TLE 9 Lesson 3: Preparing Sandwiches

1. TLE 9

2. Objectives
1. Define the term salad
2. Classify salads according to use and
ingredients
3. Differentiate the classifications of
salads
4. Identify the basic salad dressings
5. Prepare variety of salads

3. Essential Questions
1. What are the different classifications of
salads according to use? According to
ingredients?
2. What are the differences of the
classifications of salads?
3. How to prepare variety of salad
dressings?
4. How can you prepare your own salad
recipe?

4. Classifications
of Salads
According to
Ingredients
Salad Dressings
PREPARE SALADS
Classifications
of Salads
According to
Use
Salad

5. Write YES if the dish shown is salad or
the statement is true and NO if not.
1. Salad is derived from the Latin word, Sal which means salt.
2. Salad has four (4) classifications of salads according to use.
3. Atchara is an accompaniment or side dish salad.
4. Salad is sometimes served as palate cleanser.
5. Main dish salads must contain protein.
6. Chef’s salad is a main dish.

6. JelloKinilaw

7. derived from the
Latin word “Sal”
which means salt
Salata
“salted things”
(French)
Herba Salata
“Salted Herbes”
Salt + Veggies =
SALADE/SALLET
(English)
Diff. Ingredients +
Dressings =
SALAD
What is
salad?
1. Salad is derived from the Latin
word, Sal which means salt.
YES or NO?
YES

8. SALADS
 Consist of an array of ingredients, often
combined with a dressing and eaten hot
or cold
 Salads are versatile menu item that can
be served as an entree, main course or
dessert, or as an accompaniment to
other dishes
 Consist of four parts: base, body, dressing
and garnish

10. MAJOR PARTS OF A SALAD
BASEThe base of a salad is usually a
layer of salad greens that line
the plate or bowl in which the
salad will be served.
BODY
The body of the salad consists of
the main ingredients
can be made of fruits, vegetables,
meats, fish, poultry, cheese,eggs,
and macaroni
DRESSING
Salad dressings are liquids or
semi-liquids used to flavor
salads.
GARNISH
Garnish enhances the
appearance of the salad while
also complementing the overall
taste

11. MAJORS PARTS OF A SALAD
BASE BODY
DRESSING GARNISH
+
+ + = SALAD

12. RECITATION
1. What is salad?
Identification:
1. Small salad served as starter to stimulate
ones’ appetite.
2. Salads that are usually heavy as they are
meant to satisfy the appetite.
3. Served with the main course of the meal
either on dinner or salad plate.
4. Salad used as palate cleanser.
2. What are the four major parts of a salad?

14. CLASSIFICATIONS OF SALADS:
ACCORDING TO USE
1. Appetizer Salads
An appetizer salad, served as an
appetizer to the main meal, is smaller in
portion and consists of light, fresh, crisp
ingredients to stimulate the appetite.
Roasted Pepper Salad

15. CLASSIFICATIONS OF SALADS:
ACCORDING TO USE (cont’d)
2. Accompaniment Salads
Serve an accompaniment salad, or
side dish salad, with the main course of
the meal, and make it light and flavorful,
but not too rich.
Simple Green Salad
3. Atchara is an accompaniment or
side dish salad
NO

16. CLASSIFICATIONS OF SALADS:
ACCORDING TO USE (cont’d)
3. Main Dish Salads
Main course salads are large enough
to serve as a full meal and may contain
protein ingredients, such as meat, poultry,
seafood, egg, beans, or cheese.
Chef’s Salad

17. CLASSIFICATIONS OF SALADS:
ACCORDING TO USE (cont’d)
4. Dessert Salads
Dessert salads are usually sweet and
often contain fruits, sweetened gelatin,
nuts, cream, and whipped cream.
2. Salad has four (4) classifications of
salads according to use.
NO

18. CLASSIFICATIONS OF SALADS:
ACCORDING TO USE (cont’d)
5. Intermezzo Salads
The intermezzo salad is intended to
be a palate cleanser after a rich dinner and
before dessert.

