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Salads: Welcome Salad World

The document discusses the four main types of salads - appetizer, accompaniment, main dish, and dessert. It provides details on the components and purpose of each salad type. Additionally, it outlines best practices for salad making, such as ingredient selection, preparation methods, and storage guidelines. Common salad greens are also identified.

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Raj Sharma
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184 views

Salads: Welcome Salad World

The document discusses the four main types of salads - appetizer, accompaniment, main dish, and dessert. It provides details on the components and purpose of each salad type. Additionally, it outlines best practices for salad making, such as ingredient selection, preparation methods, and storage guidelines. Common salad greens are also identified.

Uploaded by

Raj Sharma
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Salads

WELCOME SALAD WORLD

8 APR’10
There are four main types of salads:
1. Appetizer - For a starter to stimulate the
appetite, and it is served at the beginning of the
meal. Make it with crisp greens, fruit or raw
vegetables, and keep the servings small.
2. Accompaniment - Served with main the course
of the meal either on dinner or salad plate. This
salad should contrast pleasantly with the rest of
the meal in color, flavor, and texture. Use crisp
greens, fruits, or vegetables whether raw or
cooked.
3. Main Dish - Must be substantial and satisfying.
Make it with meat, fish, eggs, poultry, vegetables,
fruit or a combination of fruit and cheese. This is
served in meal-sized portions and often served
hot.
4. Dessert - This may be a sweetened, molded or
frozen salad made of fruit gelatin or fruit mixture.
Whipped cream is usually added to the dressing.
This salad furnishes the meal with a color, flavor
and texture treat.
Nutrients in a Salad
• Minerals and vitamins come made to order in
the fresh fruits and vegetables found in salads.
• Salads provide plenty of bulk or roughage to aid
good digestion and elimination. This regularity
will help you grow stronger and more healthy
and beautiful.
• The main course salads of eggs, fish, meat,
poultry and cheese serve as body builders and
provide protein for the body.
• Pasta and potatoes provide carbohydrates.
Principles of Salad Making
1. Place on a chilled plate or dish at least 5 hours
before serving.
2. Prepare salad dressing 2 to 3 hours and chill.
3. Make just before eating.
4. Choose fresh and good quality produce.
5. Salads should look neat, but not labored over.
6. Handle greens as little as possible.
7. Avoid too much dressing.
Principles of Salad Making
8. Do not put the dressing on or salt salad until
just before serving.
9. Break or tear into bite-size pieces.
10. Use no more than 3 -4 ingredients.
11. Ingredients should be well-drained.
12. Combine crisp with soft ingredients for
contrast in texture.
13. Toss with a fork to give the tossed rather than
smashed appearance.
14. Serve immediately.
CARE FOR SALAD GREENS IN
THE FOLLOWING WAY
• Crisp up greens by placing in ice water for a few
hours before serving.
• Drain thoroughly before serving.
• Greens may be broken or shredded according to
the purpose.
• Do not over handle or greens become bruised and
wilted.
• Store in a plastic. Do not wash until your ready
to use it as the greens might rust.
• Never freeze.
SALAD GREENS
Lettuce is the most popular salad plant
grown in the Nation.

• Four types are generally sold:


• Iceberg
• Butterhead
• Romaine
• Leaf
SALAD GREENS
• Iceberg - lettuce is by far the major type. Heads are
large, round and solid, with outer leaves medium-
green. Inner leaves are a lighter green.
• Butterhead - lettuce, including the Big Boston and
Bibb varieties is a smaller head than Iceberg. It is
slightly flat on top and has a soft, tender, pale inner
leaves that feel oily or buttery.
• Romaine - lettuce plants are tall and cylindrical
with crisp, folded, dark-green leaves. It is famous
for it use in Caesar Salad.
• Leaf - lettuce has broad, tender succulent, fairly
smooth leaves that vary in color depending on
variety.
Other greens used in salad-making:
• Endive - narrower, crinkly leaves with notched
edges.
• Chinese cabbage - is an elongated plant
resembling celery. Some of the varieties develop a
firm stalk, while others have an open, leafy form.
• Watercress - is a small, round-leaved plant that
grows naturally along the banks of a freshwater
streak or ponds. It spicy flavor make it a favorite
for use as a garnish or in mixed green salads.
• Spinach - is often used in salad raw.
A. Appetizer Salad B. Main Dish Salad
C. Accompaniment Salad D. Dessert Salad

Match the type of salad with the description:


_____ 1. A chef’s salad bowl is an
example of this type of salad.
_____ 2. Small salad used as a first
course.
_____ 3. A side dish that goes with the
main dish.
_____ 4. Served as a dessert.
5. The purpose of an appetizer is to:

a. tide you over until the meal is served


b. help to curb your appetite
c. wet your appetite
d. none of the above e. a and b
6. A main dish salad must contain which
nutrient?
a. Carbohydrates d. protein
b. fat
c. vitamin C e. all of the above
7. In a main dish salad, the body of the salad
is made up mainly of:
a. Fruit d. greens
b. Meat e. salad dressing
c. none of the above
8. In salads other than main dish salads, the
body is made up mainly of:
a. fruit d. greens
b. Meat e. whipping cream
c. none of the above
9. Identify the nutrients that you get from eating
salads of different types.

10. List at least five principles in making a salad.


• a.
• b.
• c.
• d.
• e.
Summary:
• Luscious looking salads are fun to create and
a delight to eat. Watch your meals take on a
new sparkle when you serve salads. They are
always so colorful and gay looking. You
can use raw foods, simple foods and even
leftovers to make them.

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