I fully agree with Dr. Mike Roussell, and
decided not to
correct the amount of total carbohydrate being printed on the
food labels because of the following reasons: a.
Assisting in the preparation of dishes with the supervision of the Head Chef,
deciding the portions as well as the quantities of
food that needed to be cooked, making dishes for clients that had special wishes or dietary needs and restrictions, seeing that all the staff in the kitchen always wore the appropriate clothing and headpieces while making the
food, negotiating the prices of supplies with the sales representatives, making sure that the restaurant always had the
correct level of supplies, frozen, fresh, and dried
foods in all the store rooms.