bottom. Gelatin salads can be molded in muffin tins and turned out as individual servings.
To free the salad, dip the bottoms of the muffin tins in hot water (150 160 degrees) for
about one minute. If muffin tins are not available, mold the salad in flat pans and cut into
(3) Combining Ingredients. How you combine salad ingredients will determine
whether the end result is an appealing, fresh-looking salad or not. To combine salad ingredients,
you should do the following: Handle the ingredients carefully. Over handling results in an
unattractive salad. You should also mix or toss the salad lightly to avoid crushing or mashing the
ingredients. Use a fork and spoon to toss the salad. Use a container large enough to toss the
salad without crushing or spilling it. Use a basting spoon for blending soft ingredients such as
fruit pieces and cottage cheese or potato salad. Mix the ingredients as close to serving time as
possible. Use fresh, crisp lettuce leaves as a base for individual salads. Use an ice-cream scoop
to transfer cottage cheese and other soft salads to the salad bowls. Arrange fruit sections neatly.
Use a food-turner or pie- and cake-server to place gelatin salad on the salad plate. Arrange
garnishes neatly. Never try to rearrange a salad.
(4) Salad Dressings. Salad dressing is an indispensable complement to a salad. It adds
flavor, color, and nutrition. Serve dressings suitable in flavor and consistency. If possible, give
the diner a choice of at least three different varieties of dressings. Always include low-calorie,
low-fat dressings for fresh salads. When preparing French dressing, use a wire whip to beat the
combined ingredients. Store the dressing in a covered container and beat or shake well before
serving. The appearance of the salad dressing is just as important as the appearance of any other
item on the serving line. The dressing must look fresh and appetizing and should be served in
compressible dispensers, closed dispensers, or individual packs. Identify each dressing so that
diners can make a choice.
(5) Salad Bars. Salad bars provide an excellent method to merchandise fresh fruits and
vegetables and permit diners to build their own salad. Each dining facility SOP should address
how the salad bar is to be established and the items to be included. Salad bars must be properly
set up and maintained throughout the meal-serving period. Do not overstock fresh items on the
bar. Use small serving pans, and replenish often. Do not forget pre-made salads such as potato,
macaroni, and so forth. Sort, trim, core, stem, separate, and wash salad bar ingredients. Discard
damaged or decayed items. For detailed instructions on preparing salad bar items, refer to TM
10-412 and to the information on salad vegetables in this lesson. Besides vegetables discussed
earlier, Bermuda onions, green onions, cheese, croutons, bacon bits, mushrooms, olives, grated
cheeses, chopped eggs, and many other items may be included to add variety and enhance the
r. Desserts. Desserts are normally served with each lunch and dinner meal. In addition,
breakfast pastries are highly accepted and could be considered as a dessert. Desserts are
sometimes classified as heavy or light. They can be served hot or cold. The standard is to offer
a variety of choices to the diner.
(1) Ice Cream. Current equipment authorizations and support from local commercial
vendors provide the FSS a wide variety of choices to satisfy diner desires. Homemade ice cream