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Tle Reviewer

1. Sauces and dressings can be hot or cold and are used to enhance the flavors of foods. Common thickening agents include roux, starch, and egg yolks. 2. Sandwiches consist of bread with a variety of fillings like meats, cheeses, and salads. Common spreads include butter and mayonnaise. 3. Desserts are usually served at the end of a meal and include items like mousses, tarts, cakes, ice cream, and fruit-based desserts. They can be hot or cold.

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Carl Angelo Martin
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277 views

Tle Reviewer

1. Sauces and dressings can be hot or cold and are used to enhance the flavors of foods. Common thickening agents include roux, starch, and egg yolks. 2. Sandwiches consist of bread with a variety of fillings like meats, cheeses, and salads. Common spreads include butter and mayonnaise. 3. Desserts are usually served at the end of a meal and include items like mousses, tarts, cakes, ice cream, and fruit-based desserts. They can be hot or cold.

Uploaded by

Carl Angelo Martin
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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TLE

Sauce -is a hot or cold seasoned liquid Sandwiches


accompaniment to a dish. Examples of hot sauces Bread -provide casing for the food inside. Good
are: white sauces, brown sauces, and their quality breads provide variety, texture, flavor, and
derivatives. Examples of cold sauces are: appeal to sandwiches aside from providing bulk
mayonnaise and vinaigrette nutrients. Pullman or Sandwich loaves are
Thickening Agents: commonly used for sandwiches
Roux -mixture of flour and butter Spread -used in sandwiches to protect the bread
Starch -dissolved in water then poured into boiling from soaking up moisture and filling. It also adds
stock flavor to the sandwich. Butter and mayonnaise are
Yolk of egg/cream/butter -considered as finishing the most common spreads used for sandwiches
or binding agents for sauces and soups Fillings -the heart of the sandwich. Possible fillings
Vegetable purées -produced by cutting cooked are the following:
vegetables into small pieces and passing it through -For meat and poultry (corned beef, hamburger
a sieve. patties, bacon, ham, etc)
-For cheese (cheddar, swiss, cream cheese,
Dressings -enhance the flavor and taste of food. It cheese spreads, processed cheese)
can be either hot or cold depending on what its -For fish and shellfish (tuna, sardines, salmon,
called for in the recipe shrimp, fried fish, anchovies)
Kinds of Dressing: -For mayonnaise-based salads (tuna salad, egg
Vinaigrette -considered the simple and thinner form salad, chicken salad, ham salad)
of dressing because it is made up of oil and -For vegetable (lettuce, tomato, onions, cucumber)
vinegar. It is watery in character -Other possible fillings (peanut butter, jelly, jam,
Mayonnaise-based dressing -thick and blended hard cooked-eggs, fruits, nuts)
dressing. It is creamy in character
Types of Sandwiches
Garnishes -are meant to compliment, give color, Hot Sandwiches
flavor, and additional nutrients to a dish. Simple Sandwich -include hot fillings like meat
Sometimes added to lend contrast in color. placed between two slices of bread or rolls
Overdecorating should be avoided Open-faced Sandwich -prepared with butter or
mayonnaise spread over the bread then topped
Appetizer -is a refreshing simple food or drink with hot meat as filling. Served with fork and knife
offered before the meal to guests as soon as they Grilled Sandwich -also called toasted sandwich
arrive. They are also called starters and they are Deep-fried Sandwich -made by dipping sandwiches
common accompaniment to cocktails. An appetizer in beaten eggs then dip-frying
is the first course of a meal Cold Sandwiches
Classification of Appetizers: Simple cold sandwiches -range from single slice of
Canapés -small open-faced sandwich. Pieces of cheese with salami, ham, onions, pepper,
bread or cracker biscuits are topped with season tomatoes, etc
spreads Multi-decker Sandwiches -made with more than
Cocktails -are drinks with flavoring ingredients two slice of bread and with several ingredients for
served in small glasses. It can be alcoholic or non- the filling. Club sandwich is the most popular one
alcoholic Tea Sandwiches -small fancy sandwiches
Vegetable hor d’oeuvres -small bits of marinated
fish. They include celery, radish, olives, pickles and Salads -can be used:
vegetable sticks -as an appetizer
Fruit Appetizers -are light and refreshing fruits -as an accessory to the main dish
sliced, diced, or scooped that are fresh or -as main dish
preserved -as dessert
Grilled Appetizers -are usually served outdoors. According to Ingredients:
(eg. Marshmallows, hotdogs, and sausages) Fruit Salads -variety of fruits prepared and mixed
Tasty Tidbits -include assorted nuts, chips, pickles, together
and fresh or dried fruits and vegetables. It is Vegetable Salads -almost all vegetables can be
commonly known as finger food made into salads. The most common is the potato
salad
High-protein Salad -combines vegetables with
meat cuts like chicken breast, lean pork, salmon,
etc. With appropriate dressing

Dessert -usually the highlight of an enjoyable meal. It is served at the end of a meal.
Classes of Dessert Size of the room
Moulded Creams -mousses, bavarois, and similar Aisle space required
cream-based mixture set with gelatin or vegetarian Service Area or Wait stations
jelly Placement of the beverage stations
Meringue Shells and Nest -egg white whisked into Number of seats at each table
a very stiff mixture, sweetened with sugar. Piped Total number of guests
into nest-shaped, baked. Activity and flow of the guests
Flans and Tarts -made of short or sweet pastry with Fire and safety codes and the emergency exits
sugar and egg in place of water. They are baked or
steamed
Jellies -flavored fruits which are sometimes mixed
with alcohol and set with gelatin and agar-agar
Cream Caramel -egg custard cooked over a
caramel base Cover -place for each diner. The middle of each
Trifle -sponge, jelly and is fruit-based. Sometimes cover can be marked with a “center guide” which
served with jam or whipped cream can be a plate or folded napkins
Ice cream and Yogurt -frozen mixtures of sugar, Table Appointments -include all objects in a cover
milk fat, and fresh fruits for flavoring. It is the that assist a person in dining with food and
creamiest of all frozen desserts beverage on the table
Sherbet - contains less dairy than ice cream. It is Flatware -includes all tool for eating and serving
lighter and soft but creamy in texture Dinnerware -includes dining plates and serving
Sorbet -made of frozen fruits and vegetable platters
purées, juices, wine or the combination of tea Beverage ware -includes glass, plastic, and
Cakes and Pastries -usually sweet baked products paperware
served in slices or pieces Linens -includes tabletops and napkins of all kinds
Crepes and Pancakes -made up of flour, sugar, Hollowware -includes pieces used as serving
milk and butter made into soft dough and pan fried dishes for food such decorative objects like as
Hot Desserts trays, pitchers, beverage pots, vases, and the like
-Pancakes, crepes, cereal-based milk pudding, Table decorations -complements the design of the
fruit-based like baked apples appointments
Cooking Methods for Hot Desserts Table Cloth -used basically to protect the table
-boiling, poaching, baking, steaming, frying, and form damage due to food and beverage spills and
combination cooking unnecessary marks
Cooking Preparation Methods
-peeling, slicing, creaming, folding, mixing, Napkin -usually placed at the left of the fork or
molding, filling, and proportioning forks, but it can be placed at the center of a cover
between the knife and the fork
Food wastage -one of the biggest problem of our Different ways of napkin folding:
society Basic Folding
Bishop’s Hat, Butterfly, and Blossom
Dining Area -called service area has its own table Bird of Paradise
setting operation Candle
Furniture Setup Crown

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