Understanding the purpose of salads

Is a of raw or cooked ingredient, served cold or warm and coated with a salad dressing. Salads

Appetizer- an attractively arranged salad served before the main course is designed to whet the appetite Side- is one that is served and complement the main dish. If the main dish is light the side salad might be heavier pasta. Main Course- Replace the regular main course . This should function as a balance meal with variety of vegetable and protein serving. Types of Salads

Separate- Course Salad- a light salad served after the main course to refresh the appetite . Is served before dessert and could be small portion of mixed greens with light vinaigrette dressing Dessert – made from fruits , nuts, gelatin or a combination of similar ingredients can be served with a sweetened dressing. This dressing often has a whipped cream base. Types of Salads

Base- is a part of the salad on which the rest of the salad is built Base- is a part of the salad on which the rest of the salad is built . The foundation may be a bed of lettuce leaves or another type of vegetables or fruit. Body- feature the main ingredients. The ingredients range from lettuce to vegetables to pasta to meat, poultry or fish Salad Structure

Garnish- Is the colorful element that adds eye appeal to the plate Garnish- Is the colorful element that adds eye appeal to the plate. Garnishes may be lemon wedge , herb, hard-cooked eggs, or black olives Dressing- Is a sauce that hold the salad together Salad Structure

Greens : Butter head Bibb Romaine Iceberg Spinach Arugula Mizuna Chicory Kale Types of ingredients

Tomato Cucumber Carrots Types of Vegetable

Apples Oranges Kiwi Grapes Berries Types of Fruits

Meats Chicken Fish Seafood Dairy Types of pasta, grain and nuts Types of Protein

Four types of ingredients Vegetables – most important ingredient can be raw or cooked vegetables( tomato, cucumbers, carrots) Starches – including bread, grains, pasta, beans Proteins – Such as meat, poultry, seafood and chesses Fruits and Nuts- Pears, blue cheese a spicy green, walnuts and rich olive oil. Four types of ingredients

Vinaigrette – A mixture of vinegar and oil Vinaigrette – A mixture of vinegar and oil. Most have a ratio of three part oil and one part vinegar. For more interesting flavors try different vinegar such as balsamic or herded and different oil such as olive oil and nuts oil Types of Dressing

Fatty- Made from mayonnaise or other dairy products can be use on green salads , fruits salads and potato or pasta salads. High content of fat and should be use in moderation. Common types are creamy French, thousand island, ranch, bleu cheese, and creamy Italian. Types of Dressing

Cooked Dressing- Have a cooked ingredient as well as a thickening agent such as cornstarch. Most cooked dressing generally have a more tart flavor than mayonnaise. Types of Dressing

Fruit Depending on what they accompany these dressing may be sweet, tart , or spicy. They may be made with pureed fruit or fruit juice. Types of Dressing