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    Lesson 4 Structure of Salad

    Uploaded by

    Dessarie Busog
    A plated salad has four main parts: a base or liner of lettuce leaves, the body which contains the main ingredients, a garnish for eye appeal and added flavor, and a dressing to add moisture, flavor, and tartness. When arranging salads, the guidelines are to keep the salad off the rim of the plate, strive for a good color balance, use height to make it attractive, cut ingredients neatly, make each ingredient identifiable, and keep it simple.

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    © All Rights Reserved
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    Lesson 4 Structure of Salad

    Uploaded by

    Dessarie Busog
    136 views19 pages
    A plated salad has four main parts: a base or liner of lettuce leaves, the body which contains the main ingredients, a garnish for eye appeal and added flavor, and a dressing to add moisture, flavor, and tartness. When arranging salads, the guidelines are to keep the salad off the rim of the plate, strive for a good color balance, use height to make it attractive, cut ingredients neatly, make each ingredient identifiable, and keep it simple.

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    A plated salad has four main parts: a base or liner of lettuce leaves, the body which contains the main ingredients, a garnish for eye appeal and added flavor, and a dressing to add moisture, flavor, and tartness. When arranging salads, the guidelines are to keep the salad off the rim of the plate, strive for a good color balance, use height to make it attractive, cut ingredients neatly, make each ingredient identifiable, and keep it simple.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    136 views19 pages

    Lesson 4 Structure of Salad

    Uploaded by

    Dessarie Busog
    A plated salad has four main parts: a base or liner of lettuce leaves, the body which contains the main ingredients, a garnish for eye appeal and added flavor, and a dressing to add moisture, flavor, and tartness. When arranging salads, the guidelines are to keep the salad off the rim of the plate, strive for a good color balance, use height to make it attractive, cut ingredients neatly, make each ingredient identifiable, and keep it simple.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 19

    Structure of salad

    PLATED SALAD HAS


    FOUR PARTS
    1. BASE OR UNDER
    LINER – a cup- shapes
    leaves of iceberg or Boston
    lettuce make attractive
    bases
    2. BODY- main part
    of the salad.
    3. GARNISH- an edible
    decorative item that is
    added to salad to give eye
    appeal, and adds flavor as
    well.
    4. DRESSING - a
    seasoned liquid or semi
    liquid added to the body of
    the salad to give added
    flavor, tartness, spiciness
    and moistness
    GUIDELINES FOR
    ARRANGING SALADS
    1. KEEP THE SALAD OFF THE RIM
    OF THE PLATE
    2. STRIVE FOR A GOOD
    BALANCE OF COLOR
    3. HEIGHT HELPS MAKEA
    SALAD ATTRACTIVE
    4. CUT INGREDIENTS NEATLY
    5. MAKE EVERY INGREDIENT IDENTIFIABLE
    6. KEEP IT SIMPLE
    WALDORF
    SALAD (showing of
    video)
    QUIZZ
    DIRECTION:
    Label the parts of the
    plated salad. Write your
    answer on your test
    notebook.
    3
    4
    2
    1.
    5 – 10
    GUIDELINES FOR
    ARRANGING
    SALADS
    …end

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