Preparing salad Flashcards
King of dishes
Salad
3 classifications of salad
According to use, to ingredients, to the place on the Menu
(ATU) It contains ingredients and stimulates the appetite
As an appetizer
(ATU) Comes with the entree
As side dish
(ATU) usually heavy as they’re meant to satisfy the appetite
As main dish
(ATU) Balance the tastes of the preceeding courses
As dessert
(ATI) Green salad/tossed salad
Garden salad
(ATI) A type of salad that involves vegetables
Vegetable salad
(ATI) “to stay together”
Bound salad
(ATI) non-vegetarian salad
Dinner salad
(ATI) Very sweet in taste and consists of either fresh or canned fruits.
Fruit salad
(ATI) Jellies, whipped cream, wafers, and some fruits
Dessert salad
(ATI) Composed of chopped chicken
Chicken salad
(ATI) Composed shredded raw, white cabbage
Coleslaw
(ATI) High-protein or high-carbohydrate food consisting of eggs.
Egg salad
(ATI) Made from boiled potatoes
Potato salad
(ATI) Has three main ingredients: tuna, eggs, and mayonnaise
Tuna salad
(ATI) A vegetable salad, served during summer with roasted meat
Serbian salad
(ATTPOM) As appetizer before main course
Appetizer salad
(ATTPOM) Gains an important purpose in the Menu
Main course salad
(ATTPOM) Fixture in American dining
Salad bars
(ATTPOM) Add a bright touch of color and texture for appeal
Garnishes
Why are leafy greens nutrient-rich?
It is a light absorbing energy absorbing part of a plant.
Which vitamins are in salad greens?
Vitamin a+c, beta-carotine, calcium, and folate
It can prevent cancer
phytonutrients
