Professional Documents
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II. Vocabulary
Vinaigrette- an emulsion and a form of oil and sometimes flavored with herbs, spices and
other ingredients.
Bok choy- a green leafy vegetable used in Chinese and Southeast Asian cooking. It has a
firm white stem, dark green leaves, and a faintly bitter taste.
Butterhead Lettuce – it is the largest and best flavored group of lettuces.
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COMPONENTS OF SALAD
1. Base- it gives the definition to the salads placement on the plate or platter.
2. Body – it is the main ingredient of the salad, this should be the focal point of the presentation
as it sets on the top of the base.
3. Dressing- it is used to enhance the flavor, toasted with body of the salad or served on the
side..
4. Garnish- it adds texture, color and form to the salad.
1. Color- include ingredients of different colors for eye appeal, different nutrients and other healthful
components
2. Flavor- balance strong and mild flavors.
3. Texture- balance soft with crisp ingredients, juicy with crunchy fibrous with smooth.
4. Shape -cut ingredients in different shapes, such as cubes, julliene (matchstick shape), slices shredded
bits and wedges.
Assessment!
Copy and Answer this in a separate sheet of paper.
Identify the terms being asked.
Enumeration.
Enumerate at least five (5) nutrients from salad greens.
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Assessment!
Copy and Answer this in a separate sheet of paper.
Identify the terms being asked.
________________1. Is used to enhance the flavor, toasted with body of the salad or served on the side.
________________2. Is the main ingredient of the salad, this should be the focal point of the
presentation
as it sets on the top of the base.
________________3. Is a factor in salad preparation which functions for an eye appeal.
________________4. Is a factor in salad preparation which functions to have a creative cuts/slices of
ingredients such as cubes, wedges and etc.
________________5. Is a factor in salad preparation which functions to have balance strong and mild
flavors
________________6. It gives the definition to the salad’s placement on the plate or platter.
________________7. It adds texture, color and form to the salad.
________________8. To have a balance soft with crisp ingredients.
________________9. It is when a salad ingredient is assembled in a particular arrangement.
________________10. It has a firm white stem, dark green leaves, and a faintly bitter taste.
Enumeration .
Enumerate at least Ten (10) tools and equipment needed in salad preparation
Eating salad could nourish your body and a healthy body could result to a healthy soul.
What does it mean?
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