QUESTIONS
Explain why it is necessary to dry the salad materials before adding the salad dressing.
Give at least three different vegetable mixtures that would be palatable and pleasing if served with French Dressing.
How is cabbage cleaned? How should it be cut for salad?
When is the dressing usually added to salads? When is the dressing added to the Coleslaw? Give the reason for this exception.
What is the purpose of the egg in this salad dressing? What could be substituted for the egg? Give the method of preparation if this substitution were made.
What is the price per pound of leaf lettuce? Of head lettuce per pound or per head? What is the average number of leaves in a pound?
What materials in Carrot and Cabbage Salad contain vitamines? State the kind of vitamine present in each material.