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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.
What are the genes responsible for the toxic substance in bt?
Relate Mitochondria organelles with eukaryotic cells Mitochondria are highly specialised organelles in eukaryotic cells. These perform the energy transducing process, and are o
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Define Causes of iron Deficiency Anaemia? Anaemia is a condition in which the blood cannot carry enough oxygen. This may be because there are fewer red blood cells than normal,
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Q. Dietary modification? Dietary modification includes nutritional support that allows normal growth and development. Plasma phenylalanine concentration between the range of 40
Q. What are the modes of transmission, main signs and symptoms and treatments of hepatitis B? The Hepatitis B is a disease caused by a DNA virus. The transmission is by blood (
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