T.L.

E 9 (COOKERY)

PREPARING SALADS AND DRESSINGS

SALAD -is a healthy dish consists of small pieces of food served with sauce or dressing.
-it is usually served cold.
-it is incorporated with a variety of foods such as vegetables like tomatoes, lettuce, cucumber, carrots, fruits,
cooked meat, seafoods, egg and cheese.
-the word salad originates from the French word salade and latin word salata which means salty.
-salt is associated with salad, because vegetables were seasoned with salty oil or brine and vinegar dressing.
-salad maybe served as appetizer or an entrée.

TOOLS, EQUIPMENT, AND UTENSILS NEEDED IN PREPARING SALADS AND DRESSING

 BALLOON WHISK – This is to beat eggs evenly or whip cream.

 CHEF’S KNIFE – This is used to cut tomato wedges, slice cucumber thinly, and cut pepper rings symmetrically.
 COLANDER – Made of metal and have stand and loop handles. It is used to drain salad ingredients.
 CORN ZIPPER – This is used to remove kernels from the cod of the fresh or cooked corn.
 FRENCH KNIFE –Used for chopping, mincing and slicing salad ingredients.
 FRUIT OR SALAD KNIFE – A short knife used to cut fruits and vegetables for salads and garnishes.
 GARLIC PRESSER – Used to crush garlic to have a stronger flavor for the salad dressings
 FOOD TONG – Used to handle the vegetable or fruit ingredients of the salad.
 LEMON REAMER OR CITRUS REAMER – A small utensil used to extract juice from a lemon or other citrus fruit.
 PEELER – This is used to remove the skin of carrots and peel off thin strips to toss with the lettuce.
 PARING KNIFE – The smallest knife used in paring vegetables and fruits.
 PLASTIC GLOVES – For hygienic purpose, plastic gloves are used in handling food when mixing vegetables or fruit
ingredients.
 WOODEN SPOON – Used in tossing vegetables or fruit ingredients of the salad and dressing.
 FOOD PROCESSOR – Used to facilitate repetitive task in preparing ingredients for a salad.
 CHOPPING BOARD – Used for cutting fruits or vegetables for salad.
 MIXING BOWL – Used when preparing ingredients for salad.

VOCABULARY
ENTRÉE – Served as the main dish of a metal.
MINCING – To cut or chop into very small pieces.
WHISK – To whip or beat with a light rapid movement.

CLASSIFICATION OF SALADS ACCORDING TO INGREDIENTS AND PLACE IN THE MENU

 SIMPLE SALAD – This is a variety of one or more greens with light dressing served before or after the main
course.
 MIXED SALAD – This is composed of cooked or raw vegetables served with compatible dressing used as
appetizer.
 COMBINATION SALAD – The ingredients are presented separately on the same plate with complimentary
dressing and used as an entrée.
SALADS ACCORDING TO INGREDIENTS
According to ingredients, salad is classified into:
 GREEN SALAD – It is commonly known as tossed salad.
The main ingredients in green salad are green leafy vegetables such as cabbage or lettuce.
It is a healthy diet food for it contains very low carbohydrates.
Usually tossed with Thousand Island dressing, French dressing, Italian dressing, cheese dressing
or honey mustard dressing.
 VEGETABLE SALAD - This is named vegetable salad because its composition is mostly vegetables like carrots,
cucumber, tomatoes, onions, radishes and many more.
  FRUIT SALAD – Composed mostly of fruits rather than vegetables. It is made from fresh or canned fruits, which
taste too sweet.
WALDORF SALAD - is made of firm apples mixed with nuts, celery, and mayonnaise based dressing.
 BOUND SALAD – Made of non-salad leafy vegetables bound together by a thick dressing.
It uses mayonnaise as dressing. Also known as cooked salads.
 APPETIZER SALADS – These are light and refreshing salad served before the main course of a meal.
They stimulate the diner’s taste buds, and enhance the main course.
 SIDE DISH SALADS OR ACCOMPANIMENT SALADS – These salads are served with the main course. They must
harmonize and balance with the rest of the meal. They should be light and flavorful but not too rich.
 MAIN COURSE SALADS – They should be large enough to serve a full meal and should contain substantial
portion or protein. Meat, poultry, and seafood salads as well as egg salad and cheese are popular choice. Main
course salads should offer enough variety on the plate to form balanced meal both nutritionally and in flavors
and texture.
 SEPARATE COURSE SALADS – These are refreshing and light salads served after the main course. They cleanse
the palate and provide a pleasant break before dessert. Simple green salad is the usual example of separate
course salad.
 DESSERT SALADS – These are usually sweet with fruit contents, sweetened gelatine, cream, and nuts. The
common example of dessert salads are fruit salads or fruit gelatine salads.

VOCABULARY
SUCCULENT – Fleshy and juicy.
ANTIOXIDANTS – Substances that inhibit oxidation.
HOMOCYSTEINE – An amino acid that occurs in the body as an intermediate in the metabolism of methionine and
cysteine.