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Cold Kitchen Knowledge
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Salad

▪ A ‘salad’ is a single food or a mix of different foods
accompanied or held together with a dressing.
▪ A salad is a dish consisting of a mixture of small pieces of
food, which may be mixed with a sauce or salad dressing.
▪ They are typically served cold, although some, such as South
German Potato salad, are served warm.
▪ Salads may contain vegetables, fruits, cheese, cooked meat,
eggs, grains and nuts.
Salad

▪ The BASE or UNDERLINER of the salad is usually a layer of
greens.
▪ The BODY of the salad is the main ingredient. It may include
vegetables, fruits, meats, or cheeses.
▪ The GARNISH of the salad adds color and appeal, and
sometimes flavor. It must always be edible, and may be as
simple as a sprinkling of crumbs or spice.
▪ The DRESSING is a liquid or semi-liquid used to flavor, moisten,
or enrich the salad.
Parts of Salad

According how to serve:
▪ Appetizer salads
▪ Accompaniment salads
▪ Main course salads
▪ Separate course salads
▪ Dessert salads
There are 5 different types of salads

Appetizer salads
▪ Appetizer salads, light, smaller portion-salads to stimulate
the appetite as the first course of the meal
▪ An appetizer salad should stimulate the appetite and have
fresh, crisp ingredients such as cheese, ham, salami,
shrimp, crabmeat, or vegetables lightly coated with a tangy,
flavorful dressing (that will ‘wake up the mouth’).

Appetizer salads

Accompaniment salads
▪ Caesar Salad is a typical salad comprises romaine lettuce, croutons,
shaved parmesan and Caesar dressing - olive oil, parmesan cheese,
lemon juice, egg, worcestershire sauce, anchovies, and black
pepper originally prepared tableside.
▪ Greek salad is essentially a tomato salad - made of sliced or
chopped tomatoes, sliced cucumber and red onion, seasoned with
salt, black pepper, and oregano and dressed with olive oil.
▪ Common additions include feta cheese, bell peppers, capers,
anchovies, sardines and Kalamata olives (fruity flavor and meaty
texture).
▪ Lettuce and vinegar are not used in a Greek salad.

Accompaniment salads

▪ A main course salad should be large enough to serve as a
whole meal.
▪ It should contain protein ingredients, such as meat, poultry,
seafood, eggs, legumes, or cheese.
▪ It should also contain a variety of vegetables, greens, and/or
fruits.
Main Course Salads

Nicoise salad (ni swaz)
is a combination of tomatoes, raw peppers, anchovies, garlic, black
olives, green beans, tuna, new potatoes, hard boiled eggs, capers,
lettuce, shallots, cucumber, artichoke hearts, and/or broad beans…
served with a salad dressing.
Main Course Salads

▪ Separate course salads cleanse the palate after a rich dinner
and before dessert. This means they refresh or stimulate a
person’s appetite for the dessert or next course.
▪ They are often served in classic French meals.
▪ Heavy dressings made with mayonnaise or sour cream
should be avoided for separate course meals
Separate Salads

Separate Salads

Dessert Salads
▪ Dessert salads are usually sweet, often containing fruits,
sweetened gelatin, nuts, cream, and/or whipped cream.

Dessert Salads

Kinds of Salad

Kinds of Salad
▪ Green Salad
▪ Composed Salad
▪ Warm Salad
▪ Vegetable Salad
▪ Potato Salad
▪ Pasta and Grain Salad
▪ Legumes Salad
▪ Fruit Salad

▪ A green salad or garden salad is most often composed of
leafy vegetables such as lettuce varieties, spinach, or
rocket (arugula).
▪ A salad that consists of lettuce and other uncooked green
vegetables.
▪ The salad leaves may be cut or torn into bite-sized
fragments and tossed together (called a tossed salad), or
may be placed in a predetermined arrangement (a
composed salad).
Green Salad

Green salad preparation
▪ Always wash in cool water, two or three times, draining
each time
▪ Lift out of the water, rinse out the sink, and repeat until
there is no trace of sand
▪ Dry completely using a spinner or air-dry in the cooler
▪ Store clean and trimmed leaves in large containers, loose,
well chilled
▪ Cut or tear into bite-size pieces, removing big stems and
browned or wilted edges
▪ Set up on chilled plates and only just as they are served
▪ Garnish when you dress the salads

Green Salad

Composed Salads
▪ A type of salad prepared with a number of ingredients that
are all arranged neatly and symmetrically on the plate
instead of being tossed together.
▪ A salad dressing or vinaigrette may be drizzled on the plate
or served on the side.
▪ Consist of a bed or base, a main item, and garnishes
▪ Arrange elements carefully
▪ Use contrasting colors, textures, and flavors
▪ Repeat for added depth of flavor and appearance
▪ Prepare each component so that it can stand alone

Composed Salads

Warm Salads
▪ Two approaches:
▪ Toss the salad with a hot dressing until the greens start to
wilt
▪ Add a hot component to a cold salad, such as grilled and
sliced chicken, fish, meat
▪ a salad containing at least one warm ingredient, as cooked
meat
▪ Very popular luncheon entrée

Warm Salads

Vegetable Salads
▪ All vegetables are washed, trimmed, cut appropriately
▪ Drained, blotted, dried, marinated or seasoned and
grilled, baked or used as is
▪ Colors, flavors, textures can be mixed for a striking salad
▪ Root vegetables are usually cooked before using

Vegetable Salads

▪ Creamy, dressed with mayonnaise, a little vinegar and
mustard and some garnishes such as celery, onions, or
celeriac, chilled
▪ High-moisture potatoes are most appropriate to use
▪ Around the world, a vinaigrette dressing is often used, with
bacon
▪ Potatoes are dressed warm and chilled or served warm
Potato Salad (Classic)

Potato Salad (Classic)

Pasta and Grain Salads
▪ Should be fully cooked but not mushy
▪ Can become soggy and should be used in one day
▪ Contrasting, crispy garnish is an appropriate garnish

Pasta and Grain Salads

Legume Salads
▪ Cooked properly, they will last longer in the cooler
▪ Quite often, they will taste better
▪ Legume salads can also be mixed with greens and pasta
salads.
▪ Acid will toughen the beans but made more palatable
taste.

Legume Salads

Fruit Salads
▪ Fairly sturdy, will keep in the cooler if treated with a little
acid before assembly
▪ Delicate fruits, such as berries and bananas, should be added
only at service, as they get tired-looking quickly when mixed
with other fruits
▪ Add fresh herbs and mint at service

Fruit Salads

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