The document is a lesson plan on salads that defines what a salad is, how it is consumed, and the different types. It covers the composition of salads including the base, body, and dressings. Various greens that can be used in salads are outlined, along with tips for purchasing, storing, and matching dressings to greens. The key aspects that make a great salad are highlighted as quality ingredients, proper handling, balance of tastes and textures, and serving freshly prepared salads.

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BAC 101 Culinary Foundation Level 1
Chef Mehernosh Dhanda

2.  What is a salad?
 How is it consumed?
 Composition of a salad
 Classification of salads
 Simple salads
 Compound-Meat based
 Compound- Fish/seafood based
 Salad greens
 Commonly used greens
 Purchasing & storage of greens
 Dressings
 What makes a great salad
Scope
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3.  Salad is any of a wide variety of dishes, made of :
• raw or cooked vegetables,
• pasta,
• legumes,
• eggs,
• grains,
• meats, poultry, seafood and a variety of
• fruits,
• leafy greens,
• nuts, seeds
• dressings, oils, emulsions, juices
 Generally served cold but as an exception (e.g. German potato
salad) may be served warm.
What is a Salad?
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4. Origin & History
 The word "salad" originates from the French salade of
the same meaning, from the Latin salata (salty) &
from sal (salt).
 Ancient Greeks & Romans consumed salads
 John Evelyn’s book Acetaria: A Discourse on Sallets,
1699, speaks of the importance of salads in daily diet
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5. Composition of a Salad
 Base
 Lettuce leaf
 Body
 Apples, celery
 Dressing
 Mayonnaise
 Garnish
 Walnuts
Base
B
o
d
y
D
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s
si
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g
Waldorf Salad
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6. How is it consumed?
 Salads may be served at any point during a meal.
 Appetizer salads: light salads to stimulate the appetite as the
first course of the meal.
 Side salads: to accompany the main course as a side dish.
 Main course salads: usually containing a portion of protein,
such as chicken breast , slices of beef, forcemeats etc.
 Palate-cleansing salads: to settle the stomach after the main
course.
 Dessert salads: sweet versions usually, containing fruits,
gelatin or whipped cream.
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7. Classification of Salads
Meat based
Fish Based
Fruit based
Vegetable based
Miscellaneous
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8. Simple Salads
Lettuce & celery salad
Tossed veggie salad
 One or more primary
ingredients make up the
body
 Raw, fresh ingredients
 Single dressing
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9. Compound Salads- Meat based
 Body made up of raw &
cooked ingredients
 Generally served cold
 Reuse of left over meats
 Creative balancing of
flavors, colors, textures &
tastes
 May use single or
multiple dressings &
flavorings
Chicken & vegetable salad
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10. Salad Greens
 Salad greens are not
necessarily green; some are
red, yellow, white and brown
 Includes but is not limited to
the different types of lettuces
& leaves
 Some chefs have included
flowers (e.g. dandelion, rose)
& exotic grasses into their
salad menus
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Dandelion salad
Mixed petal salad

11. Commonly used Greens
Lettuces
 Boston
 Iceberg
 Leaf
 Romaine
 Baby lettuce
 Micro greens
Chicory
 Belgian endive
 Curly endive
 Escarole
 Radicchio
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12. Other Salad Greens
 Arugula
 Dandelion
 Mâche
 Sorrel
 Spinach
 Sprouts
 Watercress
 Edible flowers
 Fresh herbs
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13. Purchasing
 Head lettuce is generally packed in cases
 Salad greens are simply washed and eaten
 If possible, purchase salad greens daily
 Many types are available precut and prewashed
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14. Storage of salad greens
 Store in the original protective cartons
 Store at temperature between 34°F and 38°F
 Do not store close to apples and tomatoes
 Do not wash until needed
 Some are heartier and can be kept for a week
 Others are more delicate and need to be consumed in
a few days
 Wrap in kitchen paper & keep.. It stays longer.
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15. Salad Dressings
 Vinaigrette dressing
 Also known as basic French dressing
 Standard ratio 3 parts oil to 1 part vinegar
 This ratio may be adjusted depending on the types of oils
and vinegars used
 Different types and combinations of oils and vinegars can
create many flavor variations
 Substituting the vinegar with other acid ingredients can
add to flavor combinations
 Other flavoring agents such as herbs, spices, garlic or sugar
can be added to enhance flavor
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16. Salad Dressings
 Mayonnaise
 An emulsified cold sauce
 Used in many dressing recipes
 Usually bought commercially
prepared
 Special oils and other flavoring agents
can be added to enhance and change
the flavor
 When making mayonnaise, care must
be taken because it is a potentially
hazardous food
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17. Matching Dressings and Salad Greens
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18. What makes a great salad?
 QUALITY SPEAKS!!
 Proper handling of the
ingredients
 ORGANISED
 TEAR DON’T CUT!!
 Basic HYGEINE
principles
 Prepare as close to
service as possible-
DON’T HOLD!!
 Keep it SIMPLE...
 ICE the Greens!!
 BALANCE the TCTP…
taste, color, texture, portion size
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19. Thank You
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