1. These are liquid, or semiliquid used to flavor salads.

• A. Salad Dressings

• B. Salad Ingredients

• C. Salad Condiments

2. This ingredient can make excellent salad dressing but not appropriate with every food.

• A. Oil

• B. Egg

• C. Lemon

3. An essential ingredient in mayonnaise and other emulsifier dressings.

• A. Oil

• B. Egg

• C. Lemon

4. This salad is made by arranging two or more elements attractively on a plate.

• A. Fruit Salad

• B. Bound Salad

• C. Composed Salad

5. This salad must balance and harmonize with the rest of the meal, like any other side dish.

• A. Side dish Salad

• B. Appetizer Salad

• C. Accompaniment Salad

6. In this kind of salad, rich, heavy dressings such as sour cream and mayonnaise should be avoided.

• A. Appetizer Salad

• B. Separate course Salad

• C. Main dish Salad

7. It is more often serves as the base for a wide variety of other dressings.

• A. Yogurt

• B. Sour cream

• C. Mayonnaise

8. This tool is used to remove excess water from the salad ingredients such as lettuce and cabbage.

• A. Strainer

• B. Salad Server

• C. Salad Spinner

9. This salad structure provides an eye appeal to the finished product and also improves the taste and form.

• A. Body

• B. Base

• C. Garnish

10. This is the most effective way to prevent the spread of illnesses.

• A. Cleaning

• B. Sanitizing

• C. Handwashing