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Basically, to prevent the salads and appetisers from wilting and going off. The lettuce in a salad will soon wilt and go limp, and any sauces added to appetisers will go dry, if laid out on tables in a warm room too soon.

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Q: Why should both salads and appetizers be prepared as close to serving as possible?
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Name station were salads and cold appetizers made?

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Why should both salads and appetisers be prepared as close to serving as possible?

Basically, to prevent the salads and appetisers from wilting and going off. The lettuce in a salad will soon wilt and go limp, and any sauces added to appetisers will go dry, if laid out on tables in a warm room too soon.


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