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What is Rationale for Menu Planning?
'Menu', as we all know, is nothing but a list of dishes planned for preparation, and forms the very core of all activities in the food service establishment. Although it may seem a simple exercise of providing something to eat and drink, in practice, good menu planning requires a lot of skill. It involves planning of balanced meals that are colourful, appetizing, and palatable and within the economic means of the individuals concerned. When a food has to be bought, prepared and served in large quantities to people of varying tastes and requirements, as is the case in hospital food service, due consideration needs to be paid for this activity. It is essential to provide appetizing, nourishing and attractive meals to the people at a reasonable price. This is possible only if the meals are planned in advance; for example, price advantage can be obtained by buying seasonal foods and in quantities which carry discount.
which area of the basal nuclei is responsible for controlling appendicular muscle tone?
Uses of modified starches in food and confectionery industries Visit a grocery shop and look out for products such as the instant desserts, jelly beans, salad dressings, tomato
Tanapox Tanapox infection is endemic to equatorial Africa and is extremely rare outside Africa. Tanapox was initially recognized in humans in 1957 and 1962 in Kenya. It is caused
Microtubule assembly: A) generally originates in the centrosome. B) Occurs only during mitosis. C) Occurs randomly throughout the cell. D) Is regulated by myosin. E) Is inhibited d
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In 2003 nearly 70 million hectares globally were planted in genetically modi?ed crops. Of these, 73% were plants such as soybean, corn and cotton, which were modi?ed to be he
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Q. What is limnetic zone? The open water zone is called the limnetic zone. This represents the zone or depth of the water upto which sunlight can penetrate. Phytoplankton along
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