When I first set foot at the kitchen of the hotel where I do my trainee job, the first thing I learned was prepare cold kitchen items. In the span of five weeks, I am able to master the art of preparing salads, plating them and setting up the salad bar. Last month, I was just watching and helping the ladies in-charge of the salads and cold dishes but now I can work without any assistance from them.
For visual appeal, the color of serving bowl should contrast with the color of the cucumbers, greens, onions and tomatoes. Nice and clean lettuce are laid first in the salad bowl. (No wilted or bruised lettuce). The veggies are laid on top.
|Onions and bell peppers
|Summercrisp and red leaf lettuce
|Bacon bits, grated parmesan cheese and croutons
|Salad dressing: French, Thousand Island, Caesar and Balsamic Vinaigrette