What is the correct procedure for prepping three batches of pico de gallo?

The correct procedure for prepping three batches of pico de gallo involves chopping cilantro, draining tomatoes, and mixing all ingredients in a 6" deep mixing bin. This method ensures that all components of pico de gallo, which typically includes tomatoes, onions, cilantro, lime juice, and sometimes jalapeños, are combined effectively. Mixing in a deep bin allows for thorough incorporation of the ingredients while minimizing spills or mess. Properly preparing the pico de gallo this way enhances its flavor and texture, providing a fresh and appetizing side to accompany other menu items.

The other options would not yield the correct outcome for pico de gallo preparation. Blending the ingredients into a smooth consistency would transform it into more of a salsa rather than maintaining the distinct texture that characterizes pico de gallo. Measuring and serving immediately lacks the practical aspect of blending flavors through mixing, which is essential for this dish. Finally, pouring ingredients directly onto a serving platter without mixing does not create the uniformity in flavor that is a hallmark of well-prepped pico de gallo.