I forgot to ask yesterday...
does the Sysco cert cover advanced condiments such as mint jelly and
horseradish? Does it cover other savories? Do you have to know which is most
appropriate as seasoning for various meats, poultries, and vegetables?
I'll bet Howard would know!
Chuck
"paul doyl" <[EMAIL PROTECTED]> wrote in message
[EMAIL PROTECTED]">news:[EMAIL PROTECTED]...
> Not this question again.
> look thro' the archives.
>
>
> >From: "Drew Anderson" <[EMAIL PROTECTED]>
> >Reply-To: "Drew Anderson" <[EMAIL PROTECTED]>
> >To: <[EMAIL PROTECTED]>
> >CC: "'Solt, Jasper \(spawar\)'" <[EMAIL PROTECTED]>
> >Subject: Sysco cert question
> >Date: Tue, 1 Aug 2000 11:00:58 -0400
> >
> >I have been studying hard for the Sysco Certified Condiment Engineer 2.0
> >Exam.
> >
> >Does anybody know how many ounces of ketchup are in one packet? How many
> >mustard packets will be distibuted on an hourly basis?
> >
> >Does mustard always have to go into the yellow squeeze bottle?
> >
> >
> >
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