Classification of salad

Cookery- Grade 9 by NOEMI SALAZAR STA. MARIA

1. SALAD (Classification according to Ingredients)

2. What is SALAD?

3. SALAD is a mixture of small pieces of food (pasta, meat, fruit, eggs, vegetables) combined with a dressing and served cold

4. What do you think is the main ingredient of a SALAD?

5. Most SALADs contain leafy vegetables as main ingredients

6. Do SALADS served warm or cold?

7. Most SALADs are served cold, although some are served warm

8. We will identify the Classification of SALAD according to their ingredients

9. What are the ingredients of a SALAD again?

10. Classification of SALADS: Green Salads Vegetable Salads Bound Salads Main Course Salads Fruit Salads Dessert Salads

11. 1. Green Salads Also known as “garden salad”, composed of leafy green vegetables such as lettuce, spinach, camote tops and the like.

12. 2. Vegetable Salads Composed of raw vegetables such as cucumber, tomatoes, pepper, onions, carrots, celery and the like

13. 3. Bound Salads Ingredients are arranged and tossed in a bowl mixed with dressing like mayonnaise ..... Examples : Tuna salad, chicken salad, potato salad, pasta salad(macaroni), egg salad

14. 4. Main Course Salads Also known as “dinner salads” that composed of meat, seafoods, and fish as main ingredients

15. 5. Fruit Salads Made up of fresh and canned fruits usually chilled before serving

16. 6. Dessert Salads Often sweet made up of gelatin, fruit and whipped cream (all purpose cream)and/or mayonnaise

17. 1. Light salads can be served as appetizers 2. Can be served as a side dish to accompany the main course 3. Can be a main course if the main ingredient include meats 4. Can be served as a dessert

18. When choosing a variety of salads and dressing to prepare, we must carefully study the recipe to check if the ingredients used are considered healthy.

19. PARTS OF SALAD: 1 . Base 2. Body 3. Dressing 4. Garnish

20. 1. Base refers to the bed of leafy greens properly cut and laid on top of the plate on which the salad would be placed

21. 2. Body i s the main ingredient of the salad which is the main attraction of the presentation

22. 3. Dressing it gives the salad its flavor; it is the sauce that enhances its natural flavor

23. 4. Garnish consists of food elements that add form, texture, and color to the salad

24. What is a DRESSING?

25. DRESSING is a seasoned mixture of liquids that is added to a salad (vinaigrettes, mayonnaise and the like)

26. TYPES OF SALAD DRESSING: 1 . Vinaigrettes -made from oil and vinegar 2. Mayonnaise 3. Emulsified dressing -done through the process of making mayonnaise w/ additional ingredients of herbs, spices and cheese

27. Any questions???

28. ACTIVITY 1 Complete the table below by supplying the classification of salads according to the main ingredients used.

29. INGREDIENTS CLASSIFICATION OF SALAD lettuce, spinach, camote tops, bagoong 1. cucumber, onions, pepper, vinegar 2. tuna flakes, onion, mayonnaise 3. chicken breast, pepper, mayonnaise 4. red egg, tomato, onion 5. barbecue, tomato, cabbage 6. papaya, apple, pineapple raisins 7. apple, raisins, all purpose cream 8. gelatin and whipped cream 9.

30. ACTIVITY 2 Identify the following questions below.

31. 1. What do you call the mixture of food that is combined with a dressing?

32. 2. Classification of salad that composed of leafy greens

33. 3. Classification of salad that composed of raw vegetables

34. 4. Classification of salad that is mixed with mayonnaise

35. 5. Also known as “dinner salad”

36. 6. Salad composed of meat, seafoods, and fish as main ingredients

37. 7. These are made of fresh and canned fruits usually chilled before serving

38. 8. These salads are often sweet made up of gelatin and whipped cream

39. 9. It is a seasoned mixture of liquids that is added to a salad.

40. 10. It is a part of salad that refers to the bed of leafy greens where salad would be placed

41. 11. It is a sauce that enhances the natural flavor of a salad

42. 12. Type of salad dressing that is traditionally made from a base of oil and vinegar

43. 13. Why d we need to plate and present the finish product attractively? (choices below)

44. choices a. to make it tasty and healthy b. to make it more nutritious c. to make it more appetizing d. to make it look expensive

45. 14-15. TRUE/FALSE

46. 14. Light salads can be served as dessert to stimule the appetite to eat

47. 15. Salads can be served as main course if it includes mayonnaise