To ensure uniform servings or portions, the preparation crew and serving personnel must be instructed in the proper use of cups and quarts when portioning food.
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Q7: A product that is ready to be
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Q9: When ordering food for a specific number
Q10: _ is a term used in the
Q11: To find the cost per serving, the
Q13: A scoop is considered a method of
Q14: _ are used to serve and portion
Q15: Once it has been determined how much
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