Regarding portion control, portions are described
A) by weight.
B) by number.
C) by size.
D) all of the above answers are correct
Correct Answer:
Verified
Q33: In the estimation of amount of preparation
Q34: Which of the following types of meal
Q36: Food service establishments rely on
A)descriptive recipes.
B)standard recipes.
C)action
Q37: Which of the following statements is not
Q38: Which of the following types of table
Q43: Matching
Definition choices:
-Escoffier's system of organization
A)health professional who
Q45: Silence cloths are used to help absorb
Q48: No matter what type of meal service
Q49: Matching
Definition choices:
-executive chef
A)health professional who counsels people
Q50: Regarding purchasing foods and supplies, what are
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