Lettuce should be torn carefully along the natural fibres,
rather than being cut.
Precison cuts can enhance the presentation of a variety of
different types of salads.
Tearing lettuce tends to bruise it, causing it to turn brown and
Salads usually have to be crisp, fresh and colourful in their
appearance. Some exceptions exist, such as cucumber salad
in sour cream.
The presentation and storage of salads requires the following points of care:
(Write true or false in space provided)
Salad greens should be presented in bite-size pieces. This way
the customer can eat without having to cut the leaves.
Salad greens should be dressed as soon as the salad is ready
to allow for development of flavours.
The taste of a salad is influenced by the choice of dressing,
the ingredients and the texture.
Avoid cross-contamination and store prepared produce in the
refrigerator below 5°C, covered neatly and labelled.
Salads can be presented in a wide variety of serviceware,
from plates to small bowls, soup bowls and large bowls for