is on the board is here. Right? This is a mix and glass for salad. Pu salad. Everything is here. The vegetables, the dressing, everything is there and your garnish. So, you would probably have to follow your grams as per the restaurant. Let’s say that is enough for one portion. Okay. Everything. So, you put your salad, mint, parsley, little amounts. Okay. You can follow the the grams as per the kitchen. Just put little amount. Little bit of this, little bit of this cucumber, capsicum. Okay. And tomato. Tomato. And your tomato. Red radish. Mix. Mix. Mix. Mix. Red. Radish comes last. Then get your dressing. Radish. Red. Radish is done on the top. Put the dressing. Okay. Toss it nicely inside. Now build directly in the bowl. Try to keep try to keep um you know things to show. I want you to show the whole the salad has to show all the ingredients. So everything goes in the bowl. Your salad bowl. [Music] Okay. Always have tissue on your section if you’re working on the spot. Keep the plate nice and clean. I’m trying to make sure that the the plate doesn’t have anything on the sides. H. And you’re trying to build like a mountain on your salad. Okay. Everything is there. Good. So now you end with your garnish. Garnish. Sometimes if you feel like something is missing like this one is also a good garnish. You can just add a bit on top to show that it’s also there. The customer wants to see everything that is painful. You want to see that they see all the ingredients at least. Maybe you can take a piece of mint just put there. Take a bit of parsley. Just put there to show that there is parsley there. Okay. Then you get your red radish and you garnish. Put on top. Okay. That’s enough for this one. Okay. And you finish with your roen which is our pizza plate frying. Right. And that’s f
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Please use tiny tongs to take each ingredient so that persons wearing gloves who are not as conscious as you the head chef won't use their hands to touch everything bowls and tables and still use those gloves on the raw salad. To avoid unnecessary cross contamination. They may not be conscious enough to change gloves between touching so much around the kitchen.