TLE 2nd qrt

• salad - mix of differnet foods accompaniment or held together with a dressing
• what are the parts of salad?

  base, body, garnish and dressing
• base - leafy green properly cut and laid at the top of the plate which the salad would be placed
• body - main ingredient, include vegetable fruits, meats, beans, eggs, pasta, or cheese
• garnish - make it edible. main purpose is to add an eye appeal to the finished product, but it some cases, it improves the taste and form
• dressing - liquid or semi liquid used to flavor, moisten, or enrich the salad
• what are the group of dressing?

  temporary emulsion, permanent emulsion, and simple
• temporary emulsion - vinaigrette
• permanent emulsion - cream style fatty
• simple - oil and vinegar or salt and lemon
• what are the classifications of salad?

  according to the ingredients, according to use and according to the method of preparation
• what are the according to the ingredients?

  fruit salad, vegetable salad, and high protein salad
• what are the according to the use?

  as an appetizer, main course, accompaniment, and dessert salad
• as an appetizer - stimulate appetite without giving feeling of fullness
• main course - serves as one dish meal as in contains all the essential ingredients
• accompaniment - side dishes to main course
• dessert salad - generally sweet and served at the last course of the meal
• what are the according to the method of preparation?

  tossed salad, composed salad, and bound salad
• tossed salad - green leafy ingredients, cold meat , mayonnaise
• composed salad - arranging each of the ingredients on a plate
• bound salad - composed cooked meat, poultry, fish, shellfish, pasta or potato. it is combined and vinaigrette
• salad dressing - emulsion in when one liquid is suspended in other liquid. this making the two liquids immiscible
• what are the ingedients for salad dressing?

  oil, vinegar, lemon juice, egg yolk, and seasonings and flavorings
• what are kind of oil used in salad dressing?

  corn, oil, olive oil, controssed oil, soybeen oil, canola oil and sunflower oil
• what are kind of vinegar used in salad dressing?

  cider vinegar, flavored vinegar, balsamic vinegar
• corn oil - light golden color and is nearly tasteless, except for a very mild corn-meal type flavor
• olive oil - has distinctive fruity flavored aroma, greenish color
• controssed oil, soybeen oil, canola oil, sunflower oil - have bland and nearly tasteless oil
• cider vinegar - brown in color and has a slight sweet apple taste
• flavored vinegar - contains added ingredients such as tarragon, garlic or raspberry
• balsamic vinegar - its dark brown color and has a notreasly sweet taste
• fresh lemon juice - used in a place of or in addition to vinegar in some preparations or when its flavored is desired
• egg yolk - as essential ingredients in mayonnaise and other emulsifier dressing
• seasonings and flavorings - enhanced the flavor and appearance of salad dressing
• classification of salad dressing?

  vinaigrette, mayonnaise, and cream dressing
• vinaigrette - simplest type of dressing
• mayonnaise - emulsified dressing composed o f oil, egg yolk, and vinegar
• cream dressing - made of cream and used as the based
• salad greens - refer to the leafy and vegetables that are often used in salad or sandwiches
• what are the popular salad greens?

  iceberg lettuce, romaine lettuce, baby red romaine lettuce, frisee lettuce, italian cress, french endive, radicchio, baby beets greens, and rosette bokchoy