Objective(s):
Make a bound salad appetizer and present it in a minimum of two different ways.
Team Members:
Executive Chef: Mr. Lerouge
Sous Chef - Mr. Lerouge
Manager - Mr. Lerouge
Questions:
What is a bound salad?
Bound salads are usually cold ingredients "bound" together with a thick dressing or sauce, usually mayonnaise. Bound salads are thick and usually hold their shape when presented. Common examples are chicken, egg, tuna or potato salad and are often used as sandwich fillings.
Inspiration/Ideas:
I used the following images as a starting point for my chicken salad canape presentations.
Make a bound salad appetizer and present it in a minimum of two different ways.
Team Members:
Executive Chef: Mr. Lerouge
Sous Chef - Mr. Lerouge
Manager - Mr. Lerouge
Questions:
What is a bound salad?
Bound salads are usually cold ingredients "bound" together with a thick dressing or sauce, usually mayonnaise. Bound salads are thick and usually hold their shape when presented. Common examples are chicken, egg, tuna or potato salad and are often used as sandwich fillings.
Inspiration/Ideas:
I used the following images as a starting point for my chicken salad canape presentations.
Recipe(s):
Chipotle Chicken Salad
| Curried Chicken & Apple
| Mustard Dill Chicken Salad
|
Photos of Process and Product:
Reflection:
The final product was well received by everyone who sampled it. It was a well executed bound salad because it held its shape, including holding up vertical garnishes. The task was to present a bound salad in a minimum of two ways and I presented three. When considering the five key points to presenting food:
The final product was well received by everyone who sampled it. It was a well executed bound salad because it held its shape, including holding up vertical garnishes. The task was to present a bound salad in a minimum of two ways and I presented three. When considering the five key points to presenting food:
- BALANCE - I had variations of white, brown and green for colour though I think that incorporating the colour red would have added a sharp contrast as seen in my inspiration photos. As well I had three different colours in the actual chicken salad.
- SHAPE - I had a variety of shapes, including half circles of apple, oval shaped cucumber slices and vertical garnishes.
- TEXTURE - I had a balance of textures, crisp crackers and baguette slices with soft and creamy chicken salad. Diced bacon, scallions and apples also gave contrast to the textures in the chicken salad.
- FLAVOUR - I presented a variety of different flavours, including curry, chipotle pepper, mustard and dill. The chicken salad was more than just mayonnaise and salt and peper.
- PORTION SIZE - I feel that I balanced the canapes to the size of the granite slab though for variety I could have tried them on a plate or platter using it as a frame.