Republic of the Philippines

SORSOGON NATIONAL HIGH SCHOOL

SORSOGON CITY
Activity Sheets in TLE- Cookery
Grade Level: 9 Week: 1 Quarter: Second Quarter

I. OBJECTIVE: 1. Define Salad 2. Identify the Classification of Salad

II. PRESENTATION OF THE LESSON
CLASSIFICATION OF SALAD
SALAD
A salad is a dish consisting of a mixture of small pieces of food, usually vegetables served with dressing.
Salads are typically served at room temperature or chilled, with notable exceptions such as south German
potato salad which is served warm.

HISTORY OF SALAD
The word "salad" comes from the French salade of the same meaning, from the Latin salata (salty),
from sal (salt). In English, the word first appears as "salad" or "sallet" in the 14th century. Salt is
associated with salad because vegetables were seasoned with brine or salty oil-and-vinegar
dressings during Roman times.

CLASSIFICATION OF SALAD ACCORDING TO THEIR FUNCTION IN THE MEAL

 Appetizer Salad- It stimulate appetite which has fresh, crisp ingredients;
tangy flavorful dressing; and attractive, appetizing appearance. Should
be light. A light salad green with French dressing is recommended.

 Accessory to the Main Dish/ Side Dish - salads are most often served as
accessory to the main dish or entrée. A main dish which is relatively light would
need a hearty accompanying salad while a heavy dinner is usually complemented
with a light salad. Side dish salads should be light and flavorful not too; much
vegetable salad are often good choices.
As a Main Dish/ Main Course - salads used for this purpose are usually
heavy. It must have a satiety value higher than other salads. A potato salad
with chicken or ham is an example of this kind. Should be large enough to
serve a full meal and should contain a substantial portion of protein.

 As Dessert - fruit salads or fruit gelatins are usually a favorite dessert especially
in parties and dinners. The sweetness of this dish somewhat balances the satiety
of the preceding courses. Are usually sweet and may contain items such as fruits,
sweetened gelatin, nuts and cream.

CLASSIFICATION OF SALADS ACCORDING TO INGREDIENTS USED

 Green Salads - must be fresh, clean, crisp and cold and well drained. Moisture
and air are necessary to keep greens crisp.
a) Leaves wilt because they lose moisture. Crispness can be restored by washing and
refrigerating. The moisture that clings to the leaves after thorough draining is usually
enough.
b) Air circulation is essential so do not washed greens too tightly or pack too firmly. Refrigerate in
colanders covered with clean damp towels, or in specially designed perforated plastic bins. These protect
from drying while allowing air circulation.
 Republic of the Philippines
SORSOGON NATIONAL HIGH SCHOOL
SORSOGON CITY
 Vegetable, Grain, Legumes and Pasta Salads - Also known as High protein salads.
These are usually substantial salads that form the basis for a meal. High protein
salads are usually a combination of vegetables with protein foods such as
shrimps, fish, meat, chicken, eggs, and cheese. Starchy items such as grains,
pastas and dried legumes can also form the body of a salad.
Bound Salads - are mixture of foods that are held together or bound with a
dressing usually a thick dressing like mayonnaise. Like chicken salad, tuna
salad, egg salad and potato salad.

 Fruit Salad - contain fruits as their main ingredients, like appetizer salads or
dessert salads.


Composed Salad - made by arranging two or more elements attractively

on a plate. They are elaborate and can be substantial in size, usually
served as main courses or fruit courses rather than accompaniments or side dishes.

 Gelatin Salads - most gelatin products are made with sweetened

prepared mixes with artificial color and flavor.

III. PRACTICE EXERCISE

Picture me. Direction: Give the characteristics of the different types of salads.

Types of Salad Characteristics

Main Dish
Side Dish Salad
Dessert Salad
Appetizer Salad
Composed Salad

IV. EVALUATION
A. Complete the table below by specifying what classification of salad according to ingredients used
and its function in the meal is the given example of salad below.
Type of Salad Classification of salad according Classification of salad according
to Ingredients used to its function in the meal
Macaroni Salad 1. 6.
Buko Salad 2. 7.
Coleslaw Salad 3. 8.
Broken glass gelatin salad 4. 9.
Potato with chicken and ham 5. 10.
salad