This document provides information on performing basic knife skills for mise en place. It discusses several types of cuts including coarse cuts, slicing, dicing, julienne, and chiffonade. Specific techniques are defined, such as brunoise meaning very small diced cubes of 1/8 inch sides. Proper knife grip and handling are emphasized for safety. The document aims to teach students foundational knife cuts and techniques needed for food preparation tasks.

3. Learning Outcome 1 Perform Mise’ En Place
• At the end of this lesson, you are expected to:
1. Identify tools, equipment, and utensils needed in preparing salad
and dressing;
2. Clean, sanitize and prepare tools, utensils and equipment based on
the required tasks;
3. Identify ingredients according to the given recipe; and
4. Prepare ingredients based on the required form or time frame

29. ACTIVITY TIME!
ANSWER THE FOLLOWING
ACTIVITY #1 MUCTIPLE CHOICE
ACTIVITY #2 ARRANGING THE JUMBLED LETTER
ACTIVITY #3 IDENTIFICATION

31. Preparing Salads and
Dressings

33. The word salad is derived from the Italian word “insalata” which originally
meant to be steeped in salt or brine or “herba salata” which literally means salad
greens.
Today, the term salad is widely used for foods marinated or served with a
dressing. Most salads have an acid base which by adding sugar will have a tart or
sweet and or sour flavor, with the exception of fruit salads.
Nearly all foods can be used in the production of salad. Salads made from
vegetables or combinations made from animal, seafood, rice, noodles, legumes and
seasoned with piquant marinades or dressings can enhance menus and temp guest’s
appetite. Salads must be served fresh, unblemished and crisp.

34. CLASSIFICATION OF SALADS
Salads as they are referred today can be broken down into:
• According to Use:
1. Salad as an Appetizer - should be light. It must whet rather than satisfy the
appetite. A light salad green with French dressing is recommended.
2. Accessory to the main dish – salads are most often served as accessory to the main
dish or entrée. A main dish which is relatively light would need a hearty
accompanying salad while a heavy dinner is usually complemented with a light
salad.
3. As a main dish – salads used for this purpose are usually heavy. It must have a
satiety value higher than other salads. A potato salad with chicken or ham is an
example of this kind.
4. As dessert – fruit salads or fruit gelatins are usually a favorite dessert especially in
parties and dinners. The sweetness of this dish somewhat balances the satiety of
the preceding courses.

35. According to Ingredients:
The nutritive value of a salad depends upon its ingredients.
1. Fruit Salad – a fruit salad may contain one or a combination of fruits plus a dressing.
• Fruit gelatins are excellent desserts, especially for health conscious customers due
to its low calorie value.
2. Vegetable salads – almost all vegetables can be made into salads. The most common is
potato salad which can be varied according to one’s taste.
3. High protein salads – these are usually substantial salads that form the basis for a meal.
High protein salads are usually a combination of vegetables with protein foods such as
shrimps, fish, meat, chicken, eggs, and cheese.
CLASSIFICATION OF SALADS
Salads as they are referred today can be broken down into:

55. Common Salad Ingredients
Salad Greens
Salad Greens
These are leafy vegetables that are usually served raw. Salad
greens are commonly used as the base or the body of the salad.
The following are some examples of salad greens.

56. Handling Salad Greens
• Keep salad greens away from meat and poultry.
• Store salad greens in plastic bags or in plastic
containers and keep them refrigerated at 35 to
40ºF or 15-20ºC.
• Before storing, wash salad greens under cold
running water.
• Dry salad greens gently using paper towels or a
salad spinner.
• Use lettuce and salad greens within one week after
purchase.
• Do not allow salad greens to soak in water.

57. Common Salad Ingredients
• Vegetables
• Root, green, fruit vegetables and legumes can
be used in preparing salads. They can be used
raw, cooked and pickled. The following are
some vegetables including how they are
prepared for salad making.

59. Handling Vegetables Safely
• Never buy vegetables with damages, bruises or any signs of decay.
• Buy refrigerated cut fruits and vegetables only.
• Keep vegetables away from meats and poultry.
• If necessary, brush the surface of vegetables under running water.
• Beans and root vegetables must be free from dirt and cracks.
• Leafy vegetables must have crisp and brightly-colored leaves.
• Always buy the amount that you use within a few days.
• Wash and dry vegetables properly before storing.
• Keep vegetables refrigerated at 41ºF or 20ºC.
• Follow manufacturer’s directions for reconstituting freeze-dried fruit and
vegetable products. Many need to be soaked in cold or warm water for
specific lengths of time. They continue to absorb water as they are
simmered.

