Meat and Meat Cookery PDF

Meat and Meat cookery 3) Fat around or between muscles Meat refers to the edible flesh of animals Composition of Meat: is animal flesh that is eaten as food Water Composition: Water is about 75%...

Meat and Meat cookery 3) Fat around or between muscles Meat refers to the edible flesh of animals Composition of Meat: is animal flesh that is eaten as food Water Composition: Water is about 75% of muscle tissue. Shrinkage Meat consist of: can be a big problem in cooking meat which Water-75% result to loss of weight and loss of profit. Protein - 19% Protein Intramuscular fat-2.5% About 20% of the muscle tissue is a protein. Carbohydrates - 2.3% Protein coagulates when it is heated. This means firmer and loses moisture. Coagulation is Red and White Meat related to doneness. Red Meat Fat The color depends on the concentration of 5% of the muscle tissue is fat. A beef carcass myoglobin in muscle fiber. When myoglobin is can be as much as 30% fat. exposed to oxygen reddish color appears. 1. Juiciness Marbling is fat deposited within the Redness depends on species, animal age, and muscle tissue. Juiciness depends on how much narrow muscle fibres. marble contains in the meat. Examples: 2. Tenderness - Marbling separates muscle Red meats L: Beef, veal, lamb, mutton,carabeef fibers, making them easier to chew. 3. Flavor - Flavor depends on the marbling. White Meat BEEF white meat may also refer to any lighter-colored Beef is the meat of domesticated mature cattle meat. usually over 12 months of age. It has distinctive It is believe that white meat is healthier than flavor and firm texture. It is usually bright, red meat cherry red in color with creamy white fat. Cattle Examples: pork, poultry and game, fish and is the collective name for all domesticated oxen shellfish Cattle are classified as; Meats from Diff. Animals Bulls male cattle, usually not raised to be Pork - pig/hog eaten. Beef -cow/cattle Calves - young cows or bulls prized for their Chevron -goat meat. Venison- deer Cows - female cattle after the first calving, Lamb and mutton- sheep raised principally for milk and calf production.. Carabeef -carabao Steers male cattle castrated prior to maturity and principally raised for beef. Structure of Meat: 1) Lean Tissue - consist of one or more muscles Basic Cuts which is made up of many bundles of muscle Paypay (chuck) fibers. Tadyang (ribs) 2) Connective Tissue - Surround the fibers and Kadera (sirloin) unites them in bundles. Tapadera (rump) a) Collagen - arranged in parallel, do not stretch, Kenche (hind shank) color is white, disintegrate in hot water Kenche (fore shank) b) Elastin yellowish portion, do not tenderize Puntay peche (brisket) while cooking Campto (flank) Pierna corta (round) 2. Do not wrap tightly, bacteria and mold thrive in moist. Allow air to circulate to inhibits the Changes in Meat after Death growth of bacteria. 1) Muscle is pliant, soft, gel like, sticky, 3. Do not open vacuum packed meats until it is immediately after death ready to use. 2) A few minutes to 1 hr. muscle shortens, 4.Store at 32° to 36° F become rigid, hard, inflexible. Should not be cooked at this time Fish and Shellfish 3) After a few days - gradual tenderization, after freezing. This is the time to cook the meat Two types of water animals eaten as food Pork Carcass Basic Cuts FISH Casim (picnic) Live in fresh or salt water Pork chops Have FINS and BACKBONES Loins SHELLFISH Pata (fore shank) (hind shank) Have SHELLS instead of backbones Spare ribs Bacon Shellfish can be divided into two groups: Pigue (ham) MOLLUSKS: Soft bodies that are partially covered by hard shells Effects of Cooking Meats EX: Oysters, clams, scallops Changes in pigment - myoglobin from bright CRUSTACEANS: