Classifications of salads

TLE 9
Lesson 3: Preparing Sandwiches

1. Prepare Salads TLE 9

2. Objectives Define the term salad Classify salads according to use and ingredients Differentiate the classifications of salads Identify the basic salad dressings Prepare variety of salads

3. Essential Questions What are the different classifications of salads according to use? According to ingredients? What are the differences of the classifications of salads? How to prepare variety of salad dressings? How can you prepare your own salad recipe?

4. Classifications of Salads According to Ingredients Salad Dressings PREPARE SALADS Classifications of Salads According to Use Salad

5. Write YES if the dish shown is salad or the statement is true and NO if not. Salad is derived from the Latin word, Sal which means salt. Salad has four (4) classifications of salads according to use. Atchara is an accompaniment or side dish salad. Salad is sometimes served as palate cleanser. Main dish salads must contain protein. Chef’s salad is a main dish.

6. Jello Kinilaw

7. derived from the Latin word “ Sal” w hich means salt Salata “salted things” (French) Herba Salata “Salted Herbes ” Salt + Veggies = SALADE/SALLET (English) Diff. Ingredients + Dressings = SALAD What is salad? Salad is derived from the Latin word, Sal which means salt. YES or NO? YES

8. SALADS Consist of an array of ingredients, often combined with a dressing and eaten hot or cold Salads are versatile menu item that can be served as an entree, main course or dessert, or as an accompaniment to other dishes Consist of four parts: base, body, dressing and garnish

9. a dish, usually cold, of raw or sometimes cooked vegetables or fruit in various combination, served with a dressing, or molded in gelatin, and sometimes with a seafood, poultry, meat and eggs

10. MAJOR PARTS OF A SALAD BASE The base of a salad is usually a layer of salad greens that line the plate or bowl in which the salad will be served. BODY The body of the salad consists of the main ingredients can be made of fruits, vegetables, meats, fish, poultry, cheese,eggs , and macaroni DRESSING Salad dressings are liquids or semi-liquids used to flavor salads. GARNISH Garnish enhances the appearance of the salad while also complementing the overall taste

11. MAJORS PARTS OF A SALAD BASE BODY DRESSING GARNISH + + + = SALAD

12. RECITATION 1. What is salad? Identification: Small salad served as starter to stimulate ones’ appetite. Salads that are usually heavy as they are meant to satisfy the appetite. Served with the main course of the meal either on dinner or salad plate . Salad used as palate cleanser. 2. What are the four major parts of a salad?

13. Classifications of Salads According to Use

14. CLASSIFICATIONS OF SALADS: ACCORDING TO USE Appetizer Salads An appetizer salad , served as an appetizer to the main meal, is smaller in portion and consists of light, fresh, crisp ingredients to stimulate the appetite . Roasted Pepper Salad

15. CLASSIFICATIONS OF SALADS: ACCORDING TO USE (cont’d) 2. Accompaniment Salads Serve an accompaniment salad , or side dish salad , with the main course of the meal, and make it light and flavorful, but not too rich. Simple Green Salad 3 . Atchara is an accompaniment or side dish salad NO

16. CLASSIFICATIONS OF SALADS: ACCORDING TO USE (cont’d) 3. Main Dish Salads Main course salads are large enough to serve as a full meal and may contain protein ingredients , such as meat, poultry, seafood, egg, beans, or cheese. Chef’s Salad

17. CLASSIFICATIONS OF SALADS: ACCORDING TO USE (cont’d) 4 . Dessert Salads Dessert salads are usually sweet and often contain fruits, sweetened gelatin, nuts, cream, and whipped cream . 2. Salad has four (4) classifications of salads according to use. NO

18. CLASSIFICATIONS OF SALADS: ACCORDING TO USE (cont’d) 5. Intermezzo Salads The intermezzo salad is intended to be a palate cleanser after a rich dinner and before dessert .

19. Classifications of Salads According to Ingredients

20. CLASSIFICATIONS OF SALADS: ACCORDING TO INGREDIENTS Simple Salads Consist of one ingredient which is usually a vegetable, a dressing and usually served as an accompaniment . Ensaladang Pipino

21. CLASSIFICATIONS OF SALADS: ACCORDING TO INGREDIENTS 2. Composed Salads Also called compound salads or mixed salads. Made from a variety of ingredients and mixed with a dressing. . Composed Potato, Eggs and Cucumber Salad with Yogurt Herb Dressing

22. CLASSIFICATIONS OF SALADS: ACCORDING TO INGREDIENTS 3 . Vegetable Salads Mixture of vegetables such as greens, roots, bulb, etc. D ressings vary from oil-based dressings, vinegars, mayonnaise, and creams. Coleslaw Salad Coleslaw Salads Ingredients: 1 medium cabbage, shredded 1 carrot, shredded 1/2 c. raisins 1/2 c. pineapple tidbits, drained 3/4 c. mayonnaise Procedure: Put all ingredients in a bowl. Toss all ingredients Add mayonnaise Refrigerate before serving.

23. CLASSIFICATIONS OF SALADS: ACCORDING TO INGREDIENTS 4 . Fruit Salads contain fruits as their main ingredients

24. CLASSIFICATIONS OF SALADS: ACCORDING TO INGREDIENTS 5 . Bound Salads A mixture of vegetables, fruits, etc. that are bound together with a thick dressing like mayonnaise.

25. CLASSIFICATIONS OF SALADS: ACCORDING TO INGREDIENTS 6 . Gelatin Salads These are made with sweetened prepared mixes with artificial color and flavor. But some professional cook used to prepare salads using unflavored gelatin relying on fruit juices and other ingredients for flavor. TAKE NOTE! Do not add raw pineapple and papaya to gelatin salads because these fruits contain enzymes which dissolves gelatin. Canned fruits and other juicy items must be well drained before adding because they water down the gelatin.

26. CLASSIFICATIONS OF SALADS: ACCORDING TO INGREDIENTS 7 . Green Salads

27. Green Salads Salad greens must be: Fresh Clean Crisp Cold Well-drained Good greens depend on proper preparation. Moisture and air are necessary to keep greens crisp .

28. CLASSIFICATIONS OF SALADS: ACCORDING TO INGREDIENTS 8 . Grain, Legumes and Pasta Salads 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.

29. Salad Greens Iceberg Romaine Bibb or limestone Boston

30. Chinese cabbage Lola rossa Red oak Green cabbage Red cabbage

31. 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.

32. 5. The purpose of an appetizer is to: tide you over until the meal is served help to curb your appetite lose your appetite none of the above e. a and b 6. A main dish salad must contain which nutrient/s? Carbohydrates d. protein fat vitamin C e. all of the above

33. 7. In a main dish salad, the body of the salad is made up mainly of: Fruit d. greens Meat e. salad dressing none of the above 8. T he usual base of a salad is made up mainly of: fruit d. greens Meat e. whipping cream none of the above

34. Identify the nutrients that you get from eating salads of different types.

35. Salad Dressings

36. References