ACCUPLACER Practice Test 14

Restaurants throw away large amounts of food every day, much of it never served to a customer. Some of this waste comes from overpreparation: kitchens cook extra portions for a busy night that never arrives. Some comes from strict appearance standards that send slightly bruised produce to the trash. A few restaurants have begun to address the problem by tracking exactly what they throw away. Weighing discarded food at the end of each shift often reveals patterns, such as a side dish that is regularly overproduced or vegetable trimmings that could become soup stock. Kitchens that adopt such tracking have often cut both their waste and their food costs.