2. It is used to grate foods into fine pieces and it was invented by Francois Boullier in 1540s.

3. A slotted basket that is made to spin by hand and thus fling all the water off the leaves into the outer container.

4. It is also known as “Salad sets” with big salad bowls,serving bowls and servers.

5. It is used for salad toppings to be broiled or grilled.

6. It can stimulate appetite which has fresh, crisp ingredients;tangy flavorful dressing; and attractive,appetizing appearance.

7. It should be light and flavorful,not too; much vegetable salads are often good choices.

8. It should be large enough to serve as a full meal and should contain a substantial portion of protein.

9. A salad that must be balanced and harmonized with the rest of the meal.

10. These salads are serve after the main course to cleanse the palate, refresh the appetite and provide a break before dessert.

11. These salads are usually sweet and may contain items such as fruits, sweetened gelatin, nuts and cream.

12. It must be fresh, clean, crisp and cold and well drained.

13. These are mixture of foods that are held together with a thick dressing usually mayonnaise.

14. It contain fruits as their main ingredients, like appetizer salads or dessert salads.

15. These salads are made by arranging two or more elements attractively on a plate.

16. These salads are usually made with sweetened prepared mixes with artificial color and flavor.

17. A seasoned liquid or semi liquid added to the body of the salad to give added flavor, tartness, spiciness and moistness.

18. A cup-shaped leaves of iceberg or Boston lettuce that gives height to salad.

19.An edible decorative item that is added to salad to give eye appeal,and adds flavor as well.

20. It is the main part of the salad