1. Salami belongs to _____.
A. Protein foods
B. Fruits
C. Starches
D. Raw vegetables
2. In making this salad, all cooked ingredients must be thoroughly cooled before being mixed with mayonnaise.
A. Fruit salad
B. Bound salad
C. Gelatin salad
D. Composed salad
3. Which of the following guidelines do not belong to gelatin salad?
A. Observe the correct proportion of gelatin and liquid.
B. To dissolve unflavored gelatin, stir it in cold liquid to avoid lumping
C. Unmold gelatin if it is firm.
D. Flavor and textures of all ingredients should provide pleasing contrast.
4. What is the first factor to consider in salad preparation?
A. Eye appeal
B. Simplicity
C. Quality of ingredients
D. Neatness