In the estimation of amount of preparation time needed for a meal, start at the serving time and work backwards
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Q28: The USDA's NuMenues (ie, Nutrient Standard Menu
Q29: The traditional food-based menu planning from the
Q30: Flatware has assigned positions on the table
Q32: The biggest expense in the food budget
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: Regarding portion control, portions are described
A)by weight.
B)by
Q39: The _ recipe style lists all ingredients
Q48: No matter what type of meal service
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