To maximize the utilization of food, a chef should __________.
A) avoid the use of "minimum-use" perishable ingredients
B) plan production to avoid leftovers and plan ahead for the use of leftovers that do occur
C) use all edible trim and not add items to her menu unless she can use their trimmings
D) all of these

Question

Quizplus · Accepted Answer

Each of the options (A, B, and C) are strategies to maximize the utilization of food by avoiding waste, planning for the use of leftovers, and ensuring all parts of ingredients are used efficiently. Therefore, when combined, they represent comprehensive approaches to food utilization.

To Maximize the Utilization of Food, a Chef Should __________