Author Question: What is the process used for regularly reviewing standardized recipes to maintain quality? a. ... (Read 64 times)

chads108 · **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.