Core Competencies UC4: Preparing salads and dressings

METHODOLOGIES:

 Discussion/ demonstration
 Video viewing

ASSESSMENT METHODS:

 Direct observation
 Demonstration
 Written or oral questions to
 Review of portfolios of evidence and third party workplace reports of on-the-job

performance by the candidate, e.g. menus

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SYSTEM PREPARE SALADS AND Issued by: 154
Developed by:
DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

LO2. PREPARE VARIETY OF SALAD AND DRESSINGS

LEARNING EXPERIENCE

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read Information Sheet 4.2-1 Read the information sheet. If you
2. Answer Self Check 4.2-1 believe you understood the information
3. Read Information Sheet 4.2-2 sheet after reading, do answer Self-
4. Answer Self Check 4.2-2 check 4.2-1
5. Read Information Sheet 4.2-3 Compare answers to the answer keys. If
6. Answer Self Check 4.2-3 you get all the correct answer then
proceed to the next learning outcome. If
not, read again information sheets 4.2-1
Read the information sheet. If you
believe you understood the information
sheet after reading, do answer Self-
check 4.2-2

Compare answers to the answer keys. If
you get all the correct answer then
proceed to the next learning outcome. If
not, read again information sheets 4.2-2
Read the information sheet. If you
believe you understood the information
sheet after reading, do answer Self-
check 4.2-3

Compare answers to the answer keys. If
you get all the correct answer then
proceed to the next learning outcome. If
not, read again information sheets 4.2-3

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Developed by:
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MARY GRACE L.OCASION
CRISTINA P. RIVERA

INFORMATION SHEET # 4.2-1
PREPARE VARIETY OF SALAD AND DRESSINGS

Objectives: At the end of the training session, the trainee should be able

1. To categorize the variety of salad and dressings;

2. To use the guidelines in salad and dressing preparation; and

3. To prepare salad and salad dressings using the standard ingredients.

BASIC GREEN SALAD

Yield: 12 portions

Iceberg lettuce 1 head, cored

Romaine 1 head

Watercress ½ bunch

Tomato 12 wedges

Olives 12 black

1. Wash and drain all greens, discarding unusable portions.
2. Cut into bite-sized pieces.
3. Toss gently to distribute all greens evenly.
4. Cover with damp towels and refrigerate.
5. Shortly before service, portion onto chilled plates and refrigerate.
6. Add tomato wedges and black olives at time of service.

VEGETABLE SALADS

A vegetable salad has one or more non-leafy vegetables as its main ingredients. It does not
contain leafy vegetables at all. It may have leafy greens as base, or underliner, but not as part of
the body.

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MARY GRACE L.OCASION
CRISTINA P. RIVERA

VEGETABLES Á LA GRECQUE 1 lb 450 g
Yield: 12 portions
½ lb 250 g
Mushrooms, small ½ lb 250 g
Whole or large quartered
Carrots, 1/8-in. (2 mm) slices
Green beans, 2-in. (5 cm) pieces
Marinade:

Water or chicken stock 2C 500 mL
Olive oil 1C 250 mL
Lemon juice 3 fl oz 100 mL
Celery rib 1 4-in. 10 cm
Salt 1 tsp 5 mL
Sachet:
Minced garlic or shallots 1 tsp 5 mL
Crushed peppercorns 1 tsp 5 mL
Coriander seeds 1 tsp 5 mL
Bay leaf ½
Thyme ½ tsp 2 mL

1. Wash and dry mushrooms and trim ends.
2. Parboil carrots and green beans separately until 50-70 percent done. Remove from heat

and add ice to chill. Drain.
3. Place all marinade ingredients, including sachet, in stainless steel pan and bring to a boil.

Simmer 15 minutes.
4. Add mushrooms, carrots, and green beans to marinade and simmer 5 minutes. Remove

from heat.
5. When cool, remove sachet and celery. Marinate vegetables overnight in refrigerator.

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TOSSED GREEN SALAD 1
Yield: 12 portions 4
2
Lettuce 4
Tomatoes, medium 3
Cucumber 1
Celery stalk 1
Apple, green 2T
Radish
Onions
Pickle relish

1. Shred lettuce. Cut tomatoes, cucumber, radish and onions into circular shape.
2. Toss all together and serve with French dressing or Tomato Dressing.

ROMAINE AND GRAPEFRUIT SALAD WITH WALNUTS AND CHEESE

Yield: 12 portions

White wine 2 oz 120 ml

Vegetable stock 7T

Red wine vinegar 4T

Grapefruit juice 4T

Olive oil 1-1/2 T

Romaine, cut into bite size 40 oz 1140 g

White/red/pink grapes, sectioned 2 lb 900 g

Cheese 7 oz 200 g

Walnuts, chopped 7 oz 200 g

Salt and pepper (white) to taste

1. Bring the stock to a boil in a small saucepan. Add the white wine, salt and pepper and stir.
2. Remove from the heat, stir in the vinegar and grape juice. Cool completely. Slowly whisk

in the oil.

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3. For each serving: Toss (60g) romaine with tablespoon of the dressing and place in the
center of a chilled plate. Garnish with 1-1/2 oz (40g) of the grapefruit sections and ½ ounce
(10g0 each of the cheese and walnuts.

