True/False
Butcher tests are used primarily to test the knife skills of newly-hired butchers in large commercial restaurants.
Correct Answer:

Verified
Correct Answer:
Verified
Related Questions
Q10: Butcher tests in a nearby restaurant indicate
Q11: Recipe yield equals total quantity produced by
Q12: On a cooking loss test card, the
Q13: The lb. cost factor is the ratio
Q14: The standard cost of one standard portion
Q15: The lb. cost factor is useful for
Q16: The standard portion cost for one standard
Q17: One can determine a correct purchase quantity,
Q18: A recipe detail and cost card indicates
Q20: Standard portion costs typically are calculated once