Messman Qualification Course

Have an Understanding of Basic Cookery Skills 2

Assist the Chief or Second Cook to Prepare Basic Appetizers, Salads

and Sandwiches (hot, cold and open)

Trainee:______________________
 Table of Contents

Section 1..................................................................................................................................1-1
Introduction..................................................................................................................................1-1
1.1. Definition............................................................................................................................................1-1
1.1.1. Appetizer.................................................................................................................... 1-1
1.1.2. Preparing and Presenting Appetizer...........................................................................1-3
1.1.3. Hors d’oeuvre............................................................................................................. 1-4
1.1.3.1. Examples of Hors d’ oeuvres from different countries........................................1-6

Section 2..................................................................................................................................2-1
Salads............................................................................................................................................2-1
2.1. Definition............................................................................................................................................2-1
2.1.1. Types of Salads.......................................................................................................... 2-2
2.1.2. Structure of Salads..................................................................................................... 2-3
2.1.3. Side Salads................................................................................................................ 2-4
2.1.4. Common Salads served Onboard..............................................................................2-7
2.1.5. Green Salads............................................................................................................. 2-8
2.1.6. Dressing the Salad................................................................................................... 2-18
2.1.7. Fruit.......................................................................................................................... 2-21

Section 3..................................................................................................................................3-1
Sandwiches....................................................................................................................................3-1
3.1. Definition............................................................................................................................................3-1
3.2. Five (5) Types of Sandwich...............................................................................................................3-2
3.3. Four (4) Elements of Sandwich........................................................................................................3-3
3.3.1. Bread.......................................................................................................................... 3-3
3.3.2. Spreads...................................................................................................................... 3-4
3.3.3. Fillings........................................................................................................................ 3-5
3.3.4. Garnishes................................................................................................................... 3-6
3.3.5. Presentation Styles.................................................................................................... 3-7
3.3.6. Sandwich Production Guidelines................................................................................3-8
 Section 1

Introduction

1.1. Definition

Garde-manger is a classic French kitchen the member of the staff in charge of cold items, hors
d’oeuvre, some desserts and all decorative work.
The distinction between an appetizer and a hors d’ oeuvres have more to do with the portion
size and how and when it is served than with the actual food being served. Hors d’oeuvre is
typically served as a prelude to a meal, while appetizers are usually the meal’s first course.

1.1.1. Appetizer

While hors d’oeuvre is served separately from the main meal, appetizers are traditionally its first
course. The role of the appetizer on the contemporary menu is becoming increasingly
important. Although the traditional pate, smoked trout, or escargot with garlic butter may still be
found, dishes based on pasta, grilled vegetables, and grains are receiving more exposure.

The usual admonition to “build” a menu from one course to

the next calls for some logical connection between the
appetizer and all the courses to follow. For every rule you
read about what types of foods should or shouldn’t constitute
an appetizer, you will find at least one good exception.
What most appetizers have in common is careful attention to
portioning and sound technical execution and plating. Most
appetizers are small servings of very flavorful foods, meant
to take just enough edge off the appetite to permit thorough
enjoyment of an entrée.
Classic hors d’oeuvre can be served as appetizers by increasing the
portion size slightly. Perennial favorites are perfectly fresh clams and
oysters, for example, shucked as close to service time as possible and
served with sauces designed to enhance their naturally briny flavor, or
a classic shrimp cocktail, served with a cocktail sauce, salsa, or other
pungent sauce. Smoked fish, meat, or poultry; sausages, pates,
terrines, and galantines; air-dried ham and beef sliced paper thin – all
of these can be used to create appetizer plates, on their own with a
few accompaniments or garnishes, or as a sampler plate.

Salads are also served as appetizers. Portion

size may be changed, or a different sauce or
garnish substituted to vary the salad from season
to season or to showcase a range of flavors and
textures from other cuisines.

Warm and hot appetizers include small serving of pasta, such as tortellini or ravioli, served on
their own or in a sauce or broth. Puff pastry shells can be cut into vols au vent or made in
turnovers and filled with savory ragouts or foie gras. Broiled or grilled fish, shellfish, or poultry
are often featured. Crepes, blini, and other similar dishes are popular. Meatballs and other
highly seasoned ground-meat appetizers are also frequent choices.

Vegetables are more important than ever as an appetizer. They

are often presented very simply – for example, steamed artichokes
with a dipping sauce, chilled asparagus drizzled with a flavored oil,
or a plate of grilled vegetables accompanied by an aioli.
1.1.2. Preparing and Presenting Appetizer

In preparing and presenting appetizer, keep in mind the following guidelines:

 Keep the portion size appropriate.

Generally, appetizers should be served in
small servings.

 Season all appetizers with meticulous care.

Appetizers are meant to stimulate the
appetite, so seasoning is of the utmost
importance. Don’t overuse fresh herbs and
other seasonings; however, it is also too
easy to deaden the palate by overwhelming it
with too much garlic or an extravagance of
basil at the meal’s start. Remember that
other courses will follow this one.

 Keep garnishes to a minimum. Those

garnishes that are used should serve to
heighten the dish’s appeal by adding flavor
and texture, not just color.

 Serve all appetizers at the proper

temperature. Remember to chill or warm
plates.

 Slice, shape, and portion appetizers

carefully, with just enough on the plate to
make the appetizer interesting and appealing
from start to finish but not so much that time
guest is overwhelmed.
  Neatness always counts, but especially with
appetizers. They can set the stage for the
entire meal.

 When offering shares appetizers, consider

how they will look when they come to the
table. It may be more effective to split a
shared plate in the kitchen, rather than
leaving is to the guest to divide it themselves.