60. Common Salad Ingredients
• Fruits
These salad ingredients can be classified as soft, stone, hard, citrus and
tropical. Fruits can be used fresh, cooked, pickled, canned or
frozen. Common fruits used in salads are:

62. TOPIC 2: Common Salad
Ingredients
• Protein-rich Products
• These are ingredients that are added to the salad to
add nutrients and flavor. Most of these items are
cooked or processed before being added into the salad.
Common salad proteins are the following:

64. TOPIC 2: Common Salad Ingredients
Starch-rich Products
• Farinaceous or starch ingredient are the pasta,
lentils, beans and grains that can be used in
preparing salads. The following are the common
starch ingredients used in preparing salads.
• Handling Starch Items Properly
• Pastas must be cooked al dente or firm to bite.
• Baked items should have no trace of sour or
yeasty odor.
• Lentils, beans and peas should have a bright
and uniform color free from visible damages and
cracks.

66. TOPIC 2: Common Salad
Ingredients
• Acids and Oils
• These are usually used in making salad
dressings. You should make sure that the oils
and acids that you will use are as fresh as the
other ingredients of the salad. The common oils
and acids used in salad-making are:

68. Selecting Quality Oils and
Acids
• Avoid using distilled white vinegar. These
types of vinegar does not have enough character
to uplift the flavor of the dish you are
preparing.
• Vinegar should be clear and free from any
sediment.
• Look for oils in dark-colored bottles. Dark-
colored bottles prevent light and oxygen from
having an unpleasant taste.
• OIls must be free from unpleasant odor and
bitter taste.
• Oils from fruits should resemble the color of
the fruit they are from.

74. Knife Skills
• Introduction
• The chef's knife, also called the French knife, is one of the most
essential tools of the chef. Many other kinds of tolls are also used for
cutting, chopping, and slicing.
• Knife skills are one of the basic requirements in performing mise en
place. It is also important to learn how to properly hold the chef's
knife. A good grip will give you control over the knife to prevent
accidents and improve your efficiency and accuracy. Holding the blade with
the thumb and forefinger is the best position for handling the knife.
• Remember that in holding the knife,
1.Hold firmly to the item you are cutting so it will not slip.
2.Guide the knife so that the knife blade slides along the fingers since
the position of your hand will control the cut.
3.Curl your fingertips to avoid accidents.
• In the following lesson, the most basic and common knife skills and
techniques will be demonstrated

75. TOPIC 1: Basic Cuts
• COARSE
• Coarse cut refers to rough cuts used for many
vegetables and irregularly-shaped food items such as
mushrooms and rhubarbs.

76. • SLICING
• Slicing refers to cutting food into broad or flat thin pieces.

77. • MIREPOIX
• Mirepoix cut refers to roughly cutting vegetables
equally usually done to mirepoix vegetables such as the
carrot, onion, and celery.

78. TOPIC 2: Cube Cuts
• DICING
• Dicing refers to cutting food items into small
uniform, cube-shaped pieces of 1/8 – ¼ inches in
sizes.

79. MACEDOINE
• Macédoine cut refers to a diced cut of fruit or
vegetable, usually small dice measuring ¼ inch on
sides; 5mm diced cube.

80. BRUNOISE
• Brunoise cut refers to very small diced cube cuts;
usually by 1/8 x 1/8 x1/8 inches.

81. • MATIGNON
• Matignon cut is used to evenly cut root
vegetables.

82. TOPIC 3: Stick Cuts
• JARDINIERE
• Jardinière cut refers to the “soup cut”, short thin
batons 2.5 cm long x 3 mm wide and thick.

83. BATONNET
• Batonnet cut refers to cutting vegetables into strips.
Technical measurement is ¼” by ¼” by 2.5 – 3” long. It
is the base of julienne and brunoise.

84. TOPIC 4: Strip Cuts
• JULIENNE
• Julienne cut refers to progressively cutting thinner
and thinner lengthwise strips of food.

85. CHIFFONADE
• Chiffonade cut refers to cuts on leafy vegetables;
usually at 1/8” wide into thin strips and ribbons.

86. TOPIC 5: Fancy Cuts
• PAYSANNE
• Paysanne refers to a cut ½ x ½ x 1/8 inch either round square or rectangular.

87. TOURNEE
• Tournee cut refers to cutting vegetables into a
football shape with seven equal sides and ends
left flat.

88. PERFORMANCE TASK #3 (30 points)
• Do the basic cuts using the available materials in your house

89. END OF DISCUSSION