Lesson #1 TLE 2nd Qtr

Study Notes

A salad is a dish with a mix of different food ingredients at least one of which is raw.
Salads are typically served chilled or at room temperature and are dressed.

Simple salad: Based on one ingredient (like lettuce or tomatoes), with a dressing, and minimal or no garnishes.
Mixed salad: Two or more mixed ingredients, combined with a dressing.
Compound salad: Ingredients combined with mayonnaise.
Composed salad: Ingredients are arranged on a plate and drizzled with dressing (not tossed).
Warm salad: Ingredients and dressing are tossed in a pan or skillet over heat.
Classic salad: Based on French cuisine and traditions. Examples include Roquefort salad and salade russe.
Contemporary salad: Salad variants popular today.
Ethnic salad: Salad originating from the cuisines of countries other than France.

Appetizer: Light ingredients that stimulate appetite and are served as the first course of a meal.
Side dish: Served as a side dish with an entrée.
Main dish: Usually heavy, meant to satisfy the appetite.
Dessert: Designed to balance the tastes of previous courses.

Garden salad: Also known as green salads or tossed salads, usually for vegans.
Vegetable salad: Consists of carrots, cucumber, onions, tomatoes, and radishes.
Bound salad: Stays together due to a thick and binding dressing.
Dinner salad: Also known as entrée salad, usually includes non-vegetarian items like chicken, shrimp, or prawns.
Fruit salad: Usually sweet and can be made from fresh or canned fruit.
Dessert salad: Sweet salad served as a dessert, using ingredients like jellies, whipped cream, wafers, and fruits.
Chicken salad: Chopped meat and fat binder.
Coleslaw: Shredded raw white cabbage.
Egg salad: Anglo-American tradition of salad with high protein or carbohydrates mixed with seasoning and bound by an oil-based dressing.
Potato salad: Boiled potatoes, with variations in different regions.
Tuna salad: Mix of tuna, eggs, and mayonnaise or substitute.

Appetizer salad: Served before the main course, refreshing and light.
Main course salad: Green salad paired with cooked chicken, seafood, or meat, often served as a lighter entrée.