 Color, shape, and white space play a role in

the overall composition of the plate. Choose
the right size and shape serving pieces and
provide the guest with everything necessarily
for the appetizer, including special utensils,
dishes to hold empty shells or bones, and if
necessary, finger bowls.

8.8.9. Hors d’oeuvre

The term hors d’ oeuvre is from the French for (outside the meal). Hors d’ oeuvre is meant to
pique the taste buds and perk up the appetite. Foods served as hors d’ oeuvre should be:

 Small enough to eat in one or two bites. Some hors d’

oeuvre is often eaten with the fingers, while other hors
d‘oeuvre may require a plate and fork. With very few
exceptions, hors d’oeuvre does not require the use of a
knife.
 Attractive. Because hors d’oeuvre customarily preceded
the meal, they are considered a means of teasing the
appetite. This is partially accomplished through visual
appeal.

 Designed to complement the meal that is to follow. It’s

important to avoid serving too many foods of a similar taste
or texture. For example, if the menu features a lobster,
bisques (lobster), and canapé may be in appropriate.

Presenting Hors d’oeuvre

The presentation of hors d’ oeuvre can extend from the elegance of butler-style to the relative
informality of a buffet, or it may be a combination of service styles. The type of hors d’ oeuvre
as well as the requirements of a particular function determines how these foods are presented.
The guidelines can assist the chef in hors d’ oeuvre presentation:

 Keep in mind the nature of the event as well as the

menu that follows when selecting hors d’oeuvre.

 Ice cravings and ice beds are often used to keep

seafood and caviar very cold, as well as for their
dramatic appeal. Be sure that the ice can drain
properly and that heavy or large ice carvings are
stable.
  Hors d’oeuvre serves on platters or passed on trays
should be thoughtfully presented, so that the last hors
d’oeuvre on the plate is still attractively presented.

 Hors d’ oeuvres that are served with a sauce require

serving utensils. In order to prevent the guest from
having to juggle a plate, and napkin while standing,
this hors d’oeuvre should ordinarily be limited to either
buffet service or served as the prelude to a more
elaborate meal.

 To ensure that hot hors d’ oeuvre stay hot, avoid

combining hot and cold items on a single platter and
have chafing dishes available for buffet service.

17.17.17.18. Examples of Hors d’ oeuvres from different countries

Devilled / Devilled Eggs

Hard boiled eggs are stuffed with a creamy blend of mayonnaise and Dijon mustard.
 Devilled Eggs (US)
 Devilled Eggs (UK)
Antipasto (Italy)
Literally, “Before the meal” A platter of hot and cold hors d’ oeuvres that may include meat,
olives, cheese and vegetables

Bruschetta (Italy)
A slice of Italian bread that is toasted rubbed with garlic and drizzled with olive oil.

Canapes (France)
A small, prepared and usually decorative food, consisting of a small piece of bread.
 Section 2

Salads

2.1. Definition

Salads appear on the menu in so many different guises today that it is easy to imagine that they
were invented by this generation of chefs. In fact, fresh concoctions of seasoned herbs and
lettuces have been relished in every part of the world from the beginning of recorded culinary
history.
A dish of raw, cold or warm cooked foods, usually dressed and seasoned served as an
appetizer, side dish or main course.
Appear on the menu in so many different guises and are embraced
by today’s garde manger with such enthusiasm that one might
imagine salads were invented by this generation of chefs. In fact,
salads have played a key role throughout culinary history. Fresh
concoction of seasoned herbs and lettuces, known as Herbasalata,
were enjoyed by the ancient Greeks and Romans alike.

We are indebted to the Romans for our

word salad, derived from their word salt. According to legend, the
Greek philosopher Aristoxenus was so obsessed with freshness that
while the lettuce was still growing, he would sprinkle it with vinegar
and honey the night before he planned to prepare a salad.

The early European settlers of America also valued salad greens.

Thomas Jefferson recorded that the markets of his day supplied the
cook with a variety of lettuces, endive, sorrel, corn salad (mâche),
and cress. After a long absence from the American market, the
greens Jefferson favored are again appearing in salads served as
appetizers, entrées, accompaniments to other items, or intermezzos.
Three major salad categories:
 Green Salads
 Side Salads made from vegetables, potatoes, grains, pastas, legumes, and fruits
 Composed Salads
2.1.1. Types of Salads

Green Salad
One or more tender greens tossed with a dressing. Other names for green salads are Tossed
Salads, Mixed Salads, and Garden Salads.

Fruit Salads
Are usually sweet and contain items such as fruits, nuts and cream. They can be served as
appetizers or desserts.

Warm Salads
Is made by tossing the salad ingredients in a warm dressing. Known in French as a salade
tiede, should just be warmed through. Another approach is to use a chilled crisp salad as a bed
for hot main items such as grilled meat or fish.

