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- To predetermine
The quantities and quality of ingredients to be used stating the purchase specification
The yields obtainable from the recipe
The cost per portion or recipe
The nutritional value of a particular dish.
- To facilitate
Menu planning
Purchasing and internal requisition
Food preparation and production
Portion control
- To produce an accurate source of reference to all staff concerned. These can be facilitated
by use of photographs or drawings illustrating the finished products.
NatalieR answered the question on May 16, 2022 at 09:33
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