Training on Premises
Theoretical and practical training for 2 days
20 Participants
A salad is a single food or a mix of different foods accompanied or bound by a dressing. A salad can contain meat, grains, fruits, nuts or cheese and absolutely no lettuce. It can be an appetizer, a second course served after the appetizer, an entrée (especially at lunch), a course following the entrée in the European manner or even a dessert.
This training course starts with a section identifying greens commonly used in salads. A discussion of salad dressings follows. Finally, techniques for preparing green salads (both tossed and composed), bound salads, vegetable salads and fruit salads are discussed.