The food cult especially prospers on the eve of big holidays and New Year. At this time in each house the table is filled with various salads. And it isn't important that some of them have week. For this reason infectious offices in hospitals are often crowded after big holidays.
It is required to you
- Salad, mayonnaise, olive oil, glasswares, plastic ware, the enameled ware, ware from stainless steel.
Instruction
1. At catering establishments the filled salad has to be stored no more than 30 minutes. In house conditions the period of storage can be made longer. A lot of things depend on seasoning of salad. So, you store salad from the fresh vegetables filled with olive oil in a glass jar in the fridge within two hours. After this time vegetables, of course, won't be spoiled, but will look lain down. The thing is that the cut vegetables emit juice which affects their appearance.
2. According to sanitary standards, the period of storage of the salad dressed with mayonnaise makes 3 hours in summertime. Not filled salad can be stored twice longer, that is 6 hours. If any preservative is a part of salad, the period of storage increases. Of course, in 3 hours, salad won't turn sour. However the quantity of pathogenic flora can exceed norm. So, in summertime the salad which remained on second day isn't recommended to be eaten at all.
3. For storage of salad use glasswares with a dense cover. As an alternative plastic packing, from stainless steel, enameled will approach. Never you store salads in aluminum ware as it reacts with foodstuff: especially with the content of vinegar or acid.
4. Period of storage of Russian salad salad in the winter different. The maximum storage time: 18 hours. That is Russian salad salad needs to be eaten within 18 hours after it is made. Consider that it belongs to already filled salad. If "Russian salad" isn't filled, you store it in the fridge within 24 hours. Consumption of expired salad threatens with indigestion or even poisoning. To keep "Russian salad" for longer term, make preparation: cut potatoes, carrots, eggs. And other products: add pickles, peas, sausage to salad before giving on a table.
5. It is possible to store the meat and fish salads which aren't filled with sour cream, mayonnaise or other sauces no more than 18 hours at a temperature +4os, that is in the fridge. Mayonnaise belongs to the fast-spoiling products. It is especially dangerous in hot weather. Therefore to do the whole basin of salad for the future is quite bad habit. Sour cream can't stand in heat at all: it sours literally for half an hour. Canned green peas can be carried to perishable products too. Open a jar just before addition of peas in salad.