COMPONENTS

OF
SALAD
Activity: identify the following salad ingredients
according to its structure. Used the box below.

Garnish Dressing
Body Base

______________1. LETTUCE
______________2. MAYONNAISE
______________3. MEAT
______________4. CHEEESE
______________5. VEGETABLES
 STRUCTURES OF SALAD
BASE
-Consisting of greens such as leaf,
romaine head or bib lettuce and in most
cases these greens are left on the plate
as bowl. The base keeps the plate or
bowl from looking bare and provides
color in contrast with the body.
 BODY
-The most important part of the salads.
The body of the salad is the main ingredient.
It may include vegetables, fruits, meats, beans
, eggs, pasta, or cheeses. The ingredients used
have a balance of flavor and taste. This part gets
the most attention and its appearance
is enhanced by decorations.
The salad gets its name from the
ingredients that are used for the body.
 GARNISH
-The garnish of the salad adds color.
It improves the form and enhances the
taste of salad. It must be edible, and
may be as simple as a sprinkling of
cheese crumbs , seeds, nuts or spice.
The main purpose of the garnish is to
add an eye appeal to the finished product,
but in some cases it improves the taste and
form.
 DRESSING
- The dressing is a liquid or
semi-liquid used to flavor, moisten,
or enrich the salad
(palatability and appearance).
The dressing is usually served
with all types of salads. It adds
flavor, provides food value, helps
digestion, and improves palatability
and appearance.
INGREDIENTS OF SALADS
 Freshness and variety of ingredients are essential for high quality salads

1. SALADS GREEN- Ice berg, romain lettuce , Boston lettuce,

biff or limestone lettuce, cabbage, spinach, prouts.
 TYPES OF LETTUCE
ICEBERG LETTUCE
Iceberg lettuce, also
knon as crisphead
lettuce, has pale
green leaves and
grows in cabbage-like
bulbs
BOSTON LETTUCE
Boston lettuceisa
miduim to large
varientaland round in
shape with loose,wavy,
cupped leaves and an
open center, similain
apperance to rose.
 BIBB OR LIMESTONE
LETTUCE
bibb or limestone lettuce
is flavoredby chiefs
around the world because
of its delicate flavor
 ROMAINE LETTUCE
romaine or cos lettuce is a
variety of letuce that grows in
a tall headof surdydark green
leaves firm ribs down their
centers.
 BUTTER LETTUCE
butter lettuce is a varity of green
lettuce that also goes by bib lettuce
and also cosely related to boston
lettuce
 RED LEAF LETTUCE
red leaf lettuce are a group pf lettuce
cultivars with red leaves
 OAK LEAF LETTUCE
ooak leaf lettuce has the
apperance of oak leaves-
linear lobed and loosely
serrated
 BATAVIA LETTUCE
batavia lettuce is a summer crisp
variety that will gerinate in warm
temperatures and slowto bolt
Prepery: used in tangy dressing.
RADICCHIO LETTUCE
also known as cichorium intybus
and italian chicory-is a type of
leafy chicory featuring dark
raddish-purple leaves and white
viens
 ARAGULA
aragula become a popular salad
green, but it’s not really a
lettuce Aragula is actually part of
the brassica family and is closely
related to mustard
ESCAROLE LETTUCE
escarole is a type of leafy green
vegetable that belongs to the
chicory family of plants
 FRIEE LETTUCE
friee,also called curly endive, is a variety
of chicory which is frequenly used in
mesclun ( a mixture of a baby greens).
 GREEN LEAF LETTUCE
Green leaf lettuce may look like
romaine but it’s actually not the
same.it does, however ,make a great
substitute for romaine, and like
romaine lettuce and iceberg ,green
leafy lettuce is a member of the
asteraceae family. Green leaf lettuce
is soft and tender with a very mild
flavor
 LITTLE GEM
LETTUCE
little gem lettuce variety grows
quickly and typically reaches
maturity between 45 to 55 days
delicate ,sweet flavor; used with
lemony dressig
 CRISP LETTUCE
crisp lettuce great lakes is a variety
of lettuce that is known for its
crispy texture and mild flavor. It is
a type of head lettuce that forms a
tight compact head with green
slightly crinkled leaves
 CRESS LETTUCE
watercress is a leafy green
vegetable with a peppery
tangy slightly bitter flavor
which is used in a number of
culinary application,both
raw and cooked but most
commonly as a lettuce green
MACHE LETTUCE
mache is also known by
many regional names
worldwide and some of the
more recognizable
monikers include lamb’s
lettuce, corn salad vineyard
lettuce
 BUTTERHEAD
LETTUCE
butterhead lettuce is a soft,
tasty lettuce variation that
gets its name thanks to its
buttery flavor! Many
consider it similar to cabbage
as its shape and color often
coming in red make them
look quite alike
 MIZUNA
possessing dark green ,
serrated leaves, mizuna is
described as a having when
raw a “piquant, mild proppery
flavor….. Slightly spicy, but
less so than arugula.
BELGIAN ENDIVE
the belgian endive
( pronounced en-daiv) is a
lettuce like veggie that falls
into the chicory category
BATAVIAN ENDIVES
large,broad, slightly twisted
lettuce-like leaves from
round, tight-packed heads.
They are well blanched, with
creamy white deep hearts,
and bulky texture
2. VEGETABLE(RAW)-Avocado bean sprouts,brocolli,
cabbage,
Carrots, cauli flower, celery, cucumber, mushrooms, onions, pepper,
radish, tomatoes
3. VEGETABLES-(Coocked pickle and canned)- asparagus, beers,
carrots, cauliflower, corn, pimientos, olives, peppers cucumber.
4. STARCHIES- dried beans, potatoes, macaroni products, grains,
bread ( croutons)
5. FRUITS-
(fresh, cooked, canned or frozen)- apple, banana, berries
Coconut, melon, oranges, papaya, peaches, mangoes.
PROTIEN FOODS-meat(beef,ham), poulty, fish and shellfish, salami,
luncheon meat, bacon, eggs(hard coocked, cheese, cottage
cheese(aged or cured types).
MIS CELLANEOUS- gelatines and nuts
Thank you
for
listening