The document defines different types of salads and lists the tools, equipment, and utensils needed to prepare them. It identifies 6 types of salads: 1) bound salads which contain protein, starch, and vegetables bound with mayonnaise, 2) fruit salads containing mainly fruits, 3) green salads containing fresh greens, 4) gelatin salads made with gelatin, 5) composed salads with arranged components rather than mixed, and 6) vegetable/grain/legume/pasta salads with main ingredients other than greens. It also describes knives, cutting boards, peelers, citrus zesters, graters, grill pans, salad spinners, mixing bowls, and salad

1. Tools, Equipment, Utensils
Needed in Preparing Salads
Prepared by:
Cherry G. Gamboa
Cookery Module 1

2. OBJECTIVES:
Define salad;1
2
Identify tools, equipment, and utensils needed in
preparing salad and dressing;
3 Describe the characteristics of salads.

3. Activity No. 1 - Draw Me!
Instruction:
I will show names of different equipment, tools, and
utensils and ask you to draw on the board the given
equipment , tools or utensils.
Anyone can volunteer himself/herself to draw,.
Each correct answer/drawing has corresponding prize.

4. Grater/Shredder

5. Grill pan

6. Peeler

7. Salad Spinner

8. Mixing bowls

9. Salad servers

10. Citrus zester

11. Knives

12. Cutting Board

13. Tools, Equipments, Utensils
Needed in Preparing Salads

14. Knives
- good quality knives
with sharp, sturdy
stainless steel blades
and with handles that
securely attached and
that feel perfectly
comfortable in your
hand.

15. Cutting Board
- is a durable board on
which to place
ingredients
for cutting.

16. 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.

17. 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.

18. 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
1540s.

19. Grill pan
- Used for salad
toppings to be
broiled or grilled.

20. Salad Spinner
- 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.

21. 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.

22. 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.

23. Activity No.2 – Pick and Tell!
I will ask some of you to pick a piece of
paper and tell us the uses or function of
each different tools, utensils and
equipment.

24. Classification of Salads
According to Ingredients Used

25. Activity No.3
Arrange the scrambled letters to form the
correct word/words .
Please raise your hand if you want to answer.

26. DUBON ADSALS
BOUND SALADS

27. RENGE SADLAS
GREEN SALADS

28. TURFI LADAS
FRUIT SALAD

29. ABLEVEGET, RAING SEMUGEL
NAD PATAS SLADAS
VEGETABLE, GRAIN LEGUMES
and PASTA SALADAS

30. Classification of Salads
According to Ingredients Used

31. SALAD
- is a combination
of vegetables,
fruits and other
ingredients
served with a
dressing.

32. 1. Green salad
must be fresh, clean, crisp and cold and well drained.
Moisture and air are necessary to keep greens crisp.

33. 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.

34. Vegetable, Grain Legumes and Pasta Salads

35. 3. BOUND SALADS
are 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.

36. 4. Fruit Salad
Contain fruits as their main ingredients, like
appetizer salads or dessert salads.

37. 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.

38. 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.

39. END…….

40. A. Picture Me. Give the characteristics of the
different types of salads.
TYPE OF SALADS Characteristics
1. BOUND SALADS
2. FRUIT SALADS
3. GREEN SALADS
4. GELATIN SALADS
5. COMPOSED SALADS