2. UPON COMPLETION OF THIS
MODULE THE STUDENTS WILL BE
ABLE TO:
1. Perform Mise en Place;
2. 2. Prepare variety of salads and dressings;
3. 3. Present a variety of salads and dressings; and
4. 4. Store salads and dressings
3. SALAD
•is a combination of vegetables, fruits and
other ingredients served with a dressing.
Salad are easy to make and require little, id
any special equipment. A basic
understanding of tools use in preparation
will help achieve better results
4.
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15. MISE’ EN PLACE
• is a French term which
means setting everything
in place and organizing all
the materials and
ingredients before
preparing foods.
16. TOOLS, EQUIPMENTS, UTENSILS NEEDED IN
PREPARING SALADS
•1. KNIVES- good quality
knives with sharp, sturdy
stainless steel blades and
with handles that securely
attached and that feel
perfectly comfortable in your
hand.
17. 2. CUTTING BOARDS
• choices of cutting boards are
the wooden or blocks and
acrylic cutting boards. When
preparing a recipe that contains
both meat (or poultry or
seafood) and vegetables
requiring cutting, use one board
exclusively the vegetables and
the other exclusively for the raw
meat to avoid cross-
contamination.
18. 3. PEELER
• - is a kitchen tool consisting of a slotted metal blade
attached to a handle, that is used to remove the outer skin
or peel of certain vegetables, frequently potatoes and
carrots, and fruits such as apples, pears.
19. 4. CITRUS ZESTER
• - is approximately four inches
long, with a handle and a
curved metal end, the top of
which is perforated with a row
of round holes with sharpened
rims. To operate, the zester is
pressed with moderate force
against the fruit and drawn
across its peel. The rims cut the
zest from the pith underneath.
20. 5. GRATER/SHREDDER
• - A grater (also known as
a shredder) is a kitchen
utensil used to grate
foods into fine pieces. It
was invented by François
Boullier in 1940s.
21. 6. GRILL PAN
•– used for salad
toppings to be broiled
or grilled.
22. 7. SALAD SPINNERS
•– used to hold just
washed salad leave in a
slotted basket that is
made to spin by hand
and thus fling all the
water off the leaves
into the outer
container.
23. MIXING BOWLS
• – used to mix dressings,
marinate ingredients, hold
separate elements of a
salad before assembling
and used to toss and mix
all the ingredients
together. Used bowls
made of sturdy, heavy
glass wares or ceramic, so
as not to react with acidic
ingredients.
24. 9. SALAD SERVERS
• – “Salad sets” with big salad bowls, serving bowls and servers.
Select materials having enough surfaces to really grasp the
ingredients of salad, no matter how slippery and thus making
tossing easier.
25. CLASSIFICATION OF SALADS ACCORDING TO
INGREDIENTS USED
• 1. Green salads – must be
fresh, clean, crisp and cold
and well drained. Moisture
and air are necessary to
keep greens crisp.
26. • a) Leaves wilt because they lose moisture. Crispness can be restored by
washing and refrigerating. The moisture that clings to the leaves after
thorough draining is usually enough.
• b) Air circulation is essential so do not washed greens too tightly or
pack too firmly. Refrigerate in colanders covered with clean damp
towels, or in specially designed perforated plastic bins. These protect
from drying while allowing air circulation.
27.
28. 2. VEGETABLE, GRAIN LEGUMES AND PASTA
SALADS
• . - are salads whose main ingredients are vegetables other
than lettuce or other leafy greens.
• Starchy items such as grains, pastas and dried legumes can
also form the body of a salad.
• Raw or cooked vegetables are usually added to the starch
items to enhance the color, flavor and nutritional balance of
the salad.
• Protein items such as poultry, meat, seafood and cheese
maybe added to vegetables and starch salads.
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30.
31. 3. BOUND SALADS
•mixtures of foods that are held together or bound
with a dressing usually a thick dressing like
mayonnaise. The term bound is most often used for
traditional mixtures of cooked protein, starch and
vegetables items with mayonnaise like chicken salad,
tuna salad, egg salad and potato salad.
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33.
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35.
36. 4. FRUIT SALAD
•– contain fruits as their main ingredients, like
appetizer salads or dessert salads.
37.
38. 5. COMPOSED SALADS
•– made by arranging two or more elements attractively
on a plate. They are called composed because the
components are arranged on the plate rather than
being mixed together. They are elaborate and can be
substantial in size, usually served as main courses or
fruit courses rather than accompaniments or side
dishes.
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42. 6. GELATIN SALADS
• – most gelatin products are made with sweetened prepared
mixes with artificial color and flavor. But some professional
cook used to prepare salads using unflavored gelatin relying
on fruit juices and other ingredients for flavor.
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51. 5. Ingredients of these salad This is a type of
salad which ingredients are arranged on plate
rather than being mixed together.
A. Bound salad C. Fruit salad
B. Composed salad D. Vegetable salad
52. •6. If you need more flavor for your salad,
just add extra ________________.
•A. sugar C. vegetable
•B. spices D. vinegar
53. 7.Which of the following tools does not
belong to salad preparation?
A. Cutting board
B. Shears
C. Salad spinners
D. D. Zester
54. •8. It is This refers to a French term
which means everything in place.
•
•A. Mis and Place
•B. Mise an place
•C. Miss and Place
•D. Mise en Place
55. •9. These types of salad includes Tuna salad, Pasta
salad, Chicken salad, Egg salad, and Potato salad.
•A. Bound salad C. Gelatin salad
•B. Fruit salad D. Pasta salad
56. •10. A type of salad where the dressing is drizzled
on the plate or served on the side.
•A. Bound salad C. Fruit salad
•B. Composed salad D. Gelatin salad
57. • 11. Which of the following type of salad that includes fish,
eggs, legumes and cheese?
• A. Accompaniment salad C. Dessert salad
• B. Appetizer salad D. Main course salad
58. •12. A kitchen utensils This refers to shred
foods into fine pieces.
•A. Citrus zester C. Grater
•B. Cutting board D. Knife
