TLE 9

Objectives
1. Define the term salad
2. Classify salads according to use and
ingredients
3. Differentiate the classifications of
salads
4. Identify the basic salad dressings
5. Prepare variety of salads
Essential Questions
1. What are the different classifications of
salads according to use? According to
ingredients?
2. What are the differences of the
classifications of salads?
3. How to prepare variety of salad
dressings?
4. How can you prepare your own salad
recipe?
 PREPARE SALADS

Classifications
Classifications
of Salads
ofSalad
Salads
Salad Dressings
According
According toto
Ingredients
Use
Write YES if the dish shown is salad or
the statement is true and NO if not.
1. Salad is derived from the Latin word, Sal which means salt.
2. Salad has four (4) classifications of salads according to use.
3. Atchara is an accompaniment or side dish salad.
4. Salad is sometimes served as palate cleanser.
5. Main dish salads must contain protein.
6. Chef’s salad is a main dish.
Kinilaw
Jello
What is
salad? Diff. Ingredients +
Dressings =
SALAD

derived from the

Salt + Veggies =
Latin word “Sal”
which means salt
1. Salad is derived from the Latin
SALAD

word, Sal which means salt.

YES or NO?
Herba Salata
“Salted Herbes”

YES
Salata
“salted things”
SALADS
 Consist of an array of ingredients, often
combined with a dressing and eaten hot
or cold
 Salads are versatile menu item that can
be served as an entree, main course or
dessert, or as an accompaniment to
other dishes
 Consist of four parts: base, body, dressing
and garnish
 MAJOR PARTS OF A SALAD

Garnish enhances the

Salad dressings are liquids or
GARNISH
BASE
The body of the
appearance
DRESSING
semi-liquids
the salad
used
saladconsists
to
while of
flavor
alsoThe
the
BODY
main
salads.
can
taste layer
ingredients
base of a salad
complementing
of salad
be made greens
of fruits,
is usually a
the overall
that line
vegetables,
meats, fish, poultry,
the plate or bowlcheese,eggs,
in which the
and macaroni
salad will be served.
 MAJORS PARTS OF A SALAD

BASE BODY
+
+ + = SALAD
DRESSING GARNISH
RECITATION
1. What is salad?
2. What are the four major parts of a salad?
Identification:
1. Small salad served as starter to stimulate
ones’ appetite.
2. Salads that are usually heavy as they are
meant to satisfy the appetite.
3. Served with the main course of the meal
either on dinner or salad plate.
4. Salad used as palate cleanser.
 CLASSIFICATIONS OF SALADS:
ACCORDING TO USE
1. Appetizer Salads
An appetizer salad, served as an
appetizer to the main meal, is smaller in
portion and consists of light, fresh, crisp
ingredients to stimulate the appetite.

Roasted Pepper Salad

 CLASSIFICATIONS OF SALADS:
ACCORDING TO USE (cont’d)
2. Accompaniment Salads
3. Atchara is an
Serve an accompaniment accompaniment
salad, or or
side dish salad, with the main
sidecourse of
dish salad
the meal, and make it light and flavorful,
but not too rich. NO
Simple Green Salad
CLASSIFICATIONS OF SALADS:
ACCORDING TO USE (cont’d)
3. Main Dish Salads
Main course salads are large enough
to serve as a full meal and may contain
protein ingredients, such as meat, poultry,
seafood, egg, beans, or cheese.

Chef’s Salad
 CLASSIFICATIONS OF SALADS:
ACCORDING TO USE (cont’d)
4. Dessert Salads
Dessert salads are usually
2. Salad sweet
has four (4)and
classifications of
often contain fruits, sweetened gelatin, to use.
salads according
nuts, cream, and whipped cream.
NO
 CLASSIFICATIONS OF SALADS:
ACCORDING TO USE (cont’d)
5. Intermezzo Salads
The intermezzo salad is intended to
be a palate cleanser after a rich dinner and
before dessert.
 CLASSIFICATIONS OF SALADS:
ACCORDING TO INGREDIENTS
1. Simple Salads
Consist of one ingredient which is
usually a vegetable, a dressing and usually
served as an accompaniment.