COLSELAW 1
Yield: 12 portions 1C
1/2 C
Cabbage, shredded 1C
Carrots, shredded ½C
Milk 2/3 C
Mayonnaise 1 tsp
Buttermilk ¼ tsp
Sugar 1C
Salt 3T
Pepper 4T
Raisins (optional)
White vinegar
Lemon juice

1. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice
and beat until smooth.

2. Add the cabbage, carrots and raisins. Mix well, cover and refrigerate for at least 1 hour
before serving.

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DRESSINGS MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L.OCASION
CRISTINA P. RIVERA

COOKED SALADS
Cooked salads are those that use a single cooked food as the major ingredient. Macaroni salad,
tuna salad, and potato salad are everyday examples.

CHICKEN SALAD 2 ¼ lb 1 Kg
Yield: 12 portions ¾ lb 375 g
½ tsp 2 mL
Cooked chicken, medium dice 1 tsp 5 mL
Celery, small dice ¼ tsp 1 mL
Worcestershire sauce 1½C 375 mL
Salt
White pepper
mayonnaise

1. Mix all ingredients.
2. Cover and refrigerate 4-6 hours to blend flavors.

STUFFED TOMATO SALAD 1.4 Kg 3 lb
Yield: 12 portions 12
12
Chicken salad
Tomatoes, cored 12
Lettuce leaves 12
Garnish: 12
Black olives
Cucumber slices
Parsley sprigs

1. Prepare chicken salad as directed in previous Recipe.
2. Cut tomatoes into quarters, leaving sections attached at bottom. Spread apart.
3. To serve, place tomatoes on lettuce leaves. Use a No. 8 scoop to center chicken salad in

each tomato. Arrange garnish.

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TUNA SALAD STUFFING 2 ¼ lb 1 Kg
Yield: 12 portions ¾ lb 375 g
2 oz 50 g
Tuna 2 fl oz 60 mL
Celery, diced 1 tsp 5 mL
Onions, diced ½C 375 mL
Lemon juice
Tarragon 1 Kg
mayonnaise 375 g
500 mL
1. Mix ingredients. Serve as in stuffed tomato salad.

BEEF SALAD STUFFING 2 ¼ lb
Yield: 12 portions ¾ lb
2C
Cooked beef, julienne
Onions, chopped
Oil-and-vinegar dressing

1. Marinate for 24 hours. Serve as in stuffed tomato salad Recipe.

FRUIT SALADS
A fruit salad is any salad in which fruit predominates. It is generally composed of cut or
sectioned fruits served separately or combined. Berries of many varieties are sometimes added
to create good flavor and color.

FRESH FRUIT PLATTER 2 leaves
Yield: 1 serving 2 wedges
2 rings
Red-tipped leaf lettuce
Cantaloupe
Pineapple

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Watermelon 2 cubes

Orange 2 slices

Apple or pear 2 slices

Grapefruit, small bunch grapes

Mint sprig

Yogurt dressing 60 mL

1. Lay lettuce on chilled platter.

2. Arrange fruit attractively on lettuce.

3. Serve with dressing. Add strawberry garnish if desired.

TROPICAL FRUIT SALAD 3
Yield: 12 portions 1
1
Mangoes, peeled, cubed 2
Cantaloupe, peeled, cubed 3
Papaya, peeled cubed 1
Kiwi, sliced 1 oz
Apple 2T
Pineapple, cubed 2 pouches
Marshmallows 1 can
Vanilla
Cream
Condensed milk

1. In a large bowl, gently toss together all fruit ingredients.
2. In a medium bowl, blend cream, condensed milk and vanilla.
3. Blend in marshmallows and top dressing on fruit mix.

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WATERMELON SALAD 4C
Yield: 12 portions 6
1C
Watermelon, chunks 1/2 C
Olives, sliced 2T
Cheese, cubed 2T
Grape tomatoes, quartered 1 tsp
Olive oil ¼ tsp
Balsamic vinegar
Salt
Pepper

1. Arrange the ingredients on a serving platter and drizzle with olive oil and vinegar.
2. Sprinkle with a dash of salt and pepper.

COMBINATION SALADS
A combination salad is just what the name implies—a combining of two or more kinds of
ingredients or two or more kinds of salads.

CHEF’S SALAD 4 oz 150 g
Yield: 1 portion ¾ oz 25 g
¾ oz 25 g
Basic green salad ¾ oz 25 g
Chicken or turkey white meat, julienne ¾ oz 25 g
Ham, julienne 2 wedges
Roast beef, julienne 2 quarters
Swiss cheese, julienne 4 slices
tomato 1
Hard-cooked egg
cucumber
olive

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MARY GRACE L.OCASION
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1. Place basic green salad mixture in chilled bowl.
2. Arrange julienne of meats and cheeses on greens.
Arrange garnishes on salad.

GELATIN SALADS

A gelatin, or congealed, salad is any salad that has gelatin in its makeup to hold it together.
Gelatin comes in three primary forms: clear or unflavored, fruit flavored, and aspic.

Clear or unflavored gelatin comes in two principal forms, powder and leaves. The
leaves look like heavy plastic film. Good-quality powdered gelatin has a softness and sheen
referred to as bloom.

Fruit-flavored gelatin comes in powdered form in assorted flavors under many familiar
brand names. It contains sugar as well as color and flavor.

Aspic is powdered meat-flavored gelatin. It is usually beef flavored, but it also comes in
fish and poultry flavors.

