TITLE: PREPARE MEAT DISHES

SPECIFIC OBJECTIVES:

At the end of this topic session, the students are expected to:

1. Define meat
2. Discuss the structure of cuts of the meats and identify the different meat
of animals
3. Explain the changes in meat immediately after a few minutes to one hour
after and a few days after death.
4. Enumerate and discuss the qualities desired in meatand the factors that
influences tenderness, juiciness, and flavor.
5. Discuss the principles in cooking meat and meat products.

TOPIC PREPARATION:

 Prepare a table with different meat of anmals and illustrations of cuts of

beef and pork carcass. These will be used for the discussion of the
structure of Cut of meat and identification of meat of different animalS

LESSON 1: INTRODUCTION TO MEAT DISHES

MEAT

It refers to the flesh of animals; pork, beef, carabeef, chevron and lamb.

LESSON 2: STRUCTURE OF MEAT

a) The lean tissue – it consists of one or more muscles which are made up
of many bundles of muscle fibers.

1. Muscle fibers are basic structural unit of lean meat. These are long
thin structures unsheathed by a delicate transparent membrane,
the sarcolemma, which contain sarcoplasm. Minerals, vitamins,
enzymes, myoglobin and part of the protein are found in the
sarcoplasm.

2. Embedded in the matrix of muscle fubers are thinner

substructures called myofibrils – these are microscopic
longitudinal striations in alterating dark and light bands.
b) Connective tissues – surrounds the fibers and unties them in bundles.
It is made up of collagen and elastin.
 1. Collagen are arranged in parallel fashion; flexible; do not stretch;
found in tendons; which attach muscles to the bones; color is
white; disintegrate in hot water; soften cooking.

2. Elastin is a yellowish portion, affected little by heat; does not

tenderize in cooking.

c) Fat found around or between muscles, or in connective tissues.

1. Marbling - fat deposited in connective tissues within the muscles.

2. Amount of fat depends on:

 Age of the animal – more fat in older animals.

 Feed of the animal – more fat in well fed animals.
 Amount of exercise – more fat if exercise is limited.
 Breed – pigs accumulate more fat easily.

LESSON 3: CHANGES & QUALITIES IN MEAT

a) Immediately after death – muscles is pliant, soft, gel-like, extensive
and sticky.

b) A few minutes to one hour –rigor mortis occurs: muscles shorten,

become rigid, hard, and inexflexible, and become tough meat;
should not be cooked at this time. Allow time to pass before
cooking.

c) After a few days – after freezing and temperature rises, there is

gradual tenderization. Rigidly of actin and myosin weakness.
Coagulation of muscle protein occurs due to accumulation of acid
and subsequent syneresis, meat softens. This is the time to cook
the meat.
QUALITIES DESIRED IN MEAT: TENDERNESS, JUICINESS & FLAVORFUL

A. Factors Influencing Tenderness

1. Amount and distributuion of connectives tissues: collagen vs. Elastin.

Meats with more collagen are more tender

Amount of collagen varies with:

a. Age: younger – less collagen
b. Specie: pork – less collagen
c. Exercise: less exercise – less collagen
d. Females and castrated – less collagen

2. Quality and distribution of muscle fibers

a. Dense and coarse muscles are tougher
b. Parallel arrangement of muscles is tougher
c. Circumferencial arrangement is toughter.

3. Amount and distribution of fat

a. Marbled meat are more tender.

4. Aging: holding at temperature 1.00 degress – 3.3 degree celcius, 70%

humidity for 3 -6 weeks, increases tenderness.

5. Use meat tenderizers – enzymes catalyze the hydrolysys of one or

more of the meat proteins.
a. Bromelin from pineapple – acts on collagen only
b. Papain from papaya – acts on muscleprotein and elastin. Active
only in heat.

6. Use of marinades: acid causes greater solubility of collagen in acid

medium, making it more tender.

7. Pounding or grinding especially tough cuts, subdivides muscles and

connective tissues.
B. Factors Influencing Juiciness.

1. Aging of meat results in increased water holding capacity, making

it jucier.

2. Marbling – increased intra-muscular fat increases juiciness.

3. Specie – juiciness decreases faster in beef compared to pork.

4. Age of animal – older animal are less juicy.

5. Methods of storage
 Quick freezing retains fluids resulting in minimal losses of
juices in thawing.
 Improper thawing results in loss of juiciness
 Freezing for long period without wrapper causes loss of
juiciness.

