Author Question: To make clean cuts when portioning a torte, which of the following procedures should be followed? ... (Read 54 times)

krzymel · **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