TOMATO ASPIC 2 oz 60 g
Yield: 3 L (3 quarts) 1 pt 500 mL
2 qt 2L
Unflavored gelatin 4 oz 125 g
Cold water 2 oz 60 g
Tomato juice 1
Chopped onions 4 5 mL
Chopped celery 1 tsp 200 g
Bay leaf 7 oz 250 mL
Cloves ½ pt
Dry mustard
Sugar
Lemon juice

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1. Sprinkle gelatin on cold water and let stand 10 minutes.
2. Simmer tomato juice with remaining ingredients except lemon juice for 5 minutes.
3. Strain mixture and add to gelatin, stirring until gelatin is dissolved.
4. Stir in lemon juice.
5. Pour into two half-size hotel pans or decorative molds and refrigerate until firm.

GUIDELINES FOR MAKING GOOD SALADS
The job of making salads can be a challenging, enjoyable, and creative endeavor. Here is a
summary of the essentials for producing eye-catching, appetizing, and tasty products:

 Use fresh, high-quality ingredients.
 Choose ingredients for compatibility of flavors, textures, and colors.
 Plan your presentation carefully in terms of height, color, and unity. Keep it simple. Do not

over color. Do not over garnish. Do not cover the edge of the plate.
 Serve salads well chilled on chilled plates.

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SALAD INGREDIENTS

 Pasta, lentils, beans, couscous,
 Salads have always been a good way of using left over pasta. Pasta does not

have a flavor of its own.
 The texture of pasta or noodles is what is important. Give it a well-rounded sauce

and it will bulk salad very well.
 Pasta needs to be cooked al dente, but some people like to cook it more when

used in salad.
 Cold pasta is nutritionally very good for the human gut.
 Cooked lentils and beans are nutritious and are excellent additions to salads.

They offer textural diversity.
Meats for salads

 Cooked, cold
 Meats cured, cold or warm.
Salad meats
 Bacon, crisped in fry pan then chilled Chicken, poached, roasted
 Beef Lamb
 Sausages.
 These meats would be cooked then chilled.
 Cured meats Prosciutto Bresaola Salami
 Ham.

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Cured vegetables
 Olives, black and green
 Pickled cucumber, savory and sweet Onions
 Cauliflower.

Many vegetables can be preserved in vinegar solution and then used in salad dishes.

OTHER INGREDIENTS
Oils- Edible oils group all fats which are liquid at room (or near room) temperature. They
are used in salads for flavor, overall texture and balance.
Types

 The number of oils that can be used to make salads is only limited by imagination,
practicality and availability. The following list highlights some of the more
commonly used oils:

 Neutral flavor and aroma
 Sunflower Safflower Grape seed Canola
 Strong or noticeable flavor and aroma
 Olive Virgin olive
 Walnut Hazelnut Rose (strong and expensive)
 Truffle (expensive)
 Chilli (very strong) Sesame

Vinegars - Vinegar is an acidic liquid made by fermenting wine, cider, sherry, etc. Due to
its acidity, it is used for preserving food, as an accompaniment, or as part of a dressing in
a salad. The actual sourness of the vinegar accentuates the flavor of the ingredients
used in salads.

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Types
 Whilst there may be a wide range of flavored vinegars available, i.e. herbed, and
spiced, etc., most vinegars have been made from a wine, sherry or cider base.
Some of the more common vinegars available for salad making include:
 White wine Red wine Cider
 Balsamic (unfermented white wine base) Malt
 White
 Flavored (e.g. Tarragon).

HOW TO MAKE YOUR FRESH GREAT GREEN SALAD

1. Start with the freshest greens

 With all the varieties of lettuce available, a green salad can take on a whole range
of flavors, textures, and colors. It will also depend on the time of the year and the
greens that look best at the market.

 During summer time, you can make salads from equal parts of vibrant basil and
slightly peppery arugula. In winter, radicchio, endive, and escarole make one of a
favorite after-dinner salads; these bitter greens have a marvelous way of making
me feel less full after a heavy meal.

 Whatever you choose, start with the freshest greens you can find, those that
appear just-picked. Look at them closely, feel them, smell them; if no one's
looking, take a small bite. If your heart was set on radicchio but it looks wilted or
smells past its prime, pick another slightly bitter green, such as endive or
escarole, instead.

2. Cut the leaves, but keep their shape

 According to the author of these salad preparation, he says “I have a horror of
salads made with leaves cut into bite-size pieces, a habit that probably evolved in

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the days when it was considered impolite to eat salad with a knife. If the leaves
are cut too small, they lose their distinctive shapes and a lot of their crunch. On
the other hand, you don't want to serve giant leaves that won't fit on the plate or
that are difficult to maneuver.”

 Greens with small leaves, such as arugula, basil, purslane, watercress, and young
spinach, should be stemmed but the leaves left whole.

 Larger leaves, from greens such as romaine, large red oak leaf, and escarole,
should be trimmed as shown in the photos. Cut away thick, woody stems. Use a
sharp knife to slice off stems like those found on arugula and watercress.

 To determine the amount of greens needed, figure on about a handful of salad per
person; double the amount if the salad is a main course.

Tear large leaves like romaine and large oak leaf along
the central rib; they'll retain more of their character.

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Trim out tough ribs completely. Fold the leaf lengthwise
and gently pull up on the stalk, ripping the rib out as you
go.