6. Methods of cooking
 Cutting in small sizes decreases juiciness
 Cooking by dey heat decreases juiciness
 Heating repeatedly decreases juiciness

C. Factors Influencing Flavor

Flavor is due to decomposition of protein and oxidation of fat;

saltiness and sweetness of the blood. The distinctive flavor of the
animal is affected by specie, sex, age, amount of exercise and
degree of ripening.
1. Age – the older the animal, the stronger the flavor.

2. Amount of exercise – more exercised animal have tougher meat,

but with more flavor

3. Degree of ripening makes meat more flavor

4. Feed – the more varied the feed; the more distinctive is the flavor.
 LESSON 4: EFFECTS OF COOKING MEAT
a. Changes in pigment, myoglobin from bright red color to grayish
brown. As meat is heated, the amount of myoglobin in the interior
of the cut increases, thus center becomes more bright red (rare).

b. Changes is meat protein

1. Coagulation of meat protein in muscle fibers.

2. Decrease in length of fiber causing shrinkage.
3. Excessive heating makes meat tough, stringy, rubbery.

c. Changes in fat – fat melts and escapes out of meat, causes

shrinkage.
d. Loss in moisture

e. Changes in connective tissues: heat converts collagen to gelatin.

This requires more heat compared to coagulating muscle protein.

f. Development flavor

1. Long cooking develops better flavor

2. Short cooking develops flavor

TITLE: PREPARE VEGETABLES DISHES

SPECIFIC OBJECTIVES:

At the end of this topic session, the students are expected to:

1. Define vegetables

2. Discuss the classification of vegetables according to parts used and

give examples

3. State the nutrient composition of vegetables

4. State the nutrient composittion of vegetables

 5. Discuss and explain hoe to cook vegetables to attain the desired
qualities

Identify the flavoring substances and pigments in vegetables

VEGETABLES

Are plants or parts of a plant such as roots, tubers, bulbs, stem, shoots,
leaves, fruit and flowers. It can be used raw or cooked, served generally with an
entree or in salads but not as desserts

Vegetables are served with a meal as viands or salads, they give color, flavor
and texture to our meals. In addition. They add precious vitamis and minerals.

Pigments or color components in Vegetables

PIGMENT ACID BASE SOLUBILITY IN

H2O
Chlorophyl (green) Yellow green Intense green Insoluble to H2O
(olive green) to most stable
pigment
Carotenoids Stable Stable (not Insoluble to H2O
(yellow,orange) (not affected) affected) soluble in fats
Flavonoids (white) white yellow Water soluble
Anthocyanin (red, red blue Water soluble
blue, purple)

Addition of soda is not advised becasue it softens cellulose readily and tends to
make the vegetable mushy and increased destruction of vitamins especially B-
vitamins.

Lycopene – red pigment in tomatoes

Capxanthin – red pigment in red pepper

In carrots or sweet potatoes, the darkening of color is due to

caramelization of sugar and not on the reaction of the pigments.
Flavor Components in Vegetables

 Sugars – mostly glucose

 Glutamic acid – responsible for the taste of fresh young vegetables

 Organic acids – sours taste in vegetables (malic acid)

 Flavonones – bitter taste

 Sulfur – containing compounds – responsible for odor
 Onions – prophenylsulferic acid
 Garlic – alienate
 Cabbage – sinigrin

 Taninnis and phenolic compounds – astringent taste

 Tea, coffee, cocoa

Controlling Quality Changes During Cooking

Cooking vegetables also has its own set of rules to be remembered. The
changes that happen during cooking should be understood so that no one can
control the effects ogf heat in vegetables.

There are four ways cooking affect changes in vegetables, these are:

 Texture
 Flavor
 Color
 Nutrients

The changes that will happen during the cooking process will affect the final
product of the prepared dish, its attractiveness and taste. These changes are
controllable when you understand how and why they happen.

TEXTURE CHANGES

Factors that affect texture changes are the following:

 Fiber

o Is made firmer by acids like lemon juice, vinegar, and tomato

products for vegetables but this extends the cooking time. Sugar
strengthens call structure.
o Is softened by heat (anything cooked for a longer period of time
produces softer vegetables) and alkalis (do not add baking soda to
green vegetables which can make the vegetables unpleasantly
mushy).

