Understanding Salads and Salad Dressings

*In the days before modern refrigeration, the pantry was the storeroom where food products were kept before being brought into the kitchen.* Because this room was cooler than the kitchen, it was especially suited as a work area for the production of cold food, especially aspics, chaud-froids, and other elaborate buffet preparations. In kitchens around the world, this department is often referred to by its French name, garde manger. Today, the pantry is the department responsible for cold foods and related items. This does not mean that no cooking is done in the pantry. On the contrary, garde manger chefs must be masters of a wide range of cooking techniques. In addition, they must have artistic judgment as well as the patience and dexterity to perform a great many hand operations quickly and efficiently. *This unit deals with two groups of items prepared in the pantry: salads and salad dressings.*
Learn How to Prepare Salads and Salad Dressings in a Flash
Here are just some of the things you will learn in this presentation: ü How to identify five different salad types. ü How to identify popular salad greens; list six categories of other salad ingredients; and recognize several examples from each category. ü How to judge the quality of fruits and complete the pre-preparation procedures for fruit. ü How to identify the four basic parts of a salad. ü How to prepare and arrange salads that achieve maximum eye appeal. ü How to set up an efficient system for producing salads in quantity. ü How to prepare the following types of salads: green, vegetable, bound, fruit, combination, and gelatin. ü How to set up a successful salad bar and buffet service. ü How to identify the major salad dressing ingredients. ü How to prepare oil and vinegar dressings, mayonnaise and mayonnaise-based dressings, cooked dressings, and specialty dressings. ü Plus lots more.

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