Cooked ingredients must be thorough cooled before being mixed with mayonnaise and the completed salad mixture must kept chilled at all times.

Broken or less attractive pieces of fruit should be placed on the bottom of the salad with more attractive pieces arranged on top.

Add raw pineapple and papaya to gelatin salads because these fruits contain enzyme to molds gelatin.

Water or excess juices will weaken dressing and will make your salad look messy.

Plated salads serve on a base with greens an choose attractive, colorful garnishes what appropriate.

Potatoes for salads should be peeled before cooking in order to preserve nutrients

Starches, pastas and legumes should be cooked until completely tender but not overcooked.

Fruit discolored when cut and should be dipped into an acid such as tart or fruit juice.

Leftover such as chicken meat or fish which have been handled according to the rules of good sanitation and food management can be used for making bound salads