TLE 9 LESSON IN QUARTER 2 SALAD MAKING

1. PRESENT A VARIETY
OF SALADS AND
DRESSINGS

2. Structure of a Salad

3. Components of Salad
1. Base-usually a layer of salad greens that line
the plate or bowl in which the salad will be
served.
2. Body- consists of the main ingredients.
3. Garnish-are liquids or semi-liquids used to
flavor salads. -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.

4. 4. Dressing – A seasoned liquid or
semi liquid added to the body of the
salad to give added flavor, tartness,
spiciness and moistness.
Dressing may be added at service
time, served separately for the
customer to add, or mixed with the

5. Guidelines for Arranging
Salads
1. Keep the salad off the
rim of the plate.

6. 2. Strive for a good balance of
colors.
3. Height helps make a salad
attractive.

7. 4. Cut ingredients neatly.

8. 5. Make every ingredient
identifiable.
6. Keep it simple.

9. Waldorf salad

10. Tools/Equipment Neede
Refrigerator
Mixing bowl
Paring knife
Scooper
Serving Plate

11. Ingredients:
1 ½ c Chantilly dressing
(heavy whipped cream and
mayonnaise)
4 lb red apples
1 lb celery stalk, dice
4 oz walnuts, coarsely chopped
Lettuce cups

12. Procedure:
1. Prepare the dressing. Combine whipped
cream and mayonnaise in a bowl. Refrigerate.
2. Pour the apples and diced without peeling
them.
3. Add apples to the dressing and mix in to
prevent darkening.
4. Add celery and walnuts. Fold in until evenly
mix.
5. Arrange the lettuce cups as under liners on
hold salad plates.

13. Salad Nicoise

14. Ingredients:
3 lb Waxy potatoes, scrubbed
3 lb Green beans, washed and trimmed
2 lbs Mixed salad greens, washed, trimmed, and
crisped
160 oz can Tuna, solid pack or chunk
25 pcs Anchovy fillets
50 pcs Olives, black or green
50 pcs Hard-cooked egg quarters
100 pcs Tomato wedges
½ cup Chopped parsley
Vinaigrette:
1 qt Olive oil
1 cup Wine vinegar
1 tsp Garlic, chopped fine
1 tbsp Salt

15. Procedure:
1. Cook the potatoes in boiling salted water
until just tender. Drain and let cool. Peel. Cut
into thin slices. Hold in refrigerator, covered.
2. Cook the beans in boiling salted water. Drain
and cool under cold running water. Cut into 2-
in. pieces. Hold in refrigerator.
3. Line cold salad bowls or plates with the
lettuce leaves.
4. Combine the potatoes and green beans.

16. 5. Drain the tuna and break it into chunks. Place
a 1 ½ -oz portion in the center of each salad.
6. Arrange the anchovy fillets, olives, egg
quarters, and tomato wedges attractively on the
salads.
7. Sprinkle the salads with chopped parsley.
8. Hold for service in refrigerator.
9. Combine the dressing ingredients and mix
well. Just before service, mix again and dress
each salad with 1 ½ fl oz dressing.

17. Direction: Label the parts of
the plated salad.

18. Enumerate the guidelines for
arranging salads into a
platter.
1.
2.
3.
4.