT POINTS IN SALAD MAKING

 5. Cutting materials – Salad materials should be cut in uniform, well-

defined pieces small enough so that they will not lose their shape in
folding process. If part of the celery to be used is tough, cut it in fine
pieces and cut the tender parts in larger pieces. In this way the
toughness will not be detected. When both the dark and light in larger
cubes. This gives a more pleasing appearance to the salad. If veal or
pork is used to extend the chicken, dice it finer than the chicken and
its presence will not be detected.
IMPORTANT POINTS IN SALAD MAKING

 6. Marinating salads – A marinade is used to give flavor 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 marinade separately. For serving, these
vegetables may be combined, or placed on lettuce leaves in small
individual mounds, as preferred.
IMPORTANT POINTS IN SALAD MAKING

 7. 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.
IMPORTANT POINTS IN SALAD MAKING

 8. Arrangement of salad – The lettuce leaf should have the stem and
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.
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