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    Plating and Presenting Salad and Dressing

    Uploaded by

    Keil John Pio Pascual

    Copyright:

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

    Plating and Presenting Salad and Dressing

    Uploaded by

    Keil John Pio Pascual
    1 views8 pages

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    1 views8 pages

    Plating and Presenting Salad and Dressing

    Uploaded by

    Keil John Pio Pascual

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 8

    PLATING AND

    PRESENTING
    SALAD AND
    DRESSING
    • 1. Choose the bowl or plate for the salad.
    It should be wide spaced big enough to
    hold both the base and the salad
    ingredients, and it should be able to
    enhance the appearance of the salad and
    not compete with it.
    • 2. Choose fresh leafy green as base. It
    should be airy piled up.
    • 3. You may line it up with attractively
    colored tomatoes and or chips and nuts.
    Pile up the greens well so they stick out
    nicely.
    • 4. In your choice of salad
    ingredients, consider their color
    combination and cut each
    ingredient well, preferably with
    attractive designs.
    • 5. The dressing should be
    drizzled on the sides and atop
    the pile of salad ingredients.
    • 6. Carefully scoop out the salad
    into your plate.
    SAFE AND HYGIENIC PRACTICES
    IN SALAD PREPARATION
    1. Submerge all the salad ingredients
    in cold water deep enough for them
    to float freely to help loosen dirt.
    Wash them thoroughly. Clean
    greens should be lifted using a
    spider to allow the water to drain
    off.
    2. Maintain the crispiness of salad
    ingredients by keeping them well
    chilled.
    • 3. Dressings containing egg
    and dairy products should be
    refrigerated or stored below 41
    F.
    • 4. To prevent the greens and
    other ingredients from wilting,
    chill salad plates before
    plating.
    • 5. Ready to eat food like salad
    should be prepared using
    gloves or utensils.
    •6. Mix the salad and
    dressing before serving.
    •7. Use just enough
    dressing into salads.
    Overdressed salads will
    produce a soggy pile of
    wilted greens.
    SAFETY AND HYGIENIC
    PRACTICES IN STORING
    SALAD AND DRESSING
    • Green Salads are plated in a cold
    plate. Avoid plating salads more than
    an hour or two before service.
    Garnish that is tossed should be
    added at serving time.
    • Refrigerate salads before serving
    time.
    • Dressing is added immediately before
    serving, or serves it on the side.
    • Refrigerate salads until
    serving. Do not hold more
    than a few hours, or the
    salads will sag. Holding boxes
    should have high humidity.
    •  Do not add dressing to
    green salads until serving, or
    they will sag.

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