TLE9 Preparing Salad

Chapter 2
Lesson 1:
Preparing Salad
A menu is always incomplete without the inclusion
of "salads“. It is referred to as the king of the
dishes in some cultures, this healthy dish is a
must. have on all occasions. Salads have been
part of human meal plan for years, dating back to
the times of Roman civilization. Salads do not
have a well defined constitution or pattern. They
are completely made as per the chef's wish and
the style of the menu.
The constituents of salad, such as dressing,
seasoning and presentation, differ from region to
region. Though there are unlimited varieties of
salads, we can broadly classify salads into six
categories based on different bases, use, and
dressings
Classifications of
Salad
ACCORDING TO USE
1. As an appetizer
- It contains light 2. As side dish
ingredients and
- It is considered as
stimulates the
side dish and comes
appetite, which is its
with the entrée
purpose as the first
course of the meal.
3. As main dish 4. As dessert
- Main dish salads are - The purpose of this
usually heavy as they salad is to balance the
are meant to satisfy tastes of the preceding
the appetite. Examples courses. Fruit salads or
of a main dish salad fruit gelatins are the
are Chicken potato kinds of salads served
salad, Chef's salad, as dessert.
and shrimp salad
According to Ingredients
1. Garden salad 2. Vegetable Salad
- It is also known as - This type of salad is
green salads or tossed largely vegan and thus
salads, Garden salad the name Vegetable
is mostly for the vegan salad is also mostly
taste buds, but there used for starters
are exceptions.
3. Bound salad 4. Dinner salad
- As the name suggests - A dinner salad is also
this type of salad is known as entrée salads.
bound to stay together It is mostly non-
This salad is made of vegetarian and contain
simple bases, but the chicken pieces and
dressing used is thick seafood such as shrimps
and binding. Mostly, or prawns. Fish steak
thick sauces like such as tuna or salmon
mayonnaise are used can be utilized too.
as the dressing.
5. Fruit salad 6. Dessert salad
- This is a pretty common - This is again a sweet
delicacy which involves salad that is served as a
fruits instead of dessert Dessert salad is
vegetables Fruit salad is considered salad not by
very sweet in taste and the constituents they
can be made from fresh or contain, but by the way of
canned fruit. The fruit presentation Such salad
contained in fruit salad is mostly employs jellies,
in larger pieces than in whipped creams, wafers,
fruit cocktails.
and some fruits as their
major ingredients.
7. Chicken salad
- This is a kind of salad 8. Coleslaw
composed primarily of - This is a salad
chopped chicken meat consisting primarily and
and a fat based binder minimally of shredded,
such as mayonnaise or raw, white cabbage
salad dressing.
9. Egg salad
- This is a part of an
Anglo American tradition 10. Potato salad
of salad involving a high - It is a dish made from
protein or high- boiled potatoes that
carbohydrate food mixed comes in many versions
with seasonings in the in different regions of
form of spices, herbs, the world.
and other foods, and
bound with an oil-based
dressing
11. Tuna salad
- This is a blend of 12. Serbian salad
typically three main - This is a vegetable
ingredients: tuna, eggs, salad, usually served
and some form of during summer with
mayonnaise or roast meat and other
mayonnaise-substitute, dishes.
such as mustard.
According to Place in the Menu
1. Appetizer salad 2. Main course salad -
- This salad serves as an This salad gains an
appetizer before the important purpose on the
main course of a meal. menu, of main course
Salads are light and salad. Green salads
refreshing and therefore paired with portions of
a good lead-in for the cooked chicken, seafood,
more substantial foods or meats are a great way
that follow. for chefs to create lighter
entrées.
3. Salad bars - These 4. Garnishes - These add
have become a fixture in a bright touch of color
American casual dining and texture for added
and fastfood restaurants appeal. Tomato wedges,
often called buffets also. crisp cucumbers, onion
They are popular with rings, and vegetable
diners because they sticks are examples of
offer variety choice, and garnishes.
custom-salad creations.
NUTRITIONAL VALUE
OF SALAD AND SALAD
DRESSINGS
Leafy green vegetables are nutrient-rich because leaves
contain the light-catching, energy-converting machinery
of plants. Salad greens contain Vitamin A, Vitamin C
beta-carotene, calcium, folate, fiber, and phytonutrients.
Leafy vegetables are a good choice for a healthful diet
because they do not contain cholesterol and are
naturally low in calories and sodium. Many of the health
benefits that leafy greens provide come from
phytonutrients, unique compounds that provide
protection for plants. These compounds are becoming
recognized as part of a nutritious diet that promotes
long term health. Phytonutrients can act as
antioxidants, which help to prevent chronic diseases like
cancer and heart disease.

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Chapter 2

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