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lara31 [8.8K]
3 years ago
6

Read the excerpt from a student's argumentative essay.

English
2 answers:
laiz [17]3 years ago
4 0

Answer:

Without proof of challenging courses, colleges might disregard our transcripts.

Explanation:

Blizzard [7]3 years ago
4 0

Answer:

Without proof of challenging courses, colleges might disregard our transcripts.  

Explanation:

or C

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Tell me six spelling errors. Find a sentence with a capitalization error and then tell me.
Sholpan [36]
Well, children need to play too.
Well was not caped...So that sentence was wrong.
Everything else is ok.
4 0
3 years ago
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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
In James Joyce's "Araby," the narrator uses light and dark imagery to set the tone and mood of the story and also to describe th
Nitella [24]

Answer:

Blind street is one of the subjects shows the road's impasse area and its bluntness. Dublin's North Richmond Street is an impasse in the story and, all things considered. Joyce proposes with "Araby" that the young men playing in the road are going no place. They will grow up to live in the equivalent grim Dublin, with its troubling climate, horrid individuals, and dreary houses.

8 0
3 years ago
Match the description to the suffix.
vazorg [7]

1. Suffix meaning of or belong to: option 2 AN

  •  for example: Russian/republican

2. Suffix meaning one who: option 3 ANT

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3. Suffix meaning like: option 7 LY

  • for example: cowardly in a coward way

4. Easy+ly: option 6 EASILY

5. The sopranos and the: option 9 ALTOS

6. Rage+ing: option 4 RAGING

7. Unite+y: option 8 UNITY

8. The regular plural ending for words ending in s, ss, sh, etc: option 5 ES          

  • for example: boss- bosses  

9. Suffix that can change an adjetive to noun: option 1 DOM

  • for example: wise- wisdom
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3 years ago
In poems, thoughts and emotions are so closely connected that ______. a.mood is expressed without metaphors. b.thoughts and feel
Oksanka [162]
In poems, thoughts and emotions are so closely connected that c) theme and mood are closely linked.
3 0
3 years ago
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