All EXCEPT which of the following is true regarding standardized recipes?
a. The actual recipe should be single use or laminated to prevent damage
b. The number of tests needed to standardize a recipe should be limited to five or fewer.
c. Preference of the customer base is considered in preparing a standardized recipe.
d. Most large-scale operations use standardized recipes to ensure the product is consistent.
b
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Which food is required to have a Nutrition Facts panel?
a. apple turnovers sold at the local bakery b. a box of breakfast cereal c. produce sold at a farmers' markets d. a package of fresh shrimp sold at the supermarket e. a bottle of wine
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