Think critically A restaurant owner wants to serve fresh-cut fruit. What factors might be considered in choosing a recipe and preparation method

Explanation:

1.Oxidation- some fruit after cutting on exposure to air begin to oxidate this leads to a change of color, this color change could range from light brown to dark brown in some fruits such as apple this could make it unappealing to to the consumer.

2. Shelf life- How long can the fruits start after exposure to air before it begins to loose its taste assuming they are not consumed immediately. This have to considered in selecting fruits

3. Time- How long will it take to prepare and make the fruits ready, some fruits requires some thorough cleaning, professional cutting skill

if all will be available and will meet up the time required for the fruits to be served.

All this are some of the factors needed to be considered

is in the form atp or adenosine triphosphate