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HPM2602-25-S1
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A nutrient intake value that is estimated to meet the requirement of half the healthy individuals in a group is known as:
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………Refers to a dish of the day, specially prepared by a restaurant on a particular day in
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A menu card must be designed and worded to appeal to the guest, to stimulate sales, and often influence clientele to select items that the foodservice wants to sell. Which of the following elements is not required to be on the menu card?
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A …… offers a complete meal at a fixed price.
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…….is the process of making predictions of food needs for a day or other specific period.
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A dish served as the main course of a meal is referred to as .
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…..., or set menu means that the same menu is used each day. This type of menu is found in restaurants and other foodservices where the clientele changes daily or where there are enough items listed on the menu to offer sufficient variety.
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...........is defined as those properties of food that are sensed by touch, tongue, palate, and teeth.
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… influences food item selection and the number of choices on the menu.
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