A good green salad actually requires very little dressing, just enough to lightly “dress” the
greens. It also doesn’t need very much in the way of extra ingredients. You can make a

perfectly satisfying salad with mixed greens alone or by adding a handful of an accent
ingredient. Don’t feel like you have to toss in all the contents of the vegetable crisper.

Green Salad

Yields: as many servings as you need
Time to make: ~5 minutes

What you need:

 1½ cups salad greens (about 1 handful) per person
 good quality extra-virgin olive oil
 vinegar of your choice
 salt and pepper
 additions as desired (see below)

1. Wash and dry the greens; a salad spinner comes in very handy at this point
2. Tear the greens into bite-sized pieces if they are not “baby” greens
3. Add the greens to the salad bowl and drizzle with a small amount of olive

oil

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4. Toss until the leaves are just lightly coated and glistening; they should not
be soggy

5. Sprinkle with vinegar, salt and pepper
6. Toss gently and taste; add more of anything until the taste is to your liking

Notes: If you like, choose 1 or 2 additional items to toss in. My favorite additions are
home-made croutons (keep reading), cherry tomatoes, hard-boiled egg, toasted nuts or
crumbled cheese.

What, you say you don’t know how to make croutons? Nothing could be simpler.

Croutons

1. Preheat the oven to 400 degrees
2. Remove the crusts from preferably day-old bread, such as French, Italian,

sourdough or peasant bread, and cut the bread into cubes
3. Toss the cubes with olive oil and salt, seasoning, herbs and/or garlic to

your tastes
4. Brown in the oven until crisped, 8-10 minutes
5. Store in an airtight container up to 5 days

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Direction: SELF-CHECK # 4.2-1
Fill in the blanks with the word/s to make the sentence correct and

Complete.

1. Canned fruits and other juicy items must be well __________ before being
added or they will dilute the gelatin and weaken it.

2. Flavors and textures of all components should be __________ or provide
pleasing contrast.

3. Some fruit discolor when cut and should be dipped into a _______ such as tart
fruit juice.

4. Cooked ingredients must be thoroughly __________ before being mixed with
mayonnaise and the completed salad mixture must be kept chilled at all times.

5. Neat, accurate cutting of ingredients is important because the shapes of the
vegetables add to ____________.

6. Cooked vegetables should have a firm, _________ texture and good color.
7. Potatoes for salads should be cooked whole, then peeled and cut in order to

preserve ___________.
8. Broken or less attractive pieces of fruit should be placed on the __________ of

the salad, with the more attractive pieces arranged on top.
9. Arrangements maybe _________ ahead of time only if the components will

hold well. Add delicate items just before serving.
10. To dissolve sweetened, flavored gelatin, stir it into boiling water. It will not

____________ because the gelatin granules are held apart by sugar granules.

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ANSWER SHEET # 4.2-1

1. Drained
2. Harmonize
3. Acid
4. Cooled
5. eye appeal
6. crisp
7. nutrients
8. bottom
9. plated
10. Lump

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INFORMATION SHEET 4.2-2

ACCOMPANIMENTS SAUCES AND/OR DRESSINGS

Objectives: At the end of the training session, the trainee should be able

1. To define garnishes used in salad preparation;
2. To select the proper garnishes, accompaniments sauces or dressing in salad

preparation; and
3. To identify ingredients for salad dressing.

Introduction

Garnishes are prepared as part of your normal mise en place: Herbs can be
chopped to sprinkle over top of finished salad for flavor and eye appeal Herb sprigs can
be used to decorate top of salads Thin slices of vegetables: julienne of carrot, slivers of
spring onion Nuts, roasted and chopped to add flavor Fried bread pieces or Oven roasted
Deep fried shaving of vegetables

Accompaniments Sauces and/or dressings can be classified into two types:

Vinegar based Mayonnaise based.

1. Vinaigrette based sauces can be value added: French Roquefort, blue cheese
added to vinaigrette or other flavor added to base dressing.

2. Mayonnaise based dressing: Caesar.

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INGREDIENTS OF SALAD DRESSING
Salad dressings are liquid or semi liquids used to flavor salads. The flavors of most
salad dressings are not modified by cooking. The quality depends directly on the quality
of the ingredients used.
Most salad dressings are made primarily of an oil and an acid with other ingredients added
to modify the flavor or texture.

1. Oils – should have mild, sweet flavor.
Strongly flavored oil can make
excellent salad dressing but not
appropriate with every food.
Examples: corn oil, soybean oil,
canola oil, peanut oil, olive oil, walnut
oil

Figure 26https://www.greenleafchemical.net/en/product/olive-oil-
refined/

2. Vinegar – should have a good, clean
sharp flavor. Most salad vinegar are
about 5% acidity, but some range as
7-8%.

Figure 27https://www.insider.com/what-is-apple-cider-
vinegar-good-for

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3. Lemon Juice – fresh lemon juice
maybe used in place of or in
addition to vinegar in some
preparation.

Figure 28https://www.goodhousekeeping.com/health/diet-
nutrition/a20706378/lemon-juice-on-face/

4. Egg yolk – as essential ingredient in
mayonnaise and other emulsifier
dressings. For safety, pasteurized
eggs should be used.

Figure 29https://www.mashed.com/205432/the-reason-you-should-
never-throw-away-your-extra-egg-yolks/

5. Seasoning and flavorings – fresh
herbs are preferable to dried
herbs. Other flavorings include
mustard, ketchup, Worcestershire
sauce and various kinds of
cheeses.

