When estimating the amount of preparation time needed for a meal, one should start at the serving time and work backwards.
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Q17: Plant foods that are high in saturated
Q18: Cycle menus are those menus that
A) follow
Q19: Food cost accounts for about _% of
Q20: If my portion size for a banquet
Q21: The USDA offers multiple meal plans based
Q23: During a family service meal, in what
Q24: When price shopping, convenience foods are almost
Q25: The _ recipe style is probably the
Q26: The purpose of a mechanically altered diet
Q27: Refined carbohydrate plant foods such as white
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