TRUE OR FALSE
1.INGREDIENTS WHICH MEASURE BY VOLUME AND BY WEIGHT DO NOT DEMAND STANDARDIZED MEASURING TOOLS AND EQUIPMENT.
2.LIQUIDS SHOULD BE POURED INTO CUP IN DESIRED LEVEL.
3.STORE ALL TOOLS AND EQUIPMENT IN THEIR DESIGNATED PLACES.
4.UTENSILS SHALLS BE STORED ON THE BOTTON SHELVES OF OPEN CABINETS ABOVE THE WORKING TOP LEVEL.
5.DISHWASHERS ARE A GREAT HELP IF FOOD IS RINSED FROM DISHES BEFORE STACKING THEM.
1.INGREDIENTS WHICH MEASURE BY VOLUME AND BY WEIGHT DO NOT DEMAND STANDARDIZED MEASURING TOOLS AND EQUIPMENT.
2.LIQUIDS SHOULD BE POURED INTO CUP IN DESIRED LEVEL.
3.STORE ALL TOOLS AND EQUIPMENT IN THEIR DESIGNATED PLACES.
4.UTENSILS SHALLS BE STORED ON THE BOTTON SHELVES OF OPEN CABINETS ABOVE THE WORKING TOP LEVEL.
5.DISHWASHERS ARE A GREAT HELP IF FOOD IS RINSED FROM DISHES BEFORE STACKING THEM.
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Answer:
1.true
2.true
3.false
4.true
5.false