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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.
HACCP Control : a) To manage the conditions of an operation to maintain compliance with established criteria. b) The state where correct procedures are being followed and c
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BRAI N (ENCEPHELON) Shape - Oval Positio n - Situated in cranial cavity of skull. Medulla oblongeta comes out of foramen magnum in the form of spinal cord. Colou
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Explain Total Anomalous pulmonary Venous Connection (TAPVC) ? In this congenital anomaly there is no direct communication between the pulmonary veins and the left atrium. All
Why would the O-H bond in C=O-H and the OH bonding with a water molecule be considered weak?
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