GRADE 9

1. PREPARING
SALAD

2.  SALAD – it is referred to as the King of the dishes.
ENTRÉE – the main dish of a meal especially in a restaurant.
DESSERT – a sweet food eaten after the main part of a meal.
APPETIZER – a food or drink that stimulates the appetite and is usually
served before meal.
TECHNICAL TERMS

3. 1. AS AN APPETIZER – it contains light ingredients and stimulates the appetite,
is its purpose as the first course of the meal.
2. AS SIDE DISH – it is considered as side dish and comes with the entrée.
3. AS MAIN DISH – are usually heavy as they are meant to satisfy the appetite.
4. AS DESSERT – the purpose of this is to balance the tastes of the preceding
1. GARDEN SALAD – it is also known as green salads or tossed salads.
2. VEGETABLE SALAD – this involves carrots, cucumbers, onions, tomatoes and
radishes.
CLASSIFICATIONS OF SALADS
ACCORDING TO INGREDIENTS

4.  3. BOUND SALAD – this type of salad is bound to stay together. This salad is
simple bases but the dressing used is thick binding.
 4. DINNER SALAD – are also known as entrée salads.
 5. FRUIT SALAD – this is pretty common delicacies which involve fruits instead of
vegetables.
 6. DESSERT SALAD – this is again a sweet salad that is served as a dessert.
 7. CHICKEN SALAD – this is a kind of salad composed primarily of chopped
meat and a fat based such as mayonnaise or salad dressing.
 8. COLESLAW – this is a salad consisting primarily and minimally of shredded raw
white cabbage.
 9. EGG SALAD – this is a part of an Anglo-American tradition of salad involving a
high-protein or high carbohydrate food mixed with seasoning in the form of
herbs, and other foods and bound with an oil-based dressing.

5.  10. POTATO SALAD – it is a dish made from boiled potatoes that comes in many versions
indifferent regions of the world.
 11. TUNA SALAD – this is a blend of typically three main ingredients.
 12. SERBIAN SALAD – this is a vegetable salad, usually served during summer with roast meat
and other dish.
 1. APPETIZER SALAD – this salad serves as an appetizer before the main course of a meal.
 2. MAIN COURSE SALAD – this salad gains an important purpose on the menu, of main
course salad.
 3. SALAD BARS – these have become a fixture in American casual dining and fastfood
restaurants often called buffet.
 4. GARNISHES – these add a bright touch of colors and texture for added appeal.
ACCORDING TO PLACE IN THE MENU

6.  V
GARDEN SALAD VEGETABLE SALAD BOUND SALAD DINNER SALAD

7. FRUIT SALAD DESSERT SALAD CHICKEN SALAD COLESLAW

8. EGG SALAD POTATO SALAD TUNA SALAD SERBIAN SALAD