PRESENT A VARIETY OF SALADS

AND DRESSINGS
By:
FEBELOU H. BONOCAN
SHS Teacher
 OBJECTIVES:

a. Identify the structure of a salad.

b. Study the different types of vegetable
cuts.
c. Distinguish the factors and techniques in
presenting salads.
d. Participate in the class discussion actively.
 PREPARATIONS (MOTIVATIONAL ACTIVITY)

Group yourselves into four. Count 1 to 4.

Please watch the video.

PREPARATIONS
 PREPARATIONS

Guide Questions:

1.What have you observed on the video?

2.Have you tried doing that at home? What
salad did you prepare?
3.Do you think you can do this for our
performance tasks?
 PRESENTATION

STRUCTURE OF A SALAD
Plated Salad has four parts :
A.Base or Under liner -A cup-shaped leaves of iceberg or
Boston lettuce make attractive bases. They give height
to salad.
B. Body – main part of the salad
 PRESENTATION

C. Garnish – An edible decorative item that is added to

salad to give eye appeal, and adds flavor as well. It
should harmonize with the rest of the salad ingredients.

D. Dressing – A seasoned liquid or semi liquid added to

the body of the salad to give added flavor, tartness,
spiciness and moistness.
 PRESENTATION

STRUCTURE
OF A SALAD
ADDITIONAL INFORMATION
PRESENTATION

TYPES OF
VEGETABLE CUTS
PRESENTATIONS

Guidelines for
Arranging Salads
BALANCE

1. Keep the
salad off the
rim of the
plate.
BALANCE, COLOR, HEIGHT

2. Strive for a good

balance of colors.

3. Height helps
make a salad
attractive.
TEXTURE

5. Make every
ingredient
identifiable.

6. Keep it simple.
RECAP

PARTS OF A SALAD

1.BASE
2. BODY
3. GARNISH
4. DRESSING
 RECAP

TYPES OF VEGETABLE CUTS

Jardieniere
Macedoine
Brunoise
Julienne
Paring
Paysanne
Chiffonade
Slicing
Wedges
Chop
PRACTICE

IDENTIFY THE PARTS OF A SALAD

ASSESSMENT

20 ITEMS TEST

Questionnaire will be provided.

ASSIGNMENT

ADVANCE STUDY ON STORING SALADS

AND DRESSINGS
 CONCLUDING ACTIVITY

The beauty of salad

comes from the heart of
who prepares it .