“ You don’t become what you want, you become

what you believe.”

-Oprah Winfrey

PRE-FINALS
TOPICS:

I. Preparation of Cold Dishes, Fruit & Vegetable

Carving
 Classification of Cold Dishes
 Hors D’ oeuvres and classification
 Canapes and Relishes
 Salad and Salad Dressing

J. Herbs and Spices

 Forms and Uses of Herbs & Spices
Classification of Cold Dishes
 CLASSIFICATION OF COLD
DISHES
 COLD DISHES- refers to cold dishes as
foods prepared in advance and served
cold.
 It includes cold appetizers and salad
with salad dressing.
 Food items that are prepared in cold
kitchen are sandwich, canape, terrines,
sausages, pate, hors d’ oeuvres, fruit
platters and cold cuts and cheese.
 A CHEF GARDE MANGER is known
as the PANTRY CHEF, and the head of
the cold kitchen.
CLASSIFICATION OF COLD DISHES

1. APPETIZER
2. APPETIZER SALAD
3. HORS D’ OUEVRES
4. CANAPE
5. RELISHES
 1. Appetizers
 refers to a variety of foods that
stimulate appetite;
 are classified as cocktail food,
appetizer salad, hors d’ oeuvres,
canapes and relishes;
 They usually come in a combination
of meat, seafood, poultry, fruit,
vegetables, dairy products and
shellfish- served hot or cold
depending on how it is placed in the
menu.
CLASSIFICATION OF APPETIZERS
1. COCKTAIL -This usually consist of shrimps, lobster, crabmeat,
shellfish, fruits as well as fruits and
vegetables juices.

Some cocktail food are as follows:

 Fruit cocktail
 Shrimp cocktail calypso
 Sole fillet cocktail
 Grape Fruit cocktail
 Shrimp cocktail
 Lobster cocktail
 Tomato Juice cocktail
2. APPETIZER SALAD
An appetizer salad is a light and smaller type
of salad that is served in small portions. It has
the primary purpose of stimulating appetite that
is why it is commonly served first prior the main
dish or first course of a meal
3. HORS D’ OUEVRES
is a snack in addition to the menu which are served preceding a meal.
They are also served together with cocktail drinks during cocktail
parties.
Canapes and hors d’ oeuvres may also be part of a buffet.
There are 2 types of hors d’ oeuvres- hot and cold.
 Plate of Hors d’ Grissom Platter Hors d’ oeuvres Assorted Hors d’ Rich Hors d’
oeuvres Hors d'oeuvres Platter oeuvres oeuvres

 shrimps  ham,  patty shell  can be served on  lobster,

 smoked beef  smoked beef,  goose liver special portioned  tartlet’s with
 poached eggs,  peppered ham, mousse, platters with hors caviar,
 asparagus spears  lyoner,  artichoke heart d’ oeuvres dishes  beef tenderloin,
 sliced tomatoes  Parma ham or with or even from a  smoked salmon,
 boiled eggs, pastrami  Waldorf Salad, serving cart.  waldorf salad,
Spanish sardines  garnished with  shrimp with jelly,  goose liver pate,
lettuce quail egg,  Italian vegetable A choice of 6 to 10  rolled fillet of
 *sauce is served  asparagus, salad and the items, including a sole,
on the side parsley and like. center piece of ham  terrine and
gherkin and turkey plus others.
 *sauce is served spicy salad may be
on the side. sufficient.
GLAZED HAM SMOKED BEEF PEPPERED
HAM

PARMA HAM/
LYONER PASTRAMI PROSCIUTTO
GHERKIN PATTY SHELL GOOSE LIVER MOOSE

ARTICHOKE WALDORF SALAD SHRIMP WITH JELLY

 TARLET’S WITH TURKEY HAM SMOKED
CAVIAR SALMON

ROLLED FILLET OF TERRIN ASPARAGUS SPEARS

4. CANAPE
 are tiny bite size, open faced sandwiches.
They are usually highly flavored or tangy and are prepared in many varieties
and shapes.
They are always served using a base which maybe a bread, toast or
crackers.
5. RELISHES
 Consist of assorted vegetables cut like stick, served very cold with
thousand island or cream dressing.
 The vegetables include carrots, turnips, cucumber, rose radish,
celery heart.
 Other ingredients like black/ green olives, peanuts, chips and shrimp
kropeck may also be served.
SALAD AND SALAD DRESSING
SALAD

 A salad refers to a cold dish of meat, fish, fruit, dairy products or

vegetables, simply served singly or in combination.
 They are meant to complement or highly a meal.
SALAD CATEGORIES:

1. Appetizer Salad -it is served before the main course.

The appetizer salad usually consists of light serving of shrimps, lobster,
cocktails, fruits, pickled herring, etc.

