(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) Parts of Salad; (i) Dressing (ii) Garnish (iii) Base (iv) Body
(b) Ingredients used in Mayonnaise Preparation; (i) Oil (ii) Egg yolk (iii) Seasoning/Flavouring (iv) Vinegar/Lemon juice
(c) Points to be considered when making stock; (i) Salt should not be added (ii) Fats should be skimmed off (iii) Soak the bone first when making chicken stock (iv) Stock should be skimmed gently (v) Avoid the use of unsound meat/bones/vegetables (vi) Strain, cook and keep in refrigerator if not used immediately (vii) Scum should be removed.
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