This question is missing the excerpt. I've found the complete question online. It is the following:
Read this excerpt from We've Got a Job: The 1963 Children's March.
One child in the neighborhood owned a bicycle. Wash and his sister had a wagon. For Christmas one year, they each received a pair of iron roller skates. When those wore out, Wash said, "we would take an old broom and turn it upside down, and that would be our horse. And we would get a coat hanger and make a cowboy gun."
How does this excerpt help readers make a personal connection to the story?
A. by offering facts about urban neighborhoods
B. by offering details about how Wash learned to roller skate
C. by offering information about Wash's toys
D. by offering information about youth violence
Answer:
The excerpt helps readers make a personal connection to the story:
C. by offering information about Wash's toys
Explanation:
The excerpt we are analyzing here offers details about Wash's infancy, more specifically about his toys and games. Commonly, information like this allows readers to form a personal connection with the character (in this case, a non-fictional one). Readers are reminded of their own experiences growing up, even if they were not exactly the same. People in general can relate to having to use their imagination as children to transform simple objects into toys, or to wanting to have toys but not being able to afford them.
This story takes place in an island called Hikueru Island,which is located in the French Polynesia. This story is set way back in history, when tribes roamed <span>in the islands, before the traders and commissioners ever set foot into the South Seas. </span>
The correct answer for this question is this one:
<span>The medium of the story, a radio broadcast, affects its aesthetic impact is that it entices more listeners about the story. It also gives us a glimpse of what is being describe in the story by the broadcaster. The more detailed, the easier it is to imagine. This impact is very important.
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Hope this helps answer your question. Should you have more questions, do not hesitate to post in brainly.
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.
