Q4_PPT3_Classifications of Salad according to ingredients.pptx

1. TLE 9 - COOKERY
PREPARE
SALADS AND
DRESSINGS

2. LO 1. Perform mise en place
● Identify tools and equipment needed in the preparation of
salad and dressing
● Identify ingredients according to the given recipe
TLE_HECK9- 12SD-IIa-7
● Identify the accompaniments of salads and dressings
TLE_HECK9- 12SD-IIh-i-9
OBJECTIVES

3. CLASSIFICATION
OF SALAD
ACCORDING TO
INGREDIENTS

4. Classifications of Salad according to ingredients:

5. Classifications of Salad according to ingredients:

6. Classifications of Salad according to ingredients:

7. Classifications of Salad according to ingredients:

8. Classifications of Salad according to ingredients:

9. Classifications of Salad according to ingredients:

10. Classifications of Salad according to ingredients:
1. Green salads – must be fresh, clean, crisp and
cold and well drained. Moisture and air are necessary
to keep greens crisp.
a. Leaves wilt because they lose moisture
B. Air circulation is essential so do not washed
greens too tightly or pack too firmly.

11. Classifications of Salad according to ingredients:
2.Bound salads – are mixture
of foods that are held
together or bound with a
dressing usually a thick
dressing like mayonnaise.

12. Classifications of Salad according to ingredients:
3. Fruit Salads – contain
fruits as their main
ingredients, like appetizer
salads or dessert salads.

13. Classifications of Salad according to ingredients:
Waldorf Salad - an example of a fruit salad
that originated in New York City, made from
apple cut into julienne slices, celery,
chopped walnut and grapes

14. Classifications of Salad according to ingredients:
4. Composed Salads – made
by arranging two or more
elements attractively on a
plate. They are called
composed because the
components are arranged on
the plate rather than
being mixed together.

15. Classifications of Salad according to ingredients:
5. Gelatin Salads – most
gelatin products are made
with sweetened prepared
mixes with artificial color
and flavor.

16. Activity:
Based on the discussion, can you provide another examples for each
type of salad given by your teacher? If yes, write your answer in a ½
crosswise and write a short description of it for 3 points each.
Bound Salad:
1.Additional Example: ________________________
Green Salad:
2. Additional Example: ________________________
Gelatin Salad:
3. Additional Example: ________________________
Fruit Salad:
4. Additional Example: ________________________
Composed Salad:
5. Additional Example: ________________________

17. Assignment:
Answer the reflective question below. Write your answer on your
notebook
Reflection Questions:
1. Which type of salad do you enjoy the most, and why?
2. What are some creative variations you could make for each type of salad?
3. Share your experience with experimenting with salads. What ingredients or
combinations surprised you the most?
4. Think about the importance of presentation in salads. How does the presentation
of a salad affect your perception of its taste and quality?

18. CREDITS: This presentation template was created by Slidesgo,
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THANKS!
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