When preparing a chilled fruit mousse for a torte that will be ...

[jon_i]

When preparing a chilled fruit mousse for a torte that will be sliced before serving, use less gelatin than if the mousse is to be eaten with a spoon.
 
  Indicate whether the statement is true or false

Question 2

Which is a significant disadvantage associated with using a mark-up or factor based costing method?
 
  a. Choosing an appropriate mark-up or factor is difficult and usually arbitrary.
  b. Choosing an appropriate cost to apply the mark-up or factor to is usually arbitrary.
  c. Mark-up and factor based methods require significant amounts of research on consumers and competitors.
  d. Even with the same cost basis and target, mark-up and factor methods may yield different prices.
  e. The implementation and math associated with the method is difficult and cumbersome.

[karlss]

Answer to Question 1

F

Answer to Question 2

A

[jon_i]

TYSM

[ecabral0]

Gracias!