Salads and Dressings
oil and vinegar dressing
Vinaigrette
Fresh or toasted bread spread with butter, jam or savory spreads and toppings
Tartine
tiny open face sandwiches, ideally no more than 1-2 inches in diameter.
canapes
salsa, chutney, mayo, tzatziki
cold sauces
parsley, rosemary, mint, basil
fresh herb garnishes
chicken salad, potato salad, pasta salad
bound salads
butters, soft cheeses, mayo, vegetable paste, bean paste
sandwich spread
a tiny boat-shaped shell made from a savory dough such as pate brisee
barquettes
spanish word for sauce
salsa
lemons, limes, oranges
fresh fruit garnishes
cobb salad, salad nicoise, caprese salad
composed salads
prepare ingredients, arrange and store ingredients, select and arrange equipment
french word meaning "raw thing"
crudites
Vichysoisse
cold potato leek soup
an item or substance used to decorate a prepare food dish or drink
garnish
brune d'hiver, lola rosa, red sails, baby green bibb, baby red oak leaf, pirate, baby red bibb, baby red romaine
mesclun mixed greens
Clean station after each use, use single use gloves, washing hands often
how to prevent cross-contamination
small bites of food served before a meal in Italy
antipasti
the classic consomme served cold
consomme madrilene
paring knife, micro plank, channel knife, peeler
garnishing tools
curly endive, escarole, radicchio,belgian endive
chicories
pizza, tartine
open face sandwiches
buttler, buffet,platters
How to serve Hors d'oeuvers, canapes
fruit, coconut milk, puree
chilled fruit soup
edible flowers