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  • Classification of Salads According To Ingredients Use - 20240201 - 144117 - 0000

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    enriquezkylegabriel3
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    Salads can be classified according to their ingredients or their function in a meal. There are several types of salads including: 1) Appetizer salads which stimulate the appetite with fresh, crisp ingredients and a tangy dressing. 2) Accompaniment salads which balance and harmonize with the rest of the meal. 3) Side dish salads which should be light and flavorful. 4) Main course salads which are large enough to serve as a full meal and contain protein. 5) Separate course salads which are served after the main course to cleanse the palate. 6) Dessert salads which are usually sweet and contain ingredients like fruit, gel

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    TLE salads

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    Classification-of-salads-according-to-ingredients-use_20240201_144117_0000 (1)

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    Salads can be classified according to their ingredients or their function in a meal. There are several types of salads including: 1) Appetizer salads which stimulate the appetite with fresh, crisp ingredients and a tangy dressing. 2) Accompaniment salads which balance and harmonize with the rest of the meal. 3) Side dish salads which should be light and flavorful. 4) Main course salads which are large enough to serve as a full meal and contain protein. 5) Separate course salads which are served after the main course to cleanse the palate. 6) Dessert salads which are usually sweet and contain ingredients like fruit, gel

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    10 views6 pages

    Classification of Salads According To Ingredients Use - 20240201 - 144117 - 0000

    Uploaded by

    enriquezkylegabriel3
    Salads can be classified according to their ingredients or their function in a meal. There are several types of salads including: 1) Appetizer salads which stimulate the appetite with fresh, crisp ingredients and a tangy dressing. 2) Accompaniment salads which balance and harmonize with the rest of the meal. 3) Side dish salads which should be light and flavorful. 4) Main course salads which are large enough to serve as a full meal and contain protein. 5) Separate course salads which are served after the main course to cleanse the palate. 6) Dessert salads which are usually sweet and contain ingredients like fruit, gel

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    of 6

    C L A S S I F I C A T I O N OF

    S A L A D S A C C OR D I N G
    TO INGREDIENTS
    USED
    C L A SS I FI C A T I ON OF
    S A L A D ACC OR DI NG T O
    THE I R FU NC T I ON I N
    T HE MEA L

    Vegetables, legumes grains,


    and pasta, salad
    salad
    bound salad

    fruit salad

    composed

    salad green

    salad gelatin
    Appetizer
    course salad
    salad

    Accompanim

    ent salad

    Side dish

    salad

    Main course
    salad

    Dessert

    salad

    Separate
    1. Appetizer Salads. It stimulates appetite which hasfresh,
    crisp ingredients; tangy flavorfuldressing; and attractive,
    appetizing appearance. It looksappealing because of
    flavorful foods like cheese, ham,salami shrimp and
    crabmeat. Crisp raw or lightly cookedvegetables can also
    be added.
    2.Accompaniment salad –accompaniment salads
    mustbalance and harmonize with the rest of the meal, like
    anyother side dish. Don’t serve potato salad at the
    samemeal at which are serving French Fries or another
    starch.Sweet fruit salads are rarely appropriate as
    accompaniment except with such items as ham or pork.
    3.Side dish- salads should be light and flavorful, not
    toomuch vegetable salads are often good choices.
    Heaviersalads such asmacaroni or high protein salads
    containing seafood,cheese areless appropriate, unless the
    main course is light
    .4.Main course salads – should be large enough to serve
    as a full mealand should contain a substantial portion of
    protein. Meat, poultry andseafood salads as well as egg
    salad and cheese are popular choices.Main course salads
    should offer enough variety of flavors and textures
    inaddition to the protein and salad platter or fruits.
    5.Separate course salads – these salads must be very
    light withoutfilling. Rich, heavy dressings such as sour
    cream and mayonnaiseshould be avoided. Light salad is
    serve after the main course tocleanse the palate, refresh
    the appetite and provide a break beforedessert.
    6. Dessert salads – dessert saladare usually sweet and
    may containitems such as fruits,sweetened gelatin, nuts
    and cream.

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