salad preparation


Salad Preparation

Way of serving salad -
§  Garnishing               -        50 to 100 gm. per portion
§  Appetizer                 -        150 to 200 gm. per portion
§  Accompaniment       -        50 to 100 gm. per portion  
§  Main course             -        350 to 450 gm. per portion
§  Dessert                     -        75 to 150 gm. per portion

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Types of salad -

  • Simple salad :-
Salad made from only one kind of ingredients e.g. tomato salad, lettuce salad, cabbage salad

  • Compound salad :-
Salad made from more then one kind of ingredients.

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Types of compound salad :-

*      Vegetables base salad – Green salad
*      Fruit base salad – Russian salad
*      Cereals base salad – Sprout bean salad
*      Meat base salad – Caribbean salad
*      Fish base salad – Cesar salad
*      Diary product base salad – Greek salad

Parts of Salad -
  • Base – Lettuce, Cabbage, Fruits cover
  • Body – Vegetables, Meat, Fruits, Fish, Beans, Diary products
  • Dressing – Vinaigrette, Mayonnaise base
  • Garnishing – Boil egg, Vegetables, Fruits, Nuts etc.
                                                     
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