Servsafe Chapter 3 -Salad

Our goal as a group was to make a salad that was ServSafe qualified. My purpose in the lab was to grate the cheese and spread the cucumbers around the plate. The group as a whole put the ingredients in to make it look good. The ServSafe guidelines was very persistent about how to wash the vegetables. After, washing the vegetables we chopped the vegetables on separate cutting boards. Then we styled the vegetables to make a delicious salad. The salad consists of lettuce, tomatoes, cucumbers, cheese, purple onion, croutons, bacon bites, and ranch.