Share Quarter2/Week2: Prepare a variety of salads and dressings.
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It refers to the layer of ingredients placed on the plate to define salad and to provide color in contrast with the body.
BASE
It comprises of the main ingredients of the salad and considers as the focal point of the presentation.
BODY
It it enhances the flavors of the ingredients, improves palatability, and helps digestion. It is tossed together with the ingredients or may serve on the side.
DRESSINGS
A decorative item that adds eye appeal to the finished product, and it stimulates the diner’s appetite.
GARNISH
Ingredient in salad whose examples are Iceberg lettuce, Romaine lettuce, Boston lettuce, Biff lettuce, Napa cabbage, Spinach, Sprouts.
SALAD GREENS
Ingredient in salads, examples are meat (beef, ham), poultry, fish and shellfish, salami, luncheon meat, bacon, eggs (hard cooked), cheese, cottage cheese (aged or cured types).
PROTEIN FOODS
Ingredient in salads, examples are cilantro, parsley, sage, rosemary, basil, thyme.
HERBS
Ingredients in salad, examples rea apple, banana, berries, coconut, melons, oranges, papaya, peaches, pears, mangoes.
FRUITS
