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Sedaia [141]
3 years ago
11

Can you guys read this and answer 2 questions ASAP, thanks will give brainliest

English
1 answer:
WARRIOR [948]3 years ago
6 0

Answer:

Benvolio challenges Romeo to sneak into the party with hopes that Romeo will see many other women to distract his attention away from Rosaline. Romeo agrees that going to the party is a splendid idea, for he longs to catch a glimpse of his darling Rosaline. A theme Benvolio's line relates to is physical attraction.

Physical attraction is a very dominant theme in the play, which is evident when we see just how much Romeo's feelings of love are governed by physical attraction; he even equates love with physical attraction, which is evident in several places throughout the play. He wanted romeo to think of other women.

Explanation:

You might be interested in
What major event occurs in Frankenstein life when he is 17 years old
Mumz [18]
<span>When Victor was seventeen, his parents decided that it was time for him to attend the university of Ingolstadt in order to round out his education and introduce him to the customs of other countries</span>
3 0
2 years ago
LOT'S OF POINTS!!!! PLEASE HELP!!!! I PROMISE BRAINLIST!!!
Temka [501]

Answer:

D. near miss

Explanation:

Debacle is a failure

the words accident and catastrophy fit this definition a mishap is also an accident or problem

therefore a near miss isn't a failure.

6 0
3 years ago
Please can you please help me to write a paragraph on restaurants according to the price range !
Artemon [7]
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.
6 0
3 years ago
What does explain the context of a story mean?
Gre4nikov [31]
Context is what something is contained of. So explaining the context of a story, means to explain what the story means, or what the story is about.
6 0
3 years ago
Hey, can someone type 5 sentences promoting camping and backpacking in the national park of Donana?
Xelga [282]

Live your life with nature

Relaxing for everybody

One with nature

Flamingos for life

Try to agree with nature

7 0
2 years ago
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