(a) Mention the four parts of salad (b) List the four ingredients used in mayonnaise preparation. (c) State four points to consider when making stock.

Answer Details

(a) The four parts of a salad

• The base (foundation): usually a bed of salad leaves such as lettuce that lines the dish.
• The body (main part): the principal ingredient, such as vegetables, meat, fish, egg or fruit, that gives the salad its name.
• The dressing: the sauce (such as vinaigrette or mayonnaise) that coats the body, adds flavour and binds it together.
• The garnish (decoration): the attractive finishing items such as tomato wedges, sliced egg, olives or parsley that make it appealing.

(b) The four ingredients used in mayonnaise preparation

• Egg yolk.
• Oil (salad or olive oil).
• Vinegar or lemon juice.
• Seasoning (salt, pepper and a little mustard).

(c) Four points to consider when making stock

• Start with cold water and bring it slowly to the boil so that flavour and goodness are drawn out of the bones and vegetables.
• Simmer gently and skim off the scum and fat regularly to keep the stock clear.
• Use fresh, good-quality bones, trimmings and vegetables, and do not add starchy foods or too much salt.
• Strain the stock after cooking and cool it quickly, then store it in a refrigerator to prevent souring.