Which option correctly identifies salsa location?

• A. In a container in the kitchen.
• B. In a container in the expo line.
• C. In a jar on the pass.
• D. In the freezer.

Answer: (B)

The main idea here is placing items that get used during service where the team can reach them quickly while keeping them safe. Salsa should be stored in a container on or near the expo line because that’s where finished plates are assembled and handed off. Being on the expo line keeps the salsa cold and protected from contamination, and allows the expeditor and line cooks to grab a quick portion as they top or plate dishes, which speeds service.

Keeping it in the kitchen might work, but it’s often farther from the plating area and can slow things down during busy service. A jar on the pass places the salsa at the point where plates are picked up by servers, increasing risk of contamination and spills and not supporting proper storage. In the freezer would ruin texture and flavor and is not appropriate for a topping or sauce used during service.