Components of Salad

3. At the end of the lesson, you are expected to:
1. Identify the components of salad, factors to consider in salad preparation and
different kinds of salad dressing and their ingredients;
2. Select and use correct equipment in preparing salad and dressings;
3. Prepare variety of salad and salad dressing; and
4. Follow workplace safety procedures

4. Foundation/Base
Body
Garnish
Dressing

5. Foundation/Base
 It gives the definition to
the salads placement on
the plate or platter.
Usually lettuce leaves or
a bed of cut greens is
used as the backdrop to
the other ingredients.

6. Body
 It is the main ingredient of
the salad, this should be the
focal point of the
presentation as it sets at the
top of the base. The main
ingredient of the salad might
be greens, a marinated or
bound salad, meat, fish, or
poultry.

7. Dressing
 It is used to enhance the flavor,
toasted with the bogy of the salad or
served on the side. Any dressing that
is compatible with the other
ingredients may be used to add
moisture and flavor to the salad.
Salad dressings fall into three
groups:
1. Vinaigrette – temporary emulsion
2. Cream-style or fatty – permanent
emulsion
3. Simple – oil and vinegar, flavored
oils.

8. Garnish
 It adds texture, color, and
form to the salad. Many
different elements can be
used to add color and
texture to the finished
presentation.

11. Important factors to consider
in preparing salad
 FRESH
 EYE APPEAL
 SIMPLICITY
 NEATNESS
 CONTRAST AND HARMONY
 PROPER COMBINATION OF INGREDIENTS
 PROPERLY CHILLED
 FLAVORFUL
 NOT OVERCOOK!
 DRAIN WELL

12. Quality of ingredients.
Salad is as good as the
quality of its ingredients.
So you have to use
ingredients that are
fresh ripe and in season.

13. It should be attractive
appetizing creatively
presented.

14. Make it simple not
crowded.

15. Keep salad neatly
place in a plate

16. Contrast and harmony of
colors. Contrast in color
for your garnishing can
accentuate the
appearance of the salad

17. Proper food
combination. Choose
combination of
ingredients carefully.

18. Keep foods properly
chilled but not ice
cold.

19. Flavorful tempting and
stimulating if prepared
and presented.

20. Do not overcook food
and ingredients. When
overcooked eliminates
the color and it’s
vitamins and minerals
as well.

21. Drain all ingredients
well.

22. NUTRITIONAL
VALUES OF SALAD
AND DRESSINGS

27. DIRECTION: Identify the given items.
1-4. What are the four components of salad?
5. _______ adds color and texture to the salad.
6. The ____ gives the definition to the salad.
7. The ____ is the main ingredient of the salad.
8-10. Give at least 3 factors that we need to
consider in preparing a salad.

28. ANSWER:
1-4. What are the four components of
salad?
FOUNDATION/BASE
BODY
DRESSING
GARNISH
5. GARNISH adds color and texture to
the salad.
6. The FOUNDATION/BASE gives the
definition to the salad.

29. ANSWER:
7. The BODY is the main ingredient of the salad.
8-10. Give at least 3 factors that we need to
consider in preparing a salad.
 FRESH
 EYE APPEAL
 SIMPLICITY
 NEATNESS
 CONTRAST AND HARMONY
 PROPER COMBINATION OF INGREDIENTS
 PROPERLY CHILLED
 FLAVORFUL
 NOT OVERCOOK!
 DRAIN WELL