 Starch

o Dry starchy food like dried legumes (beans, peas, chickpeas,

monggo and lentils) must be cooked in the right amount of water
so that it can absorb moisture and schieve its right tenderness.
Dried legumes have to be soaked in water for a period of time
before cooking to regain lost moisture content.

o Moist starchy vegetables such as potatoes, sweet potatoes and

yams have moisture of their own, but they still have to be cooked
untill starch granules soften.

 Doneness

The doneness in cooking vegetables varies. There are some

vegetables that are considered done only when they ate very tender
or soft texture such as squash, eggplant, dried gabi leaves, sayote
and string beans.however there are some vegetables that require
must be crispy in texture such as cabbage, kang-kong, sweat
pea,and baguio beans. The doneness in cooking vegetables will not
only produce the right texture but will also retain its flavor, color
and nutrients.

Some guidelines for achieving proper doneness:

o Do not overcook
o Have uniform sized cuts
 o Cook tough and tender parts of the vegetables separately
(kang-kong leaves and stalks, broccoli flowers and stalks)
o Do not mix batches of cooked vegetables, these batches will
cook the vegetables in varying degress of doneness.
FLAVOR CHANGES

The flavor of vegetables may be lost during the cooking process in being
dissolved in water and by evaporation. Chances are more flavors is lost when
cooking time is longer.

Some guidelines how flavor loss can be controlled:

o Have shorter cooking time

o Use the boiling salted water, cooking in boiling water will

shorten the cooking time, while the salt added will reduce flavor
loss.

o Steam vegetables whenever appropriate. Steaming reduces

leaching out the flavor and shortens cooking time.

Cooking produces flavor changes in vegetables because of the chemical

changes that happen. However, overcooking vegetables may lead to
undesirable flavor.

COLOR CHANGES

Keeping the natural color of vegetables during cooking should always be in

mind. The way vegetables are presented must be appealing to the diner.
Remember that the aesthetic quality of vegetables are as important as its flavor
or nutritional value.

As deicussed earlier, the pigments or color in vegetables changes during

cooking. The change will depend on how the vegetables have been cooked.
NUTRIENT LOSSES

We get more of the essential nutrients, such as Vitamis A and C and other
minerals, which we needed from eating vegetables. Unfortunately, when we
have to cook them, most of the nutrients are lost. There are six factors that are
responsible for the most nutrients are loss:

o High temperature – such when steaming. Steaming shortens the

cooking time, but the high temperatue destroys some of its nutrients.

o Long cooking – such as braising. Although this cooking method uses

low temperature, the long cooking time also destroys some of its
nutrients.

o Leaching – baking eliminates leaching out of vitamins and minerals,

but long cooking and high temperature can cause loss of some
nutrients. Or by cutting the vegetables into small pieces can decrease
cooking time, however it can increase leaching because of more
exposed surfaces.

 Alkalis

 Plant enzymes

 oxygen
 TITLE: PREPARE SALADS AND DRESSING

SPECIFIC OBJECTIVES:

At the end of this topic session, the students are expected to:

1. Identify the ingredients correctly, according to standard recipes, recipe

cards or enterprise requirements.

2. Ingredients are assembled and prepared according to correct quantity,

type, quality required and time frame.

3. Variety of salads are prepared using fresh (seasonal) ingredients

according to acceptable enterprise standards to maximize eating
qualities, characteristics and taste.

4. Dressings are prepared suitable to either incorporate into, or accompany

salads.

5. Prepared salads and dressings are tasted and seasoned in accordance

with the required taste.

6. Workplace safety and hygienic procedures are followed according to

enterprise and legal requirements.

7. Salads and dressings are presented attractively, hygienically, logically

and in according to enterprise standards.

LESSON 1: INTODUCTION TO SALAD &

DRESSING
SALAD

Is a combination of vegetables, fruits and other ingredients served with a

dressing. Salads are easy to make and requires a little creativeness to have a
great presentation that makes it appealing to the customers.

DRESSING
Is a combination of sauces, spices and oils that accompanies the dish mainly
SALAD and POULTRY.
In preparing salads, there are a lot of ingredients that can be found in the
market but always remember that the freshness and variety of its ingredients
are essential for high quality salads, here are some ingredients:
Salad greens – iceberg lettuce, Romanian lettuce, Boston lettuce biff of
limestone lettuce, Chinese cabbage, spinach and sprouts

 Raw vegetables – avocado, bean sprout, broccoli, cabbage, carrots,

cauliflower, celery, cucumber, mushroom, onions, pepper, radish and
tomatoes.

