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    Prepare Salad and Dressing

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    AILYN PECASALES
    The document discusses tools and equipment needed for preparing salads such as knives, cutting boards, peelers, citrus zesters, graters/shredders, grill pans, salad spinners, mixing bowls, and salad servers. It also covers classifications of salads according to ingredients used like green salads, vegetable/grain/legume/pasta salads, bound salads, fruit salads, composed salads, and gelatin salads.

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    © All Rights Reserved
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    Prepare Salad and Dressing

    Uploaded by

    AILYN PECASALES
    31 views21 pages
    The document discusses tools and equipment needed for preparing salads such as knives, cutting boards, peelers, citrus zesters, graters/shredders, grill pans, salad spinners, mixing bowls, and salad servers. It also covers classifications of salads according to ingredients used like green salads, vegetable/grain/legume/pasta salads, bound salads, fruit salads, composed salads, and gelatin salads.

    Original Title

    PREPARE-SALAD-AND-DRESSING

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    The document discusses tools and equipment needed for preparing salads such as knives, cutting boards, peelers, citrus zesters, graters/shredders, grill pans, salad spinners, mixing bowls, and salad servers. It also covers classifications of salads according to ingredients used like green salads, vegetable/grain/legume/pasta salads, bound salads, fruit salads, composed salads, and gelatin salads.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    31 views21 pages

    Prepare Salad and Dressing

    Uploaded by

    AILYN PECASALES
    The document discusses tools and equipment needed for preparing salads such as knives, cutting boards, peelers, citrus zesters, graters/shredders, grill pans, salad spinners, mixing bowls, and salad servers. It also covers classifications of salads according to ingredients used like green salads, vegetable/grain/legume/pasta salads, bound salads, fruit salads, composed salads, and gelatin salads.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 21

    REPORTERS

    MARYJANE L. NOLE
    ARIATE MONTENEGRO

    20XX presentation title 1


    PREPARE SALAD
    AND DRESSING
    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
    of use in preparation will
    help achieve better results.

    20XX presentation title 3


    TOOLS, EQUIPMENT,
    UNTENSILS NEEDED IN
    PREPARING SALADS.
    KNIVES
    Good quality knives with sharp,
    sturdy stainless steel blades and
    with handles that securely attached
    and that feel perfectly comfortable
    in your hand.

    20XX presentation title 5


    CUTTING BOARDS
    choice of cutting boards are the
    wooden or blocks and acrylic
    cutting boards. When preparing a
    recipe that contains both meat(or
    poultry or seafoods) and
    vegetables and the other
    exclusively for the raw meat to
    avoid cross-contamination.

    20XX presentation title 6


    PEELERS
    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
    vegestables, frequently
    potatoes and carrots, and
    fruits such as apples, pears.

    20XX presentation title 7


    CITRUS ZESTER
    Is approximately four inches
    long, with a handle and 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 moderatefoece against the
    fruit and drawn across its peel.
    The rims cut the zest the pith
    underneath.
    20XX presentation title 8
    GRATE/SHREDDER
    A grater(also known
    as a shredder)is a
    kitchen utensil used
    to grate foods into
    fine pieces. It was
    invented by francois
    boullier in 1540s.
    20XX presentation title 9
    GRILL PAN
    Used for salad
    toppings to be
    broiled or grilled.

    20XX presentation title 10


    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.

    20XX presentation title 11


    MIXING BOWLS
    Used to mix dressings,
    marinate ingredients, hold
    separate element of salad
    before assembling and used to
    toss and mix all the
    ingredients together.Used
    bowls made of study, heavy
    glass wares or ceramic, so as
    not to react with acidic
    ingredients.
    20XX presentation title 12
    SALAD SERVER
    ‘Salad sets’with big salad bowls,
    serving bowls and servers.Select
    materials having enoughsurfaces
    to really grasp the ingredients of
    salad no matter how slippery and
    thus making tossing easier.

    20XX presentation title 13


    CLASSIFICATION OF
    SALADS ACCORDING
    TO INGREDIENTS USED
    GREEN SALADS
    Must be fresh, clean,
    crisp and cold and
    well drained.
    Moisture and air are
    necessary to keep
    greens crisp.
    20XX presentation title 15
    VEGETABLE, GRAIN AND
    LEGUMES AND PASTA

    Are salads whose main


    ingredients are vegetable
    other than lettuce or leafy
    greens. Starchy items such
    as grains, pastas and dried
    legumes can also form
    body of a salad.
    20XX presentation title 16
    BOUND SALAD
    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.
    20XX presentation title 17
    FRUIT SALAD

    Contain fruits as
    their main
    ingredients, like
    appetizer salads
    or dessert salads.
    20XX presentation title 18
    COMPOSED SALAD
    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.

    20XX presentation title 19


    GELATIN SALAD
    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.
    20XX presentation title 20
    thank you!!

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