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EZ EZ
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6 years ago
Having transportation carts or patient trays that will maintain hot food temperatures is most important in which type of foodservice?
 
  A) Conventional food production with centralized service.
 
  B) Individual prepackaged meals with decentralized reheating.
 
  C) Cook-chill food production in a commissary kitchen.
 
  D) Cook-chill food production with decentralized service.
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msbrit90msbrit90
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annakc
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6 years ago
I appreciate what you did here, answered it right Smiling Face with Open Mouth
Tabitha.davis
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Yesterday
This helped my grade so much Perfect
Tim0301
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2 hours ago
Good timing, thanks!
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