PREPARE COLD MEALS COC2

UNIT 1: Preparing Appetizer

APPETIZER- a small dish of food taken before the meal or the main course of a meal to stimulate
one’s appetite, making you extra hungry. “ Something to whet the appetite”.
 Classical Interpretation. Appetizer is classically known as hors d’ oeuvres (pronounced as
awr-DURV), that originates from France, which literally translate as ‘outside the work’
meaning ‘apart from the main meal’.It is a small meal that comprises of one to three bites
originally prepared outside the kitchen.
 Modern InterpretationAppetizers are viewed differently by today’s Chefs. Nowadays, it is
strictly prepared in the kitchen.
Appetizer (sometimes referred to as ‘amuse gueule’ or ‘amuse bouché’) is served before
the entrée but after taking the order of the meal.‘Amuse gueule’ are not ordered but serve
as a ‘gift’ from the kitchen. It can be mini version of a dish a chef needs to test for future
menu or items the chef needs to get rid of.

CLASSIFICATION OF APPETIZER
1. Composed Hors d’Oeuvres- refers to the dish which originates from France where appetizer
was first served. This includes canapé, cocktail, relish and dips.
 Canapé – described as open-faced, bite-size sandwich, usually served cold. A small piece
of bread or pastry with savoury toppings. They are the most traditional and most
modern of hors d’oeuvres. of tiny portion of food presented on a bread or biscuit.
Parts of Canape:
a. BASE- The base of the canapé serves to hold the spread and garnish.
Ex. Bread (fita, loaves, toasts) Cucumber
b. SPREAD -The spread is used to give flavor to the canapé. Put the spread thick
enough to let it stick well to the base and so the garnish will not fall off.
Ex. Mayonaise, butter, spreadable cheese, ketchup, mustard etc.
c.GARNISH -is referred to as any food combination placed at the top of the
spread. It can be major part or spread of the canapé.
Ex. Vegetables, pickles, relishes, meats, fish, cheese, boiled eggs
 Cocktail – usually seafood or fruit with tart or tangy sauce. It is always served chilled,
often on a bed of crushed ice.
 Relish – has two categories of food: raw vegetables or crudités, and pickled items.
Crudités are raw vegetables while pickled items are preserved vegetables. These are
served cold.
 Dips – perfect accompaniment for raw vegetables, crackers and chips.
2. Miscellaneous Hors d’ Oeuvres, on the other hand, are variations of appetizer that originates
from different parts of the world. This includes antipasto, tapa, caviar and savoury.
 Antipasto – an Italian dish that comprises of small tasty bit of food, usually served cold.
This cold dish is typically served in a platter. Ex. Cured Meat, Cheese, seafood
 Tapa – a Spanish small food item eaten with wine or drinks.
 Savoury – a small portion of hot food served with pre-dinner drinks.
 Caviar- is an expensive and hard to find ingredient if prepared as a dish. Caviar is the
salted roe, or eggs, of the sturgeon – a fish often classified as part of the ‘primitive or
ancient fish’.
Personal Protective Equipment (PPEs) are specialized equipment worn by the employees to
protect themselves from health and safety hazards while working. PPEs in preparing appetizer
includes, but not limited to, the following:
1. Hairnet - worn to keep hair contained
2. Apron - gives legs special protection against spills
3. Trouser - protects legs from spills and splashes
4. Shoes -use to protect the feet if something hot spills or something sharp dropped
5. Mask - worn to prevent the saliva from contaminating the food
6. Gloves -worn to protect food from contamination when hands have burns, cuts or infection.
It can never be a replacement for washing hands.
BASIC CUTTING TECHNIQUES USED IN PREPARING APPETIZER
1. Julienne- Slice it lengthwise using thin parallel cuts. Stack the slices and make even parallel cuts.
2. Dicing- Stack the slices and make even parallel cuts like the julienne.
3. Slicing- Ex. Onions, tomatoes
4. Chiffonade- Herbs or leafy vegetables cut into long thin strips
5. Brunoise – Fine Dice
6. Jardiniere- Cut each slice into baton shape about 3 mm wide.
7. Macedoine- Cut the batons into 5 mm cubes using parallel series of cuts.
8. Paysanne- Mixture of vegetables cut into The shapes made vary from circles, squares, triangles
to flowers

GLAZE is used to give gloss to the appetizer dish being served. It is also added to prevent the
appetizer from drying out. Using a spray, but a brush could be used.
MISE-EN-PLACE- Preparing and collecting all the materials, ingredients and also tools and
equipment.
BLANCH – to briefly boil or steam, making the skins of fruits and nut meats easy to remove. It also
stops the enzymatic action in foods so they retain flavor and color when frozen.

