6. Which of the following considerations are essential in choosing ingred
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
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 preparatio
a) Contrast and harmony of colors
b) Quality of ingredients​