In Culinary Which Salad Is Designed To Sharpen The Appetite

Before You Read

Stay Engaged One way to stay engaged when reading is to turn each of the headings into a question, then read the section to find the answers. For example, "Edible Flowers" might be, "Which edible flowers are used in salads?"

Content Vocabulary

• spinach • vinaigrette

• radicchio

Academic Vocabulary

Read to Learn Key Concepts

• List the main types of salads served during a meal.

• Outline the preparation techniques for salad greens.

• Describe the different types of salad dressings.

Main Idea

A salad is a mixture of ingredients with a dressing. In addition to greens and vegetables, salads can be made with meat, cheese, pasta, fruit, nuts, and grains.

Graphic Organizer

As you read, use a tree diagram like this one to list the four different types of salad dressings.

V Mathematics

NCTM Number and Operations Understand numbers, ways of representing numbers, relationships among numbers, and number systems.

Science

NSESB Develop an understanding of the structure and properties of matter.

11 Social Studies

NCSS III H People, Places and Environments

Examine, interpret, and analyze physical and cultural patterns and their interactions.

NCTE National Council of Teachers of English

NCTM National Council of Teachers of Mathematics NSES National Science Education Standards

NCSS National Council for the Social Studies

Graphic Organizer Go to this book's Online Learning Center at glencoe.com for a printable graphic organizer.

What do you think of when you hear the word salad? Do you think of a bowl of lettuce with a few carrots and tomatoes mixed in? These ingredients may make up a common salad, but they are just the beginning. A salad is a mixture of one or several ingredients with a dressing. Vegetables, leafy greens, meat, fish, cheese, pasta, fruits, nuts, and grains can all be used in salads.

There are five main types of salads: appetizer salads, accompaniment salads, main-course salads, separate-course salads, and dessert salads. Each is served at a different time during the meal. Usually, however, only one salad will be served with a meal.

• Appetizer Salads An attractively arranged salad served before the main course is designed to sharpen the appetite. Depending on the meal and setting, it might be quite simple, such as a salad of all greens, a garnish, and a vinaigrette (+vi-ni-=gret) dressing. It might also be a more elaborate, or detailed, salad with poultry, fish, beans, or seafood as the main ingredient. Some restaurants charge extra for an appetizer salad, while others include it in the meal price.

Accompaniment Salads An accompaniment salad is one that is served with, and complements, the main dish. If the main course is light, the accompaniment salad might be a heavier pasta, bean, or potato salad. If the main dish is heavy, a lighter tossed green salad is appropriate. The accompaniment salad should not include food items served with the main course.

• Main-Course Salads A main-course salad replaces the regular main course. This salad should function as a balanced meal, with a variety of vegetables and a protein serving, such as fish, chicken, beans, or a chicken or egg salad. Fruit can also be included. All ingredients should be attractively arranged.

• Separate-Course Salads A light salad served after the main course to refresh the appetite, a separate-course salad is served before dessert. This type of salad should be simple. For example, it may be a small portion of mixed greens with a light vinaigrette dressing, or a small salad of fresh citrus fruits or asparagus.

• Dessert Salads A dessert salad is made from fruits, nuts, or a combination of similar ingredients. These can be served with a sweetened dressing, or cooked and set into a gelatin mold. Sweetened dressings often have a whipped cream as their base.

Salad Structure and Arrangement

Salads can be served before, during, or after the main course. This means that salad-making can be a challenging, creative task. Salads must go well with the overall menu that has been planned, both in flavor and in ingredients used. To plan and prepare appealing salads that go with an overall menu, follow these guidelines:

• Combine colors, textures, and flavors that look and taste good together. Adding a garnish can add texture. Croutons (=kr<-t&nz), or small pieces of bread that have been grilled, toasted, or fried and sometimes seasoned, are a popular garnish.

• Do not repeat ingredients in salads that appear in other dishes. For example, if chicken is the main dish, do not plan chicken salad as an appetizer.

• Match the type of dressing used with the salad ingredients. Select salad ingredients that complement the rest of the meal. For example, if the main course is heavy, you might end the meal with a light salad of seasonal fruit.

separate-course salad served?

* Nutrition Notes * Nutrients in Salad Greens

A mixture of darker-colored greens increases nutrients such as vitamins A and C, and minerals such as potassium. This will also increase the amount of folic acid in the salad.

CRITICAL THINKING Why do darker greens increase nutrients more than lighter greens?

Continue reading here: Green Salads

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