UNIT 2: Preparing SALAD and SALAD DRESSINGS

Salad is described as a dish which features one main ingredient, or combination of ingredients and
flavors. It is usually a mixture of leafy vegetables normally served cold, and can incorporate meat
and cooked root vegetables Any food can be in a salad. It can be fruit only, vegetable only or
combination.
Salad Dressing is a part of a salad that is prepared to make the salad more appetising. It can be
vinegar-based or mayonnaise-based.
Garnish-refers to the decorative accompaniment of the dish that is edible and appropriate to the
dish.
Accompaniments are the complementary addition to the main ingredient of the meal. Sauces
and/or dressings are used as accompaniment in making a salad.

STRUCTURE OF A SALAD
1. Base pertains to the base of the salad, usually leafy greens like cup-shaped leaves of iceberg or
Boston lettuce, or even flat loose leaves of either romaine or chicory.
2. Body is the main part of the salad. It could be salad greens, salad vegetables, fruits, meats or
farinaceous ingredients.
3. Dressing is a seasoned liquid added to the body to give added flavour, tartness, spiciness and
moistness.
4. Garnish is the edible decorative item to make it more attractive and flavourful. It is kept simple
and should not elaborate or dominate the salad.
SALAD DRESSINGS are used to lubricate, to add flavor, to add food value, to bind together and to
add shine in order to give pleasing appearance to your salad dish.
 OIL AND VINEGAR DRESSINGS are categorized as the most non-thickened dressing. Best
example on this type of dressing is the Basic Vinaigrette.
VINAIGRETTE- Basic Oil and Vinegar Dressings
 EMULSIFIED DRESSINGS are categorized as the most thickened dressing. It is considered
as cold sauce with two incompatible ingredients, oil and acid (vinegar or lemon juice),
combined through an emulsifying agent (egg yolk) that forms a permanent emulsion.
MAYONNAISE is considered to be the most important emulsified dressing that serve as
base on wide variety of other dressings.

PREPARING SALADS ACCORDING TO THEIR FUNCTION

1. Appetizer Salads are prepared as the first course of the meal to stimulate the appetite. It is a
light salad that has crisp ingredients (cheese, crabmeat, etc.) coated with sharp, tangy,
flavourful dressing.
Examples: Antipasto, Caprese with Balsamic Vinegar
2. Accompaniment Salads are light and palatable without too much richness in flavour. It is serve
to complement other dishes to be served. This dish must balance and harmonize with the rest
of the meal.
Example: Potato Salad
3. Main Course Salads are served large enough and should contain significant portion of protein.
Popular choices are meat, poultry, seafood and egg salads.
Example: Prawn Cobb Salad
 4. Separate Course Salads are very light salad without filling. This is served after the main course
to refresh their palate before taking the dessert
Example: Cucumber Salad
5. Dessert Salad mostly contains fruits, sweetened gelatin, nuts and cream which are usually
sweet. It is a type of salad best served as a dessert or as part of a party or buffet menu.
Example: Fresh Fruit Salad with Chantilly Cream

PREPARING SALADS ACCORDING TO THE INGREDIENTS USED

1. Green Salads are usually composed of greens that are fresh, clean, cold and well drained. These
green vegetables can sometimes be marinated or soaked in a seasoned liquid, such as oil and
vinegar dressing, which serve as dressing for the salad. Examples of Green Salads are Mixed
Green Salad and Caesar Salad.
2. Vegetable Salad refers to salad whose main ingredient is other than lettuce or other leafy
greens. Grain legumes and pasta are starchy items that can also be used as the body of a salad.
Protein items like meat, poultry, seafood and cheese can also be added to the cooked vegetable
and starch salads. Examples of Vegetables Salads are Coleslaw and Mixed Vegetable Salad with
Pasta.
3. Bound Salads are mixture of food bounded with a dressing; usually thick dressing like
mayonnaise. Mayonnaise is also used to not crush or break the main ingredients. Examples of
this type are chicken salad, tuna salad, potato salad and egg salad. These are cooked starch,
protein and vegetables items with mayonnaise.
4. Fruit Salads are type of salad that has fruits as main ingredients. It is also popular as appetizer
salads and dessert salads. Examples include Waldorf Salad and Fresh Fruit Chantilly Salad.
5. Composed Salads are salad arranged in a plate. This is different with other salad because the
arrangement done is neat and mouth watery allowing two or more elements to be arrange
alternatively rather than completely mixed. These are usually served as main course or fruit
course, rather than accompaniments or side dishes. Examples of composed salad are Chef’s
Salad, Salad Nicoise, Cobb Salad and Taco Salad.
6. Gelatin Salad are those usually prepared with artificial color and flavour. Note that most
professional cook prefer the unflavoured gelatine relying on the natural juice of fruits and other
ingredients used.

