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    Lohitesh Jena
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    Salad can be vegetarian or non-vegetarian. Vegetarian salads contain vegetables and/or fruits, while non-vegetarian salads also include meat, fish, and other ingredients like dressing, nuts, or croutons. Salads can be served as an appetizer, first course, salad course, or accompaniment to a main dish. They provide nutrients from fresh ingredients and flavors from dressings. There are simple salads of single ingredients and compound salads of multiple ingredients grouped by protein like fish or poultry. Salads consist of a base, body, garnish, and dressing. Common dressings include mayonnaise, lemon dressing, acidulated cream, and vina

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    Salad can be vegetarian or non-vegetarian. Vegetarian salads contain vegetables and/or fruits, while non-vegetarian salads also include meat, fish, and other ingredients like dressing, nuts, or croutons. Salads can be served as an appetizer, first course, salad course, or accompaniment to a main dish. They provide nutrients from fresh ingredients and flavors from dressings. There are simple salads of single ingredients and compound salads of multiple ingredients grouped by protein like fish or poultry. Salads consist of a base, body, garnish, and dressing. Common dressings include mayonnaise, lemon dressing, acidulated cream, and vina

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    11 views2 pages

    Unit No 3 Salad

    Uploaded by

    Lohitesh Jena
    Salad can be vegetarian or non-vegetarian. Vegetarian salads contain vegetables and/or fruits, while non-vegetarian salads also include meat, fish, and other ingredients like dressing, nuts, or croutons. Salads can be served as an appetizer, first course, salad course, or accompaniment to a main dish. They provide nutrients from fresh ingredients and flavors from dressings. There are simple salads of single ingredients and compound salads of multiple ingredients grouped by protein like fish or poultry. Salads consist of a base, body, garnish, and dressing. Common dressings include mayonnaise, lemon dressing, acidulated cream, and vina

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    © All Rights Reserved
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    of 2

    Unit No 3 Salad

    Salad is a mixture of fresh and crunchy foods. There are two category of salads
    (vegetarian and non-vegetarian), vegetarian salads includes vegetables and/or
    fruits, and non vegetarian salads include: meat, fish, and other ingredients such
    dressing, nuts or croutons, pasta, cheese, or whole grains. Salad is often served
    as an appetizer before a larger meal.

    There is a difference between hors d’oeuvres and salad is that the hors
    d’oeuvres is an important course and it is always the first course. It is served in
    small quantities, and is a light appetizing, colorful and stimulating dish. Salad
    can be served as the first course, in small quantities; it can also be served as a
    salad course or as an accompaniment with the entrée or roast course. Salads
    may be served in substantial quantity. Freshness and stimulating flavors are
    desired in salad.

    In some foods, flavors have to be developed with marinades, spices and herbs.
    Salad should be cold, crisp, piquant, colorful, well seasoned and attractive. They
    supply nutrients to the dish, specially when they are made of fresh fruits and
    vegetables.

    The other ways of serving salads are:


    1. As a main dish
    2. Salad course
    3. Salad as accompaniment

    TYPES OF SALAD

    1. SIMPLE SALAD: Simple salad is a salad that include a single ingredient


    and the name is given after it such as chicory (wild chicory with mustard
    dressing), celery (chopped celery with vinaigrette dressing), cabbage
    ( juliennes of cabbage with vinaigrette or mustard dressing), cucumber
    (roundels of cucumber with vinaigrette dressing), lettuce (lettuce/salad leaves
    with vinaigrette dressing).
    2. COMPOUND SALAD: They are more elaborate salad and consist of more
    than one ingredient. They are divided into four groups:
     Fish based: Parisienne, belle de nuit, hollandaise etc.
     Vegetable based: Tossed salad, cole slaw, Aida etc.
     Poulty, game or meat base: Carmen, hongroise, chatelaine etc.
     Fruit based: eve, dalila, waldorf, etc.
    PARTS OF SALAD:
    1. BASE: The underline is usually leafy vegetables such as lettuce/salad leave
    of different kind such as romaine or cos, watercress, cabbage etc. The tossed
    salad do not have an underline, they are served in bowl.
    2. BODY: This is the most important part of salad. The salad is known by the
    ingredients used for the body. This part gets the most attention and its
    appearance is to enhance by the decoration.
    3. GARNISH: The main purpose of garnish is to add an eye appeal to the
    product but in some cases it improves the taste and form. It may be a part of
    the body or it can be an additional item that will blend and complement. If
    the garnish is simple, it will attract and distract.
    4. DRESSING: A dressing is usually served with all types of salads, it adds
    flavor, provide food value, helps in digestion, and improves palatability and
    appearance. Dressing is a liquid or semi liquid mixture of oil and/or vinegar,
    seasoning or eggs or cream etc.

    DRESSINGS:
    The basic dressing are:

    1. Mayonnaise: it is also known as a basic cold mother sauce and has numerous
    derivatives. It is used for cold dishes, the coating of fish, meat, eggs etc.
    2. Lemon dressing: it is same as vinaigrette using lemon juice instead of
    vinegar.
    3. Acidulated cream: 3 parts thin cream and 1 part vinegar or lemon juice, salt
    and pepper.
    4. Vinaigrette: it is of three types: French, English and American. The ratio of
    ingredients varies in all three dressings.

     French dressing: 3 parts of oil and 1 part of vinegar and French mustard and
    seasoning.
     English dressing: 1 part of oil and 2 part of vinegar and mustard powder and
    seasoning
     American dressing: equal quantity of oil and vinegar, seasoning and sugar.

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