Figure 30https://www.kenresearch.com/blog/2017/03/diversified-
population-creating-demand-spices-globally-ken-research/

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Direction: SELF-CHECK #4.2-2
List down the characteristics of the given salad dressing.

1. Egg yolk
2. Vinegar
3. Seasoning and flavoring
4. Oils
5. Lemon juice

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ANSWER SHEET #4.2-2
1. Egg yolk – pasteurized egg should be used, essential ingredient in

mayonnaise.

2. Vinegar - should have a good, clean sharp flavor. Most salad vinegar are
about 5% acidity, but some range as 7-8%.

3. Seasoning and flavoring - – fresh herbs are preferable to dried herbs. Other
flavorings include mustard, ketchup, Worcestershire sauce and various kinds
of cheeses.

4. Oils - – should have mild, sweet flavor. Strongly flavored oil can make
excellent salad dressing but not appropriate with every food.

5. Lemon juice - – fresh lemon juice maybe used in place of or in addition to
vinegar in some preparation.

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MARY GRACE L.OCASION
CRISTINA P. RIVERA

INFORMATION SHEET # 4.2-3
PREPARE VARIETY OF SALAD AND DRESSINGS
Objectives: At the end of the training session, the trainee should be able to prepare salad
dressings using the standard ingredients.

SALAD DRESSINGS
We can define a salad dressing as a liquid or semiliquid served with or on a salad to give it
specific flavor.

OIL-AND-VINEGAR DRESSING (VINAIGRETTE) 3C 750 ml
Yield: 1quart (1 L) 1C 250 ml
1 Tb 15 ml
Salad oil 1 tsp 5 ml
Wine vinegar
Salt
White pepper

1. Blend ingredients together vigorously until a temporary emulsion forms.
2. Repeat just before use.

VINAIGRETTE II 1 ½ pt 750 ml
Yield: 1+ quart (1+ L) ½ pt 250 ml
2
Oil 1 oz 30 g
Vinegar 2 Tb 30 ml
Eggs, hard-cooked, chopped 2 tsp 10 ml
Onions, chopped fine
Minced parsley
Minced chives
Salt and pepper to taste

1. Blend ingredients together vigorously. Salt and pepper to taste.

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ITALIAN DRESSING 1 ½ pt 750 ml
Yield: 1quart (1 L) ½ pt 250 ml
1 ½ tsp 7 ml
Olive oil 1 Tb 15 ml
Wine vinegar
Puréed garlic
Oregano
Salt and pepper to taste

1. Blend ingredients together vigorously. Salt and pepper to taste.

EMULSIFIED DRESSINGS
The model of all the emulsified dressings is mayonnaise, a flavored, seasoned emulsion of egg
yolks and oil. If you can make mayonnaise, you can make all the others.

MAYONNAISE 2 Tb 30 ml
Yield: 1+ quart (1+ L) 2 Tb 30 ml
1 tsp 5 ml
Vinegar 6
Lemon juice 1 qt 1L
Dry mustard
Egg yolks
Salad oil

1. Add half the vinegar and lemon juice and all the mustard to the egg yolks and whip until
blended and light in color.

2. Very slowly add oil, whipping rapidly to make an emulsion.
3. When you have added half to three-fourths of the oil, whip in the balance of the vinegar

and lemon juice; then slowly whip in remaining oil.
4. Season to taste.

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THOUSAND ISLAND DRESSING 1 ½ pt 750 ml
Yield: 1+ quart (1+ L) ½C 125 ml
½C 125 ml
Mayonnaise 6
Chili sauce 2 oz 50 g
Catsup 2 oz 50 g
Eggs, hard-cooked, chopped
Onion, chopped
Dill pickles, chopped
Salt and pepper

1. Blend mayonnaise, chili sauce, and catsup. Fold in remaining ingredients. Season with
salt and pepper to taste.

CHEESE DRESSING 1C 250 ml
Yield: 1+ quart (1+ L) 1C 250 ml
2C 500 ml
Mayonnaise
Cheese 2 tsp 10 ml
Sour cream 1
Juice from 1-2 lemons
Puréed onion
Garlic clove, puréed
Salt and pepper to taste

1. Blend mayonnaise, cheese, and sour cream. Fold in remaining ingredients. Season to
taste with salt and pepper.

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MARY GRACE L.OCASION
CRISTINA P. RIVERA

EMULSIFIED FRENCH DRESSINGS
Another base used for thickened dressings is called emulsified French dressing.

BASIC EMULSIFIED FRENCH DRESSING 4 oz 125 ml
Yield: 1 quart (1 L) 2 oz 60 ml
2 l
Vinegar 1 ½ pt 375 ml
Lemon juice
Egg yolks or 1 whole egg
Oil
Salt and pepper to taste

1. Add half the vinegar and lemon juice to eggs and whip until blended and light colored.
2. Add oil slowly to make an emulsion.
3. When half the oil has been added, blend in remaining vinegar and lemon juice.
4. Whip in remaining oil. Adjust texture by whipping in water or additional lemon juice or

vinegar a few drops at a time until thin enough to pour.
5. For a finished dressing, season to taste with salt and white pepper.

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COOKED SALAD DRESSINGS
Cooked salad dressings are made by thickening a body of milk with a starch thickener and
sometimes eggs, with appropriate flavorings and seasonings added.

