write true or false

8. Starches, pastas and legumes should be cooked until
completely tender but not overcooked.
9. Fruit discolored when cut and should be dipped into an
acid such as tart or fruit juice.
10. Leftover such as chicken meat or fish which have been
handler arrrrling in the rules nf gand sanitation and
food management can be used for making bound salads.
11. Salad is as good as the quality of its ingredients, so you
have to use ingredients that are fresh, ripe and in season,
12. Food and ingredients when overcooked make the color
become bright
13. To unmold gelatin dip the mold into hot water for 1 - 2
seconds.
14. Prepare and season each ingredients separately and
evaluate the flavor and quality.
15. Keep salad neatly placed in a plate.​