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  • Salads: A Dish Usually Cold, Raw or Cooked Vegetables or Fruit in Various Combination. Commonly Serve With Dressing

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    Marry Jane Lustre Canabal
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    The document discusses four main types of salads - appetizer, accompaniment, main dish, and dessert - and provides details on their characteristics, components, and preparation principles to make a nutritious and appetizing salad. It also covers the nutrients found in different salads and tests the reader's understanding with matching and multiple choice questions.

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    The document discusses four main types of salads - appetizer, accompaniment, main dish, and dessert - and provides details on their characteristics, components, and preparation principles to make a nutritious and appetizing salad. It also covers the nutrients found in different salads and tests the reader's understanding with matching and multiple choice questions.

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    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
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    Download as ppt, pdf, or txt
    88 views11 pages

    Salads: A Dish Usually Cold, Raw or Cooked Vegetables or Fruit in Various Combination. Commonly Serve With Dressing

    Uploaded by

    Marry Jane Lustre Canabal
    The document discusses four main types of salads - appetizer, accompaniment, main dish, and dessert - and provides details on their characteristics, components, and preparation principles to make a nutritious and appetizing salad. It also covers the nutrients found in different salads and tests the reader's understanding with matching and multiple choice questions.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as ppt, pdf, or txt
    of 11

    SALADS

    A dish usually cold, raw or cooked


    vegetables or fruit in various combination.
    Commonly serve with dressing.
    There are four main types of salads:
    1. Appetizer - For a starter to stimulate the
    appetite, and it is served at the beginning of the
    meal. Make it with crisp greens, fruit or raw
    vegetables, and keep the servings small.
    2. Accompaniment - Served with main the course
    of the meal either on dinner or salad plate. This
    salad should contrast pleasantly with the rest of
    the meal in color, flavor, and texture. Use crisp
    greens, fruits, or vegetables whether raw or
    cooked.
    Types of Salad
    3. Main Dish - Must be substantial and satisfying.
    Make it with meat, fish, eggs, poultry, vegetables,
    fruit or a combination of fruit and cheese. This is
    served in meal-sized portions and often served
    hot.
    4. Dessert - This may be a sweetened, molded or
    frozen salad made of fruit gelatin or fruit mixture.
    Whipped cream is usually added to the dressing.
    This salad furnishes the meal with a color, flavor
    and texture treat.
    Nutrients in a Salad
    • Minerals and vitamins come made to order in the
    fresh fruits and vegetables found in salads.
    • Salads provide plenty of bulk or roughage to aid
    good digestion and elimination. This regularity
    will help you grow stronger and more healthy and
    beautiful.
    • The main course salads of eggs, fish, meat,
    poultry and cheese serve as body builders and
    provide protein for the body.
    • Pasta and potatoes provide carbohydrates.
    Principles of Salad Making
    1. Place on a chilled plate or dish at least 5 hours
    before serving.
    2. Prepare salad dressing 2 to 3 hours and chill.
    3. Make just before eating.
    4. Choose fresh and good quality produce.
    5. Salads should look neat, but not labored over.
    6. Handle greens as little as possible.
    7. Avoid too much dressing.
    Principles of Salad Making
    8. Do not put the dressing on or salt salad until
    just before serving.
    9. Break or tear into bite-size pieces.
    10. Use not more than 3 -4 ingredients.
    11. Ingredients should be well-drained.
    12. Combine crisp with soft ingredients for
    contrast in texture.
    13. Toss with a fork to give the tossed rather than
    smashed appearance.
    14. Serve immediately.
    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. wet your appetite
    d. a and b
    6. A main dish salad must contain which
    nutrient?
    a. Carbohydrates d. protein
    b. fat
    c. vitamin C
    7. Dessert salad may be ________,molded or
    frozen.
    a. sweetened c. cooked
    b. unflavored d. none of the above

    8. In salads other than main dish salads, the


    body is made up mainly of:
    a. fruit c. greens
    b. Meat d. whipping cream
    Test 2
    9. Identify the nutrients that you get from eating
    salads of different types.

    10. List at least five principles in making a salad.


    • a.
    • b.
    • c.
    • d.
    • e.
    Summary:
    • Luscious looking salads are fun to create and
    a delight to eat. Watch your meals take on a
    new sparkle when you serve salads. They are
    always so colorful and gay looking. You
    can use raw foods, simple foods and even
    leftovers to make them.

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