Lesson about the structure of salad.

1. Salad
- Salad
Dressings
- Storage of
Salad

2. STRUCTURE OF A SALAD
• BASE OR UNDERLINER
- A cup-shaped leaves of iceberg or Boston lettuce
or Boston lettuce make attractive bases. Give
height to salad.
• BODY
- Main part of the salad
• 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.
• DRESSING
- A seasoned liquid or semi-liquid added to the
body of the salad to give added flavor, tartness,
spiciness and moistness.

3. TYPE OF SALAD DRESSINGS
1. Oil and Vinegar Dressings – basic vinaigrette is a simple mixture of oil,
vinegar and seasonings which is an example of temporary emulsions.
Ratio: 3 parts oil and 1 part vinegar (3:1)
(less oil – tarter, more oil – milder)
2. Emulsified Dressings – mayonnaise is an emulsified dressing. It is more
often serves as the base for wide variety of other dressings. Mayonnaise
based dressings are generally thick and creamy.
3. Other Dressings – cooked salad dressing is similar with appearance to
mayonnaise, but it has a tarter flavor, while mayonnaise is richer and milder.
Cooked dressing is made with little or no oil and with a starch thickener.

4. INGREDIENTS OF SALAD DRESSING
1. Oils – should have mild, sweet flavor. Strongly flavored oil can make
excellent salad dressing but not appropriate with every food.
2. Vinegar – should have a good, clean sharp flavor. Most salad vinegar are
about 5% acidity, but some range from 7-8%.
3. Lemon Juice – fresh lemon juice maybe used in place of or in addition to
vinegar in some preparation.
4. Eggyolk – as essential ingredient in mayonnaise and other emulsifier
dressings. For safety, pasteurized eggs should be used.
5. Seasoning and flavoring – fresh herbs are preferable to dried herbs.
Other flavorings include mustard, ketchup, Worcestershire sauce and
various kinds of cheeses.

5. EMULSIONS AND SALAD DRESSINGS
1. Temporary Emulsions – a simple oil and vinegar dressing is called
temporary emulsion because the two liquids always separate after being
shaken. The harder the mixture is beaten or shaken, the longer it takes
for it to separate.
2. Permanent Emulsions – mayonnaise is also a mixture of oil and vinegar,
but the two liquids do not separate because it contains egg yolk which is
a strong emulsifier. The eggyolk forms a layer around each of the tiny
droplets and holds them in suspension. All emulsions form more easily at
room temperature.
3. Other Stabilizer – are used in some preparations. Cooked dressing uses
starch in addition to eggs. Commercially made dressings may use such
emulsifier as gums, starches and gelatin.

6. FRENCH DRESSING

7. MAYONNAISE DRESSING

8. Caesar
Dressing
Lemon
Vinaigrette
Thousand
Island
Dressing
Ranch
Dressing
Balsamic
Vinaigrette
Greek Salad
Vinaigrette

9. STORE SALADS AND DRESSINGS
• Safety and Hygienic Practices in Storing Salad and Dressing
1. Green Salads 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.
2. Refrigerate salads before serving time.
3. Dressing is added immediately before serving, or serves it on the
side.
4. Refrigerate salads until serving. Do not hold more than a few hours,
or the salad will sag. Holding boxes should have high humidity.
5. Do not add dressing to green salads until serving, or they will sag.