Prepare

Salad and
Dressing
Jumbled Words
 ANYOMENIAS

MAYONNAISE
ETLUCTE

LETTUCE
O MAT O T

TOMATO
K LA B C E P P R E P

BLACK PEPPER
MONLE
LEMON
 Prepare
Salad and
Dressing
 Choose Me

SOY SAUCE LEMON

MAYONNAISE VINAIGRETTE
CORRECT WRONG CORRECT
Objectives:
At the end of this lesson, students
should be able to:

a. Identify the guidelines in salad

plating.
b. Observe sanitary practices in
presenting salad and dressing.
c. Present salads with dressing
attractively.
• Salad
- derived from the Italian word
“insalata” which means to be step in
salt or brine or “herba salata”
which literally means salad greens.

- is a single food that contains a

mixture of different foods
accompanied with dressing.
Components of Salad

• Base
-usually a layer of salad
greens that line the plate or
bowl in which the salad will
be served.
Components of Salad

• Body
-consists of the main
ingredients.
Components of Salad

• Dressing
-enhances the appearance
while also complementing the
overall taste; must be edible.
Components of Salad

• Garnish
-substances that are used for
decoration or embellishment
of food
Important Factors
to Consider in
Salad
Preparations
Important Factors to Consider in Salad
Preparations
1. Quality of Ingredients- salad is as good as the quality of
its ingredients, so you must use ingredients that are fresh,
ripe and in season.
2. Eye appeal - it should be attractive, appetizing, creatively
presented.
3. Simplicity- make it simple, not overcrowded.
4. Neatness- keep salad neatly placed in a plate.
5. Contrast and Harmony of the color- contrast in order for
your garnishing can accentuate the appearance of the salad.
Important Factors to Consider in Salad
Preparations
6. Proper food combination- choose combination of
ingredients carefully.
7. Foods should be recognizable- taste of the food that you
are using as a base should be identifiable when you taste
salad.
8. Keep foods properly chilled but not.
9. Serve hot foods while hot and cold foods cold.
10. Keep it clean and crispy- this is done why washing green
in a large quantity of water and drain well.
11. Flavorful
12. Do not overcooked food.
Ingredients
of Salad
Dressing
Ingredients of Salad Dressing

• Salad dressing
-are liquid or semi-liquid used
to flavor salads
- Most salad dressing are made
primarily of an oil and an acid
with other ingredients added to
modify the flavor or texture.
Ingredients of Salad Dressing
1. OILS –should have mild,
sweet flavor. (corn oil,
canola oil, olive oil)

2. VINEGAR – should have a

good, clean and sharp flavor
Ingredients of Salad Dressing
3. LEMON JUICE– fresh lemon juice
maybe used in place of or in addition to
vinegar in some preparation.

4. EGG YOLK – as essential ingredient in

mayonnaise and other emulsifier dressing.

5. SEASONING AND FLAVORINGS-

fresh herbs are preferable than dried herbs.
Types of Salad
Dressing
Types of Salad Dressing
1. OIL and VINEGAR
DRESSING – basic
vinaigrette is a simple
mixture of oil, vinegar &
seasoning which example of
temporary emulsion.

mixture: 3 part of oil and 1

part vinegar
Types of Salad Dressing

2. EMULSIFIED
DRESSING– mayonnaise is an
emulsion dressing. It is more
often serves as the base for wide
variety of the dressing.
Types of Salad Dressing
3. OTHER DRESSING–
cooked salad dressing is
similar with appearance to
mayonnaise, but it has a tarter
flavor, while mayonnaise is
richer and milder. Cooked
dressing is made with little oil
or no oil and with a starch
flavor.
 SAFETY
PRACTIVES
IN THE
KITCHEN
SAFETY PRACTICES IN THE KITCHEN
• A kitchen has many safety hazards. It contains hot
stoves, electrical equipment, and sharp tool. It is very
important that you work carefully while giving constant
attention to the safety practices below.

• For Equipment:
- Never use any machine you have not been trained to
use.
- Pull plug or throw switch to off position before
cleaning or adjusting any machine.
- Check all switches to see that they are off before
plugging into the outlet.
- When using electrical power equipment, always follow
the instructions.
SAFETY PRACTICES IN THE KITCHEN
• For Sharp Utensils:
- Use the right knife for the job
- Never talk while holding a knife in your hand.
- Use cutting board all the times.
- when cleaning a knife, keep the sharp edge turned
away from your body.
- Pick up the knives on the handle only.

• Keep Floor Safe:

- Wet floors are dangerous. Keep them dry.
- Pick up or wipe up any spilled item immediately.
- Walk, do not run or slide across the floor.
 That’s all.
Thank you for
listening!

