1. Which of the following guidelines is used in preparing vegetable salads?
a. Drained canned fruits well before mixing them in the salad.
b. Prepare and season each ingredient separately and evaluate the flavor
and quality,
C. Starches, pastas, and legumes should be cooked until completely tender
but not overcooked.
d. For plated salads, serve on a base with greens and choose attractive,
colorful garnishes when appropriate​