COOKED SALAD DRESSING 1 185 ml
Yield: 10 ounces ¾C 30 ml
2 Tb 15 ml
Egg 1 Tb 1 ml
Hot milk ¼ tsp
Flour 30 ml
Sugar 2 Tb 60 ml
Salt ¼C
Cayenne as needed
Butter
White vinegar

1. Beat the egg slightly with a wire whip and add the milk gradually.
2. Combine flour, sugar, salt, and cayenne and mix in the top of a double boiler. Heat and let

cool.
3. Add the milk mixture slowly and cook over hot water, stirring until the mixture thickens.
4. Add the butter and vinegar.
5. Refrigerate.

PREPARED DRESSINGS
Prepared dressings are frequently used as bases to which specific ingredients are added to
make special finished dressings.

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YOGURT DRESSING 1C 250 ml
Yield: 2 ½ cups (600 ml) 1C 250 ml
½C 125 ml
Plain nonfat yogurt
Sour cream
Honey
Nutmeg and lemon juice to taste

1. Blend all ingredients thoroughly.
2. Flavor with nutmeg and lemon juice to taste.

DRESSINGS/SAUCES
- Dressings are prepared liquids (sometimes thickened) that make a salad more appetizing
in appearance and flavor.

To establish the most appropriate dressing for a particular salad, the following areas need to be
considered:
1. What type of salad is being prepared?
2. Is the purpose of the dressing to add flavor only (vinaigrette) or to bind (mayonnaise)?
3. Will dressing be served in or next to the salad?
4. Is the dressing compatible with the flavor of the salad?

Types: Vinaigrette
Also known as French dressing, a traditional vinaigrette is a combination of vinegar, oil and

seasoning. These ingredients are mixed together vigorously just before use.
Vinaigrette also accentuates flavor and gives moisture to a salad. The recommended proportions
of a basic vinaigrette are three parts oil to one part vinegar.

Types: Mayonnaise
- Mayonnaise is actually considered a cold sauce and its main ingredients include oil,
vinegar, mustard, egg yolks and seasoning.
- It is also known as an emulsion sauce because two incompatible ingredients, oil and acid
(vinegar), are combined through an emulsifying agent (egg yolk).

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MARY GRACE L.OCASION
CRISTINA P. RIVERA

- Flavors, herbs and garnishes can be added to form the basis of a derivative sauce (a sauce
that has been made using the mayonnaise as the main part).

Some examples of derivative sauces using mayonnaise as a base include:
 Tartare sauce: mayonnaise, capers, gherkins, dill, parsley and lemon juice
 Cocktail sauce: mayonnaise flavored with tomato sauce, Worcestershire sauce and lemon.

Flavor variations: tips
 Try different flavored oils in a dressing and notice the difference Lemon juice can be
added in place of vinegar
 Add finely chopped parsley or chives to dressing or mayonnaise for added color and flavor.

Reasons for Dressings are used to
1. Lubricate
2. Flavor
3. Add food value
4. To bind together
5. Adds shine and gives pleasing appearance.

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SELF-CHECK # 4.2-3

Answer all the following questions.

1. Name 6 different food types that can be used in salads
2. What temperature are ‘salad’ dishes when they are served traditionally?
3. Salads are classified in 2 ways, what are they?
4. When should salads be made?
5. Name 3 things that can be used as garnish.
6. Name 2 types of dressing.
7. Name 3 characteristics of a well presented salad.
8. Give 2 examples of a garnish.
9. Give 2 examples of an accompaniment.
10. What type of container should be used to store salads?
11. What needs to go on the label of stored foods?
12. What does economic viability mean to you?

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MARY GRACE L.OCASION
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ANSWER KEY # 4.2-3

1. Name 6 different food types that can be used in salads
Meats
Vegetables
Breads
Fish
Herbs
Nuts and seeds
Poultry.

1. What temperature are ‘salad’ dishes when they are served traditionally?
Cold sometimes Warm.

2. Salads are classified in 2 ways, what are they?
Simple
Complex.

3. When should salads be made?
As close to service time as possible.

4. Name 3 things that can be used as garnish.
Thinly sliced vegetables
Herb sprigs
Roasted chopped nuts
Crispy deep fried vegetable shavings.

5. Name 2 types of dressing.
Vinaigrette based
Mayonnaise based.

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MARY GRACE L.OCASION
CRISTINA P. RIVERA

LO3. PRESENT A VARIETY OF SALADS AND DRESSINGS

ASSESSMENT CRITERIA:

1. Suitable plate are selected according to enterprise standards
2. Salads are presented attractively according to enterprise standards
3. Salads and dressing are accompanied based on clients requirements
4. Salads and dressings are presented hygienically, logically and sequentially

within the required timeframe

CONTENTS:

 Attractive presentation techniques
 Factors to consider in plating salad
 Common culinary terms on salad and dressings
 Hygienic principles and practices
 Logical and time efficient work flow
 Principles and techniques of presenting salad and sauces according to

industry standards
 Organizational skills and teamwork
 Safe work practices
 Waste minimization techniques and environment-friendly practices

CONDITIONS: The students/trainees must be provided with the following:

EQUIPMENT SUPPLIES & MATERIALS
Selection of salads
 LCD Projector
(Optional) Leafy
Non-leafy
 Overhead Projector Protein
(Optional for lecture) Combination
Congealed
 Television and Fruit
multimedia player Cooked