Composed Salads
Contain carefully arranged items on a plate, rather than components tossed together. They are
usually main-course salads or appetizers, rather than accompaniment.
 Dessert Salads
Are usually sweet it may contain items such as fruits, sweetened gelatine, nuts and cream

2.1.2. Structure of Salads

Four (4) Parts of Salad:

Base
The base of a salad is usually a layer of salad greens that line the plate or bowl in which the
salad will be served.
 Lettuce (Romaine, Iceberg, Oak Leaf, Lolo Rosso, Butterhead)
 Chicory and Endive
 Leafy Greens (Arugula, Fern, Spinach, Swiss Chard and Watercress)
 Green and Red Cabbage

Body
Main part of a Salad.
 Cucumber, Tomato, Potato, Poultry and Game, Beef (sirloin),
Sausages, Salami, Pastrami, Fish and Other Seafood’s,
Asparagus, Broccoli, Cauliflower, Beans, Beets, Onion, Celery,
Orange, Mango, Pineapple, Apple, Pear, Peach, Guava, Bell
Pepper, Radish, Apricots, Mushroom, Melon, Beans Sprout

Dressing
Is a seasoned liquid that is added to the body of the salad.
 A uniform mixture of two un-mixable liquids is called an emulsion.
 Mayonnaise is a cold sauce made by combining egg yolks with oil to form an emulsion.
 Vinaigrette is a temporary emulsion made by blending oil and acid.
 Standard ratio vinaigrette three parts oil and one-part acid
 Three (3) Kinds of Emulsion
 Temporary Emulsion (Vinaigrette)
 Semi-permanent Emulsion (Mustard Vinaigrette)
 Permanent Emulsion (Mayonnaise, Aioli and Hollandaise)

Garnish
 Is an edible decorative item that is added to a salad to give eye appeal.
 Garnishing the Salad
Choose from a variety of vegetable garnishes according to the season and your desired
presentation: slices or wedges of tomatoes, cucumbers, carrots, radishes, jicama, mushrooms
(raw or marinated), olives, peppers, and so forth. In addition to these vegetable garnishes, the
chef may also option to use more unusual garnishes: raw or very lightly blanched asparagus,
green peas, or green beans, pea shoots, or sprouts of all sorts. These ingredients may either
be tossed along with the greens as they are being dressed or be marinated separately in a little
vinaigrette or used to top the salad.
Adding a crisp component to the salad gives another level of interest, in terms of both flavor and
texture. There are several recipes included throughout the book, such as Pepper Jack and
Oregano Crackers, Cheddar and Walnut Icebox Crackers, Toaster Almonds, and Parmesan
Crisps.
Breads and breadsticks can be served with simple green salads to make them more interesting
and satisfying as well. Try Focaccia or Grissini. Sliced peasant-style breads can be served
along with the salad, spread with a bit of Tapenade, or drizzled with one of the flavored oils
fund.

2.1.3. Side Salads

Vegetable Salad
Vegetables for vegetable salads are prepared as required
by the specific recipes. Some are simple rinsed and
trimmed; others may need to be peeled, seeded, and cut to
the appropriate shape. Some vegetables may require an
initial blanching to set colors and textures, while others
must be fully cooked.

If the salad is to be served raw, the prepared vegetables are

simply combined with vinaigrette or other dressings and allowed to rest long enough for the
flavours to marry. When the vegetables are partially or fully cooked, there are two options for
applying the dressing. In the first option, the vegetables are drained and combined with the
dressing while they are still warm, for faster flavor absorption. This works well for root
vegetables such as carrots, beets, and parsnips, as well as leeks, onions, and potatoes. Some
vegetables (especially green vegetables such as broccoli or green beans) may discolor if they
are combined with an acid in advance; in that case, the vegetables should be refreshed and
chilled before being added to the dressing. Either way, the vegetables should be thoroughly
drained and blotted dry to avoid watering down the dressing.

Potato Salads
Potatoes should be cooked completely but not overcooked. Waxy
potatoes (Yukon Golds or Yellow Finns) hold their shape better after
cooking than starchy potatoes (russets or baking potatoes).

The classic American potato salad is a creamy

salad, typically dressed with mayonnaise.
Other potato salads enjoyed around the world are often dressed
with vinaigrette. In some traditional European-style recipes, the
dressing may be based on bacon fat, olive oil, stock, or a
combination of these ingredients. The key to success with this
style of potato salad is to combine the potatoes and dressing
while the potatoes are still warm so that they absorb the flavor.
For the best finished flavor, the dressing is typically brought to a
simmer before the potatoes are added.
Pasta and Grain Salads
Grains and pastas for salads should be fully cooked with no bite or resistance to the teeth, but
care should be taken to avoid overcooking. Grains and pasta will still be able to absorb some
of the liquid in the dressing and can quickly become soggy. If a pasta or grain salad is held for
later service, be especially careful to check it for seasoning before
it is served, because these salads have a tendency to go flat as
they sit. Salt and pepper are important seasonings, of course, but
others, such as vinegars, herbs, or citrus juice, can give a brighter
flavour.

Legume Salads
Dried beans should be cooked until they are tender to the bite and then allowed to cool in their
own cooking liquid. The center should be soft and creamy, and it is even possible that the
skins may break open slightly. If a salad is made from a variety of dried beans, it important that
beans with different cooking times be cooked separately to the correct doneness.

Beans will not soften any further as they sit in a dressing. In

fact, the acid in salad dressings will make the beans tougher,
even if they are fully cooked. Beans salads, therefore, should
not be dressed and allowed to rest for extended periods. If
the salad is used within four hours of preparation, however,
there is little significant texture change.

Fruit Salads
Fruit has a variety of characteristics, making some fruit
salads sturdy, while other lose quality very rapidly. Fruits
that turn brown (apples, pears, and bananas) can be
treated with fruit juice to keep them from oxidizing, if the
flavour of the juice doesn’t compete with the other
ingredients in salad. Dilute acidic juices, such as lime,
with water.

