why is it important to know the safety and hygienic practices in storing salad and dressing?
Safety and hygienic practices in storing salad and dressing
•Green Salads are plated in a cold plate. Avoid plating saladsmore than an hour or two before service. Garnish that is tossedshould be added at serving time.
-Refrigerate salads before serving time.
Dressing is added immediately before serving, or serves it on theside.
-Refrigerate salads until serving. Do not hold more than a fewhours, or the salads will sag. Holding boxes should have highhumidity.
•Do not add dressing to green salads until serving, or they willsag.
