🔗 READ ALL POST ABOUT SALAD 🔗
What is Salad?
Salads are also sometimes consisting of fish, eggs,meat, poultry or vegetables that go through cooking processes such as roasting,blanching,grilling or other cooking methods.
based on ingredients and how they are prepared Salads are grouped into 9 types,will will explain you next Post.
6 Classification of Salads
- Appetizer Salads
- Accompaniment Salads
- Main course Salads
- Side Dish Salads
- Separate Course Salads
- Dessert Salads
1. Appetizer Salads
Appetizer salads is light and smaller portion-salads to stimulate the appetite as the first course of the meal.
the appetizer salad size is 80-120 grams
A salad appetizer should be stimulate the appetite and freshness, crisp ingredients such as crab-meat,lettuces,salami,shrimp cheese, ham or vegetables lightly coated with a tangy, flavorful dressing (that will wake up the mouth)
Salad dishes: Nicoise salad,Greek salad, Waldorf salad,Caesar salad, Russian salad etc.
2. Accompaniment Salads
Accompaniment salads are served with the main course.
It should be colorful and light but not too rich and vegetable salads is good choices for that.
The salad size has to be- between 60 - 120 grams
Very suitable to be served as the accompaniment of steaks, grilled, sandwiches,roasted, fried poultry or meat entree.
Salad dishes: Caesar salad,Cold slow, Mix green salad etc.
Such as: Caesar Salad are typical salad comprises romaine lettuce, shaved Parmesan,croutons, and Caesar dressing.
Greek salad is made of diced or sliced tomatoes, red onion and cucumber sliced, seasoned with salt, black pepper, and oregano and dressed with olive oil and additional ingredients are black olive and Feta cheese.
Green Salad is leaf vegetables or lettuces and fresh-cut vegetables and dressing is vinaigrette .
Accompaniment Salad
Greek Salad:Feta cheese, Black olive, Tomato, Cucumber, Red onion, and Lettuce as under-liner
3. Main Course Salad
Serve as Main Course
Large enough to serve as a full meal and also contain has to be protein ingredient.
protein and Size of the salad between 200 - 400 grams.
Attractive arrangements and good balance are important
Must be substantial and satisfying and good presenting.
Make it with meat, vegetables, fruit, fish, eggs, poultry, or a combination of cheese and fruit.
Dishes: Nicoise Salad, Chicken Caesar Salad, etc.
Main Course Salad: Nicoise Salad (ni swaz): Tomatoes,Tuna,lettuce, Anchovies, Potatoes, Green bean, Hard-boiled egg, Artichoke heart and Vinaigrette dressing.
4. Side Dish Salads
Serve as side dishes of the main course.
The salads must be light and flavorful.
The size of the salad between 60-120 grams
Can be light vegetable salads: The main ingredients has to be very light vegetables such as onions, cucumbers, tomatoes,lettuce, or paprika.
Can be Starchy salads: The main ingredients are starchy vegetables or starchy products such as pasta,quinoa, tofu, potatoes, couscous, barley, beans, or tempeh.
Main course dishes: Grilled Chicken Breast with Caesar Salad, Chicken Schnitzel with German Potatoes Salad, American Burger with Cold Slow Salad, etc.
Vegetables Salads
Light Vegetable Salads
Greek Salad, Green Salad, and Caesar Salad
5. Separate Course Salad
Separate course salads is cleanse the palate after a rich dinner and before serve the dessert.
To refresh or stimulate a person’s appetite for the dessert or the next course.
Separate-course salads should be very light with a few delicate greens lightly dressed with dressing of vinaigrette.
Green salad, Fruit salads are popular choices.
on a set menu of Classic French Dining Restaurant They are often served.
Heavy dressings made with mayonnaise or sour cream.also remember its should be avoided for separate course salad.
6. Dessert Salad
Dessert salads are usually sweet, often containing fruits, nuts, ice cream, and/or whipped cream, with sweetened gelatin.
Dessert salads is the best option to served as adessert ot part of a buffet or party menu.
E.g. Snicker Caramel Apple Salad,Strawberry Pretzel Salad, Orange Blossom Pomegranate, etc.
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