PERPETUA LAONG WEEKLY REPORT GARDE MANGER: WEEK9(PREPARATION OF VARIETY COLD COMPOSED SALAD)

In Week 9 we have learned how to make salads. We already learn 3 salad. Which is caesar salad, beef salad and garden salad. salad is a dish consisting of a mixture of small pieces of food, usually featuring vegetables. They are typically served at room temperature or chilled, with notable exceptions such as south German potato salad which is served warm. Salads may contain virtually any type of ready-to-eat food.
The Romans and ancient Greeks ate mixed greens with dressing. In his 1699 book, A Discourse on Sallets, John Evelyn attempted with little success to encourage his fellow Britons to eat fresh salad greens. Mary, Queen of Scots, ate boiled celery root over greens covered with creamy mustard dressing, truffles, chervil, and slices of hard-boiled eggs.

Salads may be served at any point during a meal:

Appetizer salads, light, smaller portion-salads to stimulate the appetite as the first course of the meal.
Side salads, to accompany the main course as a side dish.
Main course salads, usually containing a portion of a protein food, such as chicken breast, salmon, legumes, cheese or slices of beef.
Dessert salads, sweet versions containing fruit (alone as in a fruit salad or mixed with other ingredients), gelatin, sweeteners or whipped cream.

TYPE OF SALADS
√ CAESAR SALADS
A Caesar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper.

√ BEEF SALADS
This scrumptious collection of beef salad recipes is all the inspiration you need for those too-hot-to-cook nights. They are so easy and tasty you’ll want them to do double duty as a tasty, nutritious option for lunch too.

√ GARDEN SALADS
Garden salads is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket. The salad leaves may be cut or torn into bite-sized fragments and tossed together or may be placed in a predetermined arrangement. They are often adorned with garnishes such as nuts or croutons.

RECIPE

CAESAR SALADS

INGREDIENTS

• Romaine lettuce

• Onion

• Crouton

• Vinaggrete

• Parmesan cheesse

METHOD:

Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.

BEEF SALADS

INGREDIENTS

• Mixed coral salad

• Onion roasted

• beef

• Vinaggrete

• Red and green chili

METHODS:

• Preheat the barbecue or char-grill plate to hot or preheat a pan to moderately hot.

• Cook the steaks on one side until moisture appears. Use tongs to turn the steaks once only.

• Remove the beef from heat, loosely cover with foil and rest for a few minutes to allow the meat fibres to relax and reabsorb their juices before serving

• Slice the steaks thinly so the beef is easily coated with the dressing.

• Add the dressing to the salad just before serving; the flavours of the beef, the salad and the dressing remain fresh and flavoursome this way.