Match the definitions given to the words) represents Column A 2. 1 10. 1.1 1429 13 (15 Make or buy analysis NSF International Cook's line Sheng agent Point-of-sale equipment Cost-justification Straight-line fow Stock equipment Range oven Convection oven Batch cooking Bairman Pass through e Revenue incrementa 4 Column B The concept that products move from receiving storing and issuing to pre preparation, production and service unproduttive back tracking" Fou odse Acomp record onders lectured in large quantes according s oben available in dealer inventaries from the manufacturer Idence used by serve and bartenders to d. The workstation containing the major food production and food holding suipment used to prepare items for plating senice personal Food production equipmars featuring The preparation cooking surface with the decisio of deciding wheter orga loven camel made Housing part of a Time left for this aces 92:28 un magna puun purpu autung wala ure Column B h. The process of deciding whether all or part of a menu item should be prepared on-site or purchased as a convenience food. 1. Acookingutensilcontaininghotwaterintowhichanothercontainerispla cook it gently. J. Refrigerated or hot food compartments separating two work areas that allow food to be placed by production personnel onto a shelf or cart on one side of a wall and then retrieved by serving personnel on the other side of the wall, k Sales that are in addition to, not a replacement of, existing sales. The amount of money generated from the sale of food and beverage products m. A chemical used in dish machines to help prevent water spotting and streaking on plates, fatware and other items deaned by the unit. in An organization that develops voluntery standards for the manufacture and installation of food service equipment An oven that heats by circulating a rather than using a conventional heating process Time left for the assessment 92:15 Match the definitions given to the words) represents Column A 2. 1 10. 1.1 1429 13 (15 Make or buy analysis NSF International Cook's line Sheng agent Point-of-sale equipment Cost-justification Straight-line fow Stock equipment Range oven Convection oven Batch cooking Bairman Pass through e Revenue incrementa 4 Column B The concept that products move from receiving storing and issuing to pre preparation, production and service unproduttive back tracking" Fou odse Acomp record onders lectured in large quantes according s oben available in dealer inventaries from the manufacturer Idence used by serve and bartenders to d. The workstation containing the major food production and food holding suipment used to prepare items for plating senice personal Food production equipmars featuring The preparation cooking surface with the decisio of deciding wheter orga loven camel made Housing part of a Time left for this aces 92:28 un magna puun purpu autung wala ure Column B h. The process of deciding whether all or part of a menu item should be prepared on-site or purchased as a convenience food. 1. Acookingutensilcontaininghotwaterintowhichanothercontainerispla cook it gently. J. Refrigerated or hot food compartments separating two work areas that allow food to be placed by production personnel onto a shelf or cart on one side of a wall and then retrieved by serving personnel on the other side of the wall, k Sales that are in addition to, not a replacement of, existing sales. The amount of money generated from the sale of food and beverage products m. A chemical used in dish machines to help prevent water spotting and streaking on plates, fatware and other items deaned by the unit. in An organization that develops voluntery standards for the manufacture and installation of food service equipment An oven that heats by circulating a rather than using a conventional heating process Time left for the assessment 92:15