TLE

• Mise' En Place - A french term for "Setting everything in Place"
• Salad - Combination of vegetable's, fruit and other ingredients serve with a dressing.
• Simple salad - variety of one or more greens with light dressign served before or after the main course.
• Mixed Salad - is compesed of cooked or vagetables serve with compatible dressing used as appetizer
• Combination Salad - Ingridients are presented separately on the same plate.
• Green Salad - must be fresh, clean, crisp and cold and well drained.
• Vegetable, grain lagumes and pasta salad - vagetable salads are salads whose main ingridients are vagetable other than lettuce or leafy greens.
• Bound Salads - Are mixture of foods that are held together or bound with a dressing like mayonnaise.
• "Bound" - Traditionl mixture like, chicken salad, tuna salad, egg salad, and potato salad.
• Fruit Salad - Contain fruits as their main ingredients like appetizer salad or dessert salads.
• Composed Salads - Made by arranging two or more elements attractively on a plate.
• "Composed" - Are arrange rather than being mixed.
• Gelatin Salad - Most gelatin product's are made with sweetened prepared mixes with artificial color and flavor some uses unflavored gelatin.
• Appetizer Salads - It stimulate appetite which has fresh crisp.
• Accompaniment Salad - Must be balance and harmoniz with the rest of the meal.
• Side dish salad - Should be light and flavorful, not too much vegetable salad are often good choices.
• Main Course Salad - Should be large enough to serve as a full meal.
• Separate course salad - These salads must be very light without filling, rich, heavy dressings.
• Dessert Salads - Are usually sweet and may contain items such as fruits, sweetened gelatin, nuts and cream.
• Knife - use to cut, slice and peeling foods.
• Peelers - used to remove the skin of vegetable.
• Cutting board - made from wood or plastic material that is smooth and non-slippery surface
• Citrus Zesters - Has a curve metal end with round holes with sharpened rims.
• Grater/Shredder - Use to grate froods into fine pieces. invented by francois boullier in 1540s.
• Grill Pan - Used for salad toppings to be broiled or grilled
• Salad Spinners - Used to hold just washed salad.
• Mixing Bowls - Used to mix dressing, and marinate ingredients.
• Salad Serves - "Salad Sets" with big salad bowls
• The four part of a plated salad

  1. Base or under liner
  2. The Body
  3. The Garnish
  4. The Dressing