UNIT 3: PREPARING SANDWICHES

Proper setup/layout of workstation

Sandwich is a favourite and convenient lunchtime food. It is quickly made and served and adaptable
to so manyvariations that it satisfies nearly every taste and nutrition requirement. Sandwiches can
vary in ingredients and built depending on the region it was made from. What unifies the concept of
the sandwich in all instances is a tasty filling served on or in bread or a similar wrapper.

ELEMENTS OF A SANDWICH
1. BREAD serves as an edible casing for the food inside. Good-quality breads provide variety,
texture, flavour, and eye appeal to sandwiches, as well as providing bulk and nutrients
There are several types of bread used in sandwich making:
 Pullman or sandwich loaves - These are long, rectangular loaves that provide squared
slices of specified thickness, from ¾ to 5/inch thick
 Peasant style breads - Peasant bread can refer to a variety of breads, most often European
in origin, that make use of whole wheat flour, often rye flour and sometimes other coarsely
ground grains to produce a very hearty bread.
  Rolls - is a small, often round loaf of bread served as a meal accompaniment (eaten plain or
with butter). A roll can be served and eaten whole or cut transversely and dressed with
filling between the two halves.
 Wrappers - A wrap is a type of sandwich made with a soft flatbread rolled around a filling.
The usual flatbreads are wheat-flour tortillas, lavash, or pita; the filling usually consists of
cold sliced meat, poultry, or fish
2. SPREAD is used in making sandwiches to flavour and add moist mouth feel to the sandwich. It
also slows down the moisture migration from filling to bread or prevents the bread from being
soggy. Examples Butter, mayonnaise, mustard, ketchup. Spreadable cheese, nut butter, jam, jelly,
3. FILLINGS : Meat and Poultry - Most meats are precooked, though some are cooked to order.
Beef, Pork products, Poultry, Sausage products. Fish and Shellfish - Most seafood fillings for
sandwiches are highly perishable and should be kept well chilled at all times. Tuna, Sardines,
Smoked salmon, Shrimp, Anchovies, Fried fish portions, Cheese, Cheddar type, Swiss types,
Provolone, Cream cheese, Processed cheese, Cheese spreads. Mayonnaise-based salads, Tuna
salad, Egg salad, Chicken or turkey salad, Ham salad Vegetable items Lettuce, Tomato, Onion
Miscellaneous Peanut butter, Jelly, Hard-cooked egg, Fruits, fresh or dried, Nuts (such as sliced
almonds)
4. GARNISHES: Garnishes have become a part of a sandwich’s overall structure.

THERE ARE SEVERAL TYPES OF SANDWICHES:.

 HOT SANDWICHES may feature a hot or grilled filling. In some cases, a hot filling is
mounted on the bread and the sandwich is topped with a hot sauce.
 Simple Hot Sandwiches- It consists of hot fillings, usually meats, between two slices of
bread or two halves of a roll. They may also contain items that are not hot, such as a
slice of tomato or raw onion on a hamburger.
 Open-faced Hot Sandwiches-These are made by placing buttered or unbuttered bread
on a serving plate, covering it with hot meat or other filling, and topping with a sauce,
gravy, cheese, or other topping. Some versions are browned under the broiler before
serving. This type of sandwich is eaten with a fork
 Grilled Sandwiches- These are also called toasted sandwiches, simple sandwiches that
are buttered on the outside and browned on the griddle or in a hot oven.
 Deep-Fried Sandwiches- These are made by dipping sandwiches in a beaten egg and,
sometimes, in bread crumbs and then deep fried. This type of sandwich is usually
cooked on a griddle or in a hot oven instead, as deep frying can be greasy
 COLD SANDWICHES include standard deli-style version made from sliced meats or
mayonnaise-dressed salads. Club sandwiches, also known as multidecker sandwiches, are
also included in this category.
 Simple Cold Sandwich- These are made with two slices of bread halves of a roll, a
spread, and a filling. They are called simple sandwiches not because they are easy to
make but because they are made with only two slices of bread. Ex. Submarine
Sandwich
 Multidecker Sandwich- These are made with more than two slices of bread (or rolls
split into more than two pieces) and with several ingredients in the filling. Ex: Club
Sandwich
 Open-faced Sanwich- These are made with a single slice of bread, like canapés, which is
what they are. Like canapés, the filling or topping should be attractively arranged and
garnished.
 FINGER AND TEA SANDWICHES are delicate items made on fine-grained bread, trimmed of
their crusts and precisely cut into shapes and sizes that can be eaten in about two average
bites.
 Tea Sandwiches- These are small, fancy sandwiches generally made from light, delicate
ingredients and bread that has been trimmed of crusts. They are often cut into fancy
shapes. Fillings and spreads can be the same as those for canapés.
 Wrap Sandwiches- These are sandwiches in which the fillings are wrapped, like a
Mexican burrito, in a large flour tortilla or similar flat bread. They are served whole or
cut in half, if large.