Answer : The option that uses a correct subordinate conjunction to join the sentences together is After I finish my homework, I go to the park.
Explanation:
A subordinating conjunction is a word or phrase used to link a dependent clauses to an independent one. This word usually indicates the relationship between both clauses: time, place, cause and effect, etc. Some of the most frequently used subordinating conjunctions are: after, although, as, because, since, unless, until, when, while. In this case, the conjunction used is after, the independent clause is I go to the park, and the dependent clause is After I finish my homework.
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.
You can write a fictional scene where a king is betrayed by his own son who wants to usurp the throne, and you can use a third-person point of view.
<h3>How to write a scene</h3>
To write this fictional scene, you must first decide what you want to write about. We can, for instance, think of a scene in which betrayal is involved. Therefore, the elements of the scene would be the following:
- Point of view: third person limited.
- Setting: 16th century, Iberian Peninsula, a castle.
- Characters: King Carlos and his son Prince Henrique.
- Conflict: character vs character. Prince Henrique has betrayed his own father.
An example of such a scene would be the following:
- "You?" the king's voice resonated, even though it sounded broken for the first time in his life. Prince Henrique's footsteps echoed in the hall as he walked towards his father, the cold stone walls of the throne room reverberating as if an earthquake were taking place with each step he took. Henrique shrugged, "I'm surprised you didn't see it coming, father." King Carlos could no longer stand. He fell back onto the throne, dropping his sword. Outside, he could hear the screams and the clashing, metallic sounds he knew so well. A battle was taking place, and man against man, sword against sword, violence reigned. Henrique unsheathed his own sword. "I do not wish to kill you, old man. Surrender already." Carlos reached for his own fallen sword and grasped its golden hilt. "I never thought I would have to murder my own son," he whispered. "But you are a traitor, Henrique, and no traitor shall remain alive."
The scene above is simply an example. Feel free to adapt it and add details.
Learn more about writing scenes here:
brainly.com/question/27984231
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