This document provides information on different types of salads, including leaf/green salads, compound/mixed salads, and classical salads. It discusses the history and evolution of salads from ancient Rome to modern times. Key points covered include the components of compound salads such as bases, bodies, dressings, and garnishes. Guidelines are provided for selecting fresh ingredients, proper preparation techniques like tossing and plating, and rules for arranging salads attractively. A variety of lettuce types and other leafy greens that can be used in salads are also listed.
Salad is a compact meal which can be a side order or the main course depending on how you want it! Some basic information about what a salad has to offer and how we can twist it to our advantage!
Powerpoint presentation of "Sauces" in Principles of food production (.
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Powerpoint presentation of "Stocks" in Principles of food production.
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Powerpoint presentation of "Soups" in Principles of food production.
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This Power Point Presentation will give the basic idea for how to make the cuts of vegetable. you will give get all information about various types of vegetable cuts along with there uses in food preparation.
Salad is a compact meal which can be a side order or the main course depending on how you want it! Some basic information about what a salad has to offer and how we can twist it to our advantage!
Powerpoint presentation of "Sauces" in Principles of food production (.
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Don't forget to follow me on twitter @joviinthecity
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xoxo
-Jovi
Powerpoint presentation of "Stocks" in Principles of food production.
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-Jovi
Powerpoint presentation of "Soups" in Principles of food production.
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-Jovi
This Power Point Presentation will give the basic idea for how to make the cuts of vegetable. you will give get all information about various types of vegetable cuts along with there uses in food preparation.
A very detailed information for hospitality and culinary professionals who wants to learn about Various Accompaniments & garnishes, The presentation will brief you about role of Accompaniment and garnish in the presentation of the Food & service to the guest.
Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
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A very detailed information for hospitality and culinary professionals who wants to learn about Various Accompaniments & garnishes, The presentation will brief you about role of Accompaniment and garnish in the presentation of the Food & service to the guest.
Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
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Powerpoint presentation of "Cooking Techniques" in Principles of food production (.
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A salad is a food served with dressing. The food can be cold dish, or green vegetables or mixture of fruits, or hot mixture of hot piquant food, or frozen mixture of bland fruits, or chopped food in hot aspic, coleslaw potato or meat.
Dr Sunil Kumar PPT and Document Link details - Google Sheets.pdfDr. Sunil Kumar
All PPT Link to Download
title
Hunar se rozgar in f & b service theory manual
Co operation to other department on hotel
Upselling methods
Checkout system
Bell boys
Bell desk
Arrival & departure
Career in tourism
Careers in the hospitality industry
Check out procedure
Classification of hotels
Club service facilities in hotels
Concierge functions
Concierge
Definition of hospitality
Effective complants handling
Eva floor
front office basic
Functions of reservation &porters
Grooming standards
Group check in
Guest check out
How to hadle complaints
How to write job descriptions
Introduction to the hospitality industry
Jobspecification
Mail handling
Mission statement
Notes on duties of f.o staff
Registration
Reservation channels
Reservation modes
Reservation sources
Reservation&room selling procedures
Reservation
Reservations
Rooms all type
Sections of front office department in hotels
Skills of f.o
Telephone techniques
Time share
Types of hotels
Types of hotels
Types of rack rates
Types of reservation
Types of tourism
career path in hospitality
Yield management
Job interview attire slide show
Food and bevarage sections in hotels
G.d techniques
Group discussion
House keeping basics
Importance of h.k deptt
Improving communication
Interview presentation1
Interview questions
Interview questions
Interview
Interview preparation for_website_68141_72873
Interviewing skills
Interviewing skills
Interviewing powerselling
Inventory of linen
Laundry equipment notes
Laundry location
Laundry
M.p tourism
Manager skills ppt
Moments of truth
Motivation
Opl
Personal hygine
Personality devolopment
Ppt mtivation
Ppt on managerial skills
fish ppt
Providing execeptional service
Quality service delivery
Quality service
Research project on medical tourism
Resources successful interviews
Resume &interview
Resume&interview preparation
Room status
Safety by h.k deptt
Self introduction
Service types
Service
Solving the mystique of interviewing
Table setting
Types of interview
Uniforms
Various tourism
Wash cycle
What towear
state institute of hotel management , tilyar lake , rohtak News
state institute of hotel management , tilyar lake , rohtak
Body language
introduction to hk_dept.
