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    Classification of Salad: Republic of The Philippines Sorsogon National High School Sorsogon City

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    CYRIL DOMENS
    This document provides information about salads, including their definition, history, and classifications. It discusses how salads can be classified according to their function in a meal as appetizers, side dishes, main dishes, or desserts. It also outlines classifications according to ingredients, such as green salads, vegetable/grain/legume salads, fruit salads, bound salads, composed salads, and gelatin salads. Examples of different types of salads are given along with their ingredient-based and meal-function classifications.

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    Classification of Salad: Republic of The Philippines Sorsogon National High School Sorsogon City

    Uploaded by

    CYRIL DOMENS
    38 views2 pages
    This document provides information about salads, including their definition, history, and classifications. It discusses how salads can be classified according to their function in a meal as appetizers, side dishes, main dishes, or desserts. It also outlines classifications according to ingredients, such as green salads, vegetable/grain/legume salads, fruit salads, bound salads, composed salads, and gelatin salads. Examples of different types of salads are given along with their ingredient-based and meal-function classifications.

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    AS COOKERY-9#W1

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    This document provides information about salads, including their definition, history, and classifications. It discusses how salads can be classified according to their function in a meal as appetizers, side dishes, main dishes, or desserts. It also outlines classifications according to ingredients, such as green salads, vegetable/grain/legume salads, fruit salads, bound salads, composed salads, and gelatin salads. Examples of different types of salads are given along with their ingredient-based and meal-function classifications.

    Copyright:

    © All Rights Reserved
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    Download as docx, pdf, or txt
    38 views2 pages

    Classification of Salad: Republic of The Philippines Sorsogon National High School Sorsogon City

    Uploaded by

    CYRIL DOMENS
    This document provides information about salads, including their definition, history, and classifications. It discusses how salads can be classified according to their function in a meal as appetizers, side dishes, main dishes, or desserts. It also outlines classifications according to ingredients, such as green salads, vegetable/grain/legume salads, fruit salads, bound salads, composed salads, and gelatin salads. Examples of different types of salads are given along with their ingredient-based and meal-function classifications.

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    © All Rights Reserved
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    Download as docx, pdf, or txt
    of 2

    Republic of the Philippines

    SORSOGON NATIONAL HIGH SCHOOL


    SORSOGON CITY
    Activity Sheets in TLE- Cookery
    Grade Level: 9 Week: 1 Quarter: Second Quarter

    I. OBJECTIVE: 1. Define Salad 2. Identify the Classification of Salad


    II. PRESENTATION OF THE LESSON
    CLASSIFICATION OF SALAD
    SALAD
    A salad is a dish consisting of a mixture of small pieces of food, usually vegetables served with dressing.
    Salads are typically served at room temperature or chilled, with notable exceptions such as south German
    potato salad which is served warm.

    HISTORY OF SALAD
    The word "salad" comes from the French salade of the same meaning, from the Latin salata (salty),
    from sal (salt). In English, the word first appears as "salad" or "sallet" in the 14th century. Salt is
    associated with salad because vegetables were seasoned with brine or salty oil-and-vinegar
    dressings during Roman times.

    CLASSIFICATION OF SALAD ACCORDING TO THEIR FUNCTION IN THE MEAL


     Appetizer Salad- It stimulate appetite which has fresh, crisp ingredients;
    tangy flavorful dressing; and attractive, appetizing appearance. Should
    be light. A light salad green with French dressing is recommended.

     Accessory to the Main Dish/ Side Dish - salads are most often served as
    accessory to the main dish or entrée. A main dish which is relatively light would
    need a hearty accompanying salad while a heavy dinner is usually complemented
    with a light salad. Side dish salads should be light and flavorful not too; much
    vegetable salad are often good choices.
    As a Main Dish/ Main Course - salads used for this purpose are usually
    heavy. It must have a satiety value higher than other salads. A potato salad
    with chicken or ham is an example of this kind. Should be large enough to
    serve a full meal and should contain a substantial portion of protein.

     As Dessert - fruit salads or fruit gelatins are usually a favorite dessert especially
    in parties and dinners. The sweetness of this dish somewhat balances the satiety
    of the preceding courses. Are usually sweet and may contain items such as fruits,
    sweetened gelatin, nuts and cream.

    CLASSIFICATION OF SALADS ACCORDING TO INGREDIENTS USED


     Green Salads - must be fresh, clean, crisp and cold and well drained. Moisture
    and air are necessary to keep greens crisp.
    a) Leaves wilt because they lose moisture. Crispness can be restored by washing and
    refrigerating. The moisture that clings to the leaves after thorough draining is usually
    enough.
    b) Air circulation is essential so do not washed greens too tightly or pack too firmly. Refrigerate in
    colanders covered with clean damp towels, or in specially designed perforated plastic bins. These protect
    from drying while allowing air circulation.
    Republic of the Philippines
    SORSOGON NATIONAL HIGH SCHOOL
    SORSOGON CITY
     Vegetable, Grain, Legumes and Pasta Salads - Also known as High protein salads.
    These are usually substantial salads that form the basis for a meal. High protein
    salads are usually a combination of vegetables with protein foods such as
    shrimps, fish, meat, chicken, eggs, and cheese. Starchy items such as grains,
    pastas and dried legumes can also form the body of a salad.
    Bound Salads - are mixture of foods that are held together or bound with a
    dressing usually a thick dressing like mayonnaise. Like chicken salad, tuna
    salad, egg salad and potato salad.

     Fruit Salad - contain fruits as their main ingredients, like appetizer salads or
    dessert salads.

    Composed Salad - made by arranging two or more elements attractively


    on a plate. They are elaborate and can be substantial in size, usually
    served as main courses or fruit courses rather than accompaniments or side dishes.

     Gelatin Salads - most gelatin products are made with sweetened


    prepared mixes with artificial color and flavor.

    III. PRACTICE EXERCISE


    Picture me. Direction: Give the characteristics of the different types of salads.

    Types of Salad Characteristics


    Main Dish
    Side Dish Salad
    Dessert Salad
    Appetizer Salad
    Composed Salad

    IV. EVALUATION
    A. Complete the table below by specifying what classification of salad according to ingredients used
    and its function in the meal is the given example of salad below.
    Type of Salad Classification of salad according Classification of salad according
    to Ingredients used to its function in the meal
    Macaroni Salad 1. 6.
    Buko Salad 2. 7.
    Coleslaw Salad 3. 8.
    Broken glass gelatin salad 4. 9.
    Potato with chicken and ham 5. 10.
    salad

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