How to Store Appetizers

1. STORE
APPETIZERS

2. Proper storing of salads and dressing
will prolong the crispiness and shelf life
of the products. Knowing the safety and
hygienic procedures in storing salads and
dressing will be a big help to ensure the
safety of the food and to avoid any cross-
contamination.

3. 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.

4. Dressing is added immediately before serving, or serves
it on the side.
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.

6. Principles and Practices of
Hygiene in Preparing Salads
and Salad Dressing

7. How to Wash Fruits and Vegetables
Start by choosing product that’s free of bruises, mold, or other
signs of damage.
Once home, store perishable fruits and vegetables in the
refrigerator (at 40 degrees F or below) until you’re ready to use
them.
Always store precut fruits and vegetables in the refrigerator, too.

8. Wash your hands for 20 seconds with soap and warm water
before and after handling fresh produce.
Use a sharp paring knife to cut away any damaged or bruised
areas of the fruit or vegetable.
Wash the produce before you peel it.
Hold the fruit or vegetable under cool running tap water, gently
rubbing it as you rinse it.

9. For firm produce, such as melons and winter squash, use a
clean vegetable brush to scrub the surface as you rinse it.
Produce with bumpy, uneven surfaces, such as cauliflower
and broccoli, should be soaked for 1 to 2 minutes in cold
water to remove contaminants from the nooks and crannies.
Use a clean cloth or paper towel to dry the produce before
using it.

11. How to Wash Salad Greens
Salad greens require special attention. First, discard the
wilted outer leaves; then prep and wash greens as directed
for each type.
For leafy lettuces, such as green or red-tip leaf, butter
head, and romaine as well as endive, remove and discard
the root end. Separate leaves and hold them under cold
running water to remove dirt.

13. For smaller greens, such as spinach and arugula, swirl them in a
bowl or a clean sink filled with cold water about 30 minutes.
Remove the leaves and shake gently to let dirt and other debris fall
into the water.
Repeat the process if necessary. Drain in a colander.
For iceberg lettuce, remove the core by hitting the stem end on
the counter top; twist and lift out the core.
For mesclun (a mixture of young, small salad greens often
available in bulk at farmers market), rinse in a colander or the
basket of a salad spinner.

15. Other Tips for Washing Fruits and
Vegetables
Do not use soap or detergents when washing produce.
Wash fruits and vegetables. Cool, clean, running tap water is
fine.
Wash all produce before using, even if you are going peel it.