TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 21 (part 2) - Gisslen

After reading the material in this chapter, you should be able to: 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;. | Salads Appetizer Salads A salad served as a first course. Should stimulate the appetite by taste and visual appeal. Appetizer salads should: Have fresh, crisp ingredients. Have a tangy, flavorful dressing. Have an attractive, appetizing appearance. Not be so large as to be filling. Be substantial enough to serve as a complete course in themselves. Types of Salads Salads Accompaniment Salads A salad served with the main course: Must balance and harmonize with the rest of the meal. Should be light and flavorful, not too rich. Types of Salads Salads Main-Course Salads A salad served as a main course should: Be large enough to serve as a full meal. Contain a substantial portion of protein. Offer a variety of vegetables, greens, and/or fruits. Main-course salads should offer enough variety on the plate to form a balanced meal. Both nutritionally and in flavors and textures. Types of Salads Salads Separate-Course Salads A salad served after the main course: The .

• Ẩm thực
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Bread storage
• Types of sandwiches
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen