7 WAYS IN

PREPARING
AND
SERVING SALADS

Submitted by: Group 4

Members:

G-6 Ericka De Claro

G-36 Jessica Soriano
G-37 Camille Sunio
G-1 Camille Ablang
G-17 Aileen Haban
G-13 Erika Galinta

Submitted to: Miss Rosalyn Paredes

In making and serving salads, creativity is just as important as knowledge and skill in
food preparation. Together these can help a cook prepare salads that are delicious,
healthy, and artistic.

A cook must consider the following ways in preparing salad.

1. Cutting the Ingredients

The ingredients must be cut precisely to a size suitable for the final dish. Make sure
that all ingredients can be identified.

2. Color and Texture (Wash fruits and vegetables)

There should be contrasts in both the salads color and texture. However these
contrasts should not affect the harmony of the salad. For the food that is to be served raw,
make sure that the ingredients are clean and crisp. Wash fruits and vegetables, and then
drain them properly and thoroughly.

3. Flavor (Choose complementary ingredients )

 A balance in the composition of flavors can be achieved by choosing complementary
ingredients.

4. Composition (Mix all ingredients in salad plate or bowl)

A salad must be neat and balanced, keep all ingredients within the frame of the salad
plate or bowl. Considering serving the salad in a clear bowl, so that it can be seen from
all sides and not just from the top. Also, the salad plate should not take away from the
overall appearance of the salad. Make sure also that no single ingredient will overpower
the other ingredients in the dish.

5. Getting Ready

Before preparing salads, make sure that all food contact and surfaces are washed,
rinsed and sanitized, and air-dried. Proper cleaning, sanitizing, and drying will prevent
bacteria from spreading and causing food-borne diseases.

6. Garnishing

Garnishing is an art that can be learned by following a few simple rules.

In general, garnishes should be edible, although there are few exceptions.

The flavor of edible garnishes should go well with the food.
Garnishes should be simple. They should look natural, fresh, and refined, and never
overworked or overdone.
Several small groups of garnish are often more attractive than a single, large group of
garnish.
Neatly arrange the garnish in a manner that will enhance the food.
The colors of the garnish should complement and not clash with the colors of the
food.
Garnishes do not have to be expensive. Even leftovers can be used to finish a dish to
make it more interesting in both appearance and taste.
Never use garnishes to hide or make up for the poor quality of the dish.

7. Storing and Handling Salads

Prepared salads can be stored for only a short period of time. They must be stored at
a temperature between 2 to 5 degrees Celsius with high humidity. Marinated salads, like
pasta salad, should be refrigerated in their marinade.
However, even if stored under these conditions, the quality of prepared salads will
deteriorate quickly. For this reason, it is important to serve salads as soon as possible.