Question 3: Answer the following questions 3.1)
Calculate 250% of 100.
(2)
3.2)
Calculate 100% of 250
(2)
2
3)
What do you notice about your answers to question 3.1) and 3.2)? Explain your answer.​

1.     regarding general guidelines for the preparation of successful soups, which of the following statements is true? a. thick soups made with starchy vegetables may thin during storage. b. soups should be seasoned throughout the cooking process. c. finish a cream soup well before serving it to moderate the flavor. d. consommés take quite a long time to cool. student c   incorrect