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Lesson 2

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91 views

Lesson 2

Uploaded by

aliannapuertollano0514
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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Lesson 2

Classifications of Salad

Classification of Salad according to their function in the meal


1. Appetizer Salad. It stimulates appetite which has fresh, crisp ingredients,
tangy flavorful dressing, and attractive, appetizing appearance. It looks
appealing because of flavorful foods like cheese, ham, salami shrimp and
crabmeat. Crisp raw or lightly cooked vegetables can also be added.

2. Accompaniment salad – accompaniment salad must balance and


harmonize with the rest of the meal, like any other side dish. Do not serve
potato salad at the same meal at which you are serving French Fries or another
starch. Sweet fruit salads are rarely appropriate as accompaniment except with
such items as ham or pork.

3. Side dish salads should be light and flavorful. Vegetable salads are often
good choices. Heavier salads such as macaroni or high protein salads
containing seafood, cheese is less appropriate, unless the main course is light.

4. Main course salads – should be large enough to serve as a full meal and
should contain a substantial portion of protein. Meat, poultry, and seafood
salads as well as egg salad and cheese are popular choices.
Main course salads should offer enough variety of flavors and textures in
addition to the protein and salad platter or fruits.

5. Separate course salads – these salads must be very light without filling.
Rich, heavy dressings such as sour cream and mayonnaise should be avoided.
Light salad is served after the main course to cleanse the palate, refresh the
appetite, and provide a break before dessert.

6. Dessert salad – dessert salad is usually sweet and may contain items such
as fruits, sweetened gelatin, nuts, and cream.
Classification of Salad According to Ingredients Used
1. Green salads – must be fresh, clean, crisp, and cold and well drained. Moisture and air are
necessary to keep greens crisp.
a. Leaves wilt because they lose moisture. Crispness can be
restored by washing and refrigerating. The moisture that clings
to the leaves after thorough draining is usually enough.
b. Air circulation is essential so do not wash greens too tightly or
pack too firmly. Refrigerate in colanders covered with clean
damp towels, or in specially designed perforated plastic bins.
These protect from drying while allowing air circulation.

2. Vegetable, Grain Legumes and Pasta Salads


- Vegetable salads’ main ingredients are vegetables other than
lettuce or other leafy greens. Starchy items such as grains,
pastas and dried legumes can also form the body of a salad.
Raw or cooked vegetables are usually added to the starch items
to enhance the color, flavor, and nutritional balance of the
salad. Protein items such as poultry, meat, seafood, and
cheese maybe added to vegetables and starch salads.

3. Fruit Salad – contains fruits as their main ingredients, like


appetizer salads or dessert salads.

4. Bound salads – are mixture of foods that are held together or


bound with a dressing usually a thick dressing like mayonnaise.
The term bound is most often used for traditional mixtures of
cooked protein, starch, and vegetables items with mayonnaise
like chicken salad, tuna salad, egg salad and potato salad.

5. Composed Salads – are made by arranging two or more


elements attractively on a plate. They are called composed
because the components are arranged on the plate rather than
being mixed together. They are elaborate and can be substantial
size, usually served as main courses or fruit courses rather than
accompaniments side dishes.
6. Gelatin Salads –are mostly made with sweetened prepared mixes
with artificial color and flavor. Some professional cook used to prepare
salads using unflavored gelatin relying on fruit juices and other
ingredients for flavor.

ACTIVITY

Instructions: Write the classification of the following salads and their uses and tick on the appropriate
column.

Classification
Classsification According to
Name of Salad Classification According to their Function in
Ingredients Used the
meal
1. Chicken Salad
2. Eggplant Salad
3. Macaroni Salad
4. Mango and Tomato Salad
5. Brown Rice Salad
6. BLT (Bacon, Lettuce, Tomato)
7. Romaine Lettuce Salad
8. Coleslaw or Cabbage Salad
9. Potato Salad
10.Steak Salad

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