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    Structure of A Salad VS

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    Alodie Dela Raiz Asuncion
    A plated salad has four main parts: a base or liner of lettuce cups, the body which is the main ingredients, a garnish for visual appeal and flavor, and a dressing. When arranging salads, guidelines include keeping it off the plate rim, balancing colors, using height, neatly cutting ingredients, making each identifiable, keeping it simple, refrigerating until serving, and not preparing more than a few hours ahead. Dressings should be added at serving or served on the side.

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    Structure of A Salad VS

    Uploaded by

    Alodie Dela Raiz Asuncion
    590 views17 pages
    A plated salad has four main parts: a base or liner of lettuce cups, the body which is the main ingredients, a garnish for visual appeal and flavor, and a dressing. When arranging salads, guidelines include keeping it off the plate rim, balancing colors, using height, neatly cutting ingredients, making each identifiable, keeping it simple, refrigerating until serving, and not preparing more than a few hours ahead. Dressings should be added at serving or served on the side.

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    Structure of a Salad VS

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    A plated salad has four main parts: a base or liner of lettuce cups, the body which is the main ingredients, a garnish for visual appeal and flavor, and a dressing. When arranging salads, guidelines include keeping it off the plate rim, balancing colors, using height, neatly cutting ingredients, making each identifiable, keeping it simple, refrigerating until serving, and not preparing more than a few hours ahead. Dressings should be added at serving or served on the side.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    590 views17 pages

    Structure of A Salad VS

    Uploaded by

    Alodie Dela Raiz Asuncion
    A plated salad has four main parts: a base or liner of lettuce cups, the body which is the main ingredients, a garnish for visual appeal and flavor, and a dressing. When arranging salads, guidelines include keeping it off the plate rim, balancing colors, using height, neatly cutting ingredients, making each identifiable, keeping it simple, refrigerating until serving, and not preparing more than a few hours ahead. Dressings should be added at serving or served on the side.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 17

    STRUCTURE OF A

    SALAD
    PLATED SALAD HAS
    FOUR PARTS:
    - BASE OR UNDER LINER
    A CUP-SHAPED LEAVES
    OF ICEBERG OR BOSTON
    LETTUCE MAKE
    ATTRACTIVE BASES.
    THEY GIVE HEIGHT TO
    SALAD.
    - BODY – MAIN PART OF
    THE SALAD.
    - GARNISH – AN EDIBLE
    DECORATIVE ITEM THAT
    IS ADDED TO SALAD TO
    GIVE EYE APPEAL, AND
    ADDS FLAVOR AS WELL.
    IT SHOULD HARMONIZE
    WITH THE REST OF THE
    SALAD INGREDIENTS.
    - DRESSING – A
    SEASONED LIQUID OR
    SEMI LIQUID ADDED TO
    THE BODY OF THE
    SALAD TO GIVE ADDED
    FLAVOR, TARTNESS,
    SPICINESS AND
    MOISTNESS.
    DRESSING MAY BE
    ADDED AT SERVICE
    TIME, SERVED
    SEPARATELY FOR THE
    CUSTOMER TO ADD, OR
    MIXED WITH THE
    INGREDIENTS AHEAD OF
    TIME.
    GUIDELINES FOR
    ARRANGING SALADS
    1. KEEP THE SALAD OFF
    THE RIM OF THE PLATE.
    2. STRIVE FOR A GOOD
    BALANCE OF COLORS.
    3. HEIGHT HELPS MAKE
    A SALAD ATTRACTIVE.
    4. CUT INGREDIENTS
    NEATLY.
    5. MAKE EVERY
    INGREDIENT
    IDENTIFIABLE.
    6. KEEP IT SIMPLE.

    SAFETY AND HYGIENIC


    PRACTICES IN STORING
    SALAD AND DRESSING
     GREEN SALADS ARE
    PLATED IN A COLD
    PLATE. AVOID PLATING
    SALADS MORE THAN AN
    HOUR OR TWO BEFORE
    SERVICE. GARNISH
    THAT IS TOSSED
    SHOULD BE ADDED AT
    SERVING TIME.
     REFRIGERATE SALADS
    BEFORE SERVING TIME.
     DRESSING IS ADDED
    IMMEDIATELY BEFORE
    SERVING, OR SERVES IT
    ON THE SIDE.
     REFRIGERATE SALADS
    UNTIL SERVING. DO NOT
    HOLD MORE THAN A
    FEW HOURS, OR THE
    SALADS WILL SAG.
    HOLDING BOXES
    SHOULD HAVE HIGH
    HUMIDITY.
     DO NOT ADD
    DRESSING TO GREEN
    SALADS UNTIL SERVING,
    OR THEY WILL SAG.

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