The document discusses the structure and guidelines for arranging salads. It explains that a salad consists of a base or under liner, a main body, and a garnish. A dressing, which can be a seasoned liquid or semi-liquid, is added to the body to provide flavor, tartness, spiciness, and moistness. Guidelines for arranging salads include keeping the salad off the rim of the plate, balancing colors, using height, cutting ingredients neatly, making each ingredient identifiable, and keeping it simple.

2. MAYONNAISE
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3. Structure of a Salad
Topic:

4. 1. Base or Under liner
-A cup-shaped leaves of
iceberg or Boston lettuce
make attractive bases.
They give height to salad.
Structure of a Salad

5. 2. Body
-main part of the salad
Structure of a Salad

6. 3. Garnish
-main part of the salad
Structure of a Salad

7. 4. Dressing
-A seasoned liquid or semi
liquid added to the body of
the salad to give added
flavor, tartness, spiciness
and moistness.
Structure of a Salad

8. -Dressing may be added at service time,
served separately for the customer to
add, or mixed with the ingredients
ahead of time.
REMEMBER:

9. Guidelines for Arranging Salads
Topic:

10. 1. Keep the salad off the
rim of the plate
GUIDELINES:

11. 2. Strive for a good
balance of colors.
3. Height helps make a
salad attractive.
GUIDELINES:

12. 4. Cut ingredients
neatly
GUIDELINES:

13. 5. Make every
ingredient identifiable.
GUIDELINES:

14. 6. Keep it simple.
GUIDELINES: