Answer:
Anaphora
Explanation:
Anaphora is the repetition of a word or phrase in quick succession. I can see Anaphora in the poem by Jared Singer in the sentence,
<em>"Record everything they could have told you, </em>
<em>every how could I have let her go away, </em>
<em>every she was the best thing that ever happened to me."</em>
The repetition of the word, Every, is Anaphora.
Jared thus emphasizes what he would have done to assure Sarah that she was loved and protect her from taking her life.
c. because answer A is irrelevant because the piece of evidence is about how to count not about rocks. Answer B is also irrelevant because there is no proof that wind-wolf was forced to work instead of helping out. answer D has nothing to do with any of it because the evidence is about counting not that he is unhappy or wants to learn differently.
Answer:
C and D
Explanation:
The text makes this clear from the beginning and I believe Part C of this two-part question supports Part D's answer
Food cost refers to the menu price of a certain dish in comparison to the cost of the food used to prepare that same dish. In other words, how much you pay for food will determine how much you need to charge for it. Generally, food cost should be around 30-35%. This means that if you pay $1.00 for something, you need to charge minimum of $3.34. It may seem like you are charging a lot more than necessary, but keep in mind that you aren't just paying for the food itself. You are paying someone to prepare the food, serve the food, and clean up after the food. Everything in your restaurant, from payroll to the electric bill needs to be covered by the food you serve.
Lets look at a typical menu item that many restaurants offer: Filet Mignon Dinner.
The initial cost of a filet mignon dinner can be broken down into the following areas:
The beef filet costs you $6.00 per portionThe wrap (the potato, vegetable, salad and bread that comes with the filet, as well as any condiments the guest asks for) costs $2.50Therefore, the entire meal costs you $8.50. If you wrapped the filet in bacon and topped it with herb butter (very tasty) your costs would increase.
So, then your prices would increase. Get the picture? Every thing that goes onto the customers plate needs to be accounted for.
So how do you decide on a final menu price? Time to brush up on that high school algebra you swore you'd never use.
The formula for costing goes as follows:
Cost of your product/.35=menu price or $8.50/.35= $24.29
$24.29 is the absolute minimum you need to charge in order to make a profit off the filet mignon dinner. Of course, $24.29 is an awkward looking number, so you might bump it up to $24.99. If you bumped it up to $29.99, your food costs would drop below 30%, which means you make a bigger profit.
Portion ControlOne reason that chain restaurants are so successful is that they have a firm handle on portion control. The cooks in those restaurants know exactly how much of each ingredient to put in every dish. For example, shrimp scampi may have a portion control of six shrimp per dish. Therefore, every shrimp scampi that goes out of that kitchen will have six shrimp in it, no more, no less.
This is portion control.
In order to practice portion control in your own kitchen, everything should be measured out. Chicken, beef and fish should all be weighed, while shredded cheese can be stored in portion control cups and a measuring cup can dish out mashed potatoes. Once you feel comfortable cooking your menu, you can eyeball the serving amounts (sort of like Rachael Ray) but in the early stages of your restaurant, err on the side of caution and measure everything out. Another way to practice portion control is to purchase pre-portioned items, such as steaks, burger patties, chicken breasts, and pizza dough. They may be more expensive, but can save you money in labor and food waste.
Well Balanced MenuFood markets fluctuate depending on the season, the weather and the price of gas. One day lettuce may be $10.00 a case and then the following week it has jumped to $30.00 a case. There is little you can do when prices jump, short of changing your entire menu every few weeks, and who has time for that? However, when you balance expensive items, which are prone to price fluctuations, with items that have stable prices, you can help maintain your desired food cost. So, go ahead and have some fresh lobster and beef on your menu, but temper it with some less expensively priced chicken dishes or pasta dishes.
The correct option is A.Percent
<u>Explanation:</u>
Generally If we are about to divide an amount into 4 equal parts, then we can call it as one -fourth or each part as a fourth, In case if the same amount is divided into 10 equal parts then it is called as one-tenth or anything similar to that, if the same amount is divided into 100 equal parts then it is called as one-hundredth, or one part in every hundred, is also termed as a percentage, that is 1 / 100.
