Description
What are the main ingredients of a Greek salad?
Why are color, texture, shape, and positioning important when preparing appetizers?
What exactly is a FIFO system?
This program conveys the know-how needed to create and serve appetizers, sandwiches, and salads in a commercial kitchen or catering operation. Students will encounter a wide range of topicssuch as:
- the best ways to wash and arrange fresh greens or fruit items in salads
- why spicy appetizers arent always a good idea
- the best approaches for garnishes
- the various types of sandwich bread
- the storage temperatures required for dry, perishable, and frozen goods
The guideline of first in, first out is also covered.
Viewing time: 25 minutes. In English, with English-language subtitles. 2009.
Click here to view a video clip.
IFH
0810
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