PREPARE DESSERTS AND SALADS

7.1 FOOD THEORY

A salad is a dish consisting of a mixture of small pieces of food, usually vegetables. However, different
varieties of salad may contain virtually any type of ready-to-eat food. Salads are typically served at
room temperature or chilled, with notable exceptions such as south German potato salad which is
served warm.

The word "salad" comes from the French salade of the same meaning, from the Latin salata (salty),
from sal (salt). In English, the word first appears as "salad" or "sallet" in the 14th century. Salt is
associated with salad because vegetables were seasoned with brine or salty oil-and-vinegar dressings
during Roman times.

Salads may be served at any point during a meal:

 Appetizer salads—light, smaller portion-salads served 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 a high-protein food, such
as meat, fish, eggs, legumes, or cheese.
 Dessert salads—sweet versions containing fruit, gelatin, sweeteners or whipped cream.

7.2. MATERIALS SPECIFICATIONS AND USES

TYPES OF SALADS

Green salad
A green salad or garden salad is most often composed of leafy vegetables such
as lettuce varieties, spinach, or rocket (arugula). If non-greens make up a large portion of the salad it
may be called a vegetable salad instead of a green salad. Common raw vegetables (in the culinary
sense) used in a salad
include cucumbers, peppers, tomatoes, onions, carrots, celery, radishes, mushrooms, avocado, olives,
artichoke hearts, heart of palm, watercress, parsley, garden beets, and green beans. Nuts, berries,
seeds, and flowers are less common components.
Bound salad
Bound salads are assembled with thick sauces such as mayonnaise. One portion of a true
bound salad will hold its shape when placed on a plate with an ice-cream scoop. Examples of bound
salad include tuna salad, chicken salad, egg salad, and potato salad. Bound salads are often used
as sandwich fillings. They are popular at picnics and barbecues.

Main course salads

Main course salads (also known as "dinner salads" or as "entrée salads" in North America)
may contain poultry, seafood, or sliced steak. Caesar salad, Chef salad, Cobb salad, Chinese chicken
salad and Michigan salad are dinner salads.

Fruit salads
Fruit salads are made of fruit, which may be fresh or canned. Examples include fruit
cocktail.[14] Note that "fruit" here refers to culinary fruits, many common components of vegetable
salads (such as tomatoes and cucumbers) are botanical fruits but culinary vegetables.

Ambrosia
Dessert salads rarely include leafy greens and are often sweet. Common variants are made with
gelatin or whipped cream; e.g. jello salad, pistachio salad, and ambrosia. Other forms of dessert
salads include snickers salad, glorified rice, and cookie salad popular in parts of the Midwestern
United States

DESSERTS

Dessert is a course that concludes a meal, often an evening meal. The course usually consists of sweet
foods, such as confections dishes or fruit, and possibly a beverage such as dessert wine or liqueur, but
in America it may include coffee, cheeses, nuts, or other savory items regarded as a separate course
elsewhere. In some parts of the world, such as much of central and western Africa, and most parts of
China, there is no tradition of a dessert course to conclude a meal.

The term "dessert" can apply to many confections, such

as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, and sweet soups,
and tarts. Fruit is also commonly found in dessert courses because of its naturally occurring
sweetness.

The word "dessert" originated from the French word desservir, meaning "to clear the table."[1] Its
first known use was in 1600, in a health education manual entitled Naturall and artificial Directions for
Health, written by William Vaughan.[2][3] In his A History of Dessert (2013), Michael Krondl explains it
refers to the fact dessert was served after the table had been cleared of other dishes
7. 3. TOOLS IN PREPARING SALADS

1. LEMON JUICER – Squeezes and strains lemon juice fast and easy.
2. SALAD BOWL – Where you can put all your ingredients.
3. TONGS – Helps tossing a salad really well.
4. PEELER – Helps you peel fruits and vegetables faster.
5. SALAD SPINNER – For straining extra water and drying your leaves.
6. CHEF’S KNIFE – For cutting the vegetables and fruits.
7. CUTTING BOARDS - Boards for chopping your vegetables.
8. SALAD SERVER – Where you can put a desired serving for the patient’s salad or dessert.

7.4. METHOD OF PREPARING SALAD AND DESSERTS

1. KNOW THE PATIENTS SPECIAL DIETARY REQUIREMENTS - It is important that the food being
brought in is suitable and meets any restrictions. For this reason, please check with the ward
nurse/Dietitian/Speech Pathologist prior to providing food or drinks to patients.

2. Wash your hands well with soap and water and dry thoroughly before handling food. Safe food
preparation is always important, but when preparing food for patients with weakened immune
systems, it is essential that food is made safely to reduce the risk of food poisoning.

3. MAKE SURE ALL THE UTENSILS ARE CLEAN BEFORE USING IT – Cleanliness in utensils is important in
food preparation for the patient to avoid the transfer of germs to the patients’ food.

4. MAKE SURE TO JUST SERVE FRESH LEAFY GREENS – Salads must always be fresh at all times because
we don’t cook it.

5. WASH ALL THE INGREDIENTS THOROUGHLY – Especially with the leafy fresh vegetables because we
prepare salads having a fresh one, we must always be mindful of the soil, dirt and worms or other
parasite that’s on the vegetables. We must prevent it from entering patient’s body because the
patient has already a weak immune system, so we are just avoiding other complications.

6. CHOP THE LEAFY GREENS ON A DESIGNATED VEGETABLE CHOPPING BOARD ONLY AND CUT THE
INGREDIENTS ON BITE SIZES ONLY.

7. SERVE IT ON A SALAD BOWL OR DESSERT PLATE AND MAKE SURE THE PATIENT WILL EAT IT FRESH.