DVD (Chaptered)
DVD + 3-Year Streaming
3-Year Streaming

Preparing Sandwiches, Appetizers, and Salads

What are the main ingredients of a Greek salad? Why are color, texture, shape, and positioning important when preparing appetizers? What exactly is a FIFO system? This program conveys the know-how needed to create and serve appetizers, sandwiches, and salads in a commercial kitchen or catering operation. Students will encounter a wide range of topics—such as the best ways to wash and arrange fresh greens or fruit items in salads, why spicy appetizers aren’t always a good idea, the best approaches for garnishes, the various types of sandwich bread, and the storage temperatures required for dry, perishable, and frozen goods. The guideline of “first in, first out” is also covered. Viewable/printable educational resources are available online. (25 minutes)

Playing preview clip:
Salad Making and Presentation
Salads are flexible dishes that can be served any time of day. Ingredients should be fresh and of high quality. Chef demonstrates salad ingredients, salad preparation, knife safety, salad dressings, and salad presentation.