SALAD-AND-SALAD-DRESSING_20241202_110456_0000

ENERGIZER!
HEPHEP HORAY!!
DIRECTION:
We need 5 to 8 person to participate and fall in line in
front, the game is hephep hooray with a twist,
instead of hephep hooray they will say (salad,
dressing) the last player remain will be the last player
to win the prize.
Liceria Home About Contact
SALAD AND
SALAD
DRESSING
reporters:
Bahita, Jesnar P.
Sabio, Marjorie S.
Tañaquin, Loreza Lorraine T.
START NOW
Home About Contact
Liceria
SALAD
01 SALAD - is originated from the latin word
“ sal,” which means salt. Way back in the
days of Gaius Julius Caesar Augustus,
Romans ate greens sprinkled with salt.
Salt was their only dressing then. From
“sal” came salad.
“DRESSING" - it comes from the Old

French "drecier," meaning to prepare or
arrange, which reflects the process of
enhancing the flavors of a salad.
SALAD
-It is a term used for a dish made of plants or
greens, alone or in combination with other food,
plus a dressing. A salad is a dish consisting of
mixed ingredients, frequently vegetables. They
are typically served chilled or at room
temperature, though some can be served warm.
Condiments and salad dressings, which exist in a
variety of flavors, are used to make a salad.
SALAD
DRESSING
Is an emulsion in which one liquid is
suspended in another, the two liquids
being, immiscible with each other.
They contain acid, usually vinegar or
lemon juice, fat, seasonings and
sometimes other ingredients,
although other fats can be used.
Liceria
FRENCH DRESSING
French Dressing is the separable liquid food or
the emulsified viscous fluid food prepared
from edible vegetable oil , specified acidifying
agent and optional seasonings.
-French Dressing is an example of a temporary

emulsion.
INGREDIENTS ARE : -Lime or Lemon juice may also
be used as acidifying agents.
-VINEGAR it may be ;
-Oil it may be ;
Wine vinegar
Olive
pineapple vinegar
Peanut
or other types of
Corn
vinegar with a Soybean
pleasing flavor. Cotton Seed
WINE VINEGAR PINEAPPLE VINEGAR OTHER TYPES OF VINEGAR WITH A
PLEASING FLAVOR
LIME AND LEMON OLIVE OIL PEANUT OIL

CORN OIL SOYBEAN OIL COTTON SEED OIL
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MAYONNAISE
referred to as "mayo" is a thick, cold, and creamy sauce
-Mayonnaise consists of salad or commonly used on sandwiches, hamburgers, composed
wintered oil, vinegar or lemon juice, salads, and French fries. It also forms the base for various
other sauces, such as tartar sauce, fry sauce, remoulade,
egg yolk or whole egg and seasoning
salsa golf, ranch dressing, and rouille.
such as salt, sugar and spices.
It is an emulsified semi-solid food
prepared from edible :
vegetable oil,
vinegar and/or
lemon juice or citric acid,
egg yolk or whole egg and
one or more optional ingredients
such as salt, mustard, paprika
sweetening agent than 65
percent.
TYPES OF SALAD WITH THE USED OF
MAYONNAISE
MAYO CRANBERRY VEGETABLE SALAD
MAYONNAISE CUCUMBER TOMATO
SALAD
CHICKEN VEGGIE MAYO SALAD

COOKED SALAD DRESSING
Cooked Salad Dressing - involves heating ingredients

to blend flavors, creating a thicker, often richer
dressing. Common ingredients include vinegar, oil, and
seasonings, sometimes with additions like eggs or flour
for emulsification.
CLASSIFICATION OF SALADS
accordiing to use ;
AS APPETIZER - An Appetizer
salad is light. A light tossed salad
of greens with French dressing is
recommended.
Accessory to the main dish -A main

dish which is relatively light would
need a hearty accompanying salad
while a heavy dinner is usually
complemented with a light salad.
CLASSIFICATION OF SALADS
accordiing to use ;
As Main Dish - Sometimes a salad is

used as a main dish. Salads used as
main dish have a satiety value higher
than other salads. A potato salad with
chicken or ham is an example of this
kind of salad.
As Dessert - Fruit salads or fruits
gelatin are usually a favorite dessert
especially in parties or dinners. The
sweetness of this dish somewhat
balances the satiety of the proceeding
courses.
ACCORDING TO INGREDIENTS
The nutritive value of salad will depend upon its ingredients:
1. Fruit salads – a fruit contain one or a combination of fruits plus a

dressing. The dressing may be made up of evaporated or condensed
milk , whipped cream, cream , or cottage cheese.
2. Vegetable salad – almost vegetable can be made into salad. The

most common is potato salad, which can be varied according to one
state.
3. High Protein salads – these are usually substantial salads that the
basis.
FRUIT SALAD HIGH PROTEIN SALAD
VEGETABLE SALAD
PREPARATION OF SALADS
· Salads can be made from different combination of fruits
and vegetables. As betty crocker say “ a different salad
everyday makes your meal healthful and gay” salads can
enliven any part of a meal as an appetizer salad, an
accessory, main course , or the dessert
Some important tips on salad- making might be helpful to

those interested in preparing a salad be it for parties or for
an everyday meal.
A. Choose ingredients that are fresh: crispiness is the most desirable in vegetable
that are intended to be eaten raw. Vegetable should be crispy green and blemish-
fee while fruits should be at the peak of their season.
WASHING IS DONE IN THE FOLLOWING MANNER:
Prepare a detergent solution in a bowl of the tap water. Dissolve very well
5g(lt) of powdered or liquid detergent in 4L (1 gallon) of water. Make sure no
undissolved powder is evident.
Soak the vegetable in the solution for about 1minute. Ingredients that have to
be peeled should have their skin washed too.
Gently rub the vegetable surface with your finger taking care not to break
tissues. For a more thorough job, use a brush vegetable. Pay special attention
to the steams and areas crevices such as between leaves that usually harbor
soil , worms , insects or tiny stones.
A. Choose ingredients that are fresh: crispiness is the most desirable in vegetable
that are intended to be eaten raw. Vegetable should be crispy green and blemish-
fee while fruits should be at the peak of their season.
WASHING IS DONE IN THE FOLLOWING MANNER:
Risen the vegetable in tap water several times to ensure that no more
detergent or soap remains.
The vegetables may further be sanitized in mild solution as potassium

permanganate or hypochlorite by soaking for about 1 minute, then rinsing
again.
Spin dry the vegetable in salad spinner or dry by putting them on a clean cloth
or disposable paper/ tea towel. Make sure that the greens are dry. When green
are wet and combined with the dressing , the moisture will prevent the dressing
from coating the leaves.
B. Choosing Pleasing combination with
contrast in color, texture , form and flavor:
For a salad a lettuce, cucumber and celery ,

carrots are added for accent. Sometimes
tomatoes can be used to do the trick. The
various natural colors of vegetables and fruits
make it easy for the planner to prepared a salad
that is pleasing not the tongue but to he eye.
C. Choose Correct dressing but use a small
amount of it:
too much dressing makes the salad limps.

Dressing should be added just before serving
to avoiding the writing of the greens, however
,potato salad is mixed ling before serving so
that the flavor of mayonnaise with penetrate
the potatoes.
D. Arrange attractively but avoid a fixed appearance: toss
ingredients lightly. Too much mixing will bruised or crush
the vegetables. Definite shape and fixed arrangements
vegetables and tomatoes and those that bleed color like
beets should be added just tossing to serve.
1. Trims off stalk and discard leaves.

2. Separate leaves, removing thought stalks or core if
necessary.
3. Wash again in fresh water if necessary. Shake lightly to drain.
4. Spin ( or shake gently in a tea towel)until leaves are just
damp.
5. Wrap in a fresh towel. Cover with polythene . chill for ½ to 1
hour.
SUGGESTED RECIPES SALAD ( AS AN APPETIZER: CUCUMBER SALAD)
Ingredients:
2 medium sized cucumbers
1 teaspoon salt A dash of ground black
pepper
1 tablespoon sugar
1 tablespoon ginger, minced
1/4 cup apple cider vinegar (or white
vinegar)
SUGGESTED RECIPES SALAD (AS ACCESSORY TO THE MAIN DISH)
CAESAR SALAD
Ingredients:
8 leaves romaine lettuce, cleaned
and separated
1/2 cup parmesan cheese, shredded
or grated
1 teaspoon Worcestershire sauce
(optional)
Egg yolks from 2 pieces raw eggs
A dash of ground black pepper
A dash of salt
1/2 cup extra virgin olive oil (EVOO)
1 teaspoon garlic, minced
1½ cup croutons 1/4 cup lemon juice
SUGGESTED RECIPES SALAD (AS MAIN DISH)
CHICKEN MACARONI SALAD
Ingredients
16 ounces elbow macaroni, cooked
1 lb boneless chicken breast, boiled
and cubed
1½ cup pineapple chunks
1 cup Spanish onion
1 cup raisins
3 hard boiled eggs, chopped 2 cups
mayonnaise (can be I cup mayo and 1
cup miracle whip)
1½ cup Cheddar cheese, cubed
2 teaspoon salt
1 teaspoon pepper
SUGGESTED RECIPES SALAD (AS DESSERT) FRUIT SALAD
Ingredients: I can (large) fruit

cocktail
1 cup fresh strawberries, cleaned
and cut in half lengthwise
1 cup blueberries, cleaned
3 pieces kiwi, cleaned and sliced
into bite size pieces
3/4 cups nata de coco
14 ounces condensed milk
8 ounces table/medium cream or
all purpose cream
"QUOTES FOR THE DAY"
"CHEFS DON'T MAKE MISTAKES;

THEY MAKE NEW DISHES." -
ELIZABETH BRIGGS
THANK YOU
DEMONSTRATION
&
RECITATION!
DIRECTION:
The reporter will demonstrate one salad and used a type of
dressing and will present infront. While doing the salad the
other member will recall the topic they discuss. After the demo
they will randomly call the students and defined the salad that
the reporters did and they will analyze what type of dressing
they use and what is the main ingredients that has been used.
QUIZ TIME !

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ENERGIZER!

“DRESSING" - it comes from the Old

-French Dressing is an example of a temporary

LIME AND LEMON OLIVE OIL PEANUT OIL

CHICKEN VEGGIE MAYO SALAD

Cooked Salad Dressing - involves heating ingredients

Accessory to the main dish -A main

As Main Dish - Sometimes a salad is

1. Fruit salads – a fruit contain one or a combination of fruits plus a

2. Vegetable salad – almost vegetable can be made into salad. The

Some important tips on salad- making might be helpful to

WASHING IS DONE IN THE FOLLOWING MANNER:

WASHING IS DONE IN THE FOLLOWING MANNER:

The vegetables may further be sanitized in mild solution as potassium

For a salad a lettuce, cucumber and celery ,

too much dressing makes the salad limps.

1. Trims off stalk and discard leaves.

Ingredients: I can (large) fruit

"CHEFS DON'T MAKE MISTAKES;

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