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

3. 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. A. Meaning of Salad

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

5. 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.

6. 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.

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

8. 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.

9. d. Garnish 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.

10. Kinds of gado-gado garnishing

11. 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. C. Qualty of Salad

12. 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.

13. 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. D. Kinds of Salad

14. a.Cold salad usually served in cond 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.

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

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

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

19. 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

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

23. 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 G. Requirements of making good salad

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

25. 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. H. Garnish

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

27. Kinds of gado-gado

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

29. Kinds of Urap

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

33. Kinds of rujak dan asinan

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

36. Pecel

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

38. 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 K. Arising out problems

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

40. 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 L. Kinds of sauce for selada/salad oriental

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