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8. Why mise en place is essential in assembling canapé
a. easy to reach
c. it serves easily
b. may go quickly and smoothly
d. it retains freshness
9. Which of the following choices are raw or pickled vegetables cut into attractive
shape serves as an Appetizer
a. cocktail
b. relishes
c. hors d'oeuvre
d. all of the choices
10. These are the factors to consider in designing the platter except one.
a. keep it simple
c. overflowing garnish
b. keep items in proportion
d. let the guest see the best side of everything
11. These are the descriptions and costs of the ingredients that you will need for your recipe
a.Operating expenses
c. Cost of Ingredients
b. Total Cost
d. Mark up price
12. It refers to the miscellaneous expenses
a.Total Cost
c. Operating Expenses
b.Selling Price
d. Mark Up price
13.The Markup Price can also be called
a.Total cost
c. Total profit
b. Selling price
d. Grand Total
14. It indicates the steps in preparing the project
a.project plan
b.no. Of yield
c.procedures
d.total profit
15. The number of the finished product is also called
a. Total cost
b. Total expenses
c. No. Of yield
d. Packaging

Plsss help...

Sagot :

Kimjeonbaconguisidn

Answer:

nomber 15:parang B

Explanation:

Hindi ko sinabing Yan parang ya

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