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HPM2602-25-S1
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Meal planning is defined as…
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Meals are assembled on trays in one central location (often the kitchen) then the meals are transported using carts to service units and served to customers.
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A…..is specially planned and used only once, usually for a holiday or catered event.
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Bulk quantities of foods are sent to service units where they are reheated portioned and assembled.
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Delivery service equipment is generally classified into several categories. Which of the following classifications is incorrect?
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Certain information is essential, regardless of the form in which the recipe is written. Which of the following is incorrect regarding suggestions for recipe content?
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Choose the correct combination of methods that are commonly used to adjust recipes from the list below.
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A menu pattern is an/a…….
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A suggested step-by-step procedure for planning menus includes the following. Which of the following does not form part of the steps in menu development?
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A menu that includes two or more food choices in each menu category such as appetizers, entrees, vegetables, salads and desserts.
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