Product specications on beef enchiladas Compose a post that includes the following: -Pick an ingredient from beef enchiladas to use as an illustration as to how the item could be changed based on different product specications. For example, if your classmate chose a green chile cheeseburger, the final product would be different if you used frozen beef patties instead of specifying 80/20 ground beef, 70/30 ground beef, or some other product format. Describe how the final product would be changed in terms of taste, ease or length of production in the kitchen or bar, and cost. 'Avoid the temptation of significantly changing the beef enchiladas item by substituting or adding ingredients. You can propose specifying purchasing a whole pork loin to cut into chops for someone's pork chop, but you shouldn't change the pork chop to pork ribs or a lamb chop. -Consider the context of how and where you might be serving an item. Fresh/wild fish might be tastier or more a more sustainable choice for a high-end restaurant in Seattle, Washington, but may not be a viable choice for a fast casual restaurant in Kansas City or Albuquerque