TLE10-4TH MQA

outside the work

it translates the term hors d’oeuvre

Cook food carefully and appropriately

selecting, preparing, and serving hors d’oeuvre 1

Season food well while kepping the original flavor

selecting, preparing, and serving hors d’oeuvre 2

Use food that are fresh and flavorful

selecting, preparing, and serving hors d’oeuvre 3

Cut in size small enough to eat in one or two bites

selecting, preparing, and serving hors d’oeuvre 4

food should have pleasing, natural colors

selecting, preparing, and serving hors d’oeuvre 5

choose food that fit the theme of the occasion

selecting, preparing, and serving hors d’oeuvre 6

cold hors d’oeuvre are typically eaten with the fingers

selecting, preparing, and serving hors d’oeuvre 7

hot hors d’ouvre may require a plate and a fork or a toothpick

selecting, preparing, and serving hors d’oeuvre 8

Finger food

is usually self-contained that is, once the food is consumed, there should be no bones, or skewers, or other to discard

crudites

finger food made of raw vegetable sticks and served with dipping sauce

canapes

small, open-faced sandwiches

traditional canapes

a bread-based cut into desired shapes

Appetizers

a food that is primarily intended as an introduction to a meal

hors d’oeuvre

it is served seperately from the main meal

keep the portion size appropriate

serving appetizers 1

be cautious in using seasoning

serving appetizers 2

special attention to presentation must be given

serving appetizers 3

choose appropriate and edible garnishes

serving appetizers 4

select garnishes to heighten appeal of the dish

serving appetizers 5

serve hot food hot, cold food cold

serving appetizers 6

Salads

these are commonly featured in the entire menu from breakfast to lunch to dinner.

Green Salads

made with variety of greens and may be served on their own or used as garnish or bed for the other ingredients

Composed Salads

include a base or bed, a main item, a dressing, and a garnish

Vegetable Salad

dish made from vegetables, raw, cooked, or a combination of both

Potato Salad

creamy salad, dressed with mayonnaise

Fruit Salad

salad with fruits,, fruits with heavy cream

vinaigrettes

are made with oil and vinegar

mayonnaise-based

made by blending oil into egg yolks to make a thick sauce

dairy-based

can either be thin or heavy

soup

it can be served hot or cold

soup

a liquid food with stock as its base and often containing pieces of solid food

Stock

it is a liquid derived from simmering bones of meat, poultry, and fish, and vegetables

Broth and bouillon

are simple, clear flavorful soups from simmered meat or vegetables without solid ingredients

vegetable soup

a clear, seasoned stock or broth with the addition of one or more vegetables, sometimes meat and poultry

Consomme

a rich, flavorful stock or broth, undergone the process of clarification to make it perfectly clear and transparent

thick soups

are opaque and thickened by either adding a thickening agent or by pureeing one or more of its ingredients.

Cream soups

soups that are thickened with roux or other thickening agents plus milk and or cream.

purees

soups that are thickened by pureeing one or more of their ingredients with or without milk or cream added

bisques

thickened soups made from shellfish with cream added

chowders

hearty soups made from fish, shellfish, and vegetables and usually with milk and potatoes

Specialty Soups

soups that are native to a particular country or region

Vegetables

low in calories and fat-free

brightly colored vegetables

vegetables in season 1

blemish-free surface

vegetables in season 2

regular shapes and sizes

vegetables in season 3

leaves or greens should be crisp and free wilting

vegetables in season 4

Boiling and steaming

basic vegetable cooking techniques

Roasting and baking

gives vegetables its deep, intense flavor because of the dry environment of the oven

Sauteing and stir-frying

used for both high moisture vegetables like leafy vegetables, squash and others

deep-frying

vegetables requires batter or breading to make perfectly fried, crisp vegetables