A #5 can of whole kernal corn weighs 4 pounds 12 ounces. The liquid in the can weighs
20 ounces. Calculate the drained weight of the corn. ______________ ounces
Our recipe yields 28 portions; convert it to yield 38.
Guest checks are the responsibility of the waitperson.
There are two essential kinds of measurement practiced in a food service operation.
Both are extremely important for having and maintaining a successful operation. They
are ingredient measurement and portion measurement.
Hours worked over one’s regular hours are called ____________________ hours.
After paycheck deductions are made, the resulting pay is called
____________________ pay.