CUL 1080 - Cold Foods I

• The student will engage in cold food preparation techniques including cold bar, salads, fruits, cold vegetables, and sandwiches.
• Proper cold food temperature environment demand
• Compare types of salads and the role of the ingredients in each.
• Discuss the qualities of simple and emulsified dressings
• Categorize different types of sandwiches, discussing ingredient roles and assembly methods.
• Prepare fruit, vegetables, and composed salads along with salad dressings and cold sauces.