(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.

(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.