This article will cover exactly how restaurants make their salads and the main ingredients (vegetables) that they use most of the time to make a basic great tasting salad. It will cover the equipment, knives, other cutting tools, and the containers that work best. You will be able to make some of the best salads the same way restaurants do.
This will go over all the secrets they have to making a good salad, just in case you are planning on taking some of this knowledge and creating your own salads at home or for a small/large gathering.
Equipment
This is the various equipment used to make their salads:
You don’t have to have a commercial salad station or a commercial slicer to make salads, but they are definitely needed for making salads frequently for large crowds.
1. Setup
Setup is the first thing that restaurants have to do before they can began to make salads. Most restaurants recieve their vegetables from another distributor, like a farm for example. The produce arrives whole and fresh to the restaurants in cardboard boxes made for holding and shipping produce.
They store most of their produce in a large walk in cooler until it is time to take them out and cut them. When it is time to set everything up to cut, they will grab a cutting board with a cutting mat and set up their station. If they aren’t using a cutting board, then they will use a commercial cooler to cut on with that has a built in cutting board as a table.
They take out the vegetables that they will cut and they begin chopping the vegetables. You can also see in depth at how restaurants chop vegetables, but basically their goal is to chop them into salad sized pieces. The pieces aren’t always chopped at the same length and size for every restaurant for every single vegetable. Some go for strips or chunks, whiles others like fine small square dices.
The best way that restaurants use for salads that I have seen is the small square dices. That is what we will cover here. They use a vegetable chopper for this setup.
2. Prepping
The prepping is the next part that restaurants do after they have their cutting board, chef’s knife, produce, and vegetable chopper ready. The prep consists of cutting all of the vegetables up into fine pieces and placing them into small containers that will be used to make the salad later.
Here are the main ingredients used by restaurants to make salads, and how they are cut:
All of the vegetables are chopped up in portion to how much was used for the amount of salads that would be made. After they were chopped, they are placed into small containers and stored in the commercial coolers with the built in prep tables.
Obviously salads can be made with fruits and various vegetables besides the ones mentioned, but these are the main ones used by majority of the restaurants before they began to add their own extras. Some restaurants would add one or two things to this, like carrots, sugared pecans, or raisins for example. However, these aren’t necessarily needed to make a great salad.
This is how restaurants make a great tasting salad with the ingredients provided above. Once everything is chopped and prepped into containers, it becomes really easy and quick after this.
An exact amount for the ingredients for each component won’t be listed here, because the truth is, restaurants don’t really portion out their salads like that. They really don’t have the time to spend messing around with measuring cups when they need to get their orders out for their guests.
Even though they don’t measure each ingredient exactly to perfection, they still put the salads they make into the same sized 24 ounce eating containers to control the portioning of the ingredients.
Each chopped vegetable is kept in its own small container, and 1/4 cup measuring cups are used to scoop out an equal portion of each ingredient. This is the salad made the restaurant’s way.
How they make the salad step-by-step:
This is exactly how restaurants make their salads taste so good. They don’t go overboard with adding too many varieties of vegetables. They keep it simple with decent portions of about the same amount of each ingredient, with no more than around 7 to 8 ingredients altogether.
The salad doesn’t need to be smothered in dressing either in order for it to taste good. This is a good low calorie healthy salad made by actual restaurants.
Slicing and cutting the vegetables into small cubes with a vegetable chopper ensures that when the salad is mixed, every ingredient makes it into almost every bite.
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