User:Pramodkumartk/Temp/Aparna D salad draft part b.doc

Content outline

Simple Salad

Introduction

Types 

Ingredients

Structure

Guidelines for preparing Simple salad

Guidelines for arranging Simple salad 

Summary

Assignment

Objective:

After going through this session, you will be able to:

-Define a Simple salad

-Explain various types of simple salad

-Differentiate between raw & cooked salads

-Explain parts of a simple salad

-Prepare a simple salad

You are working in a restaurant and a guest orders for a Simple Salad How you will you proceed for it

Scenario:

Activity 1:

What is a Simple Salad?

A Salad Platter will emerge from a background will explain the concept 

Introduction:

This consists usually single kind of vegetable, Fruits, Meat etc as a base with One or two ingredients, in small quantities are used for decoration or as a garnish. Tossed in a Dressing Eg. Cucumber salad, cole slaw salad, tomato salad etc.

What are the components of salad?



Is it served raw or cooked?

Simple salad can be served Raw or Cooked



What are the ingredient that goes into preparing a simple salad?

Ingredients reqired are

For Base: Any Vegetable (can be raw or cooked), Fruits (can be raw or cooked), Meat (cooked), fish (cooked), poultry (cooked)



What Precautions to be taken before preparing a simple salad

Following points to be taken into consideration before preparing a simple salad

-Wash all ingredients thoroughly (as it can be a good source of contamination)

- Keep all ingredients ready before preparing the salad

-Utilize the freshest ingredients and especially those in season.

- Light leaf vegetables should be tossed in a dressing just before the service.

- Pour enough dressing to season; not drown the main ingredient.

- Use a suitable container to present the salad.

- Never overcrowd the salad plate.

- Accommodate the salad within the dish and not on or over the edge.

Guidelines for preparation of simple salads: -

'''Following activities are involved in preparing simple salad (please click on the PPT link)[Activities%20involved%20in%20preparing%20Simple%20Salad.ppt Activities involved in preparing Simple Salad.ppt]

1 Always wash vegetables in cold water. Hold by roots endplunging in water to force water to center, thus removing dirt & grit.

2 Cut vegetables as per the requirement

3 Keep in a cool place until required. Refrigerate greens in a colander covered with damp towel or in perforated storage bin to allow air circulation & complete drainage .This helps to keep the greens crisp.

4 when required mix all the ingredients with dressing

5 Served neatly in china, glass or wooden bowls. Garnish as required. Serve dressing apart. Always keep cool.

Guidelines for arranging salads: -

1 Keep the salad off the rim of the plate. Think of the rim as a picture frame & arrange the salad within this frame. Select the right plate for the portion size, not too large or too small.

2 Strive for a good balance of the color Plain ice berg lettuce looks pale & sickly all by itself, but it can be livened up by mixing in some darker greens & perhaps a few shreds of carrot, red cabbage or other colored vegetables. On the other hand, don’t go overboard. Three colors are usually enough, & sometimes jist a few shades of green will creat a beautiful effect. Too many colors may look messy.

'''3 Height helps make a salad attractive. '''Ingredients mounded on the plate are more interesting than if they are spread flat. Lettuce cups as bases add height. Often just a little height is enough. Arrange ingredients like fruit wedges or tomato slices so that they overlap or lean against each other rather than lay them flat on the plate

4 Cut ingredients neatly. Ragged or sloppy cutting makes the whole salad look sloppy & haphazard.

5 Make every ingredient identifiable. Cut every ingredient into large enough pieces so that the customer recognize each immediately. Don’t pulverize everything in a buffalo chopper or VCM. Bite size pieces are the general rule, unless the ingredients can be cut easily with a fork such as tomato slice. Seasoning ingredients like onions may be chopped fine.

6 Keep it simple. A simple, natural arrangement is pleasing. An elaborate design, a gimmicky or contrived arrangement, or a cluttered plate is not pleasing. Besides, elaborate designs take too long to make.

Summary:

Simple Salad may include leaf greens, raw and cooked vegetables, fruit, meat, legumes and rice and pasta based salads, to mention just a few. Certain factors need to be considered while planning a salad. These include:

- Fresh ingredients

- Attractive plating

- Proper textures

- Eye appeal

- Well balanced flavor

A simple salad is a variety of one or more greens. A mild dressing such as a light

Assignment

Activity 1

*Mr. Sharma ordered for a Soup, Cesar Salad and bread in a well known Restaurant of a city. When the order was served he was very upset with the appearance of the salad as the croutons used were soggy & lettuce was limp. What as a Chef you feel must have gone wrong with the salad?

a) Salad was tossed in advance

b) Salad was tossed in a wrong container

c) The ingredients used were very fresh

d) The amount of dressing used was very less

Click the correct option

Activity 2

*Mrs. Malik, a regular customer of a star hotel ordered for a salad which was supposed to be tossed in low fat oil based dressing , when the salad was served she was very upset to find that the Chef failed to stick to the instructions given and has served salad with wrong dressing , she left the restaurant with bad experience. As a Chef what action you will take to avoid any such situation in future.