salads, appetizers, and sandwiches

Question 1

Garde manage

Answer 1

is cold dishes including salad, appetizer, hor d´oeuvres and canapes

Question 2

Uses of salads

Answer 2

Appetizer, accompaniment, main dish, separate-course

Question 3

Appetizer

Answer 3

small portion served prior to main dish

Question 4

Accompaniment

Answer 4

served with and compliments the main dish

Question 5

Main dish

Answer 5

This should have a variety of nutrients

Question 6

Separate course

Answer 6

a light salad served after the main course to refresh the palate

Question 7

Salad greens

Answer 7

choose season, salad structure and flavor

select greens that are fresh not damaged
ensure that greens have been throughly washed and dried
remove stems and cores

Question 8

vinaigrette

Answer 8

is made with oil and vinegar

Question 9

emulsified vinaigrette

Answer 9

keeps the ingredients from separating

Question 10

Hors dóeuvres

Answer 10

are small bites served prior to a meal or at a separate event

Question 11

Base:

Answer 11

bread product or container for sandwich, traditional

loaf bread, rolls

Question 12

Spread

Answer 12

the three main purposes are to prevent bread from soaking up the filling
mayonnaise

Question 13

Filling

Answer 13

main component of sandwich.

meats, cheese

Question 14

Types of sandwiches

Answer 14

closed: filling enclosed in bread
opened: Filling is placed on top of bread

Question 15

Hot opened faced sandwich

Answer 15

Hot filling covered with a hot topping such as gravy or cheese

Question 16

cold sandwiches

Answer 16

hero, hoagie, grinder