Describe the following safety and hygienic practices in storing salad and dressing.
Describe the following safety and hygienic practices in storing salad and dressing.
For safety and hygienic reasons, green salads are served on a cold plate.
For safety and hygienic reasons, green salads are served on a cold plate.
Salads should be plated no more than an hour or two ahead of time.
For safety and hygienic reasons, green salads are served on a cold plate.
Salads should be plated no more than an hour or two ahead of time.
Garnishes that have been tossed should be added soon before serving.
For safety and hygienic reasons, green salads are served on a cold plate.
Salads should be plated no more than an hour or two ahead of time.
Garnishes that have been tossed should be added soon before serving.
Salads should be kept refrigerated until ready to serve.
green salads are served cold on a dish. for safety and hygienic reasons.
Salads should not be plated more than an hour or two before serving.
Tossed garnishes should be added just before serving.
Refrigerate salads before serving. Salad dressing should be stored in the same way as any other leftover food: in a container with a lid and as much air as possible removed and stored in the refrigerator.
It’s best to keep these on the shelf where it’s colder, rather than near the refrigerator door, like it is with eggs.
Which of the following is not a safety and hygienic practices in storing salad and dressing.
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