Activity 8: True or False
Direction: Give the characteristics of the different types of Salads and attach a picture
as a sample. (1 point each)
Direction: Write TRUE if the statement is correct and FALSE K not. (1 point ouch)
1. Moisture and air are not necessary to keep the greens orlap
2. Leaves wilt because they tend to lose moisture
3. Air circulation is essential, so always wash greens too tighty and pack firmy to
avoid exposing in air.
4. Refrigerate greens in colanders covered with dry towels, to protect from drying.
5. Grains and legumes can also form as a body for the salad.
8. Protein items such as poultry, meat, seafood, and cheese may be added to
vegetable salad but not to starch salads.
7. Fruit contains natural sweeteners so fruit salad may be served as is.
8. Composed salad are made by arranging two or more elements on a plate.
a
9. Gelatin salads are prepared with sweetened mboes with aruticial color and
Davorings.
10. Bound salads are prepared using thin dressings kke oil and Vinegar.