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PRACTICE ACTIVITY 25

Hello Guys for this time I would like to tell you my activities in the Kitchen so let's begin now.
                 Just like before we gonna make menu with A'la Carte menu but now I will tell you about Chef Salad.  As we know  Chef salad is an American salad consisting of hard-boiled eggs one or more varieties of meat, such as ham, turkey, chicken, or roast beef, tomatoes, cucumbers, and cheese, all placed upon a bed of tossed lettuce or other leaf vegetables. Several early recipes also include anchovies. A variety of dressings are used with this salad.
                 The chef salad probably owes much of its popularity, according to Evan Jones in American Food: The Gastronomic Story (1975), to Louis Diat, chef at the Ritz-Carlton. Cooking a la Ritz includes Diat's recipe: "Chef's salad. Place separately in a salad bowl equal amonts of chopped lettuce (place on the bottom of the bowl), boiled chicken, smoked ox tongue and smoked ham, all cut in julienne style. Add 1/2 hard cooked eggs for each portion.
                  Place some watercress in the center and serve with French Dressing." Diat did not invent the salad (older recipes exist), but its inclusion on the menu at the Ritz-Carlton would have introduced the salad to more of the public. It's possible that the inclusion of Thousand Island dressing is also linked to the Ritz, since the hotel also introduced the dressing to New York City. This recipe, while containing smoked ox tongue, still contains the primary chef salad ingredients: meat, eggs, greens and presentation: julienne sliced meat, and sliced eggs. Several other early chef salad recipes mention crumbling Roquefort cheese over the salad. So guys lets begin now how to make it.

                   First one prepare all ingredients and tool we will used after that we make Sauce for dressing so I'm gonna make Moyonaisse Sauce just like before an other my blog I telling you how to make Mayonaisse Sauce is Salad Oil and Egg Yolk that's main ingredients of the Sauce and we mix together by slowly 'cause we want the egg yolk and oil will be combine or binding each other.

                   After that we cut the vegetable with Julienne Cut and we Blancing all vegetable, as we know when we Blancing some vegetable or another we must already cold water to hold process cooking in ingredients. Beside that our chicken is ready to saute but before we have done to marinate the chicken first with Herb and Spices.

                 The next is we toast the vegetable and sauce we make before and then saute the chicken, after the all is ready so time to plating.

                 Lotus become underliner and give a body is vegetable and than saute chicken and give hard boil egg on the top with dressing and cheese too. So guys Chef Salad ready to served, if you have some question about this menu just comment below and I hope you enjoy this time thank you.






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