Store Salads and

Dressings
OBJECTIVES

• At the end of the lesson, you should be able

to:
a. identify safety and hygienic practices in
storing salad and dressing; and
b.keep appetizers in appropriate conditions
to maintain its freshness, quality.
Safety and hygienic practices in storing
salad and dressing
• Green Salads are plated in a cold plate. Avoid
plating salads more than an hour or two before
service. Garnish that is tossed should be added at
serving time.
• Refrigerate salads before serving time.
• Dressing is added immediately before serving, or
serves it on the side.
Safety and hygienic practices in storing salad and dressing

• Refrigerate salads until serving. Do not

hold more than a few hours, or the
salads will sag. Holding boxes should
have high humidity.
• Do not add dressing to green salads
until serving, or they will sag
Principles and Practices of Hygiene in
Preparing Salads and Salad Dressing

• Washing all salad vegetables is

important to ensure food safety.
Washing is done in the following
manner:
Principles and Practices of Hygiene in
Preparing Salads and Salad Dressing
1. Prepare a detergent in a bowl of tap
water. Dissolve very well 5g (litter) of
powdered or liquid detergent in 4L (1gallon)
of water. Make sure there is no undissolved
powder.
2. Soak the vegetable in this solution for
about 1 minute. Ingredients that have to be
peeled should be washed too.
Principles and Practices of Hygiene in
Preparing Salads and Salad Dressing

3. Gently wash vegetables and pay

special attention to the stems and
leaves.
4. Rinse the vegetables in tap water
several times to ensure that there is
no remaining detergent or soap.
 Principles and Practices of Hygiene in
Preparing Salads and Salad Dressing
5. The vegetables may further be sanitized in a mild
solution of potassium permanganate or hypochlorite by
soaking for about a minute, then rinsing them.
6. Spin-dry the vegetables in a salad spinner, or dry by
putting them on a clean cloth or disposable paper. Make
sure that the greens are dry when combining with the
dressing because wet greens will prevent the dressing from
coating the leaves. This makes the dressing very watery
and tasteless and reduces the crispness of the salad.