red color to grayish brown. Covered by firm shells and have segmented Changes in meat protein- Decrease in length of bodies fiber causing shrinkage. Excessive heating makes EX: Shrimp, lobster, crabs the meat tougher, stringy and rubbery. Fat melts, causing shrinkage What nutrients are in fish and shellfish? Loss in moisture Vitamin A Heat converts collagen into gelatin. This Vitamin D requires more heat Great source of protein Long cooking develops better flavor Omega-3 fatty acids Fat that is good for you, reduces heart disease Factors Influencing Flavor Eating fish is a great way to lower the amount Flavor is due to decomposition of protein and of saturated fat in your diet! oxidation of fat. Saltiness and sweetness of the blood. The distinctive flavor of animal is affected PURCHASING FISH by specie, sex, age, amount of exercise, degree Look for: of ripening. Stiff body The older the animal the stronger the flavor. Tight scales More exercised animals have tougher meat Firm flesh The more varied the feed, the more distinctive Bright and bulging eyes its flavor. No indentation when a finger is pressed into the flesh Storage of Meats: Fresh smell!!! Odor indicates spoilage. Fresh Meats: Gills are red in color 1. Check purchases as soon as it arrives to ensure the quality. PURCHASING FISH Can purchase:  WHOLE Fresh fish may be purchased in a variety of DRAWN: insides removed receipt. DRESSED: insides, head, fins, and scales Keep frozen fish at zero degree Fahrenheit or removed below. STEAKS: cross-sectional slices from a dressed When you are buying fresh fish locally, you fish should carefully handled to prevent breakage. FILLETS: sides of the fish cut lengthwise Fresh fish should have once thawed. Purchasing SHELLFISH WHOLE OR ROUND Shrimp- Whole or round fish are those marketed just as Come in different colors and sizes when raw they come from the water. Most are sold without head and thorax Before cooking, they must be scaled and May want to remove intestinal tract eviscerated (which means removing the DEVEINED shrimp is sold without intestinal entrails). tract Sold by the pound DRAWN Comes in sizes- jumbo, large, med., small Drawn fish are marketed with only the entrails Can buy cooked or uncooked removed. Small drawn fish or larger sizes intended for SIGNS of FRESHNESS baking, may be cooked in the form of purchased Shell covering shrimp should be firmly after being scaled. attached, and ODORLESS Tails of lobster should snap back quickly after DRESSED you flatten it Dressed fish are scaled and eviscerated, usually Live oyster and clam shell should be tightly with the head, tail, and fins removed. closed or close when touched The smaller sizes are ready for cooking as BUY ONLY FROM A REPUTABLE DEALER! Stored purchased(pan dressed). on beds of ice. STEAKS STORING Fish/Shellfish Steaks are cross-section slices of the larger Fish is very perishable! sizes of dressed fish. They are ready to cook as Store with care! purchased, except for dividing the very largest Keep in coolest part of the refrigerator into serving size portion. Use within 1-2 days A cross section of the backbone is usually the only bone in the steak. Cooking FISH and SHELLFISH FILLETS Finfish contain tender muscle fibers and little The side of the fish, cut lengthwise away from connective tissue, so... the backbone, are called FILLETS. -Tenderizing is not a goal in cooking fish! They are practically boneless and required no -Cook for a SHORT amount of time preparation for cooking. Shellfish is also naturally tender. Cook for a A fillet cut from one side of a fish is called short amount of time at moderate single fillet. temperatures. BUTTERFLY FILLETS MARKET FORM OF FISH Are the two sides of the fish corresponding