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In order to make optimum utilization of the food, what six points you should consider? |
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Answer» In order to make optimum utilization of the food, points to be considered are: 1. Use all edible trimmings 2. Do not add an item to the menu unless you can use the trimmings 3. Plan production to avoid leftovers 4. Plan ahead for accurate production 5. Eliminate minimum use perishable ingredients 6. If there is any left overs store them properly, so that it can be used later |
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