SALAD Reviewer

• SALAD


  Any of a wide variety of dishes incorporating meat, poultry, seafood, or fruit, including a mixture of hot or cold and often includes raw vegetables or fruits
• Salade


  French word of 'salad'.
• Salata


  Latin word for salad that means 'salty'.
• Types of Salad


  • Appetizer Salad
  • Accompaniment Salad
  • Main Course Salad
  • Separate Course Salad
  • Dessert Salad
• Appetizer Salad


  • Stimulates the appetite
• Canapes


  Small open-faced sandwich topped with seasoned dressing
• Cocktails


  Drinks with flavoring ingredients served in small glasses, can be alcoholic or non-alcoholic
• Vegetable hors d'oeuvres


  Small marinated fish, hard cooked eggs, pickles, sardines, sausages, fruits with vegetable slices as base
• Relishes


  Selected vegetables that are served chilled, including celery, radish, olives, pickles, vegetable sticks, and are served in deep boat-shapes dish over crushed ice with accompanying dips.
• Dips


  Usually made from cheese and served with chips and crackers
• Fruit appetizer


  Light and refreshing fruit sliced, diced, or scooped that are fresh or preserved, chilled and served with cream or syrup as accompaniment
• Grilled appetizer


  Usually served outdoors and the guest do the grilling themselves like hotdogs, and sausages and other cold cuts
• Tasty Tidbits


  Include assorted nuts, chips, pickles, and fresh or dried fruits and vegetables, commonly called finger foods
• Accompaniment Salad


  Served with the main course
• Main Course Salad


  Large enough to serve as a full-meal and should contain a substantial portion of protein
• Separate Course Salad


  A refreshing light salad served after the main course
• Dessert Salad


  Contains fruits, sweetened gelatin, nuts and cream
• Classes of Dessert Salad

  • Moulded Cream (mousses, bavarois, and similar cream-based mixture set with gelatin)
  • Meringue Shell and Nest (egg white whisked into a very stiff mixture sweetened with sugar pipe into a nest shaped bake)
  • Flans and Tarts (made of short or sweet pastry with sugar and egg in place of water, they are baked or steamed)
  • Jellies (flavoured fruits which are sometimes mixed with wine and set with gelatin and agar agar)
  • Trifle (sponge, jelly, and it is fruit based and sometimes served with jam or whipped cream)
  • Ice cream or Yogurt (frozen mixture of sugar, milk fat, and fresh fruits for flavoring, the creamiest of all frozen dessert)
  • Sherbet (contains less dairy than ice cream, lighter and soft but still creamy in texture)
  • Sorbet (basically made of frozen fruit and vegetable purees, juices, wine, or the combination of tea)
  • Cakes and Pastries (usually sweet baked products served in slices or pieces)
  • Crepes and Pancakes (made of flour, sugar, milk, and butter made into soft dough, and pan fried, served with butter, syrup, and garnishing like fruits, berries, or even ice cream)
• Cooking Methods for Hot Dessert

  • Boiling
  • Baking
  • Frying
  • Poaching
  • Steaming
• Principal Categories of Salad According to Ingredients

  • Green Salad
  • Vegetable Salad
  • Mixed Salads
  • Salads of Pasta or Grains
  • Fruit Salad
• Structures of a Salad

  • Base or Underliner
  • Body
  • Garnish
  • Dressing
• Base or Underliner


  Leafy greens that give height to the salad and help to confine loose pieces of food
• Body


  The main part of the salad
• Garnish


  Gives an eye appeal to the salad and adds flavor
• Dressing


  A seasoned liquid or semi-liquid that is added to the body of the salad, increases the absorption of certain nutrients being consumed, used to enhance and moisten salads, and liquids or emulsions that add flavor to salads.
• Types of Salad Dressing

  • Vinaigrette Dressing (Vinegar and Oil)
  • Creamy Dressing (Mayonnaise, Sour Cream or Yogurt)
  • Sweet Dressing (Honey, Fruit Juices or other Sweeteners)
• Tips in Arranging Salads

  • Keep the salad off the rim of the plate
  • Strive for good balance of colors
  • Height helps make a salad attractive
  • Cut ingredients neatly
  • Make each ingredient identifiable
  • Keep it simple
• Basic Procedures for Green Salads

  • Wash greens thoroughly
  • Drain greens well
  • Crisp the greens
  • Cut or tear into bite-sized pieces
  • Mix the greens
  • Plate the salads
  • Garnish
  • Refrigerate
  • Add dressing before service or serve on the side