classification of salad according to their functions

Question 1

It stimulate appetite which has fresh, crisp ingredients; tangy flavorful dressing; and attractive, appetizing appearance.It looks appealing because of flavorful foods like cheese, ham, salami shrimp and crabmeat. Crisp raw or lightly cooked vegetables can also be added.

Answer 1

appetizer salads

Question 2

salads must balance and harmonize with the rest of the meal, like any other side dish. Don’t serve potato salad at the same meal at which you are serving french Fries or another starch. Sweet fruit salads are rarely appropriate as accompaniment except with such items as ham or pork.

Answer 2

accompaniment salads

Question 3

should be light and flavorful, not too much vegetable salads are often good choices. Heavier salads such as macaroni or high protein salads containing seafood, cheese are less appropriate, unless the main course is light.

Answer 3

side dish salads

Question 4

should be large enough to serve as a full meal and should contain a substantial portion of protein. Meat, poultry and seafood salads as well as egg salad and cheese are popular______ should offer enough variety of flavors and textures in addition to the protein and salad platter or fruits.

Answer 4

main course salad

Question 5

these salads must be very light without filling. Rich, heavy dressings such as sour cream and mayonnaise should be avoided Light salad are serve after the main course to cleanse the palate, refresh the appetite and

Answer 5

separate course salad

Question 6

are usually sweet and may contain items such as fruits. sweetened gelatin, nuts and cream

Answer 6

dessert salads