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