1) IS ANY COLD DISH OF MEAT, POULTRY, SEAFOOD, FRUITS, VEGETABLES, OR DAIRY PRODUCTS SERVED INDIVIDUALLY OR IN COMBINATION OF TWO OR MORE OF THESE FOOD ITEMS AND ACCOMPANIED WITH DRESSING a) SALAD b) FOUNDATION c) BODY d) DRESSING 2) THIS IS THE BASE INGREDIENT OF A SALAD, LEAVING GREENS SUCH AS ROMAINE, BIBB, BOSTON, OR ICEBERG LETTUCE. a) BODY b) FOUNDATION c) DRESSING d) GARNISH 3) THESE IS THE MAIN INGREDIENTS OF A SALAD, MADE UP IN SPILERY. a) BODY b) DRESSING c) GARNISH d) FOUNDATION 4) THESE CONTRIBUTES TO A SALADS VISUAL APPEAL AND VERY OPEN TO ITS FLAVOR. a) SALAD b) GARNISH c) PEANUTS d) DRESSING 5) IS A SAUCE THAT COMPLIMENTS A SALADS FLAVOR AND SOMETIMES COMBINED THE SALAD INGREDIENTS TOGETHER a) GARNISH b) MAYONNAISE c) CATSUP d) DRESSING 6) THESE ARE LIGHT, THEREFORE STIMULATE THE APPETITE WITHOUT GIVING A FEELING OF FULLNESS. a) APPETIZER SALAD b) ACCOMPANIMENT c) MAIN COURSE d) DESSERT 7) THESE CAN SERVE AS A ONE-DISH MEAL AS IT CONTAINS PRACTICALLY ALL THE ESSENTIAL NUTRIENTS FROM PROTEIN TO CARBOHYDRATES, FATS, VITAMINS AND MINERALS, AND FIBER. a) APPETIZER SALAD b) ACCOMPANIMENT c) MAIN COURSE d) DESSERT 8) CONSIST OF MEAT, FISH, OR POULTRY WHICH ARE THE MAIN INGREDIENTS PLUS SOME VEGETABLES AND DRESSINGS a) FRUITS b) VEGETABLES c) DRESSING d) PROTEIN FOOD 9) THIS IS MOSTLY USED IN VEGETABLE SALAD. IT IS A MIXTURE OF VINEGAR, WINE, PINEAPPLE, APPLE, NIPA PALM, OR OTHER TYPES. a) FRENCH DRESSING b) MAYONNAISE c) COOKED SALAD DRESSING 10) a revolving stand or tray on a table, used especially for holding condiments. a) SIDE TABLE b) CONSOLE TABLE c) LAZY SUSAN d) COCKTAIL

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