Preparing sandwiches, appetizers and salads

Summary: "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 topic--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."--Container.