SALAD Skill Study Competence Skill Program competence Skill

SALAD Skill Study Competence Skill Program competence Skill Competence Standard competence Basic competence : Art and Tourism : Culinary : Cookery : Processing Indonesia dishes : Processing salad (Gado-gado, Urab, Rujak)

A. Meaning of Salad meant as food which contain fresh vegetables (crispy leaf vegetable), because of the growth finally salad meant as a dish/food which contain of vegetables and fresh fruits which served with sauce.

B. Composition of Salad Completed salad consist of 4 (four) parts, as follows: a. Lining b. Filling c. Sauce d. Garnish

a. Under liner/Lining 1. Generally lining made of green and fresh vegetables. Things which should be paid attention when dressing/arranging the lining may not covering the side of plate. 2. Under liner may not out and in so covered, consist of lettuce and salad.

b. Filling This part is main part of salad called filling salad that took from the filling in common. Things that should paid attention when arranging filling salad, as follows: 1. Filling made from mixture of some food and dressing/sauce had better mixed when serving. 2. Filing mixed with sauce may not melt but it still perfect.

c. Sauce is thickened liquid which have sweet and delicious flavor, sauce should be more delicious than fresh vegetable which has been spiced. .

There are several things that should be paid attention of sauce, as follows: 1. Sauce may not soaked 2. Sauce may not thin, it should rather thick 3. Giving sauce on green vegetables, it had better when serving.

d. Garnish is make filling up, then rearranged on dishes as garnish, and can be taken from other ingredients of food. Garnish must be simple and interesting and also can be eaten with salad and the taste suitable with filling.

Kinds of gado-gado garnishing

C. Qualty of Salad Good Salad can be seen from some aspects, that are: 1. Texture (ingredients arrangement), salad that made from fresh ingredients should be fresh, soft and the ingredients should be cooked before by paying attention to hygiene sanitation.

2. Mixing of main ingredients and sauce must be right, not be diluted, and has balance and harmonies taste between body and dressing/sauce. Appearance arrangements of vegetable is symmetries and regularity influence salad appearance.

D. Kinds of Salad classified based on: 1. Main ingredients or staple food that used to make body of salad. 2. Composition and kind of food used in making salad. 3. Salad temperature when it served.

a. Cold salad usually served in condition. For example: salted vegetable (asinan), rujak pecel and others. b. Hot salad is made and served in hot condition. example: gado-gado, urap and others.

E. Function of Salad in Menu Salad served as: 1. Appetizer to arouse appetite, salad portion is between 50 – 60 gram 2. Supplementary food 3. Served for vegetarian

F. Suitable ingredients for making salad Name of gado-gado + nut sauce dish, kinds of vegetables that used are: 1. 2. 3. 4. 5. 6. 7. Lettuce String bean Bean sprout Spinach leaves Kangkung Cucumber Cabbage

Urap dish + coconut sauce. Kinds of vegetables which used are: 1. 2. 3. 4. 5. Kangkung Bean Sprout Cabbage String bean Gourd siam

1. Pecel and sauce bean Kinds of vegetables that used are: a. Kangkung b. Bean Sprout c. Cabbage d. String bean e. Gourd siam f. Cucumber

2. Asinan dan rujak bumbu Asinan (salted vegetables) and spices of rujak. The ingredients are: a. Bengkuang b. Pineapples c. Mango d. Kedong e. cucumber f. Jambu air g. Sweet potato

G. Requirements of making good salad seen from several things: a. Texture Salad made from fresh composition must be soft and fresh, because salad need processing that should be cooked well. b. Composition: Main composition mixed with coldsauce must have right mixture. Bahan

c. Taste Good Salad has balance and harmonies taste between body and sauce. d. Appearance of salad not only from color composition and ingredients but also plate size and must be suitable with salad on the plate.

H. Garnish several guidelines in garnishing salad: 1. Garnish should be simple and interesting. 2. Garnish could be eaten with salad and has same taste with body.

I. Criterion of salad result 1. Gado-gado : a. b. c. d. e. Green and fresh vegetables Same shape cutting Color of sauce is brown reddish Interesting appearance Delicious

Kinds of gado-gado

2. Urap : a. b. c. d. e. f. Green and fresh vegetables Same shape cutting Color of spices is red Penyajian menarik Hygiene dan sanitasi Delicious

Kinds of Urap

Kinds of Urap

3. Asinan (salted vegetables) rujak : a. b. c. d. e. f. Fresh fruits Same shape cutting Color of sauce is brown reddish/ thick brown Interesting serving Hygiene and fresh Delicious and fresh

Kinds of rujak dan asinan

4. Pecel a. b. c. d. e. Green and fresh vegetables Same shape cutting Color of sauce is red brownish Interesting serving Delicious

Pecel

J. Handling after processing the composition for kinds of salad gado-gado, urap, asinan/rujak and pecel, when processing usually with boiling techniques especially vegetables. For garnish can be used frying technique, as follows: Fried tofu, fried tempe, fried peanut, chip and snack.

K. Arising out problems Result of gado-gado dish, urap, pecel, the color is dry and is not fresh resulted: 1. Long cooking process 2. High temperature 3. Boiling/blanser process does not use salt 4. During boiling process pan covered

Result of making rujak/pickle tasteless and is not fresh affected : 1. 2. 3. 4. 5. Spice and sauce is thin Too much salt Tamarind use less Color of brown sugar is less Process of using sweet potato/orange too long

L. Kinds of sauce for selada/salad oriental Gado-gado and pecel : 1. Sauce used: bean flavored + coconut milk and for pecel is bean flavored + sour water Urap : 1. Kelapa bumbu merah Sauce used is coconut red flavor asinan/rujak 2. Sauce used is water and sour + fried peanut

Serving dish: Gado-gado, urap , pecel, rujak / asinan (salted vegetables): 1. served on dinner plate or B&B plate and interesting dressing