Salad

It is a food served with dressing that can be a cold dish or green vegetable or mixture of fruits or hot mixture of piquant or frozen mixture of fruits, meat, poultry and fish. There is the wide range of salad items suitable for use and one generally prepared by the cold kitchen or larder section of kitchen. Salad should be cold, crisp, piquant colorful, well seasoned and attractive.

Parts of Salad - There are four parts of salad they are.

i. Base or underlines - Basically the base consists of leafy green that is lettuce leaf. They add greatly to the appearance of most salad which may look necked on a bare plate if other wise. Salad green also gives height to the salad and help to confine loose pieces of food.

ii. Body - This is the main part of salad. Depending on its variety it may consist of single ingredients or multiple ingredients including meat, poultry, fruits, vegetables, cheese, etc.

iii. Garnish - The purpose of garnish is to give eye appeal to the salad, though it often adds to the flavor as well. The basic rule of it is to keep the salad simple. Garnish should harmonized with the rest of the salad ingredients and should be edible.

iv. Dressing - Salad dressing is liquid or semi liquid use to flavor the salad. They are sometimes considered or cold sauce and they serve the same function as of sauces, that are they flavor, moisten and enrich. For example

• Oil and Vinegar Dressing

• Mayonnaise based Dressing

• Cooked Dressing