2. Accompaniment Salad - is a side salad served either with the

dinner or as a separate course. Example: mixed green salad, hearts of
lettuce, pear and cottage cheese
3. Main Course Salad -as the name implies, this salad constitute a
whole meal and it comes in the form of reasonable combination of meat,
poultry, fish, fruit, vegetables, dairy, gelatin or macaroni products.
Example: chicken salad with celery or pineapple, chef’s salad and fruit
salad plate.

4. Dessert Salad -are sweet in character. They are composed of

fruits, nuts, dairies and gelatin. They are neither salted nor dressed.
Examples: ginger ale salad mold, jelled fruit and strawberry mousse.
PARTS OF SALAD

1. Base – is intended to keep a salad from looking bare and to provide

contrast. The base can be a lettuce or some form of green salad.
2. Body- consists of ingredients that constitute the salad itself.
3. Dressing- is used to maintain crispness or freshness of the salad, it
should bear a direct relationship with the salad.
4. Garnish- the garnish must provide contrast and must bear relation with
the salad.
HERBS & SPICES
Basil- a must-have for Italian
cooking, basil pairs
deliciously with other staples
like thyme, garlic, oregano,
lemon, and tomato sauce.
 Bay leaves- these are very
potent, and just one will add
lots of flavor to soups, stews,
and marinades.
 Cinnamon-
An aromatic spice with a
bittersweet flavor.
 Ground allspice- A cured, unripe
berry of a Caribbean evergreen tree,
allspice has aromatic notes
reminiscent of cloves, cinnamon,
and nutmeg. It is often used in
marinades, stews, preserves, pies,
barbecue sauce, and baked goods.
 Cumin is the dried seed of the herb
Cuminum cyminum, a member of
the parsley family. The Cumin plant
grows to about 1 to 2 feet tall and is
harvested by hand.
 Cumin is a key component in both
Chili Powder and Curry Powder.
 Ground Nutmeg- the seed of an
Indonesian tree. Slightly sweet
flavor and is used in drinks like
mulled cider and wine, savory
dishes, soups, potato dishes, baked
goods, meatloaf, and as an addition
to Brussel sprouts, cauliflower, and
string beans.
 Oregano – a perennial herb
with an aromatic, warm, and
slightly bitter taste;
surprisingly, it's actually more
flavorful dried than fresh.
 Paprika - it is used to season
and color meat, seafood,
vegetables, rice, stews, and
soups. Hungarian paprika is of
the best quality.
 Safflower is a plant. The flower and
oil from the seeds are used as
medicine.
 Safflower seed oil is used for
preventing heart disease, including
“hardening of the arteries”
(atherosclerosis) and stroke.
 Saffron, are dried and used as a spice to
flavour foods and as a dye to colour foods
and other products.
 Saffron has a strong, exotic aroma and a
bitter taste and is used to colour and flavour
many Mediterranean and Asian dishes,
particularly rice and fish, and English,
Scandinavian, and Balkan breads. It is an
important ingredient in bouillabaisse soup.
 Annatto is an orange-red food coloring
or condiment made from the seeds of
the achiote tree (Bixa orellana), which
grows in tropical regions in South and
Central America.
 It’s most commonly used as a natural
food coloring, as it imparts a bright
color that ranges from yellow to deep
orange-red, similar to saffron and
turmeric.
 Curry powder is a blend of spices
and herbs originating from India
used to flavor food. It tends to focus
on big and bold flavors, like dried
and ground chili peppers, turmeric,
cumin, cardamon, curry leaf and
more.
 Rosemary- it is often used in
Mediterranean, Italian, and French
cuisines, and it pairs especially well
with garlic and olive oil.
 Sage- it is frequently used in
European and American cuisines,
in everything from stuffing and
casseroles to cheese and sausages.
 Tarragon- A perennial herb native to
Siberia and western Asia, has a
bittersweet, peppery taste.
 Thyme- A light, woodsy flavor
that makes a wonderful addition to
vegetables, meal, and poultry.
 Marjoram is used in many meat dishes
and stews in Mediterranean and Middle
Eastern cuisine.
 Marjoram is sweeter and milder than
oregano, with a pine and citrus flavor.
Both are from the genus Origanum, and
are of the mint family.
 Italian Seasoning is a blend of
herbs and spices used to flavor many
Italian dishes.
 The main herbs commonly used are
oregano, basil, thyme and
rosemary and marjoram.
THANK YOU