The following menu is planned for a senior center congregate meal site: 
Which food characteristic is in most need of improvement?
A) color
B) texture
C) flavor
D) temperature
Correct Answer:
Verified
Q1: Truth-in-Menu standards are mandated by federal law.
Q3: The static menu is most likely used
Q4: A dietitian and nurse disagree on the
Q5: Which of the following principles of menu
Q6: The master menu best represents which component
Q7: Which of the following is NOT an
Q8: Parents of children enrolled at the day
Q9: A new menu item should first be
Q10: In a hospital foodservice, the design of
Q11: Selective menus are less expensive to administer
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