Application List at least ten garnishes used in American kitchens, and describe a use for each. List guidelines for use of hot and cold platter garnishes. List the rules for proper plating. Arrangement List items to take into account when arranging a buffet. List the specifics for designing buffet platters.
Presentation Describe the requirements for presentation of hot and cold foods for buffets.
Identify the four main ingredients for a sandwich. Identify the different types of garnishes for a sandwich. Parts Identify the parts of a salad. Salad bar Identify the components of a basic salad bar. Dressings Identify the basic types of salad dressings.