Cookery 2nd Quarter Module

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Learning Outcome 1 Perform Mise’ En Place

Tools, Equipment, Utensils Needed in Preparing Salads.


1. Knives – good quality knives with sharp, sturdy stainless steel blades and with handles that are
securely attached and that feel perfectly comfortable in your hand.
2. Cutting boards – choices of cutting boards are the wooden or blocks and acrylic cutting boards.
When preparing a recipe that contains both meat (or poultry or seafood) and vegetables requiring
cutting, use one board exclusively the vegetables and the other exclusively for the raw meat to avoid
crosscontamination.
3. 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 vegetables, frequently potatoes and carrots, and fruits such as
apples, pears, etc.
4. Citrus zesters - A kitchen zester is approximately four inches long, with a handle and a 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 moderate force against the fruit and drawn across its peel. The rims cut the zest
from the pith underneath.
5. Grater/Shredder - A grater (also known as a shredder) is a kitchen utensil used to grate foods into
fine pieces. It was invented by François Boullier in 1540s.
6. Grill pan – used for salad toppings to be broiled or grilled.
7. Salad Spinners – 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.
8. Mixing bowls – used to mix dressings, marinate ingredients, hold separate elements if a salad before
assembling and used to toss and mix all the ingredients together. Used bowls made of sturdy, heavy
glass wares or ceramic, so as not to react with acidic ingredients.
9. Salad servers – “Salad sets” with big salad bowls, serving bowls and servers. Select materials having
enough surfaces to really grasp the ingredients of salad, no matter how slippery and thus making
tossing easier.

Classification of Salads According to their Functions in the Meal


1. Appetizer Salads. It stimulate appetite which has fresh, crisp ingredients; tangy flavorful dressing;
and attractive, appetizing appearance. It looks appealing because of flavorful foods like cheese, ham,
salami shrimp and crabmeat. Crisp raw or lightly cooked vegetables can also be added.
2. Accompaniment salad – accompaniment salads must balance and harmonize with the rest of the
meal, like any other side dish. Don’t serve potato salad at the same meal at which you are serving
french Fries or another starch. Sweet fruit salads are rarely appropriate as accompaniment except with
such items as ham or pork.
3. Side dish salads should be light and flavorful, not too; much vegetable salads are often good
choices. Heavier salads such as macaroni or high protein salads containing seafood, cheese are less
appropriate, unless the main course is light.
4. Main course salads – should be large enough to serve as a full meal and should contain a substantial
portion of protein. Meat, poultry and seafood salads as well as egg salad and cheese are popular
choices. Main course salads should offer enough variety of flavors and textures in addition to the
protein and salad platter or fruits.
5. Separate course salads – these salads must be very light without filling. Rich, heavy dressings such
as sour cream and mayonnaise should be avoided. Light salad are serve after the main course to
cleanse the palate, refresh the appetite and provide a break before dessert.
6. Dessert salads – dessert salad are usually sweet and may contain items such as fruits, sweetened
gelatin, nuts and cream.
Classification of Salads According to Ingredients Used
1. Green salads – must be fresh, clean, crisp and cold and well drained. Moisture and air are necessary
to keep greens crisp.
2. Vegetable, Grain Legumes and Pasta Salads - vegetable salads are salads whose main ingredients are
vegetables other than lettuce or other leafy greens.
3. Bound salads – are mixture 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.
4. Fruit Salad – contain fruits as their main ingredients, like appetizer salads or dessert salads.
5. Composed Salads – 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. They
are elaborate and can be substantial in size, usually served as main courses or fruit courses rather than
accompaniments or side dishes.

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.

Learning Outcome 2 Prepare A Variety Of Salad And Dressing

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

Procedure for Quantity Salad Production


1. Prepare all ingredients. Wash and cut greens, fruits, vegetables, and garnishes. Prepare cooked
vegetables and 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 on all plates.
4. Arrange body of salad on all plates.
5. Garnish all salads.
6. Refrigerate until serving.
7. Do not add dressing to green salads until serving.