 Whiteboard
TOOLS

- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil

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EQUIPMENT SUPPLIES & MATERIALS

- measuring cups  Dressings and
- weighing scales sauces may include
- cleaning materials and but not limited to:
- linen - Egg oil
- tea towels emulsions
- serviettes - Vinegar oil
- table cloth dressings
- aprons - Salsa
- uniforms - Fruit sauces
- hair restraints - Others
-Cold dressings
toque,
-
caps,

hairnets

LEARNING MATERIALS

 Manuals
 Books
 Video (CD)

METHODOLOGIES:

 Discussion/ demonstration
 Video viewing

ASSESSMENT METHODS:

 Direct observation
 Demonstration
 Written or oral questioning
 Review of portfolios of evidence and third party workplace reports of on-the-

job performance by the candidate, e.g. menus

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LO3. PRESENT A VARIETY OF SALADS AND DRESSINGS

LEARNING EXPERIENCES

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read Information Sheet 4.3-1 Read the information sheet. If you
1. Answer Self Check 4.3-1 believe you understood the information
2. Read Information Sheet 4.3-2 sheet after reading, do answer Self-
3. Answer Self Check 4.3-2 check 4.3-1
Compare answers to the answer keys. If
you get all the correct answer then
proceed to the next learning outcome. If
not, read again information sheets 4.3-1
Read the information sheet. If you
believe you understood the information
sheet after reading, do answer Self-
check 4.3-2

Compare answers to the answer keys. If
you get all the correct answer then
proceed to the next learning outcome. If
not, read again information sheets 4.3-2

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CRISTINA P. RIVERA

INFORMATION SHEET 4.3-1
PRESENT A VARIETY OF SALADS AND DRESSINGS
Objectives: At the end of the training session, the trainee should be able
1. To compose salad presentation in a well presented way following the characteristics in
presenting;
2. To select the ways to present a delicious, healthy salad; and
3. To present salad according to the standard ingredients and ways.

A well-presented salad will have the following characteristics.
1. Leaf Salads

 It will have a shine Lots of color
 It will have height before width
 It should be appealing to the eyes
 Textural diversity adds to the eating experience. All this before the customer has even

tasted the salad.
When presenting the salad certain points need to be considered.
Type of service Formal

Served in restaurant as a side dish to the main meal.
1. Casual

Served as part of the buffet.
2. Modern

Served in café as a meal that will stand alone.
3. Stand up or sit down

Some salads are now being served in wraps, type of sandwich. Salads traditionally have been
served as a palate refresher.
4. Modern interpretations make it:

 A meal on its own
 An alternative to hot vegetables
 A side dish.
It is good to have a refreshing salad after eating grilled steak to cleanse the palate.

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12 WAYS TO PRESENT A DELICIOUS, HEALTHY SALAD.

1) Tall - when making a salad, think tall. Tall could mean piling leafy greens in a high, airy
pile. It can also mean a ramekin or bowl that is taller than it is wide. It can also include
putting a wonderful Apple Waldorf Salad in a tall glass. Tall is tall!

2) WIDE - With salads, using a big plate helps them spread out wide so you get a lot of
"goodies" on the top. This can be good for a platter that you are serving at a party - and
also for a fun presentation, too. In this particular arrangement for our Spring Salad, we
chose a large square platter and topped our salad with fruits and toasted nuts.

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3) Patterns - in this Fruit Yogurt Salad, we have used a spiral pattern. But you can also
line things up diagonally, horizontally or even in a scattered fashion.

4) Framed - it is good to frame your salad with chips, lettuce, tomatoes, etc. In this Taco
Crunch Salad, just 5 chips (less than half of a serving) make the taco salad more appetizing
and provide a contrasting crunch and toasted corn flavor.

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5) Fans - if you fan veggies over the top you get an interesting look as we did with
this Asian Slaw. We used snow peas but you could fan thinly sliced veggies like carrots or
bell peppers, too.

6) Cups, bowls, plates, platters - you can use a variety of interesting bowls, dishes and
ramekins to create visual interest and to complement the food. Think of your serving ware
as a canvas for your creation! We LOVE white plates - you can never go wrong with a
white plate. Plates that are too busy (think old fashioned flowered china) detract from the
food. Here is our Asian Broccoli Sesame Salad in a cup:

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.
7) Cascade - this Pasta Shrimp Salad, made with whole wheat penne, cascades off the
greens - the greens are shredded finely.

8) Citrus - I believe that a small wedge of lemon, lime or an orange that is squeezed over
a salad adds a lot of flavor without adding sodium and fat. See the salad above - the tiny
squeezable bits of lemon is meant to go with the Shrimp Pasta Salad.
9) Drizzle - this technique is used over and over in cooking and desserts - you drizzle the
sauce over the top in a fine stream as we have done with the balsamic vinegar glaze over
this Spinach Walnut Salad. Balsamic vinegar glazes are growing in popularity and
available in almost any grocery store. You can also drizzle any dressing.

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10) Molds - this is always fun with couscous in our Lemon Couscous Salad - you mold it
in a scoop or bowl and invert it onto the plate. Molding adds a precise shape and it looks
more enticing to eat a carefully molded grain versus spilling it all over the plate. This
method would also work with tabouleh, quinoa, or rice.

