A restaurant owner wants to serve fresh-cut fruit