The document discusses different types of salads. It categorizes salads according to their ingredients, such as garden salads containing greens, vegetable salads containing items like carrots and cucumbers, bound salads with thick dressings, fruit salads using fruits instead of vegetables, and chicken, egg, potato, and tuna salads containing those proteins. Salads are also categorized by their place in a meal, with some serving as appetizers, others as main courses, and dessert salads ending the meal.

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