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 not included in making vegetable salad. a) Cooked to a firm, crisp texture and good color b) Cooked until completely tender and overcooked c) Thoroughly drained and chilled before using d) Marinated or soaked in a seasoned liquid 8. Which of the following is not a factor to consider in salad preparation? a) Contrast and harmony of colors b) Quality of ingredients c) Arrangement of food TIPA d) Proper food combinations LA 9. Which of the following procedures for quantity green salad production is the last step to do? a) Arrange salad plates on worktables b) Add dressing before serving c) Prepare all ingredients d) Refrigerate until serving 10. Which of the following structures of a salad is an edible decorative item that gives eye appeal and adds flavor to the food? a) Body c) Base b) Garnish d) Dressing B.) Direction: Identify the different kitchen tools and utensils in preparing salad. Write your answer on the space provided.
