6. Which of the following considerations are essential in choosing ingredients for
high quality salads?
A. Quality and quantity C. freshness and variety
B. Texture and color D. crispiness and taste
7. Which of the following guidelines is applicable in making vegetable salad?
A. Some ingredients are marinated and soaked in seasoned liquid
B. Mix with a dressing overnight.
C. Cooked until completely tender and overcooked.
D. Cut vegetables as close as possible to serving time.
8. Which do think is the last step in quantity green salad production?
A. Arrange salad plates on worktables
B. Add dressing before serving
C. Prepare all ingredients
D. Refrigerate until serving
9. Which of the following ingredients in not used in making French dressing?
A. Egg yolk C. Vinegar
B. Oil D. Sugar
10. Which of the following structures of a salad in an edible decorative item that gives
eye appeal and adds flavor to the food?
A. Body C. base
B. Garnish D. dressing