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Author Question: What is the process used for regularly reviewing standardized recipes to maintain quality? a. ... (Read 66 times)

chads108

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on: Aug 2, 2018
What is the process used for regularly reviewing standardized recipes to maintain quality?
 
  a. Corrective action
  b. Variance analysis
  c. Spot checking
  d. Rollout evaluation

Question 2

Using the term lean to describe the fat content of meat means that the meat has:
 
  A) less than 2 grams of saturated fat and 5 grams of fat per serving.
 
  B) only a trivial amount of fat and cholesterol per serving.
 
  C) less than 3 grams of fat and 40 or less calories per serving.
 
  D) less than 10 grams of fat and 95 milligrams of cholesterol per serving.


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bhavsar

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Reply #1 on: Aug 2, 2018
Answer to Question 1

C

Answer to Question 2

D


chads108

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Reply 2 on: Aug 2, 2018
Thanks for the timely response, appreciate it

mcarey591

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Reply 3 on: Yesterday
Excellent

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