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TLE 9 RECITATION I
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Classification of salad that most gelatin products are made with sweetened prepared mixtures with artificial color and flavor.
GELATIN SALAD
ingredients of salad that should have a good, clean sharp flavor. Most salad vinegars are about 5% acidity, but some range as 7-8%.
VINEGAR
it is liquids or semi-liquids used to flavor, moisten, or enrich the salad.
SALAD DRESSINGS
the most important parts of a salad. It is the main ingredients of a salad.
BODY
Classification of salad that are mixture of foods that are hold together or bound with dressing usually a thick dressing like mayonnaise.
BOUND SALAD
Classification of salad that is usually sweet and may contain items such as fruits, sweetened gelatins, nuts, and creams.
DESSERT SALAD
Classification of salad that should be large enough to serve as a full meal and should contain a substantial portion of protein.
MAIN COURSE SALAD
Classification of salad that stimulates appetite which has fresh, crisp ingredient, tangy flavorful dressing, and attractive, appetizing appearance.
APPETIZER SALAD
a dish consisting of mixed pieces of food, typically fruits or vegetables.
SALAD
A salad tool used to remove excess water from the salad greens.
SALAD SPINNER
A kitchen tool consisting of a slotted metal blade attached to a handle and It is used to remove the outer skin of certain vegetables or fruits.
PEELER
A kitchen utensil used to grade foods into fine pieces.
GRATER
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