1053_2 Elaboración y Servicio de platos a la vista del cliente.

GUERIDON SERVICE OF SALADS

Salads can be served in simple form of only one or two ingredients such as lettuce, endive, chicory, tomato,
cucumber, watercress, beetroot etc. The more elaborate, composed salads usually consist of lettuce garnished
with a selection of raw or cooked vegetables, fruits. Nuts, fish or cooked meats.
Types of Salad
Simple These salads are composed of a green vegetable or a single item alone. Lettuce is typical of simple
Salads: salads. Other examples of simple or single salads are tomato, potato or shredded cabbage for
coleslaw, cucumber and beetroot.
Compound These are blended or combined with a variety of ingredients often featuring shellfish, fish, chicken,
Salads: meat, fungi, cheese or fruits and are invariably blended with an appropriate dressing, often a
mayonnaise.
Fruit is used mainly in dessert salads. Also fruit is often an ingredient in compound salads and used
Fruit Salads:
in single salads, e.g., watermelon, orange.
In gueridon service, simple salads are mainly prepared within the room itself before the guest. Compound salads
require much more preparation and are sometime prepared in behind the scenes. The most important salad work
from the gueridon or in the restaurant consists of the preparation of dressings and the incorporating or blending
of the ingredients. Visual preparation of salads and the dressing is all-important to the guest as it allows the guest
to decide how much of an ingredient goes into the salad.
Preparation Points

All raw vegetables should be washed and drained thoroughly.

Attention should be given to careful decoration and garnishing of all salads.
Where a number of items are used in the composition of a salad, some thought should be given
to the balance of flavours and to the possible duplication of items elsewhere on the menu.
Salt and pepper: Good quality table salt should be used. Pepper should be ground through a
pepper mill. White and black may be used. Cayenne pepper and paprika should also be on hand.
1. Romaine or Cos lettuce — elongated coarse
leaves

2. Crisp head — most popular = Iceberg

Types of
Lettuce
3. Butter head or Cabbage Lettuce — mellow,
tender

4. Brown Mignonette — like butter head, but

brownish and slightly bitter

Garnishing Salads
Elaborate garnishes for simple salads are not required but decorative use may be made of ingredients
such as chopped chives, mint, parsley, oregano, tarragon, etc. A touch of colour can be achieved by using
a slice of lemon or pineapple, dipped in chopped parsley and paprika as a topping.