This morning I returned to practice in the kitchen with the same section as yesterday is cold kitchen, today I handled Thai chicken salad.

First, I prepare all the ingredients used to make thai chicken salad.

While the main ingredient is chicken fillet, chicken fillet marinated with fish soy sauce, sweet soy sauce, salad oil, chop garlic and lime juice for 30 minutes

After that I prepare the vegetables like shreded lettuce, slice cucumber, sliced ​​tomato and chopped coriander leave.

And then, all the ingredients for body salad ready.

I prepare the ingredients for dressing / sauce. such as chopped red chilli, fish soy sauce, grated brown sugar, chopped garlic, sliced ​​lemongrass, lime juice and salt for seasoning.

Next, after all the ingredients are ready, I put them in the chiller. 

While waiting for the restaurant open, I make garnish for thai chicken salad. I used tomato cherry to make rose tomato for garnish.

ABOUT GARNISH

Garnish, an embellishment added to a food to enhance its appearance or taste. Simple garnishes such as chopped herbs, decoratively cut lemons, parsley and watercress sprigs, browned breadcrumbs, sieved hardcooked eggs, and broiled tomatoes are appropriate to a wide variety of foods; their purpose is to provide contrast in colour, texture, and taste, and to give a finished appearance to the dish.

In the classic cuisine of France, garnishes comprised any accompaniment to a principal dish—vegetables and starch dishes fell under this definition. Further, basic dishes could be varied by the selection of one of a codified array of garnishes. Under this system a chicken, for example, could be served à la archiduc, with a sauce of paprika and cream; à la forestière, with morels and potatoes, à la bouquetière, with an array of individually cooked, decoratively cut vegetables, and so on into hundreds of formulations.

Source :

https://www.britannica.com/topic/garnish

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