Chapter 6, "Salad Making," focuses on the key steps and best practices for preparing salads at Fresh Green. It covers the correct portioning of base ingredients like romaine, kale, and spinach, ensuring consistency in every bowl. The chapter emphasizes the importance of selecting the right protein, toppings, and dressings based on guest preferences while maintaining high-quality standards. Proper mixing techniques using tongs are outlined to achieve even distribution of ingredients and dressing. The chapter also details the importance of maintaining a clean and organized make line, including procedures for preventing cross-contact with allergens. Overall, this chapter ensures that every salad is made with care, precision, and attention to customer satisfaction.
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