My Cold Kitchen Experience

When I first set foot at the kitchen of the hotel where I do my trainee job, the first thing I learned was prepare cold kitchen items. In the span of five weeks, I am able to master the art of preparing salads, plating them and setting up  the salad bar. Last month, I was just watching and helping the ladies in-charge of the salads and cold dishes but now I can work without any assistance from them.


For visual appeal, the color of  serving bowl should contrast with the color of the cucumbers, greens, onions and tomatoes.  Nice and  clean lettuce are laid first in the salad bowl. (No wilted or bruised lettuce). The veggies are laid on top.

Cherry tomatoes

Onions and bell peppers

Sweet corn

Iceberg lettuce

Cucumber slices

Summercrisp and  red leaf lettuce

Bacon bits, grated parmesan cheese and croutons

 

 

 

 

 

 

 

 

 

 

 

 

Salad dressing: French, Thousand Island, Caesar and Balsamic Vinaigrette