When would a chef most appropriately use a bain marie (table)? A When food needs to be made to order quickly When food needs to be broken down by a slow cooking process. When food is made ahead of time and kept warm for future customers When the stove becomes too crowded and more cooking space is needed

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The most basic method for controlling horizontal sway is to simply tighten up the structure. at the point where the horizontal girders attach to the vertical column, the construction crew bolts and welds them on the top and bottom, as well as the side. this makes the entire steel super structure move more as one unit, like a pole, as opposed to a flexible skeleton.