tle 9; cookery; appetizer, + salad

Cooking or cookery

is the art, sciences and craft of preparing food for consumption cooking is done both by people in their Own dwellings and by professional cooks and chefs in restaurant and other food establishments.

Cooking skills

help people to meet nutrition guidelines in their daily nutrition supply. It allows people to make healthier food choices.

Appetizers

are finger foods usually served prior to a meal, mealtimes. or in between. are also called antipasti or starters. It may range from the very simple to the very complex, depending on the occasion and the time devoted to making them.

Cocktails

Are usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressings. It may be in the form of fruit or vegetable juice mixed with little alcoholic beverage or seafood like shrimps, crabs or lobsters served with slightly seasoned juice.

Hors D' Oeuvres

Small portion of highly seasoned foods, it is combination of a canapes, olives, stuffed celery pickled. radishes and fish. It is served on individual plate when guests are seated. It is serve cold and hot.

Canape

Made of thin slices of bread in different shapes. The bread may be toasted, sauteed in butter or dipped in a well-seasoned mixture of egg, cheese, fish or meat then deep fat fried. It is a finger food consisting of three parts: a base, a spread or topping and garnish. They could be served hot or cold.

Relishes/Crudites

Are pickled item which are row crisp vegetables such as julienne carrots sticks, or celery. Generally placed before the guest in slightly deep, a boat shape dishes.

Petite salad

are small portions and usually display the characteristics found in most salad.

Chips and dips

Are popular accompaniments to potato chips, crackers and raw vegetables. Proper consistency in the preparation is important for many dips. It must not be SO thick that it cannot be scooped up without breaking the chips or crackers, but it must be thick enough to stick to the items use as dippers.

Fresh fruit and vegetables

The simplest appetizer. Fruits are good appetizers because they give an attractive appearance, fragrance, appealing taste and delicious flavor.

A 'salad'

is a single food or a mix of different foods accompanied or held together with a dressing.

Appetizer salads, Accompaniment salads, Main course salads, Separate course salads, Dessert salads

There are 5 different types of salads:

Appetizer salads

should stimulate the appetite and have fresh, crisp ingredients such as cheese, ham, salami, shrimp, crabmeat, or vegetables lightly coated with a tangy, flavorful dressing (that will 'wake up the mouth'). ______ salads should be substantial, but not filling. Appearance is important, as this first course sets the tone for the rest of the meal.

Accompaniment salads

should be flavorful, and should balance and complement the rest of the meal.

Starchy salads

, such as a potato or pasta salad, should not accompany a main entrée that also contains a starch.

Sweet fruit salads

can accompany ham and pork.

Vegetable salads

are good for hearty meals.

Heavy salads

should accompany a light entrée.

Garden salads

are also known as a green salad, tossed salad, dinner salad, mixed salad, and side salad.

Main course salad

should be large enough to serve as a whole meal. It should contain protein ingredients, such as meat, poultry, seafood, eggs, legumes, or cheese. It should also contain a variety of vegetables, greens, and/or fruits.

Separate course salads

cleanse the palate after a rich dinner and before dessert. This means they refresh or stimulate a person's appetite for the dessert or next course. They are often served in classic French meals.

Dessert salads

are usually sweet, often containing fruits, sweetened gelatin, nuts, cream, and/or whipped cream.

BASE or UNDERLINER

of the salad is usually a layer of greens.

BODY

of the salad is the main ingredient. It may include vegetables, fruits, meats, or cheeses.

DRESSING

is a liquid or semi-liquid used to flavor, moisten, or enrich the salad.

GARNISH

of the salad adds color and appeal, and sometimes flavor. It must always be edible, and may be as simple as a sprinkling of crumbs or spice.