TLE (2Q)

Salad

Combination of vegetables, fruits, and other ingredients served with a dressing.

Knives

Tools that have sharp, sturdy, stainless steel blades and with handles that are securely attacked and that feel perfectly comfy in your hand.

Cutting boards

It can either be wooden, blocks, or acrylic. It is used when preparing a recipe that requires cutting.

Peelers

Is a kitchen tool consisting of a slotted metal blades attacked to a handle. Used to remove the outer skin or peel certain ingredients.

Citrus Zesters

It is a tool with a handle and a curved metal end, the top of which is perforated with a row of round holes with sharpened rims.

Grater Shredder

A kitchen utensil that is used to grate foods into fine pieces.

Francois Boullier

Who invented the grater/shredder?

Grill pan

Used for salad toppings to be broiled or grilled.

Salad spinners

A tool that holds just washed leaves in a slotted basket that is made to spin by hand, flinging all the water off the leaves into the outer container.

Mixing bowls

A tool used to mix dressings, marinate ingredients, hold separate elements, etc. It is made of sturdy, heavy glass wares or ceramic, to not react with acidic ingredients.

Salad Servers

Selected materials have enough surface to really grasp the ingredients of salad, no matter how slipper and thus making tossing easier using this tool.

Appetizer Salads

It is a type of salad that stimulates one’s appetite which has a fresh, crisp ingredients; tangy flavorful dressing’ and attractive/appetizing appearance.

Accompaniment Salad

A salad that must balance and harmonize with the rest of the meal, like any other side dish.

Side dish salads

A salad that should be light and flavorful. Vegetable salads are often good choices for this type of salad. Serving this as a heavy salad must only be done if the main course meal is light.

Main course salads

A salad that should be large enough to serve as a full meal and should contain a substantial portion of protein.

Separate course salads

These salads must be light without filling. Rich, heavy dressings such as sour cream and mayonnaise should be avoided. It is served after the main course to cleanse the palate and provides a break before dessert.

Dessert salads

A salad that is usually sweet and may contain items such as fruits, sweetened gelatin, nuts and cream.

Green salads

A salad that must be fresh, clean, crisp, cold, and well drained. Moisture and air are necessary to keep greens crisp.

Washing and refrigerating

How can you restore the crispness of leaves?

Bound salads

A salad that is a mixture of foods that are held together or bound with a dressing usually thick like mayonnaise.

Fruit salad

A salad that contain fruits as their main ingredients, like appetizer salads or dessert salads.

Composed Salads

A salad that is made by arranging two or more elements attractively on a plate. The components are arranged on plate rather than being mixed together, hence the name of the salad.

Gelatin salads

A salad that has gelatin products made with sweetened prepared mixes with artificial color and flavor.

Salad Greens

Ingredients like Iceberg lettuce, romain lettuce, boston lettuce, biff or limestone lettuce, chinese cabbage, spinach, and sprouts belong in this group.

Vegetables (Raw)

Ingredients like avocado, bean sprouts, broccoli, cabbage, carrots, cauliflower, celery, cucumber, mushrooms, onions, peppers, radish, and tomatoes belongs in this group.

Vegetables (Cooked, pickled, and canned)

Ingredients like asparagus, beets, carrots, cauliflower, corn, pimientos, olives, peppers, and cucumbers belong in this group.

Starches

Ingredients like dried beans, potatoes, macaroni products, grains, and bread (croutons) belongs in this group.

Fruits (Fresh Cooked, Canned, or Frozen)

Ingredients like apple, banana, berries, coconut, melons, oranges, papaya, peaches, pears, and mangoes belongs in this group.

Protein foods

Ingredients like meat (beef, ham), poultry, fish, and shellfish, salami, luncheon, bacon, eggs (hard cooked), cheese, and cottage cheese (aged or cured types.) belongs in this group.

Miscellaneous

Ingredients like gelatin and nuts belongs in this group.

Oils