cookery quarter 2

prepare salad and salad dressings

salad, salad is a combination of vegetables, fruits and other ingridients served
with a dressing.it is easy to make, no any special equipment needed.As what i have
learned, a basic understanding of tools use in preparation will help achieve better
results.

A SALAD is a single food or a mix of different foods accompanied or held together

with dressing .Theres alot reason why we need to eat salad,
1.) it is a natural source of fiber
2.)Nutritional benefits of fresh fruits and vegetables
3.)load up on salads for weight control
4.)a daily salad will aid your intake of healthy facts

Of course, when making a salad we need tools equipment and utensils in the list,
like knife, cutting boards peelers, citrus zesters, grater, grill pan and many more

There are also Classifications of salad according to function in the meal.

-Appetizer Salads
it stimulate appetite which has fresh, crisp ingridients.

-Accompaniment Salads
must be balance and harmonize with the rest of the meal,like any other side dish.
it is served with the main course of the meal either on dinner or salad plate.

-Side Dish Salads

should be light and flavorful, not too much vegetable salads are often good
choices.

-Main Course Salads

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

Of course, this quarter i also learned about the four parts of a salad, as a matter
of fact it contains: the base or underliner,the body,the garnish and the dressing

Dressing may be added at service time, served separately for the customer to add,
or mixed with the ingredients ahead of time.

Lastly, we cant forget about the safety and hygienic practices in storing salad

-green salads are plated in a cold plate, also avoid plating salads more than an
hour or two before service
-refirgerate salads before serving time
-Dressing is added immediately before serving, or serves it on the side
-In refrigerating salad, do not hold more than a few hours,or the salads will sag,
same as putting a dressing to a green salad until serving.