Planning psychologically and physiologically satisfying meals requires a basic knowledge of
A) food preparation.
B) nutrition.
C) presentation strategies.
D) All of these are correct.
Correct Answer:
Verified
Q1: The U.S. Department of Agriculture's (USDA) guidelines
Q2: Forecast refers to
A) the amount the food
Q3: Pull dates are
A) the last day a
Q4: A portion size that is approximately the
Q5: In Escoffier's system of organization via stations,
Q7: Smaller kitchens frequently have only two stations,
Q8: Requirements for becoming a dietetic technician include
A)
Q9: Most often a large food-service establishment will
Q10: Comparison of food prices is based on
A)
Q11: One way to reduce fresh produce losses
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