A. Place cold salad in freezer.

B. All salads are served warm.

A. Proper washing of fruits and vegetables with detergent soap, baking soda or vinegar can prevent the harbor of microorganisms.

B. Preparing salad greens include Cutting, Washing, Drying

A. All salads are healthy

B. Salads are a good source of vitamins and minerals.

A.  Garlic and onions should be washed with water and soap.

B.  Use cold water to wash fruits and vegetables to retain its freshness and crispiness.

A. Green vegetables taste bland.

B. Contrast of colors for garnishing affects the taste of salads.

A. Garnish should be edible and simple. 

B. Julienne and sliced vegetables like carrots, bell pepper and tomatoes are good garnishes to simple and plain salads.

It is a French term which means “set in place” that is you have everything ready to cook and its place.

Which of the following salad ingredients are arranged on plate rather than being mixed?

Which of the following salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise.

It is used to hold just washed salad leave in a slotted basket that is made to spin by hand and thus fling all the water off the leaves into the outer container.

Which is a simple mixture of oil, vinegar, and seasonings?

Which of the following ingredients is added to make permanent emulsion?

Which of the following is a base ingredient for a variety of dressings?

It is used in place or addition to vinegar.

Which of the following are mixtures of liquids that do not separate?

When should green salad be stored in the refrigerator?

When do you add dressing to green salad?

Which of the following is the right material in storing salad?

How long do you need to wash your hand before preparing and storing salad?

Which one you should not use in washing ingredients of a salad?

A kind of salad which stimulates appetite that has fresh, crisp ingredients tangy flavorful dressing and attractive appetizing appearance.

Waldorf salad is an example of what type of salad?

It should be light and flavorful, not too much vegetable salads are often good choices.

Salad Niçoise is under what classification of salad?

The following are example of basic procedures when preparing green salad. Which of the following is NOT included?