Standardized recipes may be found in books or be provided by manufacturers,but they are usually customized to your operation.
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Q2: What type of menu do most fast
Q3: A type of menu that offers all
Q4: A typical North American meal consists of
Q5: A recipe's yield is best expressed by:
A)weight
B)volume
C)servings
D)any
Q6: What type of menu consists of small
Q6: Excessive kitchen waste can negatively affect a
Q8: Volume measurement is the best way to
Q10: A menu should not combine à la
Q11: Which of the following menu statements would
Q12: A menu that repeats itself at the
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