Mixed fruit salads that include highly perishable fruits, such

as cantaloupe, honeydew, or pineapple. The more perishable items, such as raspberries,
strawberries, or bananas, can then be combined with smaller batches or individual servings at
the last moment, or they can be added as a garnish.
Fresh herbs such as mint, tarragon, basil, or lemon thyme may be added to fruit salads as a
garnish, experiment to determine which herbs work best with the fruits selected for the salad.
2.1.4. Common Salads served Onboard
Caesar Salad
this salad is often thought as an American dish,
but was actually created by Caesar Cardini
Tijuana, Mexico in the 1920s.

Waldorf’s Salad
Traditionally made with apple, celery, walnuts and
mayonnaise, this salad was created in New York’s
Waldorf Astoria Hotel in the 1890s. This version is
based around the same key ingredients with the
addition of Parma ham.

Greek Salad
a hearty salad with the Greek flavors’ of feta,
oregano, black olives and ripe tomatoes.

Coleslaw Salad
if you have never before made coleslaw, you will
be amazed at how different real home-made
coleslaw tastes from that solid in plastic tubs by
supermarkets.
Salade Nicoise
Is a typical dish of southern France, containing
tomatoes, cucumber, locally grown broad (fava)
beans or small artichokes, green (bell) peppers,
raw onions, hard-boiled eggs, anchovy fillets or
tuna, black nice olives, olive oil, garlic and basil.
Neither potatoes nor cooked vegetables should be
added to this salad.

Potato Salad
the classic American potato salad us a creamy
salad with mayonnaise. Other potato salads
enjoyed around the world are often dress with
vinaigrette. In some traditional European-style
recipes, the dressing may be based on bacon fat,
olive oil, stock, or a combination of these
ingredients. The dressing may actually be
brought to simmer before the potatoes are added
for the best finished flavor.

2.1.5. Green Salads

By selecting the appropriate greens and pairing them

with properly chosen dressings, a wide range of salads
can be created to suit different menu needs, from a
delicate first-course salad of butterhead with light lemon
vinaigrette to an appetizer salad of bitter greens,
walnuts, and blue cheese with sherry vinaigrette.

Salad Greens
Commercially prepared salad blends are now available, but chefs also create their own by
combining lettuces from within one category or by selecting among two or more categories.
The greens that are selected will determine the character of the salad. Today’s garde manger
can choose from:
 Mild Greens
 Bitter Greens or Chicories
 Spicy Greens
 Prepared Mixes of Greens

Mild Greens
One of the biggest categories of mild greens is lettuce. Each of the thousands of lettuce
varieties can be classified into one of the following categories: butter head, crisp head, or leaf.
Select lettuce that is crisp never wilted or bruised. Lettuce should only be washed in cold
waters (but never under running water, because of its fragile nature) and cut or preferably torn
into bite-size pieces when it is ready to be served. Store lettuce in the refrigerator, covered
with a lid or loosely covered with damp absorbent paper towels and plastic wrap. As with most
greens, it is very important to thoroughly wash lettuce, as dirt and grit tend to hide between the
leaves. Never submerge lettuce in water for an extended amount of time and be sure that it is
dried well after washing (a salad spinner is great for this). The following table describes several
varieties of lettuce.
In addition to the lettuces described above, the mild greens also include mâche (a.k.a corn
salad or Lamb’s lettuce), some of the spicy greens when they are still young or immature, and
baby varieties of various cooking greens and cabbages.
Type Description Common Culinary Uses

BUTTERHEAD

Bibb Smaller than Boston; loosely In salads; braised

formed heads; soft, very
tender leaves; vibrant green
color; mild, sweet, delicate
flavor

Boston Loosely formed heads; soft, In salads; braised

very tender leaves; vibrant
green colour; mild, sweet,
delicate flavor

CRISPHEAD

Iceberg Tight heading lettuce with In salads (shredded or served

pale green leaves; very mild as a wedge)
flavor

Romaine Long, cylindrical head; outer In salads, especially in Caesar

leaves are ribbed; dark salads; braised
(a.k.a Cos) green leaves, becoming
lighter on the interior; outer
leaves are slightly bitter,
inner leaves are mild and
sweet. The name Cos
derives from the Greek
island of the same name,
where some believe this
lettuce to have originated

LEAF
 May be green or red-tipped; In salads
loose heading lettuce;
tender, crisp leaves; mild
flavor, becoming bitter with
age

Green or Red Leaf

Oak Leaf Scalloping in leaves; loose In salads

heading lettuce; tender, crisp
leaves; nutty flavor

Bitter Greens and Chicories

Bitter salads greens are those that are tender enough to be eaten in salads, but which may also
be sautéed, steamed, grilled, or braised. There are many varieties that fir into this category,
from green leafy watercress to crimson heads of radicchio. Selection criteria and handling
practices for bitters salad greens are like those for lettuce. Added sparingly to any salad, bitter
greens stimulate saliva production and thus support the digestive system. Chicories are
heading or leafy greens characterized by a distinctive bittersweet flavor. When young, they
may be used in salads. More mature chicories are considered cooking greens. Many bitter
greens also have spicy green characteristics and so some greens can fall into both categories.
Type Description Common Culinary Uses

Arugula Tender leaves; rounded In salads, pesto, and soups;

“teeth” on the ends of the sautéed
(a.k.a rocket, roquette) leaves; vibrant green color;
peppery flavor

Belgian Endive Tight, oblong head; white In salads; grilled; roasted; braised
leaves with yellowish green
or red at tips; crisp leaves;
mildly bitter flavor

Curly Endive Narrow leaves with deeply In salads

ridged edges, and an
assertive flavor and texture.
When very young it may be
sold as frisée lettuce

