PROJECT IN T.L.

MAYUMIRIKA MIYAZAWA
9-MOLAVE
MR.CHIN

Functions in Meal

 Accompaniment Salad
Each of these dishes fits
the definition of a salad: a
single food or a mix of
different foods accompany
need or held together with a
dressing. TYPES OF SALADS.

There are five types

of salads:
appetizer salads; accompani
ment salads; main course
salads; separate course
salads; and dessert salads

Example:
Cheese and potato croquettes

3 large baking potatoes (Desiree, Estimate, Marconi or Vivaldi) if you can

get them

110 g (4 oz.) Mental or Cheddar cheese, grated

3 tablespoons butter or olive oil

2 spring onions, chopped on the diagonal

2 eggs, beaten

50 g (2 oz.) plain flour

Bunch of parsley leaves, chopped

Salt and freshly ground black pepper

Pinch if chili powder (optional)

2 tablespoons sesame seeds

50 g (2 oz.) fresh breadcrumbs

Appetizer Salad
Salads may be served at any point during a meal, such
as: Appetizer salads, light, smaller portion-salads to

stimulate the appetite as the first course of the meal.

Side salads, to accompany the main course as a side dish.
Example:

BIBB LETTUCE SALAD

INGREDIENTS

4 heads Bibb lettuce

Kosher salt and freshly ground black pepper
2 tablespoons minced shallots
2 tablespoons minced chives
1/4 cup Italian parsley leaves
1/4 cup tarragon leaves
1/4 cup chervil leaves
1/2 cup House Vinaigrette
1 tablespoon plus 1 teaspoon fresh lemon juice

Main course Salad

A garden salad consisting of lettuce, cucumber, scallions,
cherry tomatoes, olives, sun-dried tomatoes, and
cheese. Main ingredients. A base of vegetables, fruits,
meat, eggs, or grains sometimes mixed with a sauce.
Example:
California quinoa & avocado salad

250g butternut squash,

chopped into small
chunks
2 tbsp. olive oil or
rapeseed oil
120g pack thinstemmed broccoli
250g pouch
cooked quinoa
Small handful coriander
leaves picked and chopped
small handful mint
Leaves picked and
chopped
4 spring onions finely
sliced on an angle
50g pomegranate seeds

20g pistachios, roughly

chopped
1 small ripe avocado
Juice lemons
Handful sprouts (alfalfa or
China rose sprouts are nice)
or baby herb leaves
For the dressing
1 tbsp. tahini
small ripe avocados
, stoned, peeled and
roughly chopped
Small handful coriander
leaves picked
Small handful mint
, leaves picked
Zest and juice lemons

 2 tsp. clear honey or

maple syrup

Dessert Salad
Dessert salads are dishes made with jells, whipped
toppings, fruits, vegetables, mayonnaise, and various
other ingredients. These salads are served at some buffet
and cafeterias, and are also served at potlucks and
parties. They can be prepared ahead of time and are
transportable.
Examaple:
1 (20 ounce) can crushed pineapple, with juice
1 (6 ounce) package apricot or peach flavored Jell-O
mix
2 cups buttermilk
1 (8 ounce) container frozen whipped topping,
thawed