Standardized recipes are used in a production kitchen in order to:
A) ensure no product is left over after shifts
B) accommodate the number of servers and bartenders working in the front of the house
C) accommodate the number of kitchen staff working each shift
D) maintain consistency and minimize waste
Correct Answer:
Verified
Q2: Implementing a comprehensive training program in the
Q3: Once an employee has been trained, the
Q4: What is important to consider when designing
Q5: Food that is prepared and decoratively placed
Q6: Curbside appeal means:
A)keeping the restaurant looking attractive
Q7: If total sales were $2550.00 and 110
Q8: Production control sheets are created to:
A)prevent employee
Q9: What should a chef consider in determining
Q10: Purchasing, receiving, food preparation, storing and issuing,
Q11: The front of the house in a
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