 Cooked/pickled/canned Vegetables – asparagus, beets, carrots, olives,

cauliflower, corn, pepper, cucumber and pimientos.

 Starches – dried beans, potatoes, macaroni products, grains and bread

(croutons).

 Fruits (fresh/cooked/canned/frozen) – Apple, banana, berries, coconut,

melons, oranges, papaya, peaches, pears and mangoes.

 Protein Foods – meat (beef/ham), poultry, fish, seafood, salami, bacon,

eggs and cheese.

 Miscellaneous – gelatin and nuts.

MISE EN PLACE

Mise en place (MEEZ ahn plahs) is a French term that means “setting
everything in place” and having all your ingredients measured, cut, peeled,
sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls,
tools and equipment set out. It is a technique chefs use to assemble meals so
quickly and effortlessly.
Practicing mise en place has several benefits:

o Any missing ingredients can be spotted right away before you start
cooking and for you to avoid a quick trip to the store or your neighbor
next door.
 
o Special preparation for ingredients -- such as toasting nuts, letting
certain ingredients come to room temperature, etc. -- can be handled
BEFORE cooking rather than in the midst of another preparation step
 when time delays may affect food quality.
 
o There is time to clean the mixing area as you go along rather than face a
counter full of mixing equipment when you're done.
 
o You can group ingredients or place them in the order used to assure all
recipe steps are included.
 
o It makes complicated recipes more fun to prepare when you're no longer
doing a juggling act, trying to complete several tasks simultaneously.

Once you’ve fully planned the execution of your recipe, it’s finally time to
measure out your ingredients and get to work. Whether you choose to measure
your ingredients by weight or volume is between you and the recipe guide, but
for the most efficient mise en

place, you’ll want to choose the appropriate vessel for each ingredient. Here are
some suggestions:

 Bowls and ramekins work for almost anything, but they’re best for dry
ingredients such as salt, pepper, and chopped herbs.

 Plastic soup containers are best for liquid ingredients because they’re so

easy to pour from. They’re also easier to aim than bowls, which make
them a better fit for particulate ingredients that are easy to accidentally
dump all over the floor, like chopped vegetables and dried beans.

 Squeeze bottles are great for adding liquid ingredients in a precise,

targeted manner. Pre-measure your oil for mayo into a squeeze bottle
and marvel at how easy it is to actually “add the oil in a thin stream” like
you’re supposed to.

The goal of mise en place is to maximize efficiency, and means far more than
simply assembling all the ingredients, pots and pans, plates, and serving pieces
needed for a particular period. Mise en place is also a state of mind. Someone
who has truly grasped the concept is able to keep many tasks in mind
simultaneously, weighing and assigning each its proper value and priority. This
assures that the chef has anticipated and prepared for every situation that could
logically occur during a service period.
 LESSON 2: PREPARING SALAD & DRESSING

Guidelines for Preparing Salads

1. Vegetables/Legumes/Grains and Pasta

 Neat, accurate cutting of ingredients are important because of the shapes

of the vegetables adds appeal to the eyes.
 Cut vegetables as close as possible to serving time of they may dry or
shrivel at the edges.
 Cook vegetables to a firm, crisp texture and good color.
 After cooking, vegetables must be thoroughly drained and chilled before
using.
 Starches, pastas and legumes should be cooked until completely tender
but not overcooked.

2. Bound Salads

 Cooked ingredients must be thoroughly cooled before being mixed with

mayonnaise and the completed salad mixture must be kept chilled at all
times.
 Leftover such as chicken and meat of fish if handled according with the
rules of sanitation d food management can be used for bound salad
 Potatoes for salads should be cooked whole before peeling and cut to
preserve nutrients.
 Bland ingredients like potatoes, some foods maybe marinated in
seasoned liquids such as vinaigrette before being mixed with mayonnaise
and other ingredients.
 Fold thick dressing gently to avoid breaking or crushing main
ingredients.
 Bound salads are portioned using scoop to give height and shape to the
salad

3. Fruit Salad

 Fruit salads are often arranged, mixed or tossed of most fruits that are
delicate and easily broken.
 Broken or less attractive pieces of the salad should be placed on the
bottom of the salad while more attractive pieces are arranged on the top.
 Some fruits discolor when cut and be dipped into an acid substance
such as tart or fruit juice.
 If both vegetable and fruit salads are being prepared, vegetable salad
should be prepaid first.
  Drained canned fruits well before mixing them in the salad
 Dressing for fruit salad are usually sweet, but fruit juices are used to add
tartness.

