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What scientific principles are the four basic concepts of food service safety and security based on?
a. heat, cool, warm, defrost
b. temperature, submerge, sous vide, and sanitize
c. wipe, disinfect, wash, and bake
d. clean, separate, cook, and chill
Chefs, cooks, prep cooks, and dishwashers are all included in the:
a. marketing crew.
b. management.
c. front of house.
d. back of house.
Jonny is making a chicken dish for one of his restaurant patrons. What temperature will he need to heat this chicken dish to in order to ensure that any microbes are killed?
a. 250°F
b. 100°F
c. 165°F
d. 170°F
Always one to try out new trends in the foodservice industry, Carlos has recently simplified his menu and is focusing on signature dishes in an effort to meet the new demands of diners. What diner demand is Carlos meeting by focusing on higher food standards?
Answers: 3
Business, 22.06.2019 10:00
University car wash built a deluxe car wash across the street from campus. the new machines cost $219,000 including installation. the company estimates that the equipment will have a residual value of $19,500. university car wash also estimates it will use the machine for six years or about 12,500 total hours. actual use per year was as follows: year hours used 1 3,100 2 1,100 3 1,200 4 2,800 5 2,600 6 1,200 prepare a depreciation schedule for six years using the following methods: 1. straight-line. 2. double-declining-balance. 3. activity-based.
Answers: 1
Business, 22.06.2019 11:40
On coral island in 2012, the labor force is 12,000, the unemployment rate is 10 percent, and the labor force participation rate is 60 percent. during 2013, 200 unemployed people found jobs and the working-age population increased by 1,000. the total number of people in the labor force did not change. the working-age population at the end of 2013 was the unemployment rate at the end of 2013 was round up to the second decimal. the labor force participation rate at the end of 2013 was round up to the second decimal.
Answers: 1
Business, 22.06.2019 15:40
As sales exceed the break‑even point, a high contribution‑margin percentage (a) increases profits faster than does a low contribution-margin percentage (b) increases profits at the same rate as a low contribution-margin percentage (c) decreases profits at the same rate as a low contribution-margin percentage (d) increases profits slower than does a low contribution-margin percentage
Answers: 1
Business, 22.06.2019 17:40
Aproduct has a demand of 4000 units per year. ordering cost is $20, and holding cost is $4 per unit per year. the cost-minimizing solution for this product is to order: ? a. 200 units per order. b. all 4000 units at one time. c. every 20 days. d. 10 times per year. e. none of the above
Answers: 3
Ill give brainlest
What scientific principles are the four basic concepts of food service safety a...
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