Important Factors to consider in Salad Preparation


1. Quality of ingredients. Salad is as good as the quality of its ingredients, so you have to use
ingredients that are fresh, ripe and in season.
2. Eye Appeal. It should be attractive, appetizing, creatively presented.
3. Simplicity. Make it simple not overcrowded.
4. Neatness. Keep salad neatly placed in a plate.
5. Contrast and Harmony of colors. Contrast in color for your garnishing can accentuate the
appearance of the salad.
6. Proper Food combinations. Choose combination of ingredients carefully. Pineapples and coconut go
well with chicken but not compatible with tuna.
7. Foods should be recognizable. Taste of the food that you are using as a base should be identifiable
when you taste the salad. The dressing should dominates the taste.
8. Keep foods properly chilled but not ice-cold.
9. Serve hot foods while hot and cold foods cold.
10. Keep it clean and crispy. This is done by washing greens in large quantity of water and drain well
and removing the green from the water to allow the dirt to settle to the bottom of the container.
11. Flavorful. Tempting and stimulating if prepared and presented properly.
12. Drain all the ingredients well. Water or excess juices will weaken dressings and will make your
salad look messy.
13. Do not overcook food. Food and ingredients when overcooked eliminates the color and its vitamins
and minerals as well.

Prepare Variety of Salad Dressing

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.
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.

Types of Salad Dressings


1. Oil and Vinegar dressings – Basic vinaigrette is a simple mixture of oil, vinegar and seasonings
which is an example of temporary emulsions. The ratio of oil to vinegar is 3 parts oil to 1 part vinegar.
However, it can be changed to taste. Less oil makes the dressing more tart, while more oil makes it
taste milder and oilier.
2. Emulsified Dressings – Mayonnaise is an emulsified dressing. It is more often serves as the base for
wide variety of other dressings. Mayonnaise based dressings are generally thick and creamy.
3. Other Dressings – cooked salad dressing is similar with appearance to mayonnaise, but it has a tarter
flavor, while mayonnaise is richer and milder. Cooked dressing is made with little or no oil and with a
starch thickener.

Emulsions in Salad Dressings


The uniform mixture of two unmixable liquids, oil and vinegar is called emulsion.
1. Temporary Emulsions – a simple oil and vinegar dressing is called temporary emulsion because the
two liquids always separate after being shaken. The harder the mixture is beaten or shaken, the longer
it takes for it to separate.
2. Permanent Emulsions – mayonnaise is also a mixture of oil and vinegar, but the two liquids do not
separate because it contains egg yolk which is a strong emulsifier. The egg yolk forms a layer around
each of the tiny droplets and holds them in suspension. All emulsions form more easily at room
temperature.

Learning Outcome 3 Present A Variety Of Salads And Dressings

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.

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.

Learning Outcome 4 Store Salads and Dressings

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.

Principles and Practices of Hygiene in Preparing Salads and Salad Dressing


Washing all salad vegetables is important to ensure food safety.
Washing is done in the following manner:
1. Prepare a detergent in a bowl of tap water. Dissolve very well 5g (litter) of powdered or liquid
detergent in 4L (1gallon) of water. Make sure there is no undissolved powder.
2. Soak the vegetable in this solution for about 1 minute. Ingredients that have to be peeled should be
washed too.
3. Gently wash vegetables and pay special attention to the stems and leaves.
4. Rinse the vegetables in tap water several times to ensure that there is no remaining detergent or
soap.
5. The vegetables may further be sanitized in a mild solution of potassium permanganate or
hypochlorite by soaking for about a minute, then rinsing them.
6. Spin-dry the vegetables in a salad spinner, or dry by putting them on a clean cloth or disposable
paper. Make sure that the greens are dry when combining with the dressing because wet greens will
prevent the dressing from coating the leaves. This makes the dressing very watery and tasteless and
reduces the crispness of the salad.

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