Q3| CLASSIFICATIONS OF A SALAD

• ANY VARIOUS DISHES CONSISTING OF RAW GREENS, VEGETABLES AND TOPPINGS. IT IS SERVED WITH DRESSING OR SMALL PIECES OF FOOD, OR USUALLY MIXED WITH A DRESSING OR SET IN GELATIN.


  SALAD
• SALADS ARE CLASSIFIED BY

  FUNCTIONS IN THE MEAL, INGREDIENTS USED
• CLASSIFICATIONS ACCORDING TO FUNCTIONS

  APPETIZER, ACCOMPANIMENT, SIDE DISH, MAIN COURSE, SEPERATE COURSE, DESSERT
• • STIMULATES APPETITE
  • FRESH, CRISP, TANGY, FLAVORFUL DRESSING
  • ATTRACTIVE, APPETIZING APPEARANCE
  • CHEESE, HAM, SALAMI, SHRIMP AND CRABMEAT, CRISP RAW, LIGHTLY COOKED VEGETABLES


  APPETIZER SALAD
• • BALANCE AND HARMONIZE WITH THE REST OF THE MEAL

  ACCOMPANIMENT SALAD
• • LIGHT AND FLACORFUL
  • NOT TOO MUCH VEGTABALE SALADS
  • HEAVIER IS LESS APPROPRIATE

  SIDE DISH SALADS
• • LARGE ENOUGH TO SERVE AS A FULL MEAL
  • PROTEIN

  MAIN COURSE SALAD
• • LIGHT WITHOUT FILLING
  • RICH HEAVY DRESSINGS SHOULD BE AVOIDED

  SEPERATE COURSE SALADS
• • USUALLY SWEET AND MAY CONTAIN ITEMS SUCH AS FRUITS, SWEETENED GELATIN, NUTS AND CREAM

  DESSERT SALADS
• CLASSIFICATIONS ACCORDING TO INGREDIENTS

  GREEN, VEGETABLE GRAIN LEGUMES AND PASTA SALADS, BOUND, FRUIT, COMPOSE, GELATIN
• • FRESH, CLEAN, CRISP AND COLD AND WELL DRAINED
  • LEAVES

  GREENS SALADS
• • MAIN INGREDIENTS ARE VEGETABLES OTHER THAN LETTUCE OR OTHER LEAFY GREENS
  • STARCHY ITEMS SUCH AS GRAINS, PASTAS AND DRIED LEGUMES
  • PROTEIN MAY BE ADDED

  VEGETABLE, GRAIN LEGUMES AND PASTA SALADS
• • MIXTURE OF FOODS THAT ARE HELD TOGETHER OR BOUND WITH A DRESSING USUALLY THICK LIKE MAYONNAICE


  BOUND SALADS
• • CONTAINS FRUITS


  FRUIT SALADS
• • MADE BY ARRANGING 2 OR MORE ELEMENTS ATTRACTIVELY ON A PLATE
  • ARRANGE RATHER THAN MIX

  COMPOSED SALADS
• • GELATIN


  GELATIN SALADS