1. Identify five types of salad presentations. 2. Define salad greens. 3. Describe four types of lettuces. 4. Contrast spinach, chard, and arugula.
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1 1. Identify five types of salad presentations. 2. Define salad greens. 3. Describe four types of lettuces. 4. Contrast spinach, chard, and arugula by American Technical Publishers, Inc. All rights reserved. Page 1 of 21
2 5. Describe three types of cabbages used as salad greens. 6. Distinguish between the different varieties of chicory. 7. Contrast dandelion greens and mesclun greens. 8. Describe eight types of garnishing greens by American Technical Publishers, Inc. All rights reserved. Page 2 of 21
3 9. Describe how to properly store salad greens. 10. Explain how to remove the core from head lettuce. 11. Explain how to trim romaine lettuce. 12. Explain how to remove the rib from loose greens by American Technical Publishers, Inc. All rights reserved. Page 3 of 21
4 13. Explain how to wash salad greens. 14. Identify four types of salad ingredients other than salad greens. 15. Define emulsion. 16. Identify a temporary emulsion and a permanent emulsion by American Technical Publishers, Inc. All rights reserved. Page 4 of 21
5 17. Explain why it is important to match an oil with an appropriate vinegar. 18. Explain how to prepare a basic French vinaigrette. 19. Explain how to prepare an emulsified vinaigrette. 20. Explain how to prepare a mayonnaise by American Technical Publishers, Inc. All rights reserved. Page 5 of 21
6 21. Name six types of salads. 22. Explain how to prepare a tossed salad. 23. Identify the four parts of composed salads. 24. List five tips for preparing bound salads by American Technical Publishers, Inc. All rights reserved. Page 6 of 21
7 25. Explain why it is important to know how vegetables will react to acidity when making vegetable salads. 26. Explain how to prevent fruits from discoloring while making fruit salads. 27. Describe the ratio of gelatin powder to liquid used to make gelatin salads. 28. List four tips for preparing gelatin salads by American Technical Publishers, Inc. All rights reserved. Page 7 of 21
8 29. Explain why it is important to chill gelatin layers until slightly firm before combining the layers. 30. Explain the purpose of rennet in making cheese. 31. Differentiate between curds and whey. 32. Identify four factors that determine the flavor and texture of a cheese by American Technical Publishers, Inc. All rights reserved. Page 8 of 21
9 33. Describe nine types of fresh cheese. 34. Contrast fresh and soft cheeses. 35. Describe two types of soft cheese. 36. Identify three ways semisoft cheeses are ripened by American Technical Publishers, Inc. All rights reserved. Page 9 of 21
10 37. Describe three types of dry-rind cheese. 38. Describe four types of washed-rind cheese. 39. Describe three types of waxed-rind cheese. 40. Explain why a blue vein runs through blue-veined cheeses by American Technical Publishers, Inc. All rights reserved. Page 10 of 21
11 41. Describe four types of blue-vein cheese. 42. Describe six types of hard cheese. 43. Contrast hard cheeses and grating cheeses. 44. Describe three types of grating cheese by American Technical Publishers, Inc. All rights reserved. Page 11 of 21
12 45. Identify three types of cheese products. 46. Describe how to store cheese for maximum freshness. 47. Explain why cheeses are generally cooked at low temperatures. 48. Differentiate between hors d oeuvres and appetizers by American Technical Publishers, Inc. All rights reserved. Page 12 of 21
13 49. Define amuse bouche. 50. Describe canapés. 51. Explain how to prepare canapés using toasted and untoasted bread. 52. Describe four types of small plates by American Technical Publishers, Inc. All rights reserved. Page 13 of 21
14 53. Describe three types of cold starters. 54. Explain what happens when vegetables are grilled or roasted. 55. Describe seven types of stuffed and filled starters. 56. Contrast stuffed and filled starters with wrapped starters by American Technical Publishers, Inc. All rights reserved. Page 14 of 21
15 57. Describe two types of wrapped starters. 58. Identify common battered and breaded starters. 59. Contrast battered and breaded starters with skewered starters. 60. List three tips for preparing skewered starters by American Technical Publishers, Inc. All rights reserved. Page 15 of 21
16 61. Define dip. 62. Describe five types of raw meat and seafood starters Contrast raw meats and seafood starters with cured and smoked starters. 64. Explain the purpose of curing foods by American Technical Publishers, Inc. All rights reserved. Page 16 of 21
