Enumerate at least 5 Safety and hygienic practices in storing salad and dressing
Answer:
Salads are composed of various components, typically natural, with at least one raw element. They are frequently dressed and generally are served chilled or at room temperature. However, some can be served heatedly.
Storage of salad and dressings safely and hygienically:
- Salads of mixed greens are presented on a chilled dish. Salads should not be plated more than an hour or two before it is served. Tossed garnishes should be counted just before serving.
- Salads should be kept chilled until ready to serve. Keep salads in the refrigerator for no more than a few hours, or they may sag. Humidity should be preserved at a high level in storage containers.
- Salads should be chilled until ready to serve.
- The dressing is put over the salad just before serving or served separately.
- Green salads should not be dressed until they are served, or they may sag.
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