Dandelion, Beet, and Collard
Greens
Distinctly bitter varieties with In salads; sautéed; braised
dark green, long, narrow
leaves, some with white or
red ribs. If they are overly
mature, they may give
salads an unpleasant flavor.
Beet greens have a
tendency to bleed when
combined with a dressing
Escarole Large heads of greenish In salads and soups; sautéed
yellow, slightly crumpled
leaves are succulent and
slightly nutty. Slightly less
bitter in flavor than frisée
lettuce or chicory

Frisée Lettuce Thin, curly leaves; white with In salads, lettuce mixes such as
yellowish green tips; mildly mesclun
bitter flavor

Mâche Loose bunches; thin, In salads, steamed

rounded leaves; dark green;
(a.k.a lamb’s lettuce, corn very tender; nutty flavor
salad)

Radicchio Round or oblong heads; firm, In salads; grilled; sautéed; baked;

deep red to purple leaves, braised
white veining; bitter flavor

Tat-soi Flat black cabbage with In salads; sandwiches; soups; as a

round leaves that form an garnish
open rosette; faint but
pleasant cabbage-like taste;
used in its very young stages
Treviso Radicchio
Resembles an In salads and soups
elongated loose
Belgian endive with
red steaks or tips;
succulent texture;
flavor like heading
radicchio

Watercress
One of the oldest- In salads; soups;
known leafy greens sandwiches
consumed. Small,
scalloped leaves; dark
green color; crisp
texture; mustard-like
peppery flavor

Spicy Greens
Spicy greens have a distinct pepperiness or assertive flavor but are still delicate enough to eat
in salads. The younger they are, the less spicy they will be. Many spicy greens also have
bitter green characteristics and so some greens can fall into both categories.
Type Description Common Culinary Uses

Amaranth Spinach-like in flavor; varies In salads; stir-fried; sautéed

in color from green to purple
to red; blooms from late
springs to early fall

Arugula Taste ranges from mild and In salads; sautéed; in sauces;

nutty to peppery and baked (on pizza); pesto
(a.k.a rocket or roquette) pungent. When leaves are
small and narrow, arugula
usually has a more
pronounced peppery flavor

Mizuna A Japanese mustard green, In salads; sandwiches; soups

mizuna has a mildly spicy
flavor. Choose crisp green
leaves and avoid those that
are brown and wilted

Mustard Greens The leaves of the mustard In salads; soups

plant, providing a pungent,
peppery green; can have a
crumpled or flat texture

Tat-soi Flat black cabbage with In salads; sandwiches; soups; as a

round leaves that form an garnish
open rosette; faint but
pleasant cabbage-like taste;
used in its very young stages
Watercress One of the oldest-known In salads; soups; sandwiches
leafy greens consumed; dark
green, crisp, scalloped small
leaves with a mustard-like
peppery flavor

Prepared Mixes of Greens

The market also provides several specialty items for salad making. Among the most popular of
these items are convenient prewashed and trimmed mixes of greens. Their ready availability
and ease of use have made them very popular, even to the point of indiscriminate use.
Discoloration on the ends or stems of the greens indicates a lack of freshness.

Type Description Common Culinary Uses

Baby Mix A generic term of very young In salads: garnishing pales

leaves of several varieties,
(BMX) colours, and textures, this is
sold both as heads and as
prewashed leaves. A typical
combination may include lola
rosa, tango, baby red oak
lettuce, baby romaine, and
baby green oak lettuce.

Mesclun Mix Often found information with In salads; sandwiches

herbs or flowers.
Commercially available
mesclun mixes may contain
blends of various mild, sweet,
and peppery greens, with or
without a flower or herb
component.

Oriental Mix A combination of some or all In salads

the following: tat soi, lola
rosa, red oak lettuce,
arugula, beet greens, Swiss
chard, sorrel, amaranth, dill,
purslane, mizuna, red
mustard, bok choy, red shiso,
red fire, sierra, and shungi
ku.
 Caring for Salads Greens
Nothing is worse than a gritty salad. Careful and thorough washing of salad greens is integral
to providing high quality in both the look and palatability of the salad greens when you serve
them. Salad greens should be kept properly chilled from the time they arrive until they are
ready to be plated. The following guidelines should also be observed when handling salad
greens.
1. Wash greens thoroughly in plenty of cool water
to remove all traces of dirt and sand. Sturdy greens
may be able to hold up to a spray, but delicate
greens, herbs, and flowers should be gently
plunged into and lifted out of the water
repeatedly to remove dirt or sand. The water should
be changed as often as necessary until there is
absolutely no trace of dirt, grit, or sand in the rinsing
water. Never try to drain the water off the greens
(rather than removing the greens from the water), as sand will stick to the greens.
2. Dry greens completely. Salad dressing cling best to
well-dried
greens. In
addition, greens that
are carefully dried
before they are stored
will last longer.
Spinners are the most
effective tools to use, either large-scale electric
spinners for volume salad making or hand-operated
baskets for small quantities. Spinners should be
cleaned and sanitized carefully after each use.
3. Store cleaned greens in tubs or other
containers. The greens should not be stacked too deep, as their own
weight could bruise the leaves. They should be loosely wrapped or
covered with dampened toweling and plastic wrap or lid to prevent them
from wilting rapidly. Once greens have been cleaned, they should be
used within a day or two.
4. Cut or tear the lettuce into bite-size pieces.
Traditional salad-making manuals have
always called for lettuces to be torn to avoid
discoloring, bruising, or crushing the leaf. This
also provides a natural look to the final
greens. Today’s knives are not likely to
discolor the leaves and there is no reason to
believe that properly sharpened knives
should bruise the lettuce more than tearing,
although some delicate greens oxidize faster than others. This is still a matter of
personal style and preference, of course.

