Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 15
Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 15
In this chapter, the learning objectives are: 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;...