Occupational Cancers and its prevention in an Industrial setting
Salad production g9
1.
2. When salads are made in quantity, an
assembly-line production system is most
efficient.
Remember the rules of safe food
handling. Most salad ingredients are eaten
without further cooking, so it is essential
to avoid cross-contamination.
3. Use sanitary tools and work surfaces.
Wash hands properly before beginning
work.
In some places, local health laws require
the use of gloves whenever you are
handling ready-to-eat foods.
4. Prepare all ingredients. Wash and cut
greens. Prepare cooked vegetables. Cut all
fruits, vegetables, and garnish. Mix bound
and marinated salads (egg salad, potato
salad, three-bean salad, etc.). Have all
ingredients chilled.
5. Arrange salad plates on worktables. Line
them up on trays for easy transfer to
refrigerator.
6. Place bases or
underliners on all
plates.
Arrange body of
salad on all plates.
7. Garnish all salads.
Refrigerate until service. Do not hold
more than a few hours, or the salads will
wilt. Holding boxes should have high
humidity.
8. Do not add dressing to green salads until
service, or they will wilt.
9.
10. Quality of ingredients. Salad is as good as
the quality of it's ingredients, so you have
to use ingredients that are fresh, ripe and
in season.
11. Eye Appeal. It should be attractive,
appetizing, creatively presented.
(Examples Pictures)
12. Simplicity. Make it simple not
overcrowded.
Neatness. Keep salad neatly placed in a
plate.
13. Contrast and
Harmony of
colors. Contrast in
color for you
garnishingcan
accentuate the
appearance of the
salad.
14. Proper food combinations. Choose
combination of ingredients carefully.
Pineapples and coconut go well with
chicken but not compatible with tuna.
15. Foods should be recognizable.Taste of the
food that you are using as abase should be
identifiable when you taste the salad. The
dressing should dominates the taste. The
size of cut should be bit enough ( usually
bite size ) to be recognized.
16. Keep foods properly chilled but not ice-
cold.
Serve hot foods while hot and cold foods
cold.
17. Keep it clean and crispy. This is done by
washing greens in large quantity of water
and drain well and removing the green
from the water to allow the dirt to
settleto the bottom of the container.
18. Flavorful. Tempting and stimulating if
prepared and presented properly.
Drain all the ingredients well. Water or
excess juices will weaken dressings and will
make our salad look messy.
19. Do not overcook food. Food and
ingredients when overcookedeliminates
the color and it's vitamins and minerals as
well.
