q2 Grade 9 Lesson 2 Preparing Salads and Dressings

PREPARING
SALADS
AND
DRESSINGS
INTRODUCTION
A salad is a mixture of ingredients with a dressing. A

dressing is a sauce that holds the ingredients of the salad
together and gives flavour to the salad. Both the salad
and the dressing must be prepared observing sanitary
practices.
Performing
Mise en Place
Just like any dish, salads

are prepared with the use
of appropriate ingredients
as well as correct tools,
equipment, and utensils.
Salad
• A combination of crisp vegetables or
fruits with a dressing
• The term salad came from the Latin

word salt, meaning salt. Before, salt
was the only dressing used.
Tools, Equipment, and Utensils Needed
in Preparing Salad and Dressing
• Salad Spinner with a cord – removes most water from
salad greens, especially lettuce
• Chef’s Knife – used to cut tomato wedges neatly, slice
cucumber thinly, and cut symmetrical pepper rings.
• Swivel Peeler- removes skin from carrots, peels off thin
strips to toss with the lettuce
• Garlic Press – crushes garlic very efficiently
• Balloon Whisk – used to whisk mustard, salt, and pepper in
red wine vinegar and olive oil.
• Lemon Reamer – used to get the juice most from lemon
• Corn Zipper – used to remove corn kernels very quickly
• Chopping Board – used as a platform on which to cut fruits
and vegetables as well as meats.
Parts of a Salad
1. Body – the main ingredient or the bulk

of the salad.
2. Underliner – the bedding used to mold
the mixture.
3. Dressing – a mixture used to add color
and flavour.
4. Garnishes – food ingredients that serves
as the decoration.
Classifications of Salads according to place in the
Meal
1. As appetizer – usually light: must whet the appetite
Example: a light tossed salad with French dressing,
slices of cucumber, carrots, apple and pear.
2. As a accompaniment to the main dish usually served
with the main dish or entrée if the main dish is heavy, the
salad is light or vice versa
Example: Caesar Salad
3. As a main dish – usually heavy salad to satisfy the
appetite
Examples: chicken potato salad, chef’s salad, and
shrimp salad
4. As a dessert – fruits salads, fruit gelatins
Green salad
Ingredients
• Traditional Greens: baby
lettuce, romaine lettuce Examples:
• Flavor-adding Greens :  Garden Salad
arugula, watercress
• Herbs: oregano, basil,  Spinach Salad
parsley, mint, chive, cilantro
• Edible Flowers: pansy,
primrose, rose, violet petals
Vegetables, Grain,
Legume and Pasta salad
Examples:
Ingredients
• Vegetables: celery, radish,  Mixed
Vegetables
cucumber Salad with
• Starchy items: grains, pasta pasta
• Protein items: poultry,  Vegetable chopped

meat, seafood salad with kidney
beans and provolone
Bound Salads
Ingredients Examples
• Cooked Ingredients: chicken,

 Chicken Salad
turkey, ham, tuna, salmon,
crab, shrimps, lobster, eggs,
potatoes, pastas, rice, mixed  Tuna Salad
vegetables
Fruit Salads
Main Ingredients: Examples:
• Fruits  Buko Salad
 Waldorf Salad
 Fruit Salad
Garnishes
 Add color and texture to the food
Examples are tomatoes wedges, crisp

cucumbers, onion rings, vegetables sticks
TYPES OF SALAD DRESSING
FRENCH DRESSING
COOKED SALAD DRESSING
MAYONNAISE
French Dressing Mayonnaise Cooked Salad Dressing
1. Mayonnaise should be stiff
enough to hold its shape and
Characteristics should have a pleasing tart
of flavour that is not too sweet and
not to oily.
Good Dressings 2. It should have a pleasing flavour
that blend well with the other
ingredients.
3. Vinegar and oil dressing, should
be thin enough but not watery.
4. Cooked salad dressing should be
smooth and free from lumps.
TIPS
IN
SALAD
MAKING
1. Wash and dry salad greens, then divide them into
individual containers
2. Choose fresh and crisp salad vegetables
3. Prepare different toppings such as diced fruits,
roasted vegetables, nuts dried vegetables, cubed
or sliced meats, and hard-boiled eggs.
4. Store toppings together. Use container and zip top
plastic bags.
5. Collect small containers for dressings. Use small
containers for small amounts of dressing.
6. If all ingredients are ready, it takes only a few
seconds to prepare salads.
7. Choose pleasing combination, with contrast in
color, form, texture and flavour.
8. Choose the correct dressing with the correct
amount.
9. Present salad attractively but toss ingredients
lightly to avoid bruising the vegetables.

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PREPARING

A salad is a mixture of ingredients with a dressing. A

Just like any dish, salads

• The term salad came from the Latin

1. Body – the main ingredient or the bulk

• Protein items: poultry,  Vegetable chopped

• Cooked Ingredients: chicken,

Main Ingredients: Examples:

• Fruits  Buko Salad

 Add color and texture to the food

Examples are tomatoes wedges, crisp

COOKED SALAD DRESSING

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