to All fresh fish will spoil rapidly if mishandled. two single fillets held together by uncut flesh and the skin. the two sides of the fish corresponding to two single fillets held together PETIT MARMITE:-MADE FROM BEEF, CHICKEN, by uncut flesh and the skin. MARROW BONES AND VARIOUS VEGETABLES MADE AND SERVED IN A SMALL, COVERED STICKS EARTHENWARE CASSEROLE. Are pieces of fish cut lengthwise or crosswise POTAGE FERMIERE:-VEGETABLE BROTH MADE from fillets or steaks into portions of uniform OF LEEKS, POTATOES, ONION AND TURNIPS. width and length. pieces of fish cut lengthwise CHICKEN BROTH. or crosswise from fillets or steaks into portions SOUP BONNE FEMME. of uniform width and length. PUREE SOUP PUREE ST GERMAIN:- PUREE OF GREEN SPLIT SOUP IS A FOOD THAT IS MADE BY COMBINING PEA SOUP. INGREDIENTS SUCH AS MEAT AND VEGETABLES POTAGE BRETONNE:-PUREE OF HARICOT BEAN IN STOCK OR HOT/BOILING WATER, UNTIL THE SOUP. FLAVOR IS EXTRACTED, FORMING A BROTH. PUREE EGYPTIENNE:- PUREE OF YELLOW SPLIT CLASSIFICATION PEA SOUP. TRADITIONALLY, SOUPS ARE CLASSIFIED INTO POTAGE PARMENTIER:-PUREE OF POTATO AND TWO BROAD GROUPS: CLEAR SOUPS AND THICK LEEK SOUP. SOUPS. POTAGE FRENEUSE:-PUREE OF TURNIP SOUP. THE ESTABLISHED FRENCH CLASSIFICATIONS OF CLEAR SOUPS ARE BOUILLON AND CREAM SOUP CONSOMMÉ CRÈME D'ASPERGES:- CREAM OF ASPARAGUS THICK SOUPS ARE CLASSIFIED DEPENDING SOUP. UPON THE TYPE OF THICKENING AGENT USED CRÈME DE CELERIS:-CREAM OF CELERY SOUP. PURÉES ARE VEGETABLE SOUPS THICKENED CRÈME DE VOLAILLE:-CREAM OF CHICKEN WITH STARCH. SOUP. BISQUES ARE MADE FROM PURÉED SHELLFISH CRÈME DE POIS FRAIS:- CREAM OF PEAS SOUP. THICKENED WITH CREAM. CREAM SOUPS ARE THICKENED WITH WITH VELOUTES SOUP EGGS, BUTTER AND CREAM. OTHER VELOUTE DAME BLANCHE CHICKEN VELOUTE INGREDIENTS COMMONLY USED TO THICKEN GARNISH WITH CHICKEN AND CREAM. SOUPS AND BROTHS INCLUDE RICE, FLOUR, VELOUTE COMTESSE :-ASPARAGUS VELOUTE GRAIN AND BÉCHAMEL SAUCE. GARNISHED WTH SORREL.ASP TIPS AND CHOWDER:- SEAFOOD BASED AMERICAN SOUP CREAM. THICKEND WITH POTATOES. VELOUTE BORLEY:- FISH VELOUTE WITH VELOUTÉS ARE THICKENED WITH EGGS, EGGYOLK AND CREAM. BUTTER AND CREAM. OTHER INGREDIENTS VELOUTE DORIA:- VELOUTE OF CUCUMBER COMMONLY USED TO THICKEN SOUPS AND WITH EGGYOLK AND CREAM. BROTHS INCLUDE RICE, FLOUR AND GRAIN. BISQUE SOUP BROTHS BISQUE DE CREVETTES:- SHRIMP BISQUE BROTH IS A LIQUID IN WHICH BONES, MEAT, FINISHED WITH CREAM. FISH, CEREAL GRAINS, OR VEGETABLES HAVE BISQUE D' HOMARD:- LOBSTER BISQUE BEEN SIMMERED AND STRAINED OUT. FINISHED WITH SAFFRON FLAVOURED MILK, SCOTCH BROTH:- A THICK SOUP MADE FROM BUTTER AND CREAM. BEEF OR MUTTON WITH VEGETABLES AND PEARL BARLEY. CHOWDER  CLAM CHOWDER :-AMERICAN CLAMS MENUDO - A HEARTY, SPICY MEXICAN SOUP SOUPSWITH CHOPPED ONIONS, PORK PEPPER, MADE WITH TRIPE, CALF'S FEET, CHILES, THYMEAND THICKENED WITH CRUSHED HOMINY AND SEASONINGS REPUTED TO BE A BISCUITS. GREAT HANGOVER CURE. POSOLE - A MEXICAN THICK, HEARTY SOUP NATIONAL SOUPS MADE OF PORK OR CHICKEN MEAT AND BROTH, AVGOLEΜΟΝΟ:- A GREEK CHICKEN SOUP HOMINY, ONION, GARLIC, DRIED CHILES AND WITH LEMON AND EGG. CILANTRO AND SERVED WITH CHOPPED COCK-A-LEEKIE:-LEEK AND POTATO SOUP LETTUCE, RADISHES, ONIONS, CHEESE AND MADE WITH CHICKEN STOCK, FROM SCOTLAND. CILANTRO AS OPTIONAL ADDITIONS AT THE GOULASH:- A HUNGARIAN SOUP OF BEEF, TABLE. PAPRIKA AND ONION. BOUROU-BOUROU - A VEGETABLE & PASTA -A MINESTRONE: AN ITALIAN VEGETABLE SOUP. SOUP FROM THE ISLAND OF EASTER ISLAND, MULLIGATAWNY SOUP:- AN ANGLO-INDIAN GREECE. CURRIED SOUP FAKI SOUPA A GREEK LENTIL SOUP, WITH VICHYSSOISE:- FRENCH COLD PURÉE SOUP CARROTS, OLIVE OIL, HERBS AND POSSIBLY WITH POTATOES, LEEKS, AND CREAM. TOMATO SAUCE OR VINEGAR. TURTLE SOUP:- BRITISH SOUP WITH HERBS FUFU AND EGUSI SOUP - A TRADITIONAL AND FLAVOURED WITH SHERRY OR MADEIRA. SOUP FROM NIGERIA MADE WITH VEGETABLES, GAZPACHO:- COLD SPANISH SOUP MADE MEAT, FISH, AND BALLS OF GROUND MELON FROM UNCOOKED CUCUMBER, TOMATOES, SEED. ONIONS, GREEN PEPPER AND FLAVOURED WITH WATERZOOI - A BELGIAN FISH SOUP GARLIC. ŻUREK - A POLISH WHEAT SOUP WITH SOUPE A L'OIGNON:- CONSOMME GARNISHED SAUSAGES OFTEN SERVED IN A BOWL MADE OF WITH FRIED ONIONS GRATINATED MELBA BREAD. TOAST WITH PARMESAN CHEESE. REVITHIA - A GREEK CHICKPEA SOUP SPECIAL SOUPS FRUIT SOUPS BIRD'S NESTA CHINESE SOUP ACTUALLY MADE FRUIT SOUPS ARE SERVED HOT OR COLD. FROM THE WHITE OR BLACK NESTS OF A SMALL SOME LIKE NORWEGIAN 'FRUKTSUPPE' MAY BE ASIAN BIRD. SERVED HOT AND RELY ON DRIED FRUIT SUCH BOUILLABAISSE - A FRENCH SEAFOOD STEW AS RAISINS AND PRUNES AND SO COULD BE MADE OF FISH, SHELLFISH, ONIONS, TOMATOES, MADE IN ANY SEASON. WHITE WINE, OLIVE OIL, GARLIC, SAFFRON AND FRUIT SOUPS MAY INCLUDE MILK, SWEET OR HERBS. SAVOURY DUMPLINGS, SPICES, OR ALCOHOLIC EGG DROP SOUP:- A SAVORY CHINESE SOUP BEVERAGES LIKE BRANDY OR CHAMPAGNE. MADE FROM CRACKING EGGS INTO BOILING COLD FRUIT SOUPS ARE MOST COMMON IN WATER OR BROTH. SCANDINAVIAN, BALTIC AND EASTERN BRUNSWICK STEW - A HEARTY SQUIRREL MEAT EUROPEAN CUISINES WHILE HOT FRUIT SOUPS AND ONION STEW ORIGINATING IN BRUNSWICK WITH MEAT APPEAR IN MIDDLE EASTERN, COUNTY, VIRGINIA, USA. CENTRAL ASIAN AND CHINESE CUISINES. CIOPPINO A RICH ITALIAN SEAFOOD STEW WINTER MELON SOUP IS A CHINESE SOUP, MADE WITH TOMATOES AND A VARIETY OF FISH USUALLY WITH A CHICKEN STOCK BASE. OFTEN AND SHELLFISH, USUALLY HIGHLY-SPICED. INCLUDING OTHER VEGETABLES AND COULIS - ORIGINALLY THIS TERM REFERRED TO MUSHROOMS. THE JUICES FROM COOKED MEATS. IT CAN ALSO ETROG A FRUIT SOUP MADE UP FROM THE BE A THICK PURÉED SHELLFISH SOUP. CITRON USED IN JEWISH RITUAL AT THE FEAST DESSERT SOUPS Jambalaya (American) GINATAAN, FILIPINO SOUP MADE FROM Moros y Cristianos (Cuban) COCONUT MILK, MILK, FRUITS AND TAPIOCA Paella (Spanish). PEARLS, SERVED HOT OR COLD. Pilau (Middle East) OSHIRUKO, A JAPANESE AZUKI BEAN SOUP Red Beans & Rice (American) TONG SUI, A COLLECTIVE TERM FOR CHINESE Rice Croquettes (French) SWEET SOUPS. Risotto (Italian) CHILLED BLUEBERRY SOUP. Suppli (Italian) PEACH SOUP. Sushi (Japanese) CHOCOLATE SOUP. INTERNATIONAL RECIPES SERVICE OF SOUP A sampling of favorites from around the globe SOUP MUST BE SERVED PIPING HOT IN SOUP FRIED RICE BOWLS, SOUP PLATES OR IN CONSOMME CUPS A versatile delicious meal that transforms WITH AN UNDERLINER. leftovers into profits; a good addition for every DESSERT SPOON IS PLACED FOR CLEAR SOUP chef's recipe repertoire. AND SOUP SPOON IS PLACED FOR THICK SOUPS. Customize with vegetables or proteins on hand. RICE'S VERSATILITY ON THE MENU Make to order, serve from a steamtable or use Breakfast -Enhanced with cinnamon and fruit on a demo station. for a nutritious alternative to oatmeal or cereal Soups & Stews -Garnish, thickener or primary PAELLA starch component in stews Saffron-tinted specialty from southern Spain is Appetizers-Risotto, sushi, arancini, rice cakes impressive and surprisingly easy to assemble. and more Use the basic recipe as a template, substituting Main Courses- Paella, arroz con pollo, your choice of meat, seafood, vegetables and jambalaya, rice bowls, stirfrys and more; seasonings. stuffings; ideal for vegetarian meals Prepare in a large pan or make individual Side Dishes- Accompaniment to meat, poultry, servings to order. seafood and vegetables Salads- Rice salads feature vegetables, fruits JAMBALAYA and proteins; makes great fillings for wrap Louisiana dish of rice, pork, ham, sausage, sandwiches seafood and seasonings. Desserts-Rice puddings, Asian desserts and One of the most famous