2.1.6. Dressing the Salad

Place the greens (about 2 oz/ 57 g, or 6 fl oz/ 180 ml, per

serving) in a bowl, season with salt and pepper, and ladle a serving of salad dressing over them
(½ to ¾ fl oz/ 15 to 22.50 ml preserving). Use a lifting motion to toss the greens and dressing.
Tongs, spoons, or, where appropriate, gloved hands can all be used to toss the salad. Each
piece of lettuce should be coated completely but lightly with dressing. There should be just
enough dressing for the greens; if the dressing pools on the plate, there is too much.
Creamy-style salad dressings can be used successfully with green salads.

To dress a salad:
 Place the green in a bowl.
 Ladle a portion of salad dressing over them.
 Toss the salad using salad tongs, wooden spoons, or, if
appropriate, gloved hands.
 Be sure each piece of lettuce is coated completely but light, with just enough dressing
for the greens; if it pools on the plate, these is too much.

A balance of flavours’ and textures should be considered when preparing a composed salad.
 Spicy (Hot peppers, Cajun spice rub, and mustards)

 Sour, Tart (Arugula lettuce, vinaigrette dressing, and preserved lemons)

 Warm, Hot (Grilled vegetables, warm goat cheese, and roasted chicken)


 Soft, Tender (Poached fish, Boston lettuce, and roasted eggplant)



 Lean (Lean crackers, sprouts, and fresh produce)

 Cool (Raitas, cucumbers, and lettuces)

 Sweet (Ripe fruits, sweet dressings, and candied ginger)

  Cold, Frozen (Cucumber granite, chilled melon, and crudités)

 Crisp (Fried root chips, breadsticks, and croutons)

 Rich, Fatty (Bacon lardons, fried chicken, and duck confit)

Although there are no specific rules governing the requirements for a composed salad, the
following principle should be kept in mind:
 Consider how well each of the elements combined. Contrasting flavours are
intriguing. Conflicting flavours are a disaster.
 Repetition of a color or flavor can be successful if it contributes to the overall dish.
But generally, too much of a good thing is simply too much.
 All the components on the plate should be capable of standing alone; however, the
composition should be such that each part is enhanced by being in combination with
the other. This produces a more intriguing eating experience than when one of the
components is eaten alone.
 Components should be arranged in such a way that the textures and colors of the
foods are most attractive to the eye. The appearance of the plate should be given
careful thought.

Croutons
Croutons are often used as a garnish for salads as well as
soups and stews. Croustades, crostini, rusks, and
bruschetta are all types of croutons. Some are cut into
slices, others into cubes or disks. Some are toasted, some
deep fried, some grilled, and some broiled. Large croutons
made to act as the base of canapés, hors d’oeuvre, and
roasted or grilled meats reflect medieval European practices
when plates were slabs of bread intended for consumption
once they had been well dampened with juices and sauces
from the meal.
 To make croutons:
 Cut bread (crusts removed or not) into the desire size. Rub, spray, or toss the cubes
or slices lightly with oil or clarified butter, if desired. Add salt and pepper. Good
croutons are light in color, relatively greaseless, and well seasoned with a crisp,
crunchy texture throughout.
 To toast croutons in the oven, spread them in a single layer on a pan. Turn them
from time to time to toast them evenly and check frequently to avoid scorching.
 To pan fry croutons, add the bread to hot clarified butter or oil in a sauté pan, fry until
evenly browned, and drain well on absorbent toweling. Add herbs or grated cheese
while still hot.

2.1.7. Fruit

Fruit has a variety of characteristic, making fruit salads, while others lose quality very rapidly.
Fruits that turn brown (apples, pears, and bananas) can be treated with citrus juice to keep them
from oxidizing, if the flavour of the juice doesn’t compete with the other ingredients in the salad.
Mixed fruit salads that include highly perishable fruits can be produced for volume operations by
preparing the base form the least perishable fruits. More perishable items, such as raspberries,
strawberries, or bananas, can them be combined with smaller batches or individual servings at
the last moment, or they can be added as a garnish. Fresh herbs such as mint, basil or lemon
thyme may be added to fruit salads as garnish. Experiments to determine which herbs work
best with the fruits selected for the salad. To prepare fruit salads, you must learn how to peel,
slice, or cut a variety of fruits. Before working with any fruit, be sure it is properly rinsed. To
avoid cross contamination, clean and sanitize cutting boards and tools properly. Once fruits
are cut, refrigerate them until they are served.

Apples
Peel apples as thinly as possible to avoid trim loss. To
prevent discoloration of the cut surfaces of apples, as well
as pears, peaches, and bananas, toss them in water that
has been acidulated by adding a little citrus juice. Choose
a juice with a flavor that complements the fruits flavor.
There shouldn’t be so much acid that it overwhelms the
fruit.

To clean and peel an apple, use the tip of paring knife or

peeler to cut away then skin. Once the peel is removed, halve the apple from top to bottom
and cut into quarters. To core the quarters, work from the stem end, angling your cut to the
midpoint of the core, where it is deepest. Make a second cut working from the opposite
direction.

To cut very even slices, use a mandoline. Working with a whole peeled apple, make slices
from one side of the apple until just before the core is reached. Turn and repeat on the
opposite side. When the flesh has been removed from the two wide sides, slice the flesh from
the now narrow sides of the apple.
Citrus Fruit
Citrus fruits, including oranges, lemons, limes, and
grapefruit, are used to add flavor, moisture, and color to
dishes. They are also served as a functional garnish
with some foods – for instance, a slice of lime with
Cuban-style black bean soup or a wedge of lemon with
broiled fish.

