Everything About Salads
Particulars
1. Application form 2. Curriculam Vitae 3. Academic and Professional Qualification 4. Syllabus 5. work Experience 6. Sample Photos 7. Additional Information 8. Food items 9. Passport Details
SALADS
Salad is defined as - A dish of raw or cold cooked food usually dressed and seasoned, served as an appetizer or a side dish.
The word “Salad” derives from the Roman word “Sal” meaning salt which is usually added to most vegetables eaten raw.
Salads
Simple Compound Green salads Composed
Green salads Side Salads
Simple Salads: It consists of a basic ingredient either raw or cooked but always served cold with a dressing on a side. The basic ingredient can be a vegetable or meat or shellfish and the range is very varied like French beans, carrots, cauliflower, lentils, potatoes, ham, cold chicken, crab, prawns etc.
Compound Salad: They are more elaborate dishes comprising of various ingredients of contrasting but complimentary flavours, textures and colours. They can include exotic ingredients as well as simple ones. The accompanying dressing should also blend with the flavour of the ingredients.
Side Salads – They are made from fruits, vegetables, potatoes, grains, pastas, legumes and fruits.
GREEN SALADS -
They consist of green leafy raw vegetables which are used for preparing a salad. The greens that are selected will determine the character of the salad. Examples of salad greens are various varieties of lettuce, Endive, Chicory, Kale, Watercress, Purslane, Arugula, lamb‘s lettuce, spinach, sorrel.
Lettuce is synonymous with salads as they are predominantly made from crispy green lettuce leaves. Most varieties of lettuce exude small amounts of a white milky liquid when their leaves are broken. This “milk” gives lettuce its slightly bitter flavour, and its
1. Application form 2. Curriculam Vitae 3. Academic and Professional Qualification 4. Syllabus 5. work Experience 6. Sample Photos 7. Additional Information 8. Food items 9. Passport Details
SALADS
Salad is defined as - A dish of raw or cold cooked food usually dressed and seasoned, served as an appetizer or a side dish.
The word “Salad” derives from the Roman word “Sal” meaning salt which is usually added to most vegetables eaten raw.
Salads
Simple Compound Green salads Composed
Green salads Side Salads
Simple Salads: It consists of a basic ingredient either raw or cooked but always served cold with a dressing on a side. The basic ingredient can be a vegetable or meat or shellfish and the range is very varied like French beans, carrots, cauliflower, lentils, potatoes, ham, cold chicken, crab, prawns etc.
Compound Salad: They are more elaborate dishes comprising of various ingredients of contrasting but complimentary flavours, textures and colours. They can include exotic ingredients as well as simple ones. The accompanying dressing should also blend with the flavour of the ingredients.
Side Salads – They are made from fruits, vegetables, potatoes, grains, pastas, legumes and fruits.
GREEN SALADS -
They consist of green leafy raw vegetables which are used for preparing a salad. The greens that are selected will determine the character of the salad. Examples of salad greens are various varieties of lettuce, Endive, Chicory, Kale, Watercress, Purslane, Arugula, lamb‘s lettuce, spinach, sorrel.
Lettuce is synonymous with salads as they are predominantly made from crispy green lettuce leaves. Most varieties of lettuce exude small amounts of a white milky liquid when their leaves are broken. This “milk” gives lettuce its slightly bitter flavour, and its