Which of the following foodservice methods would you consider if you had a low equipment budget?
a. commercial
b. ready prepared
c. conventional
d. assembly serve
Answer: c. conventional
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A client is admitted to the labor unit with contractions 1.5–2 minutes apart and lasting 60–90 seconds. The client is apprehensive and irritable
This nurse understands this information to indicate that the client is most likely in what phase of labor? 1. Active 2. Transition 3. Latent 4. Second
5.46 à· 0.7 = _____
a. 8.7 b. 78 c. 7.8 d. 0.078
During a discussion on diet and nutrition at a local junior league meeting, the nurse is asked for tips on retaining the nutrient value of foods. Which of the following would be the best response?
A) Cut produce into small pieces. B) Keep produce at room temperature. C) Do not thaw frozen vegetables before cooking. D) Peel and pare vegetables before cooking.
The phi coefficient is an example of a statistic used to estimate the magnitude of a relation between two variables
A) True B) False