1. After cooking, vegetables must be thoroughly drained and chilled before using.
2. Starches, pastas and legumes should be cooked until completely tender and overcooked.
3 Some fruit discolor when cut and should be dipped into an acid such as tart or fruit juice.
4. If both vegetables and fruits salads are being prepared, vegetable salad should be prepared last.
5. Drained canned fruits well before mixing them in the salad
6. Dressings for fruit salad are usually salty, but fruit juices are used to add tartness
7. Flavors and textures of all ingredients should provide pleasing contrast
8. Observe general concepts of plating and presentations of output.
9. Cool vegetables to a firm, crisp texture and good color.
10. Cooked ingredients must be thoroughly cooled before being mixed with mayonnaise and the completed salad mixture must be kept chilled at all times.
