TLE
CLASSIFICATION OF SALAD
-According to Use
-According to Ingredients
-According to Place in the Menu
ACCORDING TO USE
1. As an Appetizer - contains light ingredients and stimulates the appetite,
which is its purpose as the first course of the meal
2. As side dish - considered side dish and comes with the entree
3. As main dish - usually heavy as they are meant to satisy the appetite
4. As a dessert - purpose of the salad is to balace the taste of the preceding
course
ACCORDING TO INGREDIENTS
1. garden salad
2. Vegetable salad
3. Bound salad
4. Dinner salad
5. Fruit salad
6. Dessert salad
7. Chicken salad
8. Coloslaw
9. Egg salad
10.Potato salad
11.Tuna salad
12.Serbian - usually served during summer
PLACE IN THE MENU
APPETIZER SALAD- salad to serve as an appetizer before the main course
of a meal
MAIN COURSE SALAD- good source of protein, carbohydrates, fats and oils
SALAD BARS- a fixture in american casual dining and fast food restaurants
often called salad bars
GARNISHES- these add texture and bright touch of colorfor added appeal
DRESSING- sauces for salads.
3 BASIC TYPES OF SALAD DRESSINGS
• Vinaigrette- usually a mixture or emulsion of salad, oil, and vinegar, often
flavored with herbs, spices, salt, pepper, sugar, and other ingredients.
• Creamy Dressing- usually mayonnaise based, which may also contain
yogurt, sour cream, buttermilk, or milk.
• Cooked Dressing- which resemble creamy dressings are usually
thickened by adding egg yolks and gently heating.
TYPES OF DRESSING
• Oil-based dressing
• Mayonnaise-based dressing
COMMON SALAD DRESSING
• Vinaigrette dressing
• Italian dressing
• Creamy garlic dressing
• Balsamic dressing
PREPARE VARIETY OF SALADS AND DRESSING
Composed salad- a finished salad, also known as plated salad
COMPONENTS OF SALAD
• Base- gives definition to the salad’s placement on the table/platter.
Usually, lettuce leaves or a bed of greens is used as the backdrop for the
other ingredients.
• Body- the main ingredient of the salad; this should be the focal point of the
presentation as it sets on top of the base
• Dressing- Used to enhance the flavor, toasted with the body of the salad
or served on the side.
• Garnish- adds texture, color, and form to the salad. Many different
elements can be used to add color and texture to the finished product.
FACTORS TO CONSIDER IN SALAD PREPARATION
• Color-
• Flavor- balance strong and mild flavors
• Texture- balance soft with crisp ingredients
• Shape- cut ingredients in different shapes (e.g. cubes, julienne, slices,
shredded bits, and wedges)
INGREDIENTS OF SALAD
SALAD DRESSINGS
TYPES OF DRESSINGS
-OIL BASED
-MAYONNAISE BASED
TYPES OF SALAD DRESSING
VINAIGRETTE- USUALLY MIXTURE OF SALAD OIL AND VINEGAR
CREAMY DRESSING- USUALLY MAYONNAISE BASED
COOKED DRESSING- RESEMBLE CREAMY DRESSINGS ARE USUALLY
THICKENED BY ADDING EGG YOLKS AND GENTLY HEATING
COMMON SALAD DRESSING
VINAIGRETTE
ITALIAN
CREAMY GARLIC
BALSAMIC VINAIGRETTE
TYPES OF SERVICES
FORMAL
A side salad is typically a smaller portion of salad served as a side dish or
accompaniment to a main course. It may contain a variety of vegetables, fruits, nuts,
and dressing, but usually has a smaller portion size than a main course salad. (Green
salad)
CASUAL
An example is a simple buffet where guests serve themselves from a variety of food
options at a buffet. Guests can usually serve themselves from a variety of salad
options, choosing their preferred ingredients and dressings. This allows for
customization based on individual tastes and dietary preferences.
.
MODERN
Modern - Served in cafe as a meal that will stand alone.
salad makes reference to any recent developments in salads that could have an
international twist.
Example: Cobb salad
• it is an American garden salad typically made with chopped salad greens, tomato,
bacon, chicken breast, hard-boiled eggs, avocado, chives, blue cheese and red wine
vinaigrette.
• The ingredients are laid out on a plate in neat rows. It is served as a
main course.
STAND UP OR SIT DOWN
Stand up or Sit down - It's commonly called a "wrap" or a "salad wrap" when salad
ingredients are enclosed in a tortilla or flatbread.
The terms "stand up" or "sit down" in the context of a salad wrap may refer to
whether the wrap is designed to be eaten on the go (standing up) or at a more
leisurely pace (sitting down).
IMPORTANT POINTS IN SALAD MAKING
1. WASHING INGRETIENTS
-wash salad greens
-examine to ensure the removal of all aphids
-Soak in cold water for half an hour to crisp
-dry on a towel or by shaking in a wire basket
2. CHILLING INGREDIENTS
-all ingredients, fruit, vegetables and dressing should be chilled
before being folded together
-the bowl used should be chilled; also the plates upon which the
salad is served
3. FROZEN SALAD
-this name may seem misleading because pices of fruit and
vegetables in salads should never be actually frozen
-combined with whipped cream and mayonnaise. The mixture is
frozen like mousse. But it should not be frozen long enough to
harden the fruit or vegetable
-salad made of vegetable or fruit pulp may be frozen
-the freezing can be done by packing ice and salt or by placing the
mixture in the drawers
4. KEEPING MATERIALS
-Lettuce most vegetables, and many fruits may be kept for days by
wrapping in a damp cloth or paper bag and placing on ice
5. CUTTING MATERIALS
-play a crucial role in elevating the taste, texture and appearance of
a salad. Enhancing the overall dining experience.
NOTES
Salad materials should be cut in uniform well defined pieces small
enough so that they will not lose their shape in the folding process
If part of the celery to be used is tough:
-tough parts- cut in fine pieces
-tender parts-cut In larger pieces
When both the dark and light meat of chicken is used:
Dark meat-dice in small cubes
Light meat-dice in larger cubes
If veal or pork is used to extend the chicken:
- dice it finer than the chicken
6. MARINATING SALADS
-can significantly improve the overall taste and texture of the dish
- used to give flavor
Made by mixing oil, salt, and lemon-juice or vinegar
-when several vegetables are to be used:
-each one should be marinated seperately
For serving:
-combined
-placed on the lettuce leaves in small individual mounds
7. ADDITION OF SALAD DRESSING
-does not only enhances the taste but also contributes to the
overall appeal and nutritional value of the salad making it a more
satisfying and flavorful dish
NOTE
- the dressing should never be folded into the salad until time for
serving
8. ARRANGEMENT OF SALAD
-contributes significantly to its overall presentation, making it
visually appealing, balanced to taste, and enhancing the enjoyment
of the meal.
