TLE

• SALAD – Cold and dish of meat, poultry, seafood, vegetables or dairy products
• DRESSING – A sauce for salads and to lubricate and add taste
• ·         Knife – For cutting
• ·         Grater – for grating food into fine pieces.
• ·         Grill Pan – Used for salad toppings to be boiled or grilled
• ·         Salad Spinner – Used to hold washed salad leave in a slotted basket that is made to spin
• ·         Salad Server – With big salad bowls and server
• Grill Pan- Used for salad toppings to be broiled or grilled
• Cutting Board - Choices of cutting boards are: Wooden or blocks and acrylic cutting boards
• Peeler- Kitchen tool consisting of a slotted metal blade attached to a handle
• Mixing Bowls- Used to mix dressings, marinate ingredients, hold separate elements of a salad before assembling and used to toss and mix all ingredients together.
• Citrus Zester – Used for making garnishes
• APPETIZER SALAD – Light, stimulate appetite
• ACCOMPANIMENT SALAD – Side dish to main course. Serve moderate portions and accompanied with dressing
• MAIN COURSE SALAD – Serve as one dish meal as it contains practically all the essential nutrients
• DESSERT SALAD – Sweet and last to serve. Fresh and processed fruits.
• FRUIT SALAD – Fruit is the main ingredients with dressing
• GREEN SALAD – Fresh, clean, cold and well drained
• VEGETABLE,GRAIN LEGUMENTS AND PASTA SALAD – Main ingredients are vegetable. Starchy items and raw or cooked vegetables
• PROTEIN SALAD – Main ingredients are fishes or poultry plus some vegetables and dressings
• GELATIN SALAD – Sweetened prepared mixes with artificial colors
• EMULSION DRESSING – “MAYONNASISE”
• “MAYONNASISE”- most popular and Serve as the base and Thick and creamy
• 1.      COOKED DRESSING – similar with appearance to mayonnaise, but it has tartar flavor while mayo is richer and milder
• COOKED DRESSING - Made with little oil or no oil
• Cooked dressing - Commercially cooked and labeled as “Salad Dressing”
• BASE OR UNDERLINING -Give height to the salad and a cup-shape leave
• BODY - Main part
• GARNISH – Edible decorative item, to give appeal, add flavor and it harmonize the salad ingredients.
• DRESSING – Seasoned liquid or semi-liquid
• CREATIVITY AND PRESENTATION – Help make salad taste and look good
• SALAD – Can be served tossed, arranged and layered or bound
• GLASS JAR- For storing liquid items
• CAPPER DRESSING

  -One tbs. of chopped capers

  -1/2 clove of finely chopped shallots
• CURRY DRESSING

  -1/2 tsp. of curry powder

  -1 tsp. of finely chopped shallots
• GARLIC FRENCH DRESSING

  -One peeled garlic clove
• ROQUEFORT DRESSING

  -3 tbsps. Of roquefort cheese
• SESAME DRESSING

  -Substitute of sesame oil for olive oil
• THOUSAND ISLAND DRESSING

  -1/2 cup of chopped green pepper

  2 tbsps. Of chopped parsley

  • 2 tbsps. Of chopped onions
• MEXICAN FRENCH DRESSING

  -Finely chopped hard-boiled egg

  • Worcestershire sauce

  -Onion and crushed garlic