Scribd Logo
Upload

Welcome to Scribd!

  • 10 views

    Guidelines For Making Salads

    Uploaded by

    Hazzele J Dona-al
    The document provides guidelines for making different types of salads including vegetable, legume, and grain salads, bound salads containing ingredients mixed with mayonnaise, and fruit salads. It describes how to prepare and cut ingredients, marinating techniques, and tips for assembling bound and plated salads.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Guidelines For Making Salads

    Uploaded by

    Hazzele J Dona-al
    10 views10 pages
    The document provides guidelines for making different types of salads including vegetable, legume, and grain salads, bound salads containing ingredients mixed with mayonnaise, and fruit salads. It describes how to prepare and cut ingredients, marinating techniques, and tips for assembling bound and plated salads.

    Original Title

    Guidelines for Making Salads (1)

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document provides guidelines for making different types of salads including vegetable, legume, and grain salads, bound salads containing ingredients mixed with mayonnaise, and fruit salads. It describes how to prepare and cut ingredients, marinating techniques, and tips for assembling bound and plated salads.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    10 views10 pages

    Guidelines For Making Salads

    Uploaded by

    Hazzele J Dona-al
    The document provides guidelines for making different types of salads including vegetable, legume, and grain salads, bound salads containing ingredients mixed with mayonnaise, and fruit salads. It describes how to prepare and cut ingredients, marinating techniques, and tips for assembling bound and plated salads.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 10

    Guidelines for

    Making
    Salads
    1. Vegetables, Legumes, Grains
    and Pasta Salads
    • Neat, accurate cutting of ingredients is
    important because the shapes of the
    vegetables add to eye appeal.
    • Cut vegetables as close as possible to serving
    time or they may dry or shrivel at the edges.
    • Cook vegetables to a firm, crisp texture and
    good color.
    • After cooking, vegetables must be
    thoroughly drained and chilled
    before using.

    • Starches, pastas and legumes


    should be cooked until completely
    tender but not overcooked.
     Vegetables are sometimes marinated
    or soaked in a seasoned liquid before
    being made into salad.
    The marinade is usually some form
    of oil and vinegar dressing that also
    serves as the dressing for the salad.
     Do not plate marinated salads too far
    ahead of time because the lettuce base
    will wilt.
    • Grains and pastas may also be
    marinated for a short time. If
    marinated too long, pasta absorb too
    much liquid and become very soft.
    • Legumes should not be allowed to
    stand longer in a marinade because the
    acid toughen the proteins in the beans.
    2. Bound Salads
    •Cooked ingredients must be
    thoroughly cooled before being
    mixed with mayonnaise and the
    completed salad mixture must
    be kept chilled at all times.
    • Leftover such as chicken meat or fish
    which have been handled according to the
    rules of good sanitation and food
    management can be used for making bound
    salads.

    • Potatoes for salads should be cooked


    whole before peeling and cut in order to
    preserve nutrients.
    • Crisp vegetables like celery, green
    peppers, carrots, chopped pickles, onions and
    water chestnuts are used.

    • Bland ingredients like potatoes and some


    foods maybe marinated in seasoned liquid
    such as vinaigrette before being mixed with
    mayonnaise and other ingredients.
    • Fold in thick dressings gently to avoid
    crushing or breaking the main ingredients.

    • Bound salads are portioned using scoop


    to give height and shape to the salad.

    • For plated salads, serve on a base with


    greens and choose attractive, colorful
    garnishes when appropriate
    3. Fruit Salads

    You might also like