1. Portions of a given menu item should be identical to one another in four respects. Name three of them.

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1. Every item on a menu can be quantified in one of three ways: name them.

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1. Provide an example of devices/utensils that you can use in a kitchen to quantify or standardize portion sizes.

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1. How can standard portion sizes reduce disagreements between servers and kitchen personnel?

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1. What is standard portion cost?

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