Salad Flashcards
What is a Salad?
A salad is a dish consisting of a mixture of small pieces of food, usually including vegetables, fruits, fish, meat poultry or fish.
Types of salad
1.Green Salads
2.Vegetable Salads
3.Fruit Salads
4.Pasta and Grain Salads:
5.Protein Salads
1.Green Salads
Typically made with leafy greens like lettuce, spinach, or arugula.
2.Vegetable Salads
Composed mainly of non-leafy vegetables such as tomatoes, cucumbers, peppers, and onions.
3.Fruit Salads
Consist of various kinds of fruit, often with a dressing or syrup.
4.Pasta and Grain Salads
Made with pasta, rice, or other grains, often mixed with vegetables, beans, or meat.
5.Protein Salads
Include a significant amount of protein such as chicken salad, tuna salad, or egg salad.
Types of salad Servings
- Appetizer Salad
- Dinner accompaniment Salad
- The main Course Salad
- Appetizer Salad
An appetizer salad is typically light and refreshing, designed to stimulate the appetite before the main course. It is usually served in small portions.
- Dinner accompaniment Salad
A dinner accompaniment salad is served alongside the main course. It complements the flavors and textures of the main dish and often includes a variety of vegetables and a simple dressing.
What is a salad Dressing?
A salad dressing type of a t usually served along with a salad usually to add flavour
What is Emulsion ?
Emulsion is a mixture of two unmixable ingredients.
- The main Course Salad
A main course salad is a substantial dish that includes a protein source and is often larger and more filling. It can serve as the main meal.
3 kinds of Emulsification?
1.Permanent
2. Simi- Permanent
3. Temporary
Permanent
A permanent emulsion usually last several days or more example mayonnaise.
Simi- Permanent
Semi-permanent emulsions are emulsions that need several hours for their separation
Temporary
A temporary emulsion last the shortest period of time usually only several days.
Guildlines when serving salad
1.Green salads are plated in a cold. plate.
2.Refrigerate salads before serving
Guildlines when preparing salad
- Wash greens thoroughly and drain greens well
2 tear green leafy vegetables - Make sure you are using fresh ingredients when making the salad
Why there is discoloration in fruits and vegetables and how can it be prevented.
Discoloration in fruits and vegetables, especially browning, happens due to enzymatic reactions when cells are damaged by cutting, bruising, or peeling. The enzyme polyphenol oxidase (PPO) reacts with oxygen, causing browning. To prevent this, you can use acidic substances like lemon juice, blanch the produce, store it in cold conditions, reduce oxygen exposure with airtight containers, apply antioxidants like ascorbic acid, immerse it in water, or use a mild salt solution.