Creole/Cajun culinary more creations. Ideal for customization and showcasing INTERNATIONAL RICE DISHES creativity. Arancini (Italian) Arroz con Pollo (Latin American) SUSHI Arroz con Gandules (Caribbean) Made with steamed rice, rice vinegar & Avgolemono (Greek) garnished with colorful, flavorful ingredients. Biryani (Indochina) Maki is the Japanese word for rolled sushi. Calas (American) Quality of sushi depends on properly prepared Congee (Chinese/Asian) rice and freshness of ingredients. Dolmas (Greek/Turkish) Nearly all sushi consumed in the U.S. is made Etouffeé (American) with U.S.-grown rice! Fried Rice (Chinese, Thai) Gumbo (American) RICE BOWLS Showcase rice as a versatile flavor carrier, Dressing transform on-hand ingredients into savory, all- SALAD COMPONENTS in-one meals. ◆Foundation is the base ingredient of a salad. Benefits include: Leafy greens such as romaine, bibb, Boston, or Use any rice type. iceberg lettuce often serve as a salad's Easy to prepare and serve. foundation. Perfect for vegetarian menu options. ◆Used whole or cut into a chiffonade, the Ideal for dining in or carry-out service. lettuce leaves provide a base for other salad Rice Bowl stations allow diners to customize ingredients. Specially prepared vegetables or their meals. fruits, such as a julienne of red pepper or a Great way to control food cost. poached and sliced pear, sometimes function as a salad's foundation. BROWN RICE TABBOULEH Middle Eastern salad traditionally made from SALAD COMPONENTS bulgur wheat. Body - main ingredients of a salad make up its Use with brown rice for a new gluten -free body. The body creates the salad's identity and variation. often gives the salad its name. Garden-fresh Ideal vegetarian main dish, salad or side. vegetables, for example, form the body of a Add feta cheese and kalamata olives for a garden salad. The body of a protein salad might Greek flair. be meat, poultry, fish, or legumes. RICE PUDDING Garnish - contributes to a salad's visual appeal A classic and popular dessert. and very often to its flavor. A garnish should be Adds versatility to the menu with unlimited colorful, edible, and the same temperature as flavors and garnishes. the salad itself. Can be prepared using stove top or oven Most important, the garnish should be simple method. so that it does not overpower the presentation To help with food costs, make using leftover of the salad. rice. Common salad garnishes include herbs, hard- cooked eggs, olives, fruits, cheese, and nuts. RICE PUDDING VERSATILITY Some salads, such as fruit salads, do not Be as creative as possible by adding flavors, require a garnish or dressing. fruits, berries, chocolate. Try these ideas for a starter: SALAD COMPONENTS Cappuccino Rice Pudding Cups Dressing is a sauce that complements a salad's Cardamom Saffron Rice Pudding flavor and sometimes binds the salad Lemon-Berry Rice Pudding ingredients together. Salad dressings fall into White Chocolate Rice Pudding with Raspberry three groups: Sauce Vinaigrettes-Temporary emulsion. Praline Pumpkin Rice Pudding Cream-style or fatty - Permanent emulsion. Maya-Mediterranean Chocolate Rice Pudding Simple oil and vinegar, flavored oils. Crepes Stuffed with Grand Marnier Rice Pudding Salad Dressing mixture of two unmixable ingredients. EMULSION - A Emulsification is another SALAD COMPONENTS method of thickening sauces, Emulsions are Foundation made by mixing two or more liquid ingredients Body that normally do not combine, with the aid of Garnish an emulsifying agent.  