4. Composed Salad

 Prepare and season each ingredients separately and evaluate the flavor
and quality.
 Arrangements maybe placed ahead of time and add delicate ingredients
just before serving.
 Flavors and texture of all ingredients should provide pleasing contrast.
 Observe general concepts of plating and presentation output.

5. Gelatin Salad

 Observe the correct portion of gelatin and liquid, too much gelatin makes
a stiff rubbery product while too little makes a soft product that will not
form the desired shape.
 To dissolve Gelatin, stir it first in cold liquid to avoid lumping and let it
stand for about 5minutes to absorb the water. Then heat until it
dissolves.
 For quick setting, dissolve the gelatin to half of the volume of water in
room temperature and the other half is cold water to lower the
temperature.
 Do not add raw pineapple and papaya to gelatin salads because these
fruits contain enzymes which dissolves gelatin.
 Canned fruits and other juicy items must be well drained before adding
because they will watered down the gelatin.
 To unmold gelatin, loosen it by dipping the tip of the knife on hot water
and run the tip around the top edge of the molded gelatin.
 Refrigerate gelatin salads.

IMPORTANT FACTORS TO CONSIDER IN SALAD PREPARATION

1. You have to choose Quality Ingredients for your salad, it should be fresh,
ripe and in season.

2. The prepared salad should be appealing – creatively, appetizingly and

attractively prepared
.
3. Make salad Simple and not over crowded.

4. Keep the salad neatly placed in a plate.

5. Contrast in color for your garnish can accentuate the appearance of the
salad.

6. Choose proper combination of ingredients carefully to avoid incompatibility

among other ingredients.

7. Taste of the food that you are using as base should be identifiable when you
taste the salad. The dressing should dominate the taste.

8. Keep foods properly chilled but not ice-cold.

9. Serve hot foods while hot and cold foods, cold.

10. Keep the Ingredients clean and crispy.

11. Do not overcook food as it eliminates the color and its vitamins and
minerals as well.

INGREDIENTS OF SALAD DRESSING

Salad dressings are liquid or semi liquids used to flavor salads. The flavor of
most salad dressings are not modified by cooking. The quality depends directly
on the quality of the ingredients being used.
Most salad dressings are made primarily of an oil and an acid with other
ingredients to modify the flavor or texture, here are some samples:

1. Oils – should have mild, sweet flavor. Strongly flavored oil can make
excellent salad dressings but not appropriate with every food. Examples:
corn oil, canola oil, peanut oil, olive oil and walnut oil.

2. Vinegar – should have a good, clean and sharp flavor. Most salad vinegar
are about 5% acidity, but some range as 7-8%

3. Lemon juice – fresh lemon juice maybe used in place of or in addition to

vinegar in some preparation.
4. Egg yolk – an essential ingredient in mayonnaise and other emulsifier
dressings. For safety, pasteurizes eggs must be used.

5. Seasoning and flavorings – fresh herbs are preferable to dried herbs.

Other flavorings include mustard, ketchup, Worcestershire sauce and
various kinds of cheeses.
 LESSON 3: PROCEDURE & PRESENTATIONM OF
SALAD

PROCEDURE FOR QUALITY SALAD PRODUCTION.

1. Prepare all ingredients. Wash and cut greens, fruits, vegetables and
garnishes. Prepare cooked vegetables and mix bounds and marinated salads.

2. Arrange salad plates and work tables, line them up on trays for easy transfer
to the refrigerator.

3. Place bases on all plates.

4. Arrange body of salads on all plates.

5. Garnish all salads.

6. Refrigerate salads until serving time.

7. Do not add dressing to green salads until serving.

TYPE OF SALAD DRESSINGS

1. Oil and vinegar dressings – basic vinaigrette is a simple mixture of oil,

vinegar and seasonings which is an example of temporary emulsions.
The ratio of oil to vinegar is 3 parts oil to 1 part vinegar. However, it can
be changed to taste. Less oil makes it taste milder and oilier.

