PREPARI

NG
Pages 64-71
SALAD is usually referred to as the
“king of the dishes”
A menu is always incomplete without the
inclusions of “SALADS”
SALADS have been part of
human meal plan for years
dating back to the Roman
civilization times.
CLASSIFICATION OF SALADS

According to USE
According to Ingredients
According to place in the menu
CLASSIFICATIONS OF
SALADS
According to Use:
1. As an appetizer
contains light ingredients &
stimulates the appetite, w/c
is its purpose as the first
course of the meal.
CLASSIFICATIONS OF
SALADS
2. As side dish–
considered as side dish
and comes with the entrée.
3. As main dish – usually are
heavy as they are meant to satisfy the
appetite.
CLASSIFICATIONS OF
SALADS
4. As dessert– its purpose is to
balance the tastes of the
preceding courses.
CLASSIFICATIONS OF
SALADS
According to Ingredients:

1. Garden salad
Also known as green
salads or tossed salad.
- It is mostly for vegan
tastebuds.
CLASSIFICATIONS OF
SALADS
2. Vegetable salad This
involves carrots cucumber, onions,
tomatoes, & radishes.

3. Bound salad As the name

suggest, this salad is bound to stay
together.
 CLASSIFICATIONS OF
SALADS
4. Dinner salad A salad
known as ‘Entrée Salads’.
5. Fruit salad A pretty
common delicacy w/c involves
fruits instead of veg. , very sweet
can be made of fresh or canned fruits
CLASSIFICATIONS OF
SALADS
6. Dessert salad Another
very sweet and served as desserts
7. Chicken salad
A salad with primarily composed of
shredded, raw and white cabbage.
 CLASSIFICATIONS OF
SALADS
8. Coleslaw – A salad consisting
primarily of shredded, raw with cabbage.

9. Egg salad – An Anglo-

American tradition of salad
involving high-protein or high-carbohydrate
food mixed w/ seasoning.
 CLASSIFICATIONS OF
SALADS
10. Potato salad – Dish
made from boiled potatoes.
11. Tuna salad – A blend of
typically 3 ingre., tuna, eggs, & some
mayonnaise/mustard
12. Serbian salad – A veg.
salad served during summer
CLASSIFICATIONS OF
SALADS
According to Placein the Menu:
1. Appetizer Salad – serves as an
appetizer before the main course of
a meal. Salads are light &
refreshing & therefore a good lead-
in for more substancial foods that
follow.
CLASSIFICATIONS OF
SALADS
According to Placein the Menu:
2. Main course salad this salad
gains an impt. purpose on the
menu, of main course salad. Green
salads paired with portions of
cooked chicken, seafoods or meat.
CLASSIFICATIONS OF
SALADS
According to Place in the Menu:

3. Salad bars A fixture in

American casual dining and fast
food restaurants often called buffet.
CLASSIFICATIONS OF
SALADS
According to Place in the Menu:
4. Garnishes These add bright
touch of color and texture for
added appeal.