When salads are made in quantity, an assembly-line production system is most efficient. Figure 21.2 illustrates this technique. Remember the rules of safe food handling. Most salad ingredients are eaten without further cooking, so it is essential to avoid cross-contamination.
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Answer:
When salads are made in quantity, an assembly-line production system is most efficient. Figure 21.2 illustrates this technique. Remember the rules of safe food handling. Most salad ingredients are eaten without further cooking, so it is essential to avoid cross-contamination.
Explanation:
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