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Salads
The French divide salads into two large categories: first, the plain salad, or “salad simple”, consisting of one or more fresh greens dressed with oil, vinegar, salt, and pepper, or a single cold cooked or uncooked vegetable with the same dressing; and second, the combination salad, or “salad composée”, a mixture of various ingredients, dressed more elaborately.
The plain green salad is comparatively simple to prepare. It should contain only the choicest fresh greens. Discard all imperfect outside leaves and wash the greens under cold running water. Shake them free of excess water, then dry leaf by leaf with absorbent paper or kitchen towels.
Good fresh salad can form the basis for a meal. It contains many of the ingredients important for god health and digestion.