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Unit No 3 Salad
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.
TYPES OF SALAD
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.