6. Which of the following considerations are essential in choosing ingredients for highquality salads?a) Quality and quantityc) freshness and varietyb) Texture and colord) crispiness and taste7. Which of the following guidelines is not included in making vegetable salad.a) Cooked to a firm, crisp texture and good colorb) Cooked until completely tender and overcookedc) Thoroughly drained and chilled before usingd) Marinated or soaked in a seasoned liquid8. Which of the following is not a factor to consider in salad preparation?a) Contrast and harmony of colorsb) Quality of ingredientsc) Arrangement of foodTIPAd) Proper food combinationsLA9. Which of the following procedures for quantity green salad production is the last step todo?a) Arrange salad plates on worktablesb) Add dressing before servingc) Prepare all ingredientsd) Refrigerate until serving10. Which of the following structures of a salad is an edible decorative item that gives eyeappeal and adds flavor to the food?a) Body c) Baseb) Garnish d) DressingB.) Direction: Identify the different kitchen tools and utensils in preparing salad. Write youranswer on the space provided.
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Subject:
Technology and Home Economics -
Author:
sparky9 -
Created:
1 year ago
Answers 2
Answer:
C,A,B.and A sana po makatulong
Explanation:
mark po nyu ko brainlest
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Author:
martínq0gt
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Rate an answer:
5
Answer:
6.C) freshness and variety
7.C) Thoroughly drained and chilled before using
8.C) Arrangement of food TIPA
9.D) Refrigerate until serving
10.B) Garnish d) Dressing
Explanation:
That's my Answer hope it helps
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Author:
pebblescewc
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Rate an answer:
1
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