Which of the following is not a basic method used in the food service industry to control portion size?
A) count
B) volume
C) weight
D) color
Correct Answer:
Verified
Q13: A scoop is considered a method of
Q14: _ are used to serve and portion
Q15: Once it has been determined how much
Q16: How many servings can be obtained from
Q17: When a raw food product is purchased
Q19: Edible portion (E.P.) ÷ serving portion =
Q20: The number stamped into a scoop indicates
Q21: Match the following chapter terms with their
Q22: How many Q23: A product that is ready to be
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