Quarter II-Lesson 1 Perform Mise’ En Place

This must be fresh, clean, crisp, cold, and well drained. Moisture and air are necessary to keep greens crisp.

• Green Salads

• Bound Salads

• Vegetable, Grain Legumes, and Pasta Salads

• Composed Salads

These are salads whose main ingredients are vegetables other than lettuce or other leafy greens.

• Green Salads

• Bound Salads

• Vegetable, Grain Legumes, and Pasta Salads

• Composed Salads

Are a mixture of foods that are held together or bound with a dressing usually a thick dressing like mayonnaise.

• Green Salads

• Bound Salads

• Vegetable, Grain Legumes, and Pasta Salads

• Composed Salads

It contains fruits as their ingredients, like appetizer salads or dessert salads.

• Fruit Salads

• Vegetable, Grain Legumes, and Pasta Salads

• Gelatin

• Composed Salads

Most of these products are made with sweetened prepared mixes with artificial color and flavor. But some professionals cook used to prepare salads using unflavored relying on fruit juices and other ingredients for flavor.

• Green Salads

• Bound Salads

• Gelatin Salads

• Composed Salads

(a)  

(a)  

(a)  

(a)  

This must be fresh, clean, crisp, cold, and well drained. Moisture and air are necessary to keep greens crisp.

(a)