Saturday, April 2, 2016


Generally a ‘Salad’ is a  mixture of one or more ingredients, which  not only have  leafy greens but also vegetables, meat, fish, fruits, nuts and grains. They can be served as

l  Appetizer – simple tossed green prior to a meal; shrimp cocktail
l  Accompaniment – cole slaw, 3 bean salad, potato salad
l  Main course – Chef Salad, Chicken Caesar
l  Separate – mixed into an extended menu as a palate cleanser: greens salad
l  Desserts –Fruits and /or nuts & gelatin

In a professional Kitchen Salads and dressings represent a large part of the work assigned to the garde  manger or cold station. This area may also be called the pantry.

Salads take a starring role in the trend toward lighter eating. No longer just an appetizer, many salads can be served as main courses and sides. With a nearly limitless list of ingredients and dressings, salad possibilities can go as far as imagination and good taste will carry  them.

One thing is for sure that all salads need to be dressed and some compatible flavours have to be infused which has to be a liquid.This liquid which adds taste and flavour to the salads is called the ‘Dressing’.

As part of the curriculum the students learn the salad making and also master the  flavour blending sothat the Salads made by them taste not only excellent but are flaovourful.While completing the course the students are well-versed with the pantry operations oin a professional kitchen.

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