Wines of port & spain
1 beer and beer service
2 wine service
Alcoholic beverage
Alcoholic beverages
American whicky
Armagnac
Basic of wine
Beer ok
Beer1
Bitters
Brandy
Brandy2
Champagne
Cocktail
Cocktails
Cognac
Dine with wine
Distillation
English gin
French wines
Gin
Gin
Gin2
Irish whiskey
Italain win
Italy win (2)
Ital y win
Liqueur
Liqueurs
Eating market dynamics
the leela kempinski gurgaon delhi ncr
3 deptt of hotels
Advertisements
INTRODUCTION OF HOSPITALITY INDUSTRY
Banquet
Banquets
Bar operations
Bar operatioon
Basicskill
Beverage service
Body language new
Body language
Body language
Breakfast ok
Buffet
C.v&interview preparation
Calcutta times bash
Career planning1
Cheese ok
Wine project
01 menage
02 preparation of table
03 standard cover
04 sequence of service
05 silver service
Resort Management is the comprehensive and strategic oversight of all operations within a resort property, aimed at delivering exceptional guest experiences and maximizing profitability. It involves the efficient coordination of various departments, including accommodations, food and beverage, recreational facilities, guest services, and administration.
A successful resort management team ensures that all aspects of the resort are functioning seamlessly to create a welcoming and enjoyable environment for guests. This includes maintaining the highest standards of customer service, implementing effective marketing and sales strategies, managing reservations and bookings, coordinating housekeeping and maintenance services, and overseeing financial operations.
Resort managers are responsible for setting the overall vision and direction of the property, developing strategic plans to attract and retain guests, and ensuring that the resort meets or exceeds guest expectations. They work closely with department heads and staff to provide ongoing training and guidance, fostering a culture of exceptional service and professionalism.
In addition to guest satisfaction, resort management also focuses on financial performance. Managers are responsible for budgeting, cost control, and revenue management to optimize profitability. They analyze market trends, monitor competitors, and make informed decisions to drive revenue growth and operational efficiency.
Resort management also involves maintaining and enhancing the resort's physical infrastructure, including buildings, landscapes, and amenities. This includes regular maintenance, renovations, and upgrades to ensure a visually appealing and well-maintained property.
Furthermore, resort managers must stay abreast of industry trends, technological advancements, and evolving guest preferences. They leverage this knowledge to implement innovative practices, adopt sustainable initiatives, and deliver unique experiences that set their resort apart from competitors.
Digital Marketing All Module Sunil Kumar.pptxDr. Sunil Kumar
Slide 1: Introduction
Welcome to the Digital Marketing Presentation
Overview of the power and potential of digital marketing
Slide 2: What is Digital Marketing?
Definition of digital marketing
Importance of digital marketing in today's business landscape
Slide 3: Key Components of Digital Marketing
Search Engine Optimization (SEO)
Pay-Per-Click Advertising (PPC)
Social Media Marketing
Email Marketing
Content Marketing
Influencer Marketing
Slide 4: Benefits of Digital Marketing
Increased brand visibility and recognition
Enhanced targeting and personalization
Improved customer engagement and interaction
Higher conversion rates and ROI
Real-time tracking and analytics
Slide 5: Digital Marketing Channels
Website and Landing Pages
Search Engines (Google, Bing, etc.)
Social Media Platforms (Facebook, Instagram, LinkedIn, Twitter)
Email Platforms (Mailchimp, Constant Contact, etc.)
Online Advertising Networks (Google Ads, Facebook Ads, etc.)
Slide 6: Developing a Digital Marketing Strategy
Identifying business objectives and goals
Understanding target audience and buyer personas
Selecting the right digital marketing channels
Creating compelling content and messaging
Implementing effective tracking and measurement
Slide 7: Digital Marketing Tools and Technologies
Analytics platforms (Google Analytics, Adobe Analytics)
Customer Relationship Management (CRM) software
Marketing Automation tools (HubSpot, Marketo, etc.)
