What I Know. Directions: Arrange the following safety and hygienic practices in stonng salad and dressing using the numbers 1-5. Write number 1 if it is the first practices and so on. Write your answer on your test notebook

1. Refrigerate salads until serving. Do not hold more than a few hours, or the salads will sag. Holding boxes should have high humidity
2. Refrigerate salads before serving time
3. Dressing is added mediately before strving, o serve it on the side
4. Do not add dressing to green salads un serving or they wil sag
5. 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​