answer:
B.
explanation:
CLASSIFICATION OF SALADS ACCORDING TO INGREDIENTS USED 1.GREEN SALADS = Must be fresh, clean, crisp and cold and well drained. Moisture and air are necessaryto keep greens crisp.
a.Leaves wilt because they lose moisture. Crispiness can be restored by washing and refrigerating. The moisture that clings to the leave after thorough draining usually enough.
b.Air Circulation is essential so don’t washed greens too tightly or pack too firmly. Refrigerate in colanders covered with clean damp towels, or in specially designed perforated plastic bins. These protect from drying while allowing the circulation
