HTM 2700 Lecture Notes - Lecture 1: Compote, Osmosis, Hazard Analysis And Critical Control Points

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Duncan

Document Summary

Lab day and time: tuesday 10:30 am 12. 20 pm. Salads and fruit laboratory report: a) explain whether it is appropriate to serve the caesar salad (product i, salads lab) as an appetizer salad? (5 marks) Caesar salad is appropriate to be served before the main meal as an appetizer. Caesar salad is made up with romaine lettuces and also used garlic, lemon juice, vinegar and. Dijon mustard as flavourings in order to stimulate the taste. The flavour of caesar salad is not made up of fruits, which means it is not sweet. Since the main ingredient is lettuce, it is also low in protein and calories. So, caesar salad is very suitable to serve at the beginning of a meal. (course pack: p15, 19: explain whether the dressing prepared for the caesar salad is a permanent or a temporary emulsion? (5 marks)