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TLEHE103 3 Salad 2.pptx

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TLEHE103 3 Salad 2.pptx

  1. 1. C COMPOSED SALAD French “SALADEE COMPOSEE”
  2. 2. WHAT IS THE DIFFERENCE BETWEEN OF TOSSED SALAD AND COMPOSED SALAD? • TOSSED SALAD • COMPOSED SALAD
  3. 3. COMPOSED SALAD •ARRANGING TWO OR MORE ELEMENTS ATTRACTIVELY ON A PLATE •ARRANGE ON THE PLATE RATHER THAN BEING MIXED •USUALLY SERVED AS MAIN COURSES OR FRUIT COURSES RATHER THAN SIDE DISHES
  4. 4. GUIDELINES FOR MAKING SALADS • PREPARE AND SEASON EACH INGREDIENTS SEPARATELY AND EVALUATE THE FLAVOR AND QUALITY • ARRANGEMENTS MAY BE PLATED A HEAD OF TIME AND ADD DELICATE INGREDIENTS BEFORE SERVING • FLAVORS AND TEXTURES OF ALL INGREDIENTS SHOULD PROVIDE PLEASING CONTRAST • OBSERVE GENERAL CONCEPTS OF PLATING AND PRESENTATION OF OUTPUT
  5. 5. C GELATIN SALAD “JELLO SALAD”
  6. 6. GELATIN SALAD GELATIN PRODUCTS MADE WITH SWEETENED PREPARED MIXES WITH ARTIFICIAL COLOR AND FLAVOR SOME PROFESSIONAL COOK USED UNFLAVORED GELATIN RELYING ON FRUIT JUICES AND OTHER INGREDIENTS FOR FLAVOR
  7. 7. GUIDELINES FOR MAKING SALADS OBSERVE THE CORRECT PROPORTION OF GELATIN AND LIQUID DISSOLVE UNFLAVORED GELATIN, STIR IN COLD LIQUID TO DISSOLVE SWEETENED,FLAVORED GELATIN, STIR IT IN BOILING WATER DO NOT ADD RAW PINEAPPLE AND PAPAYA TO GELATIN SALAD CANNED FRUITS AND OTHER JUICY ITEMS MUST BE DRAINED UNMOLD GELATIN IF IT IS FIRM DIPPING A SMALL POINTED KNIFE IN WARM WATER AND RUNNING THE TIP ALL AROUND DIP THE MOLD INTO HOT WATER FOR 1-2 SEC QUICKLY GENTLY PULL GELATIN AWAY FROM THE EDGE REFRIGERATE GELATIN SALADS

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