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Factors to be considered in presenting and plating salad

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by

Patrick Torres

on 1 October 2014

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Transcript of Factors to be considered in presenting and plating salad

Factors to be considered in presenting and plating salad
STRUCTURE OF A SALAD
Base
or
Underliner
BODY
GARNISH
DRESSING
HARMONY
RHYTHM
COLOR
TEXTURE
FACTORS
HEIGHT
TYPES
OF
SALAD
Appetizer
Salad
Dinner
Salad
Bound
Salad
Fruit
Salad
Dessert
Salad
VEGETABLE
SALAD
Green
Salad
PASTA
SALAD
Acid
Dressing
Creamy
Dressing
Cooked
Dressing
KINDS
OF
DRESSINGS
Cooked
Dressing
Sweet
Dressing
BALANCE
Full transcript