20. CLASSIFICATIONS OF SALADS:
ACCORDING TO INGREDIENTS
1. Simple Salads
Consist of one ingredient which is
usually a vegetable, a dressing and usually
served as an accompaniment.
Ensaladang Pipino

21. CLASSIFICATIONS OF SALADS:
ACCORDING TO INGREDIENTS
2. Composed Salads
Also called compound salads or
mixed salads.
Made from a variety of ingredients
and mixed with a dressing.
.
Composed Potato,
Eggs and Cucumber
Salad with Yogurt Herb
Dressing

22. CLASSIFICATIONS OF SALADS:
ACCORDING TO INGREDIENTS
3. Vegetable Salads
Mixture of vegetables such as
greens, roots, bulb, etc.
Dressings vary from oil-based
dressings, vinegars, mayonnaise, and
creams.
Coleslaw Salad
Coleslaw Salads
Ingredients:
1 medium cabbage, shredded
1 carrot, shredded
1/2 c. raisins
1/2 c. pineapple tidbits, drained
3/4 c. mayonnaise
Procedure:
1. Put all ingredients in a bowl.
2. Toss all ingredients
3. Add mayonnaise
4. Refrigerate before serving.

23. CLASSIFICATIONS OF SALADS:
ACCORDING TO INGREDIENTS
4. Fruit Salads
contain fruits as their main
ingredients

24. CLASSIFICATIONS OF SALADS:
ACCORDING TO INGREDIENTS
5. Bound Salads
A mixture of vegetables, fruits, etc.
that are bound together with a thick
dressing like mayonnaise.

25. CLASSIFICATIONS OF SALADS:
ACCORDING TO INGREDIENTS
6. Gelatin Salads
These are made with sweetened
prepared mixes with artificial color and
flavor. But some professional cook used to
prepare salads using unflavored gelatin
relying on fruit juices and other ingredients
for flavor.
TAKE NOTE!
• Do not add raw pineapple and papaya to
gelatin salads because these fruits contain
enzymes which dissolves gelatin.
• Canned fruits and other juicy items must be
well drained before adding because they
water down the gelatin.

26. CLASSIFICATIONS OF SALADS:
ACCORDING TO INGREDIENTS
7. Green Salads

27. Green Salads
•Salad greens must be:
•Fresh
•Clean
•Crisp
•Cold
•Well-drained
•Good greens depend on proper preparation.
•Moisture and air are necessary to keep greens crisp.

28. CLASSIFICATIONS OF SALADS:
ACCORDING TO INGREDIENTS
8. Grain, Legumes and Pasta
Salads
Starchy items such as grains, pastas
and dried legumes can also form the body
of a salad. Raw or cooked vegetables are
usually added to the starch items to
enhance the color, flavor and nutritional
balance of the salad.

29. Salad Greens
Iceberg
Romaine Bibb or limestone
Boston

30. Chinese
cabbage
Lola rossa
Red oak
Green
cabbage
Red cabbage

31. A. Appetizer Salad B. Main Dish Salad
C. Accompaniment Salad D. Dessert Salad
Match the type of salad with the description:
_____ 1. A chef’s salad bowl is an
example of this type of salad.
_____ 2. Small salad used as a first
course.
_____ 3. A side dish that goes with the
main dish.
_____ 4. Served as a dessert.

32. 5. The purpose of an appetizer is to:
a. tide you over until the meal is served
b. help to curb your appetite
c. lose your appetite
d. none of the above e. a and b
6. A main dish salad must contain which nutrient/s?
a. Carbohydrates d. protein
b. fat
c. vitamin C e. all of the above

33. 7. In a main dish salad, the body of the salad is made up mainly of:
a. Fruit d. greens
b. Meat e. salad dressing
c. none of the above
8. The usual base of a salad is made up mainly of:
a. fruit d. greens
b. Meat e. whipping cream
c. none of the above

34. 9. Identify the nutrients that you get from eating salads of different
types.

36. References