What is salad? What are the two classification of salad.

1. COOKERY 11
Hazel S. Yu

2. REVIEW OF PREVIOUS LESSON

4. MECHANICS:
Guess the word using
the picture flashed in
the screen.

9. *Salad and it’s classification

10. LET’S FIRST IDENTIFY SOME WORDS
THAT WE WILL ENCOUNTER IN THE
FUTURE.

12. A sauce for salads, typically one
consisting of oil and vinegar mixed
together with herbs or other
flavorings.

13. Edible means fit to be
eaten : eatable

14. WHAT IS

15. SALAD
A cold dish and mixture of raw or
cooked vegetables, oil, vinegar, or
other dressing and sometimes
accompanied by meat.

16. WHAT IS SALAD
•The word "salad" comes to English from
the French salade of the same meaning, itself
an abbreviated form of the earlier Vulgar
Latin herba salata (salted herb), from
the Latin salata (salted), from sal (salt). In
English, the word first appears as "salad" or
"sallet" in the 14th century.

17. CLASSIFICATION OF
SALAD
1. according to their functions
in meal
2. according to ingredients

20. APPETIZER SALADS
It stimulates appetite
which has fresh, crisp
ingredients; tangy
flavorful dressing; and
attractive, appetizing
appearance.

21. SIDE DISH SALAD
- should be light and flavorful, not too
much; vegetable salads are often good
choices. Heavier salads such as
macaroni or high protein salads
containing seafood, cheese are less
appropriate, unless the main course is
light.

23. MAIN COURSE SALAD
-should be large enough to serve as a
full meal and should contain a
substantial portion of protein.
Meat, poultry and seafood salads as
well as egg salad and cheese are
popular choices.

25. SEPARAT E COURSE
SALAD
•these salads must be
very light without
filling. Rich,heavy
dressings such as
sour cream and
mayonnaise should
be avoided.

26. •Light salad are serve
after the main course
to cleanse the palate,
refresh the appetite
and provide a break
before dessert.

27. DESSERT SALAD
Dessert salad are
usually sweet and
may contain items
such as fruits,
sweetened gelatin,
nuts and cream.

29. GREEN SALAD
•must be fresh, clean, crisp and cold and well
drained.
•Moisture and air are necessary to keep
greens crisp.
•Also called garden salad is most
often composed of leafy vegetables such
as lettuce varieties, spinach, or rocket
(arugula).

31. 2. VEGETABLE, GRAIN LEGUMES
AND PASTA SALADS
• vegetable salads are salads whose
main ingredients are vegetables other
than lettuce or other leafy greens.
Starchy items such as grains, pastas
and dried legumes can also form the
body of a salad.

32. thai peanut pasta salad
bean and lentil pasta salad
mixed grain salad

33. 3. BOUND SALADS
- are mixture of foods that are
held together or bound with a
dressing usually a thick
dressing like mayonnaise.

34. egg salad

35. 4. FRUIT SALAD
• – contain fruits as
their main
ingredients, like
appetizer salads
or dessert salads.
Classic fruit salad
Tropical fruit salad

36. 5. 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.

37. sunday super cobb salad
summer vegetable salad
La Scala chopped salad

38. 6. GELATIN SALADS
•most gelatin products 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.

39. Buko Pandan
7-layer gelatin salad

40. ACTIVITY 1: THINK ABOUT IT
(INDIVIDUAL ACTIVITY)
•Directions: Fill up the needed
information below using the video
presentation. Copy and answer in your
activity note book.

43. ACTIVITY 1: GOOD POINTS
(INDIVIDUAL ACTIVITY)
•Directions: Fill in the graphic
organizer below. Copy and
answer in your activity note
book.

45. ASSESSMENT
•Directions: Read the
statements or questions
carefully then choose the
best answer from the given
options.

46. 1. Maria is buying ingredients for her salad.
The ingredients include pineapple, papaya,
cherries and grapes. Which of the following
salad is she preparing?
A. Composed Salad
C. Fruit Salad
B. Bound Salad
D. Green Salad

47. 2. What classification of salad based on meal function is Maria
preparing?
A. Appetizer Salad C. Main Course Salad
B. Dessert Salad D. Side Dish Salad
3. All of the following are true about salad EXCEPT from
___________.
A. hot dish
B. mixture of raw and cooked vegetables
C. includes a salad dressing
D. can be eaten as a dessert

48. 4. A French term for having all your
ingredients measured, cut, peeled,
sliced, grated, etc. before you start
cooking.
A. Mise en place C. salad
B. Tangy D. salad dressing

49. 5. Which of the following is TRUE about
separate course salad?
A. examples are corn and radish salad and
skinny crunchy Asian salad
B. provides a break before the dessert
D. serves after the main course
C. use of rich dressings such as mayonnaise
is recommended

50. ANSWER KEY
•1. C FRUIT SALAD
•2. B. DESSERT SALAD
•3. A. HOT DISH
•4. A. MISE EN PLACE
•5. C. Use of rich dressing such as mayonnaise
is recommended