Monday´s salads
- To serve the salads we have installed a self-serving display window where we will put the different kinds of food in dishes. Before hand we will treat each kind of food properly (clean, cut and sometimes cook).
- Arrange the order of the tasks to do: start with the elements that need to be cooked, then those that are usually used and, lastly, the short shelf-life elements. We will keep the goods in the fridge as long as possible. We will remove them out just before service.
Goods:
Lettuce: Wash in plenty of water and chop.
Tomato: Wash and cut it into thick slices.
Onion: Peel and cut it into rings.
Corn: If it is canned corn, drain well.
Olive: Same process as the corn kernels.
Red pepper: Remove the stem and cut it into rings or strips.
Red cabbage: Cut into thin julienne strips and let marinate in a vinaigrette.
Beetroot: Once boiled, peel the beetroot and cut it into thin slices.
Pasta: Usually the pasta shape is farfalle. Boil the pasta and rinse under cold water. Before serving season lightly with mustard mayonnaise.
Rice: Cook some white long grain rice.
Frozen peas: Boil and rinse under cold water.
Potato: Boil with their skins on, peel and slice.
Eggs: Boil, peel and cut into wedges.
Carrot: Peel and finely grate. Do this before serving since it tends to brown.
Cucumber: Peel and cut it into thin slices.
Tuna in oil: Drain.
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Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
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- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
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- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
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- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed