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    6 views3 pages

    Mamon

    Uploaded by

    Charles Elquime Galapon
    good

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    CEDRIC CUMLAT MEMORIAL INSTITUTE INCORPORATED

    Technology and Livelihood Education

    Submitted by: Mharry Xymhone Camero


    Submitted to: Nicka Mae Agpalza Zuniga
    1. WHAT IS SALAD?
    A usually cold dish consisting of vegetables, as lettuce, tomatoes, and cucumbers, covered
    with a dressing and sometimes containing seafood, meat, or eggs.
    Salads are mixtures of various ingredients accompanied by a sauce or dressing. They are a
    diverse category of prepared foods served as appetizers, side accompaniments, entrees,
    sandwich fillings, or even desserts. Salads can be prepared with lettuce, assorted vegetables,
    grains, pasta, fruits, or proteins. They can be simple preparations of fresh lettuces tossed with
    light vinaigrette or minced or diced meats bound with a mayonnaise-based sauce. Most salads
    are served cold, but variations include a spinach salad with a warm bacon vinaigrette or a hot
    slaw salad.

    2. .IMPORTANCE OF SALAD:
    Salads made with a variety of fruits and vegetables make the perfect healthy lunch or dinner.
    That’s because they’re filled with tons of nutrients that benefit your body, like fiber, vitamin
    E, and vitamin C. These nutrients can work to lower your blood sugar, regulate cholesterol
    levels, and help you lose weight.

    3. TYPES OF SALAD
    According to use:
    1.Appetizer salads – An appetizer salad is a light
    and smaller type of salad that is served in small
    portions. It has the primary purpose of stimulating
    appetite that is why it is commonly served first prior
    the main dish or first course of a meal. This salad
    can be cooked or a no-cook variant.

    2.Side salad – Side dish salad is a combination


    of different vegetables. Comes off at least one
    raw ingredient. It is also accompanied by the
    main meals.
    3.Main course salads – A main course salad should be large
    enough to
    serve as a whole meal. It should contain protein ingredients,
    such as
    meat, poultry, seafood, eggs, legumes, or cheese. It should also
    contain
    a variety of vegetables, greens, and/or fruits.

    4.Dessert salads – Dessert salads are usually sweet, often


    containing
    fruits, sweetened gelatin, nuts, cream, and/or whipped cream.
    The
    BASE or UNDERLINER of the salad is usually a layer of greens.
    The BODY of the salad is the main ingredient. It may include
    vegetables, fruits, meats, or cheeses.

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