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Author Question: Which vitamin was added to the enrichment process for flour to reduce the risk of birth defects? ... (Read 57 times)

Yolanda

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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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Answer to Question 1

C

Answer to Question 2

A





 

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