Food and Beverage Training Manual 2021

MENU SPECIFICATIONS It is important that you become knowledgeable with all the ingredients used in the preparation of our salad dressings and composed salads. Knowledge is key elements to excellent service. Being able to answer members questions about food preparation and ingredients will enhance the service we provide. Many of our members are on restricted food programs.

Ingredients:

Shrimp salad: local gulf water rock shrimp, diced celery, Hellman’s mayonnaise, fresh dill weed, tabasco sauce, Worcestershire sauce, lemon juice, salt and white pepper. Tuna salad: white albacore solid tuna, Hellman’s mayonnaise, diced celery, lemon juice, salt and white pepper. Chicken salad: fresh cooked and pulled white and dark meat, diced celery, Hellman’s mayonnaise, Worcestershire sauce, lemon juice, salt and white pepper. Egg salad: Grade A boiled eggs, pickle relish, pimento and Hellman’s mayonnaise. Gazpacho Soup: V8 juice, tomato juice, cucumbers, red onion, green and red peppers, tomato, celery, balsamic vinegar, salt, white pepper and Worcestershire sauce. Bleu cheese dressing: Hellman’s mayonnaise, buttermilk, half & half, Worcestershire sauce, tabasco sauce, salt and white pepper. Ranch dressing: Hidden Valley rand dressing, Hellman’s mayonnaise and buttermilk Thousand island dressing: Hellman’s mayonnaise, Spanish onions, sweet relish, chili sauce, chopped eggs, half & half, salt and white pepper. Vinaigrette: fresh shallots, chopped garlic, Dijon mustard, red wine vinegar, vegetable oil, chopped eggs, fresh parsley and diced red pepper. Mustard Tarragon: white vinegar, Dijon mustard, Hellman’s mayonnaise, vegetable oil, salt, white pepper and fresh tarragon. Caesar Dressing: anchovies, chopped garlic, red wine vinegar, vegetable oil, parmesan cheese, fresh lemon juice, Dijon mustard and Worcestershire sauce.