15
Part 3
Ingredients, Preparation, and
Presentation
16 Salads and Dressings 252
Salads on the Menu 253
Types of Salads 254
Common Salad Greens 256
Buying Lettuce 260
Preparing Salad Greens 261
Salad Dressings 263
Sanitation and Quality in Salad
Preparation 268
17 Fruit Identifi cation 272
Packing Fresh Produce 273
Grading 274
Citrus Fruit 274
Apples and Pears 277
Stone Fruits 281
Berries 283
Grapes 283
Melons 286
Tropical and Exotic Fruits 287
Dried Fruit 291
Canned Fruits 291
Frozen Fruit 293
18 Fruit Preparation 296
Basic Skills 297
Fruit Presentation 303
Cooking Fruits 308
19 Cold Sandwiches 312
Types of Sandwiches 313
Sandwich Attributes 315
Sandwich Ingredients 315
Sandwich Assembly 319
20 Stocks 326
Basic Stock Ingredients 327
Attributes of a Well-Made Stock 331
Stock Preparation 331
Boullions and Broths 333
Vegetable Stock 336
Bases 337
21 Sauces 340
The Role of Sauces 341
Thickening Sauces 342
Mother Sauces and Derivative Sauces 345
Nontraditional Sauces 352
22 Soups 356
Clear Soups 357
Thick Soups 361
Specialty Soups 363
Garnishing Soups 363
Serving Soups 364