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TLE

Salad can be served in many ways - as an appetizer, side dish, main dish, or dessert. There are many types of salads based on ingredients - garden, vegetable, bound, dinner, fruit, and more. Salad preparation considers factors like color, flavor, texture, and shape. A variety of tools, ingredients, and dressings are used to make different types of salads that can be served formally, casually, or as a modern meal.

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455 views3 pages

TLE

Salad can be served in many ways - as an appetizer, side dish, main dish, or dessert. There are many types of salads based on ingredients - garden, vegetable, bound, dinner, fruit, and more. Salad preparation considers factors like color, flavor, texture, and shape. A variety of tools, ingredients, and dressings are used to make different types of salads that can be served formally, casually, or as a modern meal.

Uploaded by

gia
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Salad – it is referred to as the “king of the dishes” in some cultures.

This healthy dish is a must-have on


all occasions.

According to use

1. As an appetizer – It contains light ingredients and stimulates the appetite, which is its purpose as
the first course of the meal.
2. As side dish – It is considered as side dish and comes with the entrée.
3. As main dish – Main dish salads are usually heavy as they are meant to satisfy the appetite.
4. As dessert – The purpose of this salad is to balance the tastes of the preceding courses.

According to Ingredients

1. Garden salad – It is also known as green salads or tossed salads. It is mostly for the vegan taste
buds, but there are exceptions.
2. Vegetable salad – This involves carrots, cucumbers, onions, tomatoes, and radishes. This type of
salad is largely vegan and thus the name. Vegetable salad is also mostly used for starters.
3. Bound salad – This type of salad is bound to stay together. This salad is made of simple bases,
but the dressing used is thick and binding.
4. Dinner salad – It is also known as entrée salads. It is mostly non-vegetarian and contain chicken
pieces and seafood such as shrimps and prawns.
5. Fruit salad – This is a pretty common delicacy which involves fruits instead of vegetables.
6. Dessert salad – This is again a sweet salad that is served as a dessert. It is considered salad not
by the constituents they contain, but the way of presentation.
7. Chicken salad – This is a kind of salad composed primarily of chopped chicken meat and a fat
based binder such as mayonnaise or salad dressing.
8. Coleslaw – This is a salad consisting primarily and minimally of shredded, raw, white cabbage.
9. Egg salad – This is a part of an Anglo-American tradition of salad involving high-protein or high-
carbohydrate food mixed with seasonings in the form of spices, herbs and other foods, and
bound with an oil-based dressing.
10. Potato salad – It is a dish made from boiled potatoes that comes in many versions in different
regions of the world.
11. Tuna salad – This is a blend of typically three main ingredients: tuna, eggs, and some form of
mayonnaise
12. Serbian salad – This is a vegetable salad, usually served during summer with roast meat and
other dishes.

According to place in the menu

1. Appetizer salad – this salad serves as an appetizer before the main course of a meal.
2. Main course salad – This salad gains an important purpose on the menu, of main course salad.
3. Salad bars – These have become a fixture in American casual dining and fastfood restaurants
often called buffets also.
4. Garnishes – These add a bright touch of color and texture for added appeal.
Leafy vegetables are nutrient-rich because leaves contain the light-catching, energy-converting
machinery of plants.

Phytonutrients can act as antioxidants, which help to prevent chronic diseases like cancer and heart
disease.

Composed salad – also known as plated salad. It is when salad ingredients are assembled in a particular
arrangement.

Components of Salad

1. Base – it gives the definition to the salads placement on the plate or platter.
2. Body – It is the main ingredient of the salad, this should be the focal point of the presentation as
it is set on top of the base.
3. Dressing – It is used to enhance the flavor, tossed with the body of the salad or served on the
side.
4. Garnish – It adds texture, color, and form to the salad.

Factors to Consider In Salad Preparation

1. Color – include ingredients of different colors for eye appeal, different nutrients, and other
healthful components.
2. Flavor – balance strong and mild flavors.
3. Texture – Balance soft with crisp ingredients, juicy with crunchy, fibrous with smooth.
4. Shape – cut ingredients in different shapes, such as cubes, julienne , slices, shredded bits, and
wedges.

Tools

1. Balloon whisk – To achieve perfectly beaten egg whites or whipped cream.


2. Dry measuring cups – the most accurate way to measure dry ingredients is with nesting metal
measuring cups.
3. Food processor
4. Garlic press – it is the fastest way to turn a clove of garlic into small bits.
5. Liquid measuring cups
6. Preparation sink – it is a separate two-compartment sink which is recommended to clean and
prepare fresh product.
7. Food waste disposer or garbage can – it is a device, usually electrically powered, installed under
a kitchen sink between the sink’s drain and trap which shreds food waste into pieces.
8. Reach-in refrigerator or walk-in cooler – this is good for holding large boxes of produce, buckets
of food, blocks of cheese, and anything else that is large, bulky, and perishable.
9. Worktables – It should be smooth, preferably stainless steel and with polished edges to shadow
on the work table, lighting should not alter the color of food.
10. Chopper and cutter – It is double-handled and crescent-shaped, used with a rocking motion to
rapidly chop and dice food.
11. Knives – These are cutting tools with a cutting edge or blade
12. Electric or hand peeler – it is a kitchen tool used for removing the skin of fruit and vegetables.
13. Cutting boards – It is color-coded for specific use.
14. Thermometer – it is used to ensure that cooked food is held at safe temperatures until served
15. Disposable plastic gloves – It is used during salad preparation.

Salad ingredients:

1. Lettuce and green leaved plants – often the most common variety of lettuce that people use to
make a salad quickly is the iceberg variety.

butter head lettuce – very tender tasting one or the lettuce whose leaves are much coarser in
texture.

Bokchoy – include this for a little more exotic and to provide a more eastern feel to the salad. It
has a slightly bitter taste to it.

Salad Dressings

1. Vinaigrette – It is also known as French dressing. Traditional vinaigrette is a combination of


vinegar, oil, and seasoning.
2. Emulsified dressings – when simple vinaigrette is shaken or whipped, the oil and vinegar mix
together in microscopic droplets.
3. Mayonnaise – it is a cold sauce that is an emulsion of oil and vinegar stabilized with egg yolk and
mustard.

Oils – it makes up the bulk of most salad dressings. Oil is an excellent carrier for the flavors of other
ingredients in the dressing or contributes its own flavor.

Vinegars – it gives this cold sauce its most pronounced flavor.

Mustard – It adds a sharp flavor, which helps counter the richness of oil in vinaigrette.

Types of services

1. Formal – served in restaurant as a side dish to the main meal.


2. Casual – served as part of the buffet.
3. Modern – served in café as a meal that will stand alone.
4. Stand up or sit down – some salads are now being served in wraps, types of sandwich.

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