Answered

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Direction: Answer the following questions.
1. What are the guidelines vegetables, legumes, grains and pasta salads?
2. What are the procedure for quantity salad production?
3. What are the important factors to consider in salad preparation?

Sagot :

Lasanmaypenelopeidn

1. Vegetables, Legumes, Grains & Pasta Salads * Neat, accurate cutting of ingredients * Cut vegetables as close as possible to serving time * Cooked vegetables to a firm, crisp texture & good color * After cooking, vegetables must be thoroughly drained * Starches, pastas and legumes should be cooked until tender

Procedure for Quantity Salad Production:

1. Prepare all ingredients. Wash and cut greens.

2. Arrange salad plates on worktables.

3. Place bases or underliners on all plates.

4. Arrange body of salad on all plates.

5. Garnish all salads.

6. Refrigerate until service.

7. Do not add dressing to green salads until service, or they will wilt.

Guidelines for arranging salads:

* Look at the plate or bowl as frame. Pick the right size dish.

* Maintain good balance of color . Three colors are usually enough.

* Height makes the salad more attractive.

* Cut ingredients neatly and uniformly.

* Be sure that ingredients can be identified.

* Keep arrangements simple.

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