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Guidelines For Making Salads

This document provides guidelines for making different types of salads, including vegetable/grain salads, bound salads, fruit salads, and gelatin salads. It discusses cutting vegetables neatly and close to serving time, thoroughly cooking and chilling ingredients, using thick dressings gently to avoid crushing items, and arranging fruits and vegetables by color and firmness. The document also notes guidelines for plating salads attractively and storing salads and dressings safely by refrigerating and adding dressing immediately before serving.

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Kaye Torres
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210 views14 pages

Guidelines For Making Salads

This document provides guidelines for making different types of salads, including vegetable/grain salads, bound salads, fruit salads, and gelatin salads. It discusses cutting vegetables neatly and close to serving time, thoroughly cooking and chilling ingredients, using thick dressings gently to avoid crushing items, and arranging fruits and vegetables by color and firmness. The document also notes guidelines for plating salads attractively and storing salads and dressings safely by refrigerating and adding dressing immediately before serving.

Uploaded by

Kaye Torres
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Guidelines for Making

Salads
Vegetables, Legumes, Grains and Pasta
Salads
 Neat, accurate cutting of ingredients is important because the shapes of the
vegetables add to eye appeal.
 Cut vegetables as close as possible to serving time or they may dry or shrivel
at the edges.
 Cooked vegetables to a firm, crisp texture and good color.
 After cooking, vegetables must be thoroughly drained and chilled before
using.
 Starches, pastas and legumes should be cooked until completely tender but
not overcooked.
Bound Salads
 Cooked ingredients must be thoroughly cooled before being mixed with
mayonnaise and the completed salad mixture must be kept chilled at all
times.
 Leftover such as chicken meat or fish which have been handled according to
the rules of good sanitation and food management can be used for making
bound salads.
 Potatoes for salads should be cooked whole before peeling and cut in order to
preserve nutrients.
 Crisp vegetables like celery, green peppers, carrots, chopped pickles, onions
and water chestnuts are used.
 Fold in thick dressings gently to avoid crushing or breaking the main
ingredients.
 For plated salads, serve on a base with greens and choose attractive, colorful
garnishes when appropriate
Fruit Salads
 Fruit salads are often arranged, mixed or tossed of most fruits that
are delicate and easily broken. An exception is the Waldorf salad,
made of firm apples mixed with nuts, celery and mayonnaise based
dressing.
 Broken or less attractive pieces of fruit should be placed on the
bottom of the salad while more attractive pieces arranged on top
 If both vegetables and fruits salads are being prepared, vegetables
salad should be prepared first.
 Drained canned fruits well before mixing them in the salad.
 Dressings for fruit salad are usually sweet, but fruit juices are used to
add tartness
Gelatin Salads
 Observe the correct proportion of gelatin and liquid. Too much gelatin
makes a stiff, rubbery product while too little makes a soft product that
will not form the desired shape
  To dissolve unflavored gelatin, stir it in cold liquid to avoid lumping
and let it stand for 5 minutes to absorb water. Then heat it until
dissolves, or add hot liquid and stir until dissolved
 To dissolve sweetened, flavored gelatin, stir it into boiling water. It will
not lump because the gelatin granules are held apart by sugar granules
 For quick setting, dissolve the gelatin to half of the volume of liquid and
the other half is cold water to lower the temperature. For even faster
setting, add crushed ice in an equal volume of cold water, stir until the
ice is melted.
 Canned fruits and other juicy items must be well drained before adding
because they will watered down the gelatin .
Guidelines for Arranging
Salads
Keep the salad off the rim of the plate
Strive for a good balance of colors.
Height helps make a salad attractive.
Cut ingredients neatly.
Make every ingredient identified.
Keep it simple.
Safety and hygienic
practices in storing
salad and dressing
 GreenSalads are plated in a cold plate.
Avoid plating salads more than an hour or
two before service. Garnish that is tossed
should be added at serving time.
 Refrigerate salads before serving time.
 Dressingis added immediately before
serving, or serves it on the side.
 Donot add dressing to green salads until
serving, or they will sag.

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