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Author Question: Cross contamination of ingredients during salad production can be minimized by A) properly ... (Read 33 times)

jayhills49

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on: Aug 10, 2018
Cross contamination of ingredients during salad production can be minimized by
 
  A) properly organizing the salad station setup to make sure liquid ingredients are toward the base of the station setup.
  B) making sure coolers are running at proper temperatures.
  C) following the daily cleaning log.
  D) none of the above

Question 2

The minimum-maximum inventory system is best used when
 
  A) the products are used in relatively consistent quantities.
  B) the products are inexpensive.
  C) the prices paid for the products vary significantly.
  D) the products are perishable.


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orangecrush

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

A

Answer to Question 2

A


jayhills49

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Reply 2 on: Aug 10, 2018
Wow, this really help

hramirez205

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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