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pitch pitch
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7 years ago
A commissary school food service uses the cook-freeze production system. Satellite units do not have adequate freezer storage. In this situation, delivery times must be carefully coordinated with service times to account for:
A) final cooking
B) prepreparation
C) ingredient assembly
D) thawing and rethermalization
Textbook 
Foodservice Management: Principles and Practices

Foodservice Management: Principles and Practices


Edition: 13th
Authors:
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nerosainnerosain
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#1
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7 years ago
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pitch Author
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#2
7 years ago
Excellent answer, thanks
wrote...
#3
7 years ago
Would appreciate any up votes too
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