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This document provides instructions for preparing vegetable, grain, and pasta salads as well as bound salads. It recommends cutting vegetables close to serving time to prevent drying or shriveling. It also suggests cooking vegetables to a crisp texture and grains and pastas until tender before draining and chilling. Vegetables can be marinated in oil and vinegar dressings before making salads, but marinating times should be short to prevent softening of pasta or toughening of legumes. Bound salads require thoroughly cooling cooked ingredients and keeping the mayonnaise mixture chilled. They can include meats, fish, potatoes, and crisp vegetables.
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The document provides guidelines for making different types of salads. It discusses how to prepare vegetables, legumes, grains and pasta salads by neatly cutting ingredients and cooking them to the proper texture before marinating or chilling. It also covers how to make bound salads using ingredients like chicken or fish mixed with mayonnaise, and composed salads by separately preparing and seasoning ingredients. Proper procedures for quantity salad production are outlined along with important factors to consider like using quality ingredients, ensuring eye appeal through colors and presentation, and keeping foods properly chilled.
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校名:学校英文全称
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颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
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四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
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留信网认证的作用:
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2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
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本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
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Heritage Conservation.Strategies and Options for Preserving India Heritage
Heritage Conservation.Strategies and Options for Preserving India Heritage
group-4-1.pptx
- 2. •Neat accurate cutting of ingredients is important because the shapes of the vegetables add to eye appeal. Cut vegetables as close as possible to serving time or they may dry or shrivel at the edges 1.Vegetables,Legumes, grains and Pasta Salads
- 3. Cooked vegetables to a firm,crisp texture and good color. Starches, pastas and legumes should be cooked until completely tender but not overcooked After cooking, vegetables must be thoroughly drained and chilled before using Vegetables are sometimes marinated or soaked in a seasoned liquid before being made into salad. The marinade is usually some form of oil and vinegar dressing that also serves as the dressing for the salad. Do not plate marinated salads too far ahead of time because the lettuce base will wilt.
- 4. Grains and pastas may also be marinated for a short time. If marinated too long, pasta absorb too much liquid and become very soft. Legumes should not be allowed to stand longer in a marinade because the acid toughen the proteins in the beans.
- 5. 2. Bound salads Cooked ingredients must be throughly cooled before being mixed with mayonnaise and the completed salad mixture must be kept chilled at all times
- 6. leftover such as chicken meat or fish which have been handled according to the rules of good sanitation and food management can be used for making bound salads
- 7. Potatoes for salads should be cooked whole before peeling and cut order to preserve nutrients
- 8. Crisp vegetables like celery green peppers,carrots,c hopped pickles,onions, and water chestnuts are used
- 9. Bland ingredients like potatoes Ang some foods maybe marinated in seasoned liquid such as vinaigrette before being mexid with mayonnaise And other ingredients.
- 10. Click here to add to the title Fold in thick dressings gently to avoid crushing or breaking the main ingredients.
- 11. Bound salads are portioned using scoop to give height and shape to the salad. For palted salads,serve on a base with greens and chooose attractive,colorful garnishes when approprite.
- 12. Thank you