6 Classification of Salads and different table setup PDF

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Lecture for salad and its classification and different table setup...

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6 Classification of Salads 1. 2. 3. 4. 5. 6.

Appetizer Salads Accompaniment Salads Main course Salads Side Dish Salads Separate Course Salads Dessert Salads

Salad Classification Caesar Salad: Romaine lettuce, Crouton, Parmesan Cheese, and Caesar Dressing

Read: Types of Hors d’oeuvres

1. Appetizer Salads  Appetizer salads, light, smaller portion-salads to stimulate the appetite as the first course of the meal  The size of the salad for an appetizer is 80-120 grams  A salad appetizer should stimulate the appetite and freshness, crisp ingredients such as lettuces, cheese, ham, salami, shrimp, crab-meat or vegetables lightly coated with a tangy, flavorful dressing (that will wake up the mouth)  Salad dishes: Caesar salad, Russian salad, Nicoise salad, Waldorf salad, Greek salad, etc.

Appetizer Salad' Waldorf Salad: 2 Kinds of Apples, Lime juice, Celery stalk, Walnuts, Mayonnaise, and lettuce as under-liner

Read: How to create canape

2. Accompaniment Salads  Accompaniment salads are served with the main course.  It should be light and colorful, not too rich and vegetable salads are good choices.  The size of the salad between 60 - 120 grams  Very suitable to be served as the accompaniment of sandwiches, steaks, grilled, roasted, fried poultry or meat entree.  Salad dishes: Mix green salad, Caesar salad, Cold slow, etc.

Such as:  Caesar Salad is a typical salad comprises romaine lettuce, croutons, shaved Parmesan, and Caesar dressing  Greek salad is made of sliced or diced tomatoes, sliced cucumber and red onion, seasoned with salt, black pepper, and oregano and dressed with olive oil and additional ingredients are Feta cheese and black olive  Green Salad is lettuces or leaf vegetables and fresh-cut vegetables and vinaigrette dressing.

Accompaniment Salad Greek Salad: Tomato, Cucumber, Red onion, Feta cheese, Black olive, Olive oil, and Lettuce as under-liner

Read: Garde Manger Introduction

3. Main Course Salad 

Serve as Main Course

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Large enough to serve as a full meal and also contain a protein ingredient. Size of the salad and protein between 200 - 400 grams.

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Attractive arrangements and good balance are important Must be substantial and satisfying and good presenting.

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Make it with meat, fish, eggs, poultry, vegetables, fruit, or a combination of fruit and cheese. Dishes: Nicoise Salad, Chicken Caesar Salad, etc....