Salads

A. Understanding Salad
Salad comes from the Latin Herba Salata. Herba means vegetables, while Salata means salted or unsalted. So Herba Salata is a salted vegetables.
Salad has a different name for each language, the language:

English: Salad (read seled)
French: salade (read salad)
German: Salat (prayer reads)

Salad dish in its development means that a mixture of fresh green vegetables, fruit, meat, poultry and fish are served with dressing as an appetizer to eat. A wide range of well known names such as tomats salad salad, orange salad and mixed salad, taken from the dressing used. Salad can be served in the cold, hot, raw, cooked or in combination. Most importantly look at the salad should be served fresh and interesting.

B. Classification Salad
Classification salad distinguished by :
The composition and type of materials used

+ )Simple Salad
Made of one or two kinds of food, for example Roat Beet Salad, Cucumber Salad, Tomato Salad, Potato Salad, Smoked Sausages.
rosat beet salad cucumber salad

+ )Compound Salad (Complex)
Creation of a body made of three or more food ingredients are used. Example: Yolande Salad, Coleslow, Russian Salad, Tomato Salad Monaco.
Russian salad coleslow

American Salad
Almost identical to compound a salad, only made from the fruit body. Example: Florida Salad, Orange Salad.
orange salad avocado salad

Temperature Salad

+ Cold Salad
Salads are generally prepared and served cold temperatures of 10-15 degrees Celsius.
shrimp cocktail salad mixed salad

+ Hot Salad
Made and served hot or rather warm with temperatures of 50-60 degrees Celsius.
hot chicken salad
hot potato salad

C. Function Salad

+Appetizer
That is the nature of appetizers appetite. Weight portions: 50 gr - 75 gr.

+Accopanisment / Side Dish
Accompanying salad as a meal or foods served together the main food (main course), the weight portion 75 gr - 100 gr.

+Main Dish
Salad is served as a main dish or food staples, weight portion 80 gr - 125 gr. This salad is usually used for the main dish for vegetarians who eat only vegetables.

D. Composition of Salad
In a salad dish factor to consider is the composition. Salad composition comprising:

Under Liner
Under the base or pedestal liner of the salad. Materials used are generally leaf lettuce (lettuce) because it is fresh vegetables, dry / crisp (crisp). Some things to consider in managing the under liner.

Placement of the liner must not be covered under the logo / symbol of the company name printed on the upper plate.
The position must not be covered under the liner.
Body liner not cover under entirely.

+ Body
Is the main part of the salad, for example tomatoes, cucumbers, potatoes, meat, fish and so on. This section must be selected from the new material and fresh salad for good results.

+ Dressing
Dressing / sauce / gravy, in a foreign cuisine is a food that is important because it can enhance the flavor of a food.

Sauce can also give a variation of a dish especially attractive appearance. Various kinds of sauces in continental kitchen known as the "sauce base" called "Mother Sauce".
Mother sauces / ketchup base consists of six kinds:

-Bechamel Sauce
-Veloute Sauce

Tomato Sauce
Demi Glace Sauce
Mayonnaise Sauce
Hollandaise Sauce

Of the six kinds of sauces are available, sauces / dressings that are used for making salad dressings / sauces, from oil-based sauce lettuce, butter sauce base, and its derivatives.

Oil-based sauce lettuce consists of :

-)Mayonnaise sauce, with its derivatives Andalouse, aspic mayonnaise, tartare, cocktail sauce, remoulade, thousand island.

-) French dressing (vinaigrette), the derivatives are: English mustard, French mustard, lemon dressing, dressing Millers, requefort dressing.
salad oil vinegar / vinegar

-Basic butter sauce consisting of:
Hollandaise sauce, with its derivatives is a Maltese sauce, sauce mousseline.
Bearnaise sauce, with its derivatives is choron sauce, foyot sauce.

Dressing (sauce) can function well if the mean and gives a sense of delicious, full of nutrients, and give the dish so that the variation of high value. The thing to remember regarding the use of sauces on the dishes, not to change the original flavor of the basic ingredients of the food served. And finally the original flavor of the base material can not be enjoyed as the real sense.

Garnish
Garnish means ornaments are used to enhance your dishes. The objective of garnish to improve the appearance of food is served. Appearance is an important aspect for power menenntukan receive food.
Garnish the dish requires a separate art, it is necessary for creativity in menggarnish dish cooks.
· The combination of varied colors
· Materials garnishes can be derived from the materials used for body
· Easily made, simple, attractive
· Pain is not kontradisi with a sense of body

E. Materials and Seasonings for Making Salad
-Materials :
Vegetables, fruit, meat, chicken, and seafood.

Lettuce / Lettuce
Lettuce / salad leaves are generally used as a liner under, below are several types of lettuce / salad leaves. But that is often used in salad-making in Indonesia is watercress (loosehead) and round lettuce (butterhead).
The types of lettuce / salad leaves

--picture of Salads--