Using a variety of cooking methods in creating a menu ______________.
A) spreads the work load evenly among the equipment
B) adds variety to the menu
C) keeps some equipment from sitting idle
D) all of these
Correct Answer:
Verified
Q40: Which physical condition places limitations on a
Q41: To maximize the utilization of food, a
Q42: Which of the following must actually be
Q43: If a menu lists an item as
Q44: A menu degustation _.
A) may be offered
Q46: Which combination is incorrect?
A) temperature - Celsius
B)
Q47: The boiling point of water is _?
A)
Q48: Hidden costs include _.
A) deep-fryer fat
B) seasonings
Q49: Par stock is _.
A) ingredients left over
Q50: You have a soup recipe that makes
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