PDF-ANDLE CAFE Thanksgiving Menu Soups Appetizers Salads Entr es Desserts

brPage 1br ANDLE CAFE Thanksgiving Menu 014 Soups Appetizers Salads Entr es Desserts Prix Fixe. 573525736357356573545735457356573475736457352573565734657359573525736357356573545735457356573475736457352573535737357356573565734857352573705735157359573755734657352 5735957356573475734657364573525735057351573495735957375573525734657348573520 5734557 hors d'oeuvres Basics . Click. Click. 1. st. Impression!. Appetizers Set the Tone for Your Meal. This is the first impression guests have for the food they will be eating at the event. Effort of making a good impression is apparent through appetizers. Those wonderful little foods served before the meal to stimulate our appetite . . Classification of Appetizers. Cocktails. Hors d’oeuvres. Canape. Relishes. Dips. Nibbles. Soups. Cocktails. Made from seafood, fruit or vegetables. Salad- a combination of raw and/or cooked ingredients, usually served cold with a dressing.. Types of Salads. Protein salad: small pieces of meat or egg-chef’s salad. Pasta salad: cooked pasta, veggies, dressing, sometimes meat. Foods and Nutrition. What is soup?. Soup is basically a liquid with something to thicken it. . Soup variation comes from the proportion of one ingredient to the other and the creativity of the Chef!. Soups can be the first course. . Soups can be a sweet last course.. Soups can be an entrée.. Importance & popularity of Soups. Popular in many cuisines. An important part of a meal internationally.. Food Service Occupations 1. What are Specialty . D. esserts?. Specialty desserts include those dessert items not classified as cookies, pies, or cakes, such as puddings and ice creams. . Puddings. 5 Types of pudding are commonly used in food service.. What is the intention of Soup when it is first being served of many dishes?. To whet the appetite, this excites the palate and the person eating it and prepares them from the rest of the courses without filling them up. . Food Service Occupations 2. Unit . 5. Salads. Salads are very versatile. Classified . into 7 . categories:. Fruit. Vegetable. Leafy Green. Meat. Seafood . Gelatin. Pasta. Parts of a Salad. Base. Usually consists of salad greens (lettuce). A combination of raw or cooked ingredients, served cold or warm and coated with a salad dressing.. Can be savory, sweet or a combination of both.. 5 purposes: appetizer, side salad, main-course, separate course, dessert. T. he . C. hristmas . F. und shares our love for those who have been shepherds bringing the good news of . C. hrist’s birth to many churches in the United Church of Christ, by providing pension supplements.. . Difference between . Appetizers and Hor d’Oeurves. The definitions of hor d’oeurves and appetizers are often interchangeable, however, there is a difference…. . Hors d’Oeurves. are the small, savory bites, typically finger foods, served before a meal usually in a buffet style or passed on trays by waiters.. “A Heartfelt Thanksgiving” A Special Thanksgiving Sunday Message Psalm 145:1-21 © November 18, 2018 Pastor Paul K. Kim COMMON MISCONCEPTIONS ABOUT THANKSGIVING Misconception #1: “I want to be authentic—I will give thanks when I really FEEL thankful.” PRESENT DESSERTS D1.HPA.CL4.06 Slide 1 Present Desserts Assessment for this Unit may include: Oral questions Written questions Work projects Workplace observation of practical skills Practical exercises