11) Color - fruits, and vegetables add the most wonderful colors so use lots of them to
balance color and flavor. Consider using a Japanese mandolin to finely shave the
vegetables so they are more palatable like we did with the carrots and candy cane beets
in this fresh salad. Check out the image below to see the translucency of vegetables that
are finely shaved on a Japanese mandolin and with a sharp French knife.

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12) Spritz and shine - normally chefs add a brush of butter or a spray of oil to foods to
make them shiny. We like to use an Italian dressing spritzer. We are able to add a very
light mist of a wonderful dressing - I bet we can dress a whole salad with less than a half
teaspoon and it is shiny and fresh, never drowned! In addition to dressing, there are
delicious oils that come in spray cans. One of our favorites is avocado oil.

13) Tossed from a big clear bowl, with greens and herbs. What better way to make a
salad than to put a whole array of mesclun greens and fresh herbs together and toss them
and serve them from a big clear bowl? This Mediterranean-inspired salad features a variety
of fresh baby greens and herbs like mint, oregano, parsley, and thyme.

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14) Like A Star - why not make a fun star shape for your salads? Look what we did with
the Lacinato kale that was lightly steamed and set on the outside of the plate in a star
shape! The delicious baby spinach and shredded apple with poppy dressing were set into
the center.

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Guidelines for Arranging Salads
1. Keep the salad off the rim of the plate.
2. Strive for a good balance of colors.

3. Height helps make a salad attractive.

4. Cut ingredients neatly.
5. Make every ingredient identifiable.
6. Keep it simple.

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SELF-CHECK #4.3-1

Direction:

1. Enumerate the guidelines in arranging salads.
a. ________________________________________________________
b. ________________________________________________________
c. ________________________________________________________
d. ________________________________________________________
e. ________________________________________________________
f. ________________________________________________________

2. Enumerate ways to present a delicious, healthy salad.
a. ________________________________________________________
b. ________________________________________________________
c. ________________________________________________________
d. ________________________________________________________
e. ________________________________________________________
f. ________________________________________________________
g. ________________________________________________________
h. ________________________________________________________
i. ________________________________________________________
j. ________________________________________________________

3. Type of service Formal
a. ________________________________________________________
b. ________________________________________________________
c. ________________________________________________________
d. ________________________________________________________

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ANSWER SHEET #4.3.1

1. Guidelines in arranging salads.
a. Keep the salad off the rim of the plate.
b. Strive for a good balance of colors.
c. Height helps make a salad attractive.
d. Cut ingredients neatly.
e. Make every ingredient identifiable.
f. Keep it simple.

2. Ways to present a delicious, healthy salad.
a. Tall
b. Wide
c. Patterns
d. Framed
e. Fans
f. Cups, bowls, plates, platters
g. Cascade
h. Citrus
i. Drizzle
j. Molds
k. color
l. Spritz and shine
m. Tossed from a big clear bowl

3. Type of service Formal
a. Casual - Served as part of the buffet.
b. Modern - Served in café as a meal that will stand alone.
c. Stand up or sit down - Some salads are now being served in wraps, type of sandwich.
Salads traditionally have been served as a palate refresher.
d. Modern interpretations make it - A meal on its own, An alternative to hot vegetables, A
side dish.

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MARY GRACE L.OCASION
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INFORMATION SHEET # 4.3-2
PRESENT A VARIETY OF SALADS AND DRESSINGS
Objectives: At the end of the training session, the trainee should be able
1. To discuss pointers in preparing salad bars for buffet service; and
2. To follow procedure for quantity salad production.

Salad Bars and Buffet Service

For successful salad bar service, it is important to keep several points in mind:

1. Keep the salad bar attractive and well stocked from the beginning until the end of
service.

2. Keep the components simple but attractive. Elaborately arranged salad bowls lose
their effect as soon as two or three customers have dug into them.

3. Select a variety of condiments to appeal to a variety of tastes.
Two basic kinds of salad bar condiments:
 Simple ingredients
 Prepared salads

4. Arrange the salad bar in the following order
 Plates.
 Mixed greens.
 Condiments.
 Dressings
 Crackers, breads, etc., if desired.

5. Make sure your setup conforms to your state health department regulations.
6. Some portion control can be achieved by selecting the right size plates, condiments

servers, and dressing ladles.

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Procedure for Quantity Salad Production

Figure 31 https://www.foodnavigator.com/Article/2016/10/12/FSAI-publishes-guidance-on-safe-production-of-fresh-produce

1. Prepare all ingredients. Wash and cut greens. Prepare cooked vegetables. Cut all
fruits, vegetables, and garnish. Mix bound and marinated salads. Have all
ingredients chilled.

2. Arrange salad plates on worktables. Line them up on trays for easy transfer to
refrigerator.

3. Place bases or under liners on all plates.

4. Arrange body of salad on all plates.

5. Garnish all salads.

6. Refrigerate until service. Do not hold more than a few hours, or the salads will wilt.
Holding boxes should have high humidity.

7. Do not add dressing to green salads until service, or they will wilt. Prepare all
ingredients. Wash and cut greens. Prepare cooked vegetables.

8. Cut all fruits, vegetables, and garnish. Mix bound and marinated salads. Have all
ingredients chilled.

9. Arrange salad plates on worktables. Line them up on trays for easy transfer to
refrigerator.

10. Place bases or under liners on all plates.

11. Arrange body of salad on all plates.

12. Garnish all salads.

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