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COMPOSITION OF A SALAD:-
A salad has FOUR basic parts-
1. BASE- this acts as an underlining for the salad
2. BODY- This has the main ingredients of a salad
3. DRESSING- Dressing enhances the flavor and taste. The salad can be tossed in the dressing or it
can be served as an accompaniment as a dip sauce.
4. GARNISH- Adds form, color, texture, eye appeal. The garnish should always complement the
salad.
TYPES OF SALADS
• SIMPLE SALAD – Is a variety of one or more green or ingredients with a mild dressing – example ,
tossed iceberg lettuce and romaine lettuce in French Dressing
• MIXED SALADS- Cooked assorted cooked or raw vegetables, meats, seafood or a combination
which is either marinated or dressed.
• COMBINATION SALADS- The different ingredients dressed differently are served in the same
platter.
Example Chef Salad – tossed salad, turkey breast julienne, ham slices, Swiss cheese julienne, hard
boiled eggs all with different appropriate dressings.
METHOD OF PREPARATION
• The use of pasta as the primary ingredient in a salad is similar to the manner in which lettuce is
used.
• The delicate taste and texture of pasta allows it to mix with a wide variety of other ingredients.
• Dressings, meats and vegetables nest very nicely in the folds and crevices of the various pasta
shapes.
• Dressing is very important in preparing pasts salads. They should be just enough to evenly coat the
pasta and none should be left standing in the salad bowl
• For maximum favor, pasta salads should not be served right out of the refrigerator. When very
cold their flavors are subdued and the texture is sticky.
• Fresh herbs, spices and other flavor enhancers such as garlic and onions should be mixed directly
with the pasta.
• More hardy foods such as raw vegetables, meats and seafood should be tossed with the pasta
before adding delicate foods such as cooked vegetables.
• Pasta is available in a wide variety of shapes and sizes the smaller shapes are best for buffet layout
where the guests help themselves.
• Pasta shapes are often associated with the themes for meals – Shells are often used with seafood
Wagon wheels for western menus Orzo for Cajun menus, because of its rice shape Linguini and long
strands are used with broccoli and cauliflower.
SALADS HANDOUTS
• Pastas are high in carbohydrates and low in fat. If combined with low fat and high proteins, then
they can give a wholesome meal.
• Basic French dressing blended with a vegetable puree is an interesting way to dress the meat
salad.
• Another variation is the addition of fruit purees such as mango, raspberry or orange.
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