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drfhrx drfhrx
wrote...
Posts: 709
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6 years ago
What criterion is used for evaluating food for quality during preparation and throughout service?
 
  a. taste
  b. presentation
  c. temperature
  d. all of the above
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wrote...
6 years ago
D
drfhrx Author
wrote...
6 years ago
Now I'm convinced to ask more questions Slight Smile
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