________ wines are ruby to purple in color, mostly dry and served with red meats and game.
A) Red B) Sparkling C) Sweet D) White
Question 2
A restaurant has a variable cost percentage of 42, a fixed cost percentage of 20, and a profit percentage of 10. When the menu planner uses the actual pricing method for a dish with a food cost per portion of 4.89 and a direct labor cost of 0.18, she gets a preliminary sales price of ________.
Fill in the blank(s) with correct word