Before juicing citrus fruits, allow them to come to room temperature if possible. Roll the
fruit under the palm of your hand on a cutting board or other work surface before juicing
to break some of the membranes. This helps to release more juice, either by covering
the fruit with cheesecloth before squeezing it or by straining it after juicing. There are
numerous special tools to juice citrus fruits, including reamers, extractors, and hand-
operated and electric juicers.

Zesting Citrus
Citrus zest is the outer portion of the fruit’s peel or rind; it is
used to add color, texture, and flavor to dishes. The zest
includes only the skin’s brightly colored part, which contains
much of the fruit’s flavorful and aromatic volatile oils. It does
not include the underlying white pith, which has a bitter taste.
You can use the fine openings on a box grater to make grated
zest, a paring knife, peeler, or zester.

Zest is often blanched before it is used in a dish to remove any

unpleasant bitter flavor. To blanch zest, cook it briefly in simmering water, then drain. Repeat
as often as necessary; generally, two or three blanching is best. Add sugar to the blanching
water for a sweetened zest.

Making Citrus Supremes

Cutting the flesh away from all the connective
membranes of the fruit makes citrus Supremes,
also called sections or segments.

Procedure:
1. After cutting away the ends of the fruit, use
a paring knife to remove just the peel of the
orange. Be careful to cut away as little
flesh as possible.
2. To make Supremes, use a paring knife to cut
along each side of the membrane that
divides the orange segments. Have a
bowl ready to catch the Supremes as you
work.
Mangoes
A mango has a flat seed in the center of the flesh. The
peel is left on to produce a special cut, known as the
hedgehog, cut, or the fruit may be peeled before cutting
the flesh from the pit, if desired. If cut from the stem
end to the pointed end of the mango, the flesh comes
away from the pit more easily.

For the hedgehog cut, the mango is not peeled before

the flesh is sliced from the pit. This technique can be
used to prepare mangoes for salads or other uses, or it
may be used for a decorative presentation on a fruit plate.

To dice the mango for pureeing or for a less decorative approach,

peel it by making a series of cuts, removing as little edible fruit as
possible. Cut a slice from the other side of the pit, cutting as close
to the pit as possible for the best yield. Cut the remaining flesh
from the two narrow sides, following the curve of the pit. Cube or
slice the mango as desired.

Procedure:
1. Use a chef’s knife to carefully slice as close to the pit as possible to remove the most
flesh. If desired, the remainder of the mango can be peeled, and the flesh cut away
from the pit in order to improve the yield.
2. Use the tip of a paring knife or a utility knife to score the flesh in a crosshatch pattern.
This may be done on the diagonal, as shown here, or using perpendicular cuts to
produce cubes. The tip of the knife should not cut through the skin.
3. Turn the mango half inside out; it will look like a hedgehog. Slice the cubes away
from the skin now or present the fruit as in on a fruit plate.

Pineapples

A pineapple has a thick, spiny skin. The

flesh near the skin has “eyes” that should be
completely removed before using the flesh in a
salad or other
presentations. Slice
away the pineapple top
with a chef’s knife and cut
a slice from the base of the pineapple.

Use a chef’s knife to peel the pineapple. Make the cuts deep enough
to remove the eyes but not so deep that a great deal of edible flesh is
removed. For even slices or to make neat dice or cubes, slice the
pineapple vertically at the desired thickness until you reach the core on the first side. Turn the
pineapple and make slices from the opposite side as well as from both ends. Cut the slices into
near julienne, batonnet, or some dice as desired.
Melons
Melons are served in wedges, slices, cubes, or
melon balls. The melons can be peeled before or
after cutting. To make the melon more stable as
you work, cut a slice from both ends. You may
remove the entire rind before halving the melon
and removing the seeds to streamline production
of fruit plates and salads. Or you may prefer to
leave the rind on.

Procedure:
1. After cutting the top and the bottom from
the lemon, cut the rind away. Use a
utility or chef’s knife to follow the curve of the melon.
2. Cut the melon in half and scoop out the seeds. Be careful not to gouge the flesh of
the fruit. The melon can now be made into melon balls, cut into slices, or cut into
cubes or diced.
3. Scoop melon balls out of the cleaned melon half using a parisienne scoop.
 Section 3

Sandwiches

3.1. Definition

In it’s a simplest form, two slices of bread enclosing a plain or

mixed filling based on cooked meats or fish, raw vegetables or
cheese, cut into thin slices or small pieces. Sandwiches are
made with virtually any type of bread (which can be used as
whole slices, with or without crusts, and sometimes cut into
triangles or rectangles after filling), or rolls, spread with plain
flavored butter. Various condiments may be complete the filling,
including gherkins, herbs and black (ripe) olives.

A sandwich can be open or closed, hot or cold, it can be small

enough to serve as a hors d’ oeuvre or large to serve as an
entrée.

Two (2) Kinds of Sandwich

1. Cold Sandwiches – include standard deli-

style versions made from sliced meats or
mayonnaise-dressed salads. Club
sandwiches, also known as triple-decker
sandwiches, are included in this category
as well.

