TLE ST 1 4TH

• 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


  Salad
• Salata


  Salad
• Types of Salad


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


  • Stimulates the appetite
• Classifications of Appetizer Salad

  • Canapes
  • Cocktails
  • Vegetable Hors d'oeuvres
  • Relishes
  • Fruit Appetizers
  • Grilled Appetizers
  • Tasty Tidbits
• 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, and vegetable sticks
• 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, and used to enhance and moisten 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