Carljustinenavarro21idn
Answered

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number. Portion Size Standardized Recipe Instructions SAME. Standard Yield Serving Instructions Ingredient list/quantity Menu item name Mise en place Cooking temperatures and times Special Preparation procedures 1. A set of written instructions used to consistently prepare a known quantity and quality of food for a specific operation 2. Used to reduce or expand the number of servings a recipe will yield. 3. It is the amount or size of the individual portion. 4. It is a list of guidelines according to the standard format used in an operation 5. It is a list of small equipment and individual ingredient preparation. 6. This is a list of exact quantities of each ingredient (with the exception of spices that may be added to taste) 7. These are the specific directions for the order of operations and types of operations (e.g., blend, fold, mix, sauté) 8. This element of standardized recipe includes hot or cold storage. 9. This includes HACCP critical control points and limits to ensure the dish is cooked properly and safely. 10. The name of the given recipe that should be consistent with the name on the menu.​

Sagot :

Jonjesiazaridn

Explanation:

1.sexual reproduction since it only had one parents of producer in sual spring in it hurts weakness of the parents 2.is paint of the parents carry and disease of prone . disease then of spring can be booked table and disease 3. the organism and development of the rate reproduce in a faster4. for sexual predictions as it involved to fairmont spring in q and carry substrate for mother and have one trait5. from the father number for there is a genetic variant five the organism is more developed but the rate of rotation is slower

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