Lecture Professional cooking (7/E): Chapter 21 (part 1) - Gisslen
Lecture Professional cooking (7/E): Chapter 21 (part 1) - Gisslen
Chapter 21 - Salads and salad dressings. After reading the material in this chapter, you should be able to: Identify and describe five different salad types, and select appropriate recipes for use as an appetizer, accompaniment, main course, separate course, or dessert salad; identify a dozen popular salad greens; list six categories of other salad ingredients, and recognize several examples from each category; judge the quality of fruits and complete the pre-preparation procedures for fruit;...