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Author Question: Which vitamin was added to the enrichment process for flour to reduce the risk of birth defects? ... (Read 108 times)

Yolanda

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on: Aug 10, 2018
Which vitamin was added to the enrichment process for flour to reduce the risk of birth defects?
 
  a. Niacin
  b. Thiamin
  c. Folic acid
  d. Citric acid

Question 2

Monitoring high-cost items, such as steak and seafood, on the cook's line is best done by
 
  a. creating a product usage report.
  b. monitoring guest ordering reports.
  c. using a standardized recipe.
  d. installing a POS system.


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mtmmmmmk

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Reply #1 on: Aug 10, 2018
Answer to Question 1

C

Answer to Question 2

A


Yolanda

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Reply #2 on: Aug 10, 2018
Thanks


mtmmmmmk

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Reply #3 on: Aug 10, 2018
Welcome :)


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