Ms. Trisha Mae Reyes

QUIZ
TIME!
 LONG QUIZ TIME!
I. IDENTIFICATION:
DIRECTIONS: Identify what is being asked on the following question. Choose your answer on the box. Write
your answer on the blank provided before each item.

Oil and Vinegar Dressing Salad Dressing Salad

Emulsion Dressing Cooked Dressing

__________1. is a single food that contains a mixture of different food accompanied with
dressing.
__________2. mayonnaise is an emulsion dressing, it is more often serves as the base for the
wide variety of the dressing.
__________3. basic vinaigrette is a mixture of oil, vinegar and seasoning which example of
temporary emulsion.
__________4. cooked salad dressing is similar with appearance to mayonnaise, but it has a tarter
flavor, while mayonnaise is richer and milder.
__________5. are liquid or semi-liquid used to flavor salads.
 LONG QUIZ TIME!
II. ENUMERATION:
DIRECTIONS: List down or enumerate what are being asked on each of the following item.

1-5: Enumerate the Ingredients of Salad Dressing.

1.
2.
3.
4.
5.

6-8: Enumerate the Components of Salad.

6.
7.
8.

9-11: Enumerate the Types of Salad Dressing.

9.
10.
11.

11-15: Give at least 4 (four) Important Factors to Consider in Salad Preparation.

 LONG QUIZ TIME!
II. TRUE OR FALSE
DIRECTIONS: Read the statement carefully then write TRUE if the statement is correct and write FALSE if
it is wrong.
_______1. When using electrical power equipment, do not follow the instructions.
_______2. Use the right knife for the job.
_______3. When using a knife, keep the sharp edge turned away from your body.
_______4. Never talk while holding a knife in your hand.
_______5. Pick up knife at the pointed edge.
_______6. Pick up or wipe up any spilled item immediately.
_______7. Do not pull plug or do not turn off equipment before cleaning or adjusting any machine.
_______8. Check all switches to see that they are off before plugging into the outlet.
_______9. Do not use a cutting board at all times.
_______10. Wet floors are safe, let them wet.
QUIZ TIME!
Key Answers
 LONG QUIZ TIME!
I. IDENTIFICATION:
DIRECTIONS: Identify what is being asked on the following question. Choose your answer on the box. Write
your answer on the blank provided before each item.

Oil and Vinegar Dressing Salad Dressing Salad

Emulsion Dressing Cooked Dressing

SALAD 1. is a single food that contains a mixture of different food accompanied with
dressing.
EMULSION DRESSING 2. mayonnaise is an emulsion dressing, it is more often serves as the base
for the wide variety of the dressing.
OIL AND VINEGAR DRESSING 3. basic vinaigrette is a mixture of oil, vinegar and seasoning which example of

temporary emulsion.
COOKED DRESSING 4. cooked salad dressing is similar with appearance to mayonnaise, but it has
a tarter flavor, while mayonnaise is richer and milder.
SALAD DRESSING 5. are liquid or semi-liquid used to flavor salads.
 LONG QUIZ TIME!
II. ENUMERATION:
DIRECTIONS: List down or enumerate what are being asked on each of the following item.

1-5: Enumerate the Ingredients of Salad Dressing. 13-15: Give at least 3 (three) Important
1. OILS Factors to Consider in Salad Preparation.
2. VINEGAR
3. LEMON JUICE 1. Quality of Ingredients.
4. EGG YOLK 2. Eye appeal
5. SEASONING AND FLAVORINGS 3. Simplicity
4. Neatness.
6-9: Enumerate the Components of Salad. 5. Contrast and Harmony of the color
6. BASE 6. Proper food combination
7. BODY 7. Foods should be recognizable
8. DRESSING 8. Keep foods properly chilled but not
9. GARNISH 9. Serve hot foods while hot and cold foods
cold
10-12: Enumerate the Types of Salad Dressing. 10. Keep it clean and crispy
10. OIL AND VINEGAR DRESSING 11. Flavorful
11. EMULSIFIED DRESSING 12. Do not overcooked food.
12. COOKED DRESSING
 LONG QUIZ TIME!
II. TRUE OR FALSE
DIRECTIONS: Read the statement carefully then write TRUE if the statement is correct and write FALSE if
it is wrong.
FALSE 1. When using electrical power equipment, do not follow the instructions.
TRUE 2. Use the right knife for the job.
TRUE 3. When using a knife, keep the sharp edge turned away from your body.
TRUE 4. Never talk while holding a knife in your hand.
FALSE 5. Pick up knife at the pointed edge.
TRUE 6. Pick up or wipe up any spilled item immediately.
FALSE 7. Do not pull plug or do not turn off equipment before cleaning or adjusting any machine.
TRUE 8. Check all switches to see that they are off before plugging into the outlet.
FALSE 9. Do not use a cutting board at all times.
FALSE 10. Wet floors are safe, let them wet.