Documents 1 AU SECOURS UNITÉ 4 AIM to understand restaurant menus and order a meal.

Slide 1 Slide 2 1 AU SECOURS UNITÉ 4 AIM to understand restaurant menus and order a meal Slide 3 2 UNITÉ 4 VOCABULAIRE menu à 60 60 menu melon cruditésa salad of fresh…

Documents Salads and Sandwiches. Student Objectives Identify basic techniques for pre-preparation of selected....

Slide 1 Salads and Sandwiches Slide 2 Student Objectives Identify basic techniques for pre-preparation of selected vegetables for cold service Identify categories and types…

Documents Chapter 9 Appetizers and Hors d’oeuvre. Chapter 9 Objectives Compare and contrast appetizers and.....

Slide 1 Chapter 9 Appetizers and Hors d’oeuvre Slide 2 Chapter 9 Objectives Compare and contrast appetizers and hors d’oeuvre Identify composed hors d’oeuvre including…