A.煎嫩雞蛋 B.生雞蛋黃 C.炸蔥頭圈 D.炸土豆絲
A.出材率 B.損耗率 C.定價(jià)系數(shù) D.成本系數(shù)
A.1~5.5% B.6~12% C.13~13.5% D.10~15%