Question: Continue your answer 14. What recipe did we use as an example? A. Chicken curry B. Pork adobo C. Beef stew D. Vegetable stir-fry 15.

Continue your answer

14. What recipe did we use as an example? A. Chicken curry B. Pork adobo C. Beef stew D. Vegetable stir-fry 15. what is the formula on how to get the conversion factor? a. CF= Recipe Yield/ Desired Yield b. CF= Desired Yield/ Recipe Yield c. CF= Recipe Yield + Desired Yield d. CF= Recipe Yield - Desired Yield^2 16-20. Is it possible to have a recipe or a set of instruction without a particular dish or food? Why or why not? Presentation terndateby PPTMON.com 21. it is the name of the given recipe. a. Menu item name/ Recipe Name b. Portion size c. restaurant's name d. chef's name 22. a tools used to cook. A. equipment B. hammer C. utensils D. vase 23. it is how much the restaurant or a person pays for the ingredients for the food. It has a direct effect on the profitability of a restaurant. A. emergency cost B. salary C. food cost D. bag cost

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