ELITE ESCAPE CONSULTANCY

ADVANCE COURSE IN FOOD PRODUCTION

SALADS
BY-SHAMLEE RAMTEKE
November 2023
Scope
• History of Salads
• Definition of Salads
• Components of a Salad
– Base and Body
– Dressing and Garnish
• Classification of Salads
• Principles of Salad making
• Salad as a Course
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History of Salad

• 14th Century
• The word "salad" originates from the
French salade of the same meaning,
from the Latin salata (salty) & from sal
(salt).
• Ancient Greeks & Romans consumed
salads
Source:John Evelyn’s book Acetaria: A Discourse on Sallets, 1699, speaks of the importance of salads in daily diet
Source: Oxford Companion to Food, Alan Davidson [Oxford University Press: Oxford] 2nd edition, 2006 (p. 682)

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Definition of Salads

• A dish of raw leafy green vegetables

often tossed with pieces of other raw or
cooked vegetables, fruit, cheese, or
other ingredients and served with a
dressing.
Source: adapted from Krishna Arora (2001), Theory of Cookery, Frank Bros, India, ISBN-13 978-8171700875

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Components of Salad
• Base
• Body
• Dressing
• Garnish

SOURCE:http://www.fooduniversity.com/foodu/food_c/salads/salad_parts.htm

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Classification of Salads

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 Principles of Salad Making
• chilled plate for service
• salad dressing is prepared 2-3 hours prior
Handle greens carefully
• contrast crisp with soft ingredients
• Dressing and salt addition at end
• Always to be made fresh to order

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 Salad as Course 1of 2
HORS D’OEUVRES AS A SIDE DISH

SOURCE:https://www.cheddars.com/menu/side-house-
salad/prod7021151

Source:https://thefoodcharlatan.com/caprese-salad-
skewers-appetizer/

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 Salad as Course 2 of 2
MAIN COURSE FRUIT SALAD

• Source:https://www.countrysidecravings.com/creamy-fruit-salad/ Source:https://moorlandseater.com/caesar-salad/

Foundation Course in Larder Salads

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 GROUP ACTIVITY

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