Spoilage is a major cause of the excessive food costs that develops when food is in storage.
Correct Answer:
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Q2: Proper temperature for the storage of fresh
Q3: Staple commodities can be stored safely at
Q4: Commercial restaurants typically rotate food stores by
Q5: To extend a requisition, one multiplies the
Q6: The FIFO method of rotating stock allows
Q8: Budgeting is a primary means for monitoring
Q9: The following is an example of an
Q10: The following is an example of an
Q11: Frozen foods should normally be stored at:
A)
Q12: Refrigerated foods should be stored:
A) on solid
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