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Author Question: What step is skipped when making rolled-in doughs? A) rounding B) portioning C) fermenting D) ... (Read 38 times)

neverstopbelieb

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on: Aug 10, 2018
What step is skipped when making rolled-in doughs?
 
  A) rounding B) portioning C) fermenting D) benching

Question 2

Concerns related to utilizing a single source supplier include the difficulties that could result from a service interruption (i.e., in the event of severe weather, labor strike and the like) as well as those from
 
  A) lack of quality products.
  B) the supplier becoming too dependent on the hospitality organization.
  C) unfair pricing.
  D) the buyer discovering alternative suppliers.


phuda

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

A

Answer to Question 2

B


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