When Planning a Menu, Recommendations Are to First Plan

question 7

Multiple Choice

When planning a menu, recommendations are to first plan

• A) the entree course because those items are the most expensive.
• B) the appetizer course because those items will be the first the customer receives.
• C) the dessert course because the richness of this course will determine how heavy or light to make the other courses.
• D) the salad and vegetables because many vegetables do not go well with other courses.

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Definitions:

Microorganisms

Microscopic living organisms, including bacteria, viruses, fungi, and protozoa, that can be found in almost every habitat on Earth, playing essential roles in ecosystems and human health.

Fluorescent Dyes

Chemical compounds that absorb light in one wavelength and emit light at a different, usually longer, wavelength.

UV Light

Ultraviolet light, a type of electromagnetic radiation that is not visible to the human eye, known for its ability to kill bacteria and cause skin damage.

Phospholipids

A class of lipids that form the main structural component of cell membranes, made up of two fatty acids, a glycerol unit, and a phosphate group.