collards and chard that require cooking to make Three kinds of Emulsion them more palatable. Permanent - A permanent emulsion usually Baby varieties of sturdier greens not usually lasts several days or more. used in salads, such as beet greens and mustard Ex: Mayonaise greens, also make excellent additions. Semi-permanent - A semi-permanent emulsion Salad greens can be classified into two general lasts a shorter period of time than a permanent categories: emulsion, usually several hours. -mild greens and flavor-adding greens. Ex: Hollandaise -flavor-adding greens can be either spicy or Temporary-A temporary emulsion lasts the bitter. shortest period of time, usually only several minutes. A temporary emulsion is classified as Types of Salad Greens such because it does not contain an emulsifying Traditional Greens: Have a mild flavor; can be agent Ex: Vinaigrette used by themselves or combined with other greens. Salad Dressing Flavor-Adding Greens: Classified as Vinaigrette Dressings (Temporary) is a greens although they may be red, yellow, temporary emulsion of oil and vinegar. The brown, or white. mixture is temporary because oil and vinegar have a natural tendency to separate. Herbs & Other Specialty Items Radicchio: A cabbage like plant with a slightly Cream-style or fatty- (Permanent) bitter, red leaf; adds color and flavor to fresh Is a permanent emulsion of creamy dressing salads. such as; mayonnaise, yoghurt, cream or cheese Mesclun: A popular mix of baby leaves of base. lettuces and other more flavorful greens. Edible Flowers: Add unusual flavors, dashes of Salad Dressing bright color, and interesting textures to salads. Simple Dressings - The simplest salad dressings are not emulsions or blended mixtures. They Salad Dressings are simple liquids that contribute moisture and A dressing is both a sauce and a seasoning. As flavor to salads. such, it should complement the flavors and Lemon juice on its own, freshly squeezed textures of the salad ingredients, not dominate lemon juice is an acidic dressing that gives a them. tang to salad. Olive oil- more flavorful than vegetable oils, Preparing Greens olive oil is a fruity, aromatic dressing when used 1. Separate the leaves and submerge them in alone on a salad. cold water several times to rinse off all dirt and Flavored vinegars - vinegars flavored with fruit, grit. herbs, or garlic are popular dressings because 2. Lift greens out of the water and dry the they add vivid flavor to salads but no fat. leaves thoroughly with paper towels. 3. Cut or tear the greens into bite-size pieces. Salad Greens A variety of greens are available for use in Storing Greens salads. Although all are leafy vegetables, not all Keep greens in their original packaging. are green. Store greens 3 to 4 degrees above freezing. More tender greens such as arugula and Keep greens away from ripening fruits. butterhead are preferred over greens such as TYPES OF SALAD  Green Salads - leafy greens Side Salads - made from vegetables,potatoes, grains, pastas, legumes. Composed Salads are made by carefully arranging items on a plate, rather than tossing them together. Desserts Salads salads served as dessert are often sweet and usually contain fruits, nuts, and/or gelatin. Dressings for dessert salads may incorporate cream or liqueur. TYPE OF SALADS (By Serving) Appetizer Salad - Served as the first dish of the course or before the entrée. Accompaniment Salad - Served with the main dish or entrée. Usually made from, pasta, legumes and potatoes. Main-course Salad - Served as a main dish. Separate Course Salad - Served after the main dish. Dessert Salad - Served as a dessert usually contains fruit and syrup. TYPES OF SALAD (By method of preparation) Simple Salad / Green Salads - leafy greens Composed Salads- are made by carefully arranging items on a plate, rather than tossing them together. Tossed Salad- The salad that the chef would combine all ingredients in the bowl with the dressing.