2. Hot Sandwiches – may feature a filling

such as hamburgers or pastrami. Other is
grilled, like a Reuben sandwich or a melt.
Sometimes a hot filling is mounded on
bread and the sandwich is topped with a hot
sauce.
3.2. Five (5) Types of Sandwich

1. Classic Closed Sandwich (a simple

sandwich, with a filling of lightly seasoned)

2. Filled Breads and Rolls (pita bread or other

bread)

3. Multi-layered Sandwich (club sandwich)

4. Open Sandwich (thick slices of bread, split

rolls or flat breads and attractive and
appetizing arrangement)

5. Cooked Sandwich (can be fried rather than

grilled (broiled)
5.6. Four (4) Elements of Sandwich

3.2.1. Bread

Bread for sandwiches runs a wide gamut. Sliced white and wheat Pullman loaves are used to
make many cold sandwiches. The tight crumb of a good Pullman makes it a particularly
appropriate choice for delicate tea and finger sandwiches, since they can be sliced thinly without
crumbling. Tea and finger sandwiches must be made on fine-grained bread in order to be
trimmed of their crusts and precisely cut into shapes and sizes that can be eaten in about two
average bites. Whole-grain and peasant-style breads are not always as easy to slice thinly.
Various breads, buns, rolls, and wrappers are used to make special sandwiches. The
characteristic of the bread and how it will fit with the sandwich should be considered. The
bread should be firm enough and thick enough to hold the filling, but not so thick that the
sandwich is too dry to enjoy.
Most bread can be sliced in advance of sandwich preparation if they can carefully cover to
prevent drying. Toasting should be done immediately before assembling the sandwich. Some
bread to choose from includes:

 Pullman loaves (white, wheat, or rye)

 Peasant-style bread (pumpernickel and sourdough)

 Rolls (hard and soft)

 Flatbreads (focaccia, pita, ciabatta, and lavash)

  Wrappers (rice paper and egg roll)

 Flour and corn tortillas

3.2.2. Spreads

Many sandwiches call for a spread applied directly to the bread. A fat-based spread
(mayonnaise or butter, for instance) provides a barrier to keep the bread from getting soggy.
Spreads also add moisture to a sandwich and help to hold it together as it is picked up and
eaten. Some sandwich fillings include the spread in the filling mixture (for example, a
mayonnaise-dressed tuna salad); there is no need to add a spread when assembling the
sandwich.
Spreads can be very simple and subtly flavored, or they may themselves bring a special flavor
and texture to the sandwich. The following list of spreads includes some classic choices as
well as some that may not immediately spring to mind as sandwich spreads.
Mayonnaise (plain or flavored, such as aioli) or creamy salad dressings

 Mayonnaise (plain or flavored, such as aioli and rouille) or creamy salad dressings

 Plain or compound butters

 Mustard or ketchup
  Spreadable cheeses (ricotta and cream cheese, mascarpone, or crème fraiche)




 Vegetable or herb spreads (hummus, tapenade, or pesto)

 Tahini and nut butters




 Jellies, jams, compotes, chutneys, and other fruit preserves

 Avocado pulp or guacamole

 Oils and vinaigrettes

3.2.3. Fillings

Sandwich fillings are the focus of a sandwich. They may be cold or hot, substantial or minimal.
It is as important to properly roast and slice turkey or chicken for club sandwiches as it is to be
certain that the watercress for tea sandwiches is perfectly fresh and completely rinsed and
dried. The filling should determine how all the other elements of the sandwich are selected and
prepared. Choices for fillings include the following:
  Sliced roasted or simmered meats (roast beef, corned beef, pastrami, turkey,
chicken, ham, pate, or sausages)

 Sliced cheeses

 Grilled, roasted, or fresh vegetables


 Grilled, pan-fried, or broiled burgers, sausages, fish, or poultry

 Salads of meats, poultry, eggs, fish, or vegetables

3.2.4. Garnishes

Lettuce leaves, slices of tomato or onion, sprouts, marinated or brined peppers, and olives are
just a few of the many ingredients that can be used to garnish sandwiches. There garnishes
become part of the sandwich’s overall structure, so choose them with some though to the way
they complement or contrast the main filling. When sandwiches are plated, side garnishes may
also be included. For example:
 Green salad or side salad (potato, pasta, or coleslaw)
 Lettuce and sprouts

Sliced fresh vegetables

Pickle spears or olives

Dips, spreads, or relishes

Sliced fruit

3.2.5. Presentation Styles

A sandwich constructed with a top and a bottom slice of bread is known as a closed sandwich.
A club sandwich has a third slice of bread. Still other sandwiches have only one slice of bread,
which acts as a base; these are open-faced sandwiches.
 Create straight-edged sandwiches by cutting into squares, rectangles, diamonds, or triangles.
This yield may be lowed when preparing shapes, making them slightly more expensive to
produce.

Take the time to cut shapes uniformity so that they look their best when set in straight rows on
platters or arranged on plates. Cut sandwiches as close as to service as possible. If
sandwiches must be prepared ahead of time, hold them wrapped in plastic or in airtight
containers for only a few hours.

3.2.6. Sandwich Production Guidelines

Organize the workstation carefully, whatever preparing mise en place or

assembling sandwiches for service. Everything needed should be
within arm’s reach. Maximize the workflow by looking for ways to
eliminate any unnecessary movements:
 Organize the work so that it moves in a
direct line.
 Prepared spreads prior to service and have
them at a spreadable consistency. Use a
spatula to spread the entire surface of the
bread.
 Slice breads and
rolls prior to
service for volume production, whenever
possible, toast, grill, or broil breads when
ready to assemble the sandwich. If bread
must be toasted in advance, hold the toast in a
warm area, loosely covered.
 Prepare and portion fillings and garnishes
in advance and hold them at the correct
temperature. Clean and dry lettuce or other greens
in advance.

 Grilled sandwiches such as a Reuben or can

be fully assembled in advance of service, then
grilled or heated to order.