17 65. Explain the purpose of smoking foods. 66. Identify the main ingredient of sausages, pâtés, terrines, galantines, and ballotines. 67. Explain why forcemeat is ground using a progressive style of grinding. 68. Explain the role of fat as a forcemeat ingredient by American Technical Publishers, Inc. All rights reserved. Page 17 of 21
18 69. Explain the role of a binding agent as a forcemeat ingredient. 70. Identify the two main ingredients in a curing salt. 71. Explain why garnishes have to be cooked prior to being added to a forcemeat. 72. Name three styles of forcemeats used in foodservice operations by American Technical Publishers, Inc. All rights reserved. Page 18 of 21
19 73. Describe how forcemeat is prepared. 74. Explain the purpose of a quenelle and how to make one. 75. Identify the common ratio of fat to lean meat in most sausages. 76. Identify the three categories of sausages by American Technical Publishers, Inc. All rights reserved. Page 19 of 21
20 77. Explain how sausages are stuffed into clean casings and made into links. 78. Differentiate between a pâté and a terrine. 79. Differentiate between a galantine and a ballotine. 80. Explain the purpose of glazes by American Technical Publishers, Inc. All rights reserved. Page 20 of 21
21 81. Differentiate between aspic and chaud froid. 82. Explain why glazed items should not be moved after being placed on a presentation platter by American Technical Publishers, Inc. All rights reserved. Page 21 of 21
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Festive Menu Served 1 December 20 January 2018 Starters Citrus Fruit Platter with Blood ange Sorbet. (V) Cream of Home-made pumpkin and sage soup. (V) Smooth Home-Made jewelled Game Pate with Brandy over
Open Air Wedding Package
Open Air Wedding Package LE MERIDIEN CAIRO AIRPORT TERMINAL 3, CAIRO INTERNATIONAL AIRPORT HELIOPOLIS, CAIRO, EGYPT N 30 07' E 31 24' DESTINATION UNLOCKED LATITUDE GARDEN WEDDING PACKAGES MINIMUM 100 GUESTS
Comfort foods are familiar dishes to turn to when you are not feeling well. Eat them when your appetite is poor and every bite counts.
Comfort Recipes Comfort foods are familiar dishes to turn to when you are not feeling well. Eat them when your appetite is poor and every bite counts. Egg Dishes Baked Eggs...2 Egg Omelet with Cottage
TASTER MENU. Roast hand-dived scallop kedgeree garnishes, onion bhaji. Terrine of rabbit carrot broth, wild mushrooms and savoury granola
THE MENU TASTER MENU Let our Head Chef James Freeman surprises you with today s menu. Available for the whole table. Five courses taster menu 60.00 Wine or whisky pairings 30.00 Roast hand-dived scallop
Doc. #68. Code No.: _Jrogram: Date: Previous Outline Dated: SEPTEMBER, 1994 SAULT COLLEGE OF APPLIED ARTS & TECHNOLOGY SAULT STE.
Doc. #68 SAULT COLLEGE OF APPLIED ARTS & TECHNOLOGY SAULT STE. MARIE, ONTARIO COURSE OUTLINE Course Title: FOOD THEORY I Code No.: _Jrogram: Semester: Date: FDS130 HOTEL & RESTAURANT MANAGEMENTI ONE SEPTEMBER,
We have always felt that younger diners should have a choice without compromise when it comes to their dining selection.
Young Diners We have always felt that younger diners should have a choice without compromise when it comes to their dining selection. We would like you to be able to choose anything from any of our older
2000 Bouchard Beaune du Chateau a blend of several premier cru wines, this Burgundy had a medium big chardonnay nose, medium body and good fruit.
The Western All Terrine and Pate Eaters Society WATAPEAS held the First Annual International Terrine Tasting FAITT on Saturday. The rules of engagement were simple bring an interesting terrine (ballotines,
HORS D OEUVRES. On The Cold Side. Seasonal Fresh Fruit: A colorful display of sliced fresh fruits and berries artistically arranged.
HORS D OEUVRES On The Cold Side Seasonal Fresh Fruit: A colorful display of sliced fresh fruits and berries artistically arranged. Vegetable Crudité Platter with Dip: Assorted fresh vegetables cut into
limitless possibilities, endless opportunities.
HORMEL FIRE BRAISED CHICKEN THIGH HORMEL FIRE BRAISED ST. LOUIS PORK RIBS Natural shape braised ham. Ideal for hot and cold sandwiches, center of the plate and carving stations. Natural shape, single lobe
Plated Dinner Menu (All entrée selections include choice of salad, vegetable. Rolls, coffee, and tea)
Plated Dinner Menu (All entrée selections include choice of salad, vegetable. Rolls, coffee, and tea) Salad Selections House Salad- Roasted Garlic Balsamic Traditional Caesar Salad- Hand Tossed Spinach
receptions Mini crab cakes Crab rangoons Shrimp egg rolls
receptions Chilled hors d OEUVRES Priced per 50 pieces, unless otherwise noted. Please consult your banquet coordinator. Assorted finger sandwiches Deviled eggs à la Russe Tomato basil bruschetta Smoked