Fill in the 2 tables below. List four cooked salads and four cooked appetisers (not those listed previously). Describe the cookery methods used and the dressings, sauces or dips that would accompany them. How would they be presented? Criteria main ingredients sauce, dip or dressing cookery method/s appearance and presentation classical or contemporary recipes quality indicators nutritional value service style taste texture Salad 1: Ceaser Salad cos lettuce, egg, parmesan, anchovies, croutons, bacon ceaser dressing, emulsion sauce boil, pan fry bright green, brown, yellow, white. Serve with cracked pepper & chopped chives. classical Lettuce is crisp and green, eggs are not overcooked, parmesan is firm, no signs of mould. Protein, carbohydrates, fat, some fibre. a la carte, buffet, cyclic, take away, fine dining. salty, acidic, smoky, savoury crunchy, soft, creamy Salad 2: Salad 3: Salad 4: