salad making

1. Salads
Types of Salads
DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY,
ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
SUNIL KUMAR

2. Appetizer Salad
 Stimulate
the appetite
 Fresh, crisp ingredients
 Tangy, flavorful dressing
 Appearance is important so
garnishes should be
attractive
SUNIL KUMAR

3. Accompaniment Salads
 Light
and flavorful
 Should complement and balance the meal
 Sweet fruit salads can accompany ham and
pork
 Vegetable salads accompany hearty meal
 Heavier salads such as pasta should be
served with lighter entree
SUNIL KUMAR

4. Main Course Salad
 Large
enough to serve with as a meal
 Contain protein
 Well balanced meal both visually and
nutritionally
 Variety of fruits and/or
 vegetables
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5. Separate course salad
 Cleanse
the palate after a rich dinner and
before dessert
 Served in classic French meals
 Must be very light
 Bibb lettuce with vinaigrette
dressing
 Fruit salad
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6. Dessert Salad
 Sweet
and often contain fruit, sweet gelatin,
whip cream
 Too sweet to be served as accompaniment
or appetizer
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7. Salads
Parts of a Salad
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8. Base
 Usually
a layer of salad greens that line the
plate or bowl
 Romaine, chicory or loose leaf lettuce can be
used as the base
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9. Body
 The
main ingredient
 Can be a mixture of vegetables, meats, and
fruits
 Salad ingredients can vary by season or
occasion but freshness
is always important
SUNIL KUMAR

10. Garnish
 Adds
color and appeal
 Simple garnishes are best
 Can be mixed with other ingredients or
added at the end
 Examples include parsley,
paprika, fresh cherry tomato
SUNIL KUMAR

11. Salad dressings
 Purpose
is to moisten, flavor and enrich the
food
 Tart or sour dressings work with greens and
vegetable salads
 Slightly sweet dressings work with fruit
 Heavy dressings such as mayonnaise mixed
with the salad are called bound salad
SUNIL KUMAR

12. Arranging Salads
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Look at the plate or bowl as frame. Pick the right
size dish. Keep salad off the rim
Maintain good balance of color Three colors is
usually enough
Height makes the salad more
attractive
Cut ingredients neatly and uniformly
Be sure ingredients can be identified
Keep arrangement simple
SUNIL KUMAR