is a French term which means setting everything in place and organizing all the materials and ingredients before preparing foods. 

(a)  

is used to remove the outer skin or peel of certain vegetables, frequently potatoes and carrots, and fruits such as apples, pears, etc. 

(a)  

A (a)   is approximately four inches long, with a handle and a curved metal end, the top of which is perforated with a row of round holes with sharpened rims.

 Used to mix dressings, marinate ingredients, hold separate elements if a salad before assembling and used to toss and mix all the ingredients together. Used bowls made of sturdy, heavy glass wares or ceramic, so as not to react with acidic ingredients.

(a)  

(a)   salad stimulate appetite which has fresh, crisp ingredients; tangy flavorful dressing; and attractive, appetizing appearance.

(a)   salads should be light and flavorful, not too; much vegetable salads are often good choices. Heavier salads such as macaroni or high protein salads containing seafood, cheese are less appropriate, unless the main course is light. 

(a)   salads – should be large enough to serve as a full meal and should contain a substantial portion of protein. Meat, poultry and seafood salads as well as egg salad and cheese are popular choices.

(a)   salad are usually sweet and may contain items such as fruits, sweetened gelatin, nuts and cream.

(a)   salads must be fresh, clean, crisp and cold and well drained. Moisture and air are necessary to keep greens crisp.