Ensaladang Pipino
 CLASSIFICATIONS OF SALADS:
ACCORDING TO INGREDIENTS
2. Composed Salads
Also called compound salads or
mixed salads.
Made from a variety of ingredients
and mixed with a dressing.
.
Composed Potato,
Eggs and Cucumber
Salad with Yogurt Herb
Dressing
 CLASSIFICATIONS OF SALADS:
ACCORDING TO INGREDIENTS
Coleslaw Salads
3. Vegetable Salads Ingredients:
1 medium cabbage, shredded
Mixture of vegetables such as 1 carrot, shredded
greens, roots, bulb, etc. 1/2 c. raisins
1/2 c. pineapple tidbits, drained
Dressings vary from oil-based 3/4 c. mayonnaise
dressings, vinegars, mayonnaise, and
creams. Procedure:
1. Coleslaw Salad
Put all ingredients in a bowl.
2. Toss all ingredients
3. Add mayonnaise
4. Refrigerate before serving.
 CLASSIFICATIONS OF SALADS:
ACCORDING TO INGREDIENTS
4. Fruit Salads
contain fruits as their main
ingredients
 CLASSIFICATIONS OF SALADS:
ACCORDING TO INGREDIENTS
5. Bound Salads
A mixture of vegetables, fruits, etc.
that are bound together with a thick
dressing like mayonnaise.
 CLASSIFICATIONS OF SALADS:
ACCORDING TO INGREDIENTS
TAKE NOTE!
• Do 6.notGelatin
add raw Salads
pineapple and papaya to
gelatin
These salads
are made because
with these fruits contain
sweetened
enzymes
prepared mixes withwhich dissolves
artificial gelatin.
color and
• Canned
flavor. But some professional
fruits and other cook used
juicy to must be
items
prepare salads using unflavored gelatin
well drained before adding because
relying on fruit juices and other ingredients
they
for flavor. water down the gelatin.
CLASSIFICATIONS OF SALADS:
ACCORDING TO INGREDIENTS
7. Green Salads
Green Salads
• Salad greens must be:
• Fresh
• Clean
• Crisp
• Cold
• Well-drained
• Good greens depend on proper preparation.
• Moisture and air are necessary to keep greens crisp.
CLASSIFICATIONS OF SALADS:
ACCORDING TO INGREDIENTS
8. Grain, Legumes and Pasta
Salads
Starchy items such as grains, pastas
and dried legumes can also form the body
of a salad. Raw or cooked vegetables are
usually added to the starch items to
enhance the color, flavor and nutritional
balance of the salad.
Salad Greens

Iceberg
Boston

Romaine Bibb or limestone

Chinese Lola rossa
cabbage

Red cabbage

Green
Red oak cabbage
A. Appetizer Salad B. Main Dish Salad
C. Accompaniment Salad D. Dessert Salad
Match the type of salad with the description:
_____ 1. A chef’s salad bowl is an
example of this type of salad.
_____ 2. Small salad used as a first
course.
_____ 3. A side dish that goes with the
main dish.
_____ 4. Served as a dessert.
 5. The purpose of an appetizer is to:
a. tide you over until the meal is served
b. help to curb your appetite
c. lose your appetite
d. none of the above e. a and b

6. A main dish salad must contain which nutrient?

a. Carbohydrates d. protein
b. fat
c. vitamin C e. all of the above
7. In a main dish salad, the body of the salad is made up mainly of:
a. Fruit d. greens
b. Meat e. salad dressing
c. none of the above

8. The usual base of a salad is made up mainly of:

a. fruit d. greens
b. Meat e. whipping cream
c. none of the above
9. Identify the nutrients that you get from eating salads of different
types.
References