Social media management and scheduling tools
Content management systems (CMS)
Slide 8: Best Practices for Digital Marketing Success
Consistent branding and messaging
Mobile optimization and responsive design
A/B testing and optimization
Data-driven decision making
Continuous learning and staying updated with industry trends
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
For more information, visit-www.vavaclasses.com
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
1. CHAPTER 8: SALADS AND SALAD DRESSINGS
Herba Salata, the Latin equivalent of salted greens, is where the term salad is
derived from. This suggests that the earliest salads were mixtures of pickled greens,
seasoned with salt. This culinary variation evolved by the time of Imperial Rome into
mixtures of greens served with a fresh herb garnish and an oil-vinegar dressing. The
17th
and 18th
Century brought more additions to the humble culinary creation called the
salad. Lettuces of various types were used as a base with some type of meat, poultry
and mixed vegetables placed on the top. It was in the early 20th
century that
Escoffier carried the art of salad making to new heights. The possibilities for salad
combinations are limited only by the imagination of the chef. They may include leaf
greens, raw and cooked vegetables, fruit, meat, legumes and rice and pasta based
salads, to mention just a few.
In many food service operations, salads are the items that are given the least
attention and consideration, both in planning and preparation. Chefs often erroneously
perceive it as a simple task that needs little or no training. This attitude results in
salads of a poor quality. Certain factors need to be considered while planning a salad.
These include:
- Fresh ingredients
- Attractive plating
- Proper textures
- Eye appeal
- Well balanced flavor
The wide variety of salads makes it difficult to state exact rules for the proper
preparation of salads. However, there are some rules of thumb that must be followed.
- Utilize the freshest ingredients and specially those in season.
- Light leaf vegetables should be tossed in a dressing just before the service.
- Pour enough dressing to season; not drown the main ingredient.
- Use a suitable container to present the salad.
- Never overcrowd the salad plate.
- Accommodate the salad within the dish and not on or over the edge.
Today, the salad is considered to be a popular item. It is the favorite of weight
watchers and those on a diet. It is also a versatile dish and can be served as:
2. - An appetizer
- An entrée
- A main course
- An accompaniment to the main course
- A dessert
- On the buffet as part of the salad bar
- As a sandwich filling
- As a plate garnish
TYPES OF SALAD
There are three types of salad:
- Leaf/Simple or Green Salad
- Compound /Mixed Salad
- Classical Salads
LEAF SALAD
A simple salad is a variety of one or more greens. A mild dressing such as a light
Vinaigrette is used so the delicate taste of the greens is not masked. Various types of
greens are now available locally and would include:
LETTUCE:
- Cos - Oak Leaf
- Romaine - Ruby
- Bibb - Roquette
- Iceberg - Frezie
- Limestone - Boston
- Curly - Crisphead
- Chinese - Butterhead
- Lolorosso
OTHER LEAFY VEGETABLES:
- Escarole
- Chicory
- Endive
3. - Belgian endive
- Red/white cabbage
- Spinach
- Cress/Water Cress
- Arugula
- Radiccio
Leaf salads are usually served as an accompaniment to the main course and rarely as
any other course.
BASIC PROCEDURE FOR LEAF SALADS:
1. Wash the greens thoroughly in several changes of water.
2. Drain the greens well. Poor draining will result in watered down dressing.
3. Crisp the greens. Place them in a colander in the refrigerator.
4. Cut or tear into bite size pieces.
5. Mix the greens well. Toss gently till uniformly mixed.
6. Plate the salads. Use cold plates please! Not those just out of the dishwasher.
7. Refrigerate.
8. Add dressing just before serving along with garnish. Dressed greens wilt rapidly.
COMPOUND SALADS
Are made up of four parts:
BASE: normally one/combination of the above greens. It gives definition to the
placement of the salad on the plate. A green lettuce leaf is used as an under liner for
the salad. Shredded greens can also be utilized and this will give height and dimension
to the plate. The base also absorbs excess dressing preventing it from running around
the plate during the presentation and the meal. However, the base is not always
necessary. A cole slaw made up of leafy vegetable (cabbage) need not have a base at
all. Beetroot salad whose color might run, can do without the base.
