tailieunhanh - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 3

This chapter introduces you to the most commonly used equipment in food service kitchens. It cannot, in this short space, serve as an operating manual for every model of every machine you will use. It cannot take the place of demonstration by your instructor and of actual experience. | Simple Salads and Tossed Salads 3 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Simple Salads and Tossed Salads Before reading this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Know basic sanitation procedures for products served raw. Know state and local regulations for food-service glove use. Chapter Pre-Requisites 3 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Simple Salads and Tossed Salads After reading this chapter, you should be able to: Explain the differences between simple salads and tossed salads. List the five salad greens flavor groups and identify the various greens that belong to each group. Discuss the advantages and disadvantages of the various market forms in which salad greens are available. Recognize signs of quality in salad greens. Properly store, clean, and fabricate salad greens. Prepare salads using à la carte, . | Simple Salads and Tossed Salads 3 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Simple Salads and Tossed Salads Before reading this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Know basic sanitation procedures for products served raw. Know state and local regulations for food-service glove use. Chapter Pre-Requisites 3 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Simple Salads and Tossed Salads After reading this chapter, you should be able to: Explain the differences between simple salads and tossed salads. List the five salad greens flavor groups and identify the various greens that belong to each group. Discuss the advantages and disadvantages of the various market forms in which salad greens are available. Recognize signs of quality in salad greens. Properly store, clean, and fabricate salad greens. Prepare salads using à la carte, tableside, family-style, and banquet procedures. Prepare salads that are attractive, well balanced, and seasonal. Chapter Objectives 3 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Simple Salads and Tossed Salads Simple Salads A salad of leafy greens tossed with a vinaigrette dressing having few or no garnishes. In formal European dining, simple salads are served after the main course in order to refresh the palate. In American dining, simple salads may be served as appetizers. Salads Made From Leafy Greens 3 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Mixed Green Salad with Classic French Vinaigrette Simple Salads and Tossed Salads Tossed Salads Tossed salads are an American creation. A tossed salad is a salad mixed with, or topped with a variety of brightly colored vegetable garnishes, typically served with the diner’s choice of dressing. Tossed salads can be served as a light starter or in a larger portion as a dinner salad.

• Ẩm thực
• Professional garde manger
• Cold food preparation
• Professional cooking
• Professional baking
• Professional working chefs
• The cold kitchen
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Cold foods
• Garde manger