6 What products are made with sweetened prepared mixes
with artificial color and flavour?
a. Bound salad
c. Composed salad
b. Gelatin salad
d. Pasta Salad

7Why is it important to practice mise en place?
a. Saves space on counters
b. Saves time by having everything ready to combine
c. Eliminates the chance of culinary disasters that occur
from lack of preparation
d. all of the above

​