BODY: This is the main ingredient in the salad and will generally give the name to the
salad. The body must be the main ingredient and will be placed on top of the base. The
body could be made up of just on ingredient or in some cases, several.
DRESSING: is used to enhance and add to the taste and flavor of the body. It makes
the salad more palate pleasing. The dressing may be tossed with the body of the salad,
4. or served as an accompaniment poured over the salad at the table. The dressing is
made up of four parts:
- THE OIL: This could include a plain refined, odorless oil or a more exotic one
such as Avocado oil, Olive oil, Sesame seed oil, Walnut oil, Peanut oil, Corn oil,
Almond oil & Soybean oil. One could also have a flavored oil such as chili oil, herb
oil or garlic oil.
- THE ACIDIC MEDIUM: Is normally vinegar, red or white. However, Lemon/Lime
juice, Yogurt (curds), Red and White Wine can also be used. The popular vinegars
include Cider Vinegar, Malt Vinegar, Wine Vinegar, Wine Vinegar, Chili Vinegar
and Rice Vinegar.
- THE SEASONING: Would include varieties of salt.
- THE FLAVOR ENHANCERS: These will include Spice Powders, Herbs,
Garlic, Proprietary Sauces, Fruit Juices & Cream.
CLASSICAL SALAD DRESSINGS:
1. FRENCH: 1 part vinegar : 2 parts oil + salt , pepper, french mustard.
2. ENGLISH: 2 parts vinegar : 1 part oil + salt, pepper, caster sugar, english mustard.
3. AMERICAN: Equal parts of oil and vinegar + salt. Pepper, english mustard and
additional sugar.
4. MAYONNAISE: Mayonnaise sauce thinned down with vinegar or lemon juice.
5. VINAIGRETTE: 1 part vinegar : 2 parts olive oil + salt, pepper, english/french
mustard.
6. RAVIGOTTE: Vinaigrette + chopped chervil,chives, tarragon, capers and parsley.
7. GRIBICHE: Mayonnaise dressing + chopped gherkins, capers, chervil, taragon,
parsley and strips of hard boiled egg white.
8. ACIDULATED CREAM: Fresh cream + fresh lemon juice and salt
9. THOUSAND ISLAND : Mayonnaise dressing + a little chili sauce and chopped red
pimento, chives and green peppers
10. LEMON DRESSING: Substitute the vinegar with lemon juice add oil according to
taste plus salt, pepper and preferred mustard.
GARNISH:
5. Ideally, the garnish will embellish the salad. However, it is not necessary to always
have a garnish. Sometimes, if the vegetables are neatly cut and have retained their
colors, the salad will look good on its own. Like the base, the garnish is optional.
GUIDELINES FOR ARRANGING SALADS
Perhaps even more than with most other foods, the appearance and arrangement of a
salad is essential to its quality. The colorful variety of salad ingredients gives the
creative chef an opportunity to create miniature works of art on the salad plate.
1. Keep the salad off the rim of the plate: Think of the rim as the frame of a picture.
Keep the salad within the frame. Select the right plate for the portion size, not
too large or not too small.
2. Strive for a good balance of color: Pale iceberg lettuce is pretty plain and colorless
but can be livened up by mixing in some darker greens and perhaps a few shreds of
carrot, red cabbage or other colored vegetables such as peppers. On the other
hand don’t overdo it and go over board. Three colors are usually more than enough.
Shades of green give a good effect and too many colors will look messy.
3. Height makes a salad attractive: Ingredients mounded onto a plate are more
interesting than that lying flat. Lettuce cups as a base adds height. Often, just a
little height is enough.
4. Cut the ingredients neatly: Ragged or sloppy cutting makes the whole salad look
unattractive and haphazard.
5. Make every ingredient identifiable: The pieces should be large enough for the
customer to identify each ingredient. Don’t pulverize everything. Bite size pieces
are the rule. Seasoning ingredients like onion could be chopped fine.
6. Keep it simple: A simple, natural arrangement is pleasant to view. An elaborate
design, a contrived arrangement, or a cluttered plate will defeat the purpose.
CLASSICAL SALADS
ARCHIDUC
AUGUSTIN:
DEMI DEUIL: