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Author Question: To make clean cuts when portioning a torte, which of the following procedures should be followed? ... (Read 53 times)

krzymel

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on: Aug 10, 2018
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


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bob

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

a

Answer to Question 2

True


krzymel

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Reply 2 on: Aug 10, 2018
Excellent

Alyson.hiatt@yahoo.com

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Reply 3 on: Yesterday
Gracias!

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