 Emulsifier dressings – mayonnaise is an emulsified dressing. It is

more often serves as the base for wide variety of dressings.
Mayonnaise based dressing are general thick and creamy.

 Other dressings – cooked salad dressing is similar with appearance to

mayonnaise, but it has a tartar flavor, while mayonnaise is richer and
milder. Cooked dressing is made with little or no oil and with a starch
thickener.

There are variety of dressings based on neither mayonnaise nor oil and vinegar.
They include dressings on sour cream and on fruit juice and yogurt and low
calorie dressings. The important thing is that these dressings should have well
balanced flavor with a pleasant tartness and should harmonize and
complement on the salads that they are serving.
FOOD PRESENTATION:

It helps with mindful eating - When it comes to mindful eating, seeing our
food is really important. A simple exercise involves deeply looking at an object,
in this case, the food in front of us, and working backwards to its “origin” –
taking into account the various factors or ingredients that have allowed it to be
exactly what it is in that precise moment. Looking at a beautiful and creatively
presented dish is much easier than visually dissecting a sloppy plate

Food tastes better - Eating is a sensuous experience. Before our mouths have
tasted a thing, our eyes have already judged it. This makes visual appeal just
as important as the taste which is why food-styling and food-photography are
legitimate occupations. Further, during a recently conducted behavioural
experiment, diners rated an artistically arranged salad as more delicious – and
were prepared to pay more for it. See, it’s scientifically proven that food
presentation bumps up food taste.

Food feels better too - Lately, there’s been a lot of literature written on
clutter; on how a clutter-free home can significantly impact our emotional
health, and how an uncluttered kitchen, can help us eat less. In the same way,
an aesthetically presented meal is both an instant mood enhancer and a diet
controller. You’re less likely to eat down a beautifully assembled plate than a
plate that looks boring.

You can get creative - Unlike specific art forms, cooking is entirely universal.
Everyone needs food. A meal then, can play storyteller, showcasing the
personality, background and culture of its creator. Though taste plays a vital
role here, so does appearance. How a meal is presented says a lot about its
origin.

Because you’re worth it - Last but not least, putting time aside for food
presentation does not go unnoticed. Every parent should be familiar with this.
Children are much more likely to eat their healthy meal if it’s assembled in the
shape of a cute animal. Further, such creativity and effort should not be
confined to your picky children or important guests. You too, deserve a
beautiful plate.
How to Do Your Presentation:

1. Less is more. Always remember the simple the food is nicely presented, it
usually looks best.

2. A variety of textures and colors always looks great.

3. A little green can go a long way: parsley, coriander or dill (fresh or dried)
atop savory dishes like soups, meats and salads looks gorgeous.

4. Always use clean and sanitized plates.

5. For sweet breakfasts like granola, smoothie-bowls, waffles and pancakes, a

sprinkle of shredded coconut and/or chia-seeds paired with fresh fruit is
always a winner. If you want others to appreciate your food. Give them the
simplest yet creative plate presentation.

Structure of salad
Plated Salads has four parts

 Base Underliner – a cup shape leaves of icebrg or boston lettuce makes

an attractive bases. They give height to the salad.
 Body – this is the main part which is the salad.
 Garnish – an edible decorative item that dded to salad to give eye applea
and adds flavor as well. It should be harmonize with the rest of the
ingredients.
 Dressing – a seasoned liquid or semi liquid added to the body of the
salad to give addedflavor, tartness, soiciness and moistness.

Dressings may be added at service time, served serparately for the customer to
add, or mixed with the ingredients ahead of time.

GUIDELINES FOR ARRANGING SALADS

 1. Keep the salad off the rim of the plate
2. Strive for a good balance of colors.
3. Height helps make a salad attractive.
4. Cut ingedients neatly and precise.
5. Make every ingredient, identifiable.
6. Keep it simple but appealing.

PROPER HANDLING OF SALAD AND DRESSING BEFORE PRESENTATION

 Green salads are plated in cold plate. Avoid plating salad an hour or two
before service. Garnishishes should be tossed or added at serving time.
 Refrigirate salad before serving time to keep the crisp and freshness of
the fruits and/or vegetables.
 Dressings are added to salad immediately before serving, or serve it on
the side.
 Refrigirate salads until serving. Do not hold more than a few hours, or
the salad will sag and lose its texture.
 Do not add dressings to green salads until serving, or they will sag.