Scribd
Upload
1K views17 pages

Structure of A Salad VS

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.

Uploaded by

Alodie Dela Raiz Asuncion
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
1K views17 pages

Structure of A Salad VS

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.

Uploaded by

Alodie Dela Raiz Asuncion
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 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.

You might also like