Preparing Salad - Technology and Livelihood Education 9 PDF

Preparing Salad  WHAT IS SALAD? a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients. A salad is a dish consisting of mixed pieces of food, typically...

Preparing Salad  WHAT IS SALAD? a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients. A salad is a dish consisting of mixed pieces of food, typically with at least one raw ingredient. They are often dressed, and typically served at room temperature or chilled, though some can be served warm. Lesson 1.1 Kinds of Salad SIMPLE SALAD Based on one ingredient, like lettuce or tomato, and is finished with a dressing. It can have little or no garnishes. MIXED SALAD It contains two or more ingredients mixed together and combined with a dressing. COMPOUND SALAD In a compound salad, the different ingredients are combined with mayonnaise. COMPOSED SALAD The ingredients of a composed salad are artfully arranged on a plate and drizzled with a dressing, rather than tossed with it. WARM SALAD It is made by tossing the ingredients and the dressing in a pan or skillet overheat. It can also be made by serving the cooked ingredients, like meat or fish, when still warm, or by just warming the dressing itself. CLASSIC SALAD It is any of the based on French cuisine and traditions of cookery. Roquefort salad and salade russe are some popular classic salads. CONTEMPORARY SALAD This kind of salad includes salad variants that are very popular nowadays. Ethnic Salad A salad that originates from the cuisines of countries other than France is known as an ethnic salad. Lesson 1.2 Classification of Salad  Classifications of Salad According to Use As an APPETIZER It contains light ingredients and stimulates the appetite, which is its purpose as the first course of the meal. As SIDE DISH It is considered as side dish and come with entrée. As MAIN DISH Main dish salads are usually heavy as they are meant to satisfy the appetite. As DESSERT The purpose of this salad is to balance the tastes of the preceding courses. Classifications of Salad According to Ingredients GARDEN SALAD It is also known as green salads or tossed salads. Garden salad is mostly for vegan taste buds. VEGETABLES SALAD This involves carrots, cucumber, onion, tomatoes, and radishes. BOUND SALAD As the name suggests, this type of salad is bound to stay together. This salad is made of simple bases, but the dressing used is thick and binding. DINNER SALAD A dinner salad is also known as entrée salad. It is mostly non- vegetarian and contains chicken pieces and seafood such as shrimps and prawns. FRUIT SALAD This is a pretty common delicacy which involves fruits instead of vegetables. Fruit salad is very sweet in taste and can be made from fresh or canned fruit. DESSERT SALAD This is again a sweet salad that is served as a dessert. This salad mostly employs jellies, whipped creams, wafers, and some fruits as their major ingredients. CHICKEN SALAD This is a kind of salad composed primarily of chopped meat and fat binder. COLESLAW This is a salad consisting primarily and minimally of shredded raw white cabbage. EGG SALAD This is a part of an Anglo- American tradition of salad involving a high protein or high carbohydrates food mixed with seasoning in the form of spices, herb, and other foods, and bound with an oil-based dressing. POTATO SALAD It is a dish made from boiled potatoes that comes in many version in different regions of the world. TUNA SALAD This is a blend of typically three main ingredients: tuna, eggs, and some form of mayonnaise or mayonnaise-substitute, such as mustard.  Classifications of Salad According to Place in the Menu APPETIZER SALAD This salad serves as an appetizer before the main course of a meal. Salad are light and refreshing and therefore a good lead- in for the more substantial food that follow. MAIN COURSE SALAD This salad gains an important purpose on the menu, of main course salad. Green salad paired with portion of cooked chicken, seafood, or meats are a great way for chefs to create lighter entrées. Lesson 1.3 Nutritional Value of Salad and Salad Dressing  Leafy green vegetables are nutrient-rich because leaves contain the light-catching, energy- converting machinery of plants. Green salads contain Vitamin A, Vitamin C, beta- carotene, calcium, folate, fiber, and phytonutrients. Leafy vegetables don’t contain cholesterol and are naturally low in calories and sodium, which is why it is a good choice for a healthy diet.