To make clean cuts when portioning a torte, which of the ...

[krzymel]

To make clean cuts when portioning a torte, which of the following procedures should be followed?
 
  a) Dip a long chef's knife in hot water and wipe it dry before each cut.
  b) Use a serrated cake knife to cut the torte in a steady back-and-forth motion.
  c) Make certain the torte comes to room temperature so that it softens and cuts
  easily.
  d) All of the above

Question 2

One of the most important functions of menu planning is determining the correct selling price for items listed on the menu.
 
  Indicate whether the statement is true or false

[bob]

Answer to Question 1

a

Answer to Question 2

True

[krzymel]

Excellent

[marict]

TYSM