B) 1
C) 2
D) 3
Answer is : C. 2
Hope this helps.
Answer:
1- There are several challenges that a vegetarian restaurant might face unlike a non vegetarian restaurant. These are mentioned below;
2- Following are some of the ways through which vegan restaurants can get over these challenges;
3- There is no comparison between the stocks and sauces that are made from simmering body parts of animals like bones and meat scrap, and stocks that are made from vegetables. But if certain vegetables and spices are simmered together, they can replicate the flavor quite closely.
The trick is to use the right combination of vegetables and spices for the desired result. For example vegetables like onions, carrots, celery stalks, sprigs, fresh thyme, bay leaf, small bunch fresh parsley, black peppercorns and etc make a mouth watering broth and soup base.
Answer:The answer is one slice of bread
Explanation: One slice of bread shows an example of a serving.
A serving can be referred to as the quantity of food given to an individual at a meal. It can also be defined as the presentation of food to an individual. The quantities differ according to the number of individuals that want to eat or the quantity of the food one want to prepare.