TLE 9

2. 30
24
20
14
10
FRUIT SALAD
MACARONI SALAD
VEGETABLE SALAD
JUMPING SALAD
BUKO SALAD
Cheer Silence
Lose
Win Boo

3. 30
24
20
14
10
7
5
2
MACARONI
FRUITS
CONDENSE MILK
NESTLE CREAM
VEGETABLE
SEAFOOD
GELATIN
POULTRY
Cheer Silence
Lose
Win Boo

4. 30
24
20
14
10
7
5
2
PINEAPPLE
STRAWBERRY
APPLE
PAPAYA
BUKO/NIYOG
CHERRY
GRAPES
BANANA
Cheer Silence
Lose
Win Boo

5. 30
24
20
14
10
OILS
VINEGAR
LEMON JUICE
EGG YOLK
SEASONING/
FLAVORINGS
Cheer Silence
Lose
Win Boo

6. a.identify the ingredients use in salad;
b.classify the salad according to its
functions in meal; and
c. value its function in meal.
Learning Objectives:

7. Classification of Salads According to its
Ingredients and Functions in the Meal.
Topic:

8. Functions in the Meal:
It stimulate appetite which has fresh,
crisp ingredients; tangy flavorful
dressing;
1. Appetizer Salad

9. Functions in the Meal:
accompaniment salads must balance
and harmonize with the rest of the
meal, like any other side dish.
2. Accompaniment Salad

10. Functions in the Meal:
Should be light and flavorful, not too; much
vegetable salads are often good choices.
Heavier salads such as macaroni or high
protein salads containing seafood, cheese
are less appropriate
3. Side dish salads

11. Functions in the Meal:
Should be large enough to serve as a full
meal and should contain a substantial
portion of protein.
4. Main course salads

12. Functions in the Meal:
These salads must be very light without filling.
Rich, heavy dressings such as sour cream and
mayonnaise should be avoided. Light salad are
serve after the main course to cleanse the
palate, refresh the appetite and provide a
break before dessert.
5. Separate course salads

13. Classification of Salads According
to Ingredients Used

14. Ingredient Use:
Must be fresh, clean, crisp and cold and
well drained. Moisture and air are
necessary to keep greens crisp.
1. Green salads

15. Ingredient Use:
Are mixture of foods that are held together or
bound with a dressing usually a thick dressing
like mayonnaise.
The term bound is most often used for
traditional mixtures of cooked protein, starch
and vegetables items with mayonnaise
2. Bound salads

16. Ingredient Use:
Contain fruits as their main ingredients,
like appetizer salads or dessert salads
3. Fruit Salad

17. Ingredient Use:
made by arranging two or more elements
attractively on a plate. They are called
composed because the components are
arranged on the plate rather than being
mixed together.
4. Composed Salads

18. Ingredient Use:
Most gelatin products are made with
sweetened prepared mixes with artificial
color and flavor.
5. Gelatin Salads

20. Assessment:
Is it possible that salad can be
serve even for appetizer, main
course, and dessert? Explain your
answer
Answer the question in a ½ piece of pad paper

21. Reflection: