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1. When washing the vegetables, we must pay our attention to the A. leaves and stem C. salad spinner B. tap water D. undissolved powder 2. Which of the following is NOT safety and hygienic practices in storing salad and salad dressing? A. green salad is plated in a cold plate B. refrigerate salads before serving C. dressing is added immediately after serving D. holding boxes should have high humidity 3. What is the importance of washing all salad vegetables? A. To become healthy C. To maintain the color B. To prevent spoilage D. To ensure food safety
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