Cookery 2nd Quarter Module
Cookery 2nd Quarter Module
Cookery 2nd Quarter Module
6. Gelatin Salads – 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.
Ingredients of Salads
1. Salad Greens – Iceberg lettuce, Romain Lettuce, Boston Lettuce, Biff or limestone lettuce, Chinese
cabbage, Spinach, Sprouts
2. Vegetables (Raw) - avocado, bean sprouts, broccoli, cabbage, carrots, cauliflower, celery, cucumber,
mushrooms, onions, peppers, radish, tomatoes.
3. Vegetables (Cooked, pickled and canned) – asparagus, beets, carrots, cauliflower, corn, pimientos,
olives, peppers, cucumber
4. Starches – dried beans, potatoes, macaroni products, grains, bread (croutons)
5. Fruits (Fresh, Cooked, Canned or frozen) – Apple, banana, berries, coconut, melons, oranges,
papaya, peaches, pears, mangoes.
6. Protein foods – meat (beef, ham), poultry, fish and shellfish, salami, luncheon meat, bacon, eggs
(hard cooked), cheese, cottage cheese (aged or cured types).
7. Miscellaneous – gelatin, nuts
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.
2. Vinegar – should have a good, clean sharp flavor. Most salad vinegar are about 5% acidity, but some
range as 7-8%.
3. Lemon Juice – fresh lemon juice maybe used in place of or in addition to vinegar in some
preparation.
4. Eggyolk – as essential ingredient in mayonnaise and other emulsifier dressings. For safety,
pasteurized eggs should be used.
5. Seasoning and flavorings – fresh herbs are preferable to dried herbs. Other flavorings include
mustard, ketchup, Worcestershire sauce and various kinds of cheeses.
Structure of a Salad
1. Base or Under liner- A cup-shaped leaves of iceberg or Boston lettuce make attractive bases. They
give height to salad.
2. Body – main part of the salad
3. Garnish – An edible decorative item that is added to salad to give eye appeal, and adds flavor as
well. It should harmonize with the rest of the salad ingredients.
4. Dressing – A seasoned liquid or semi liquid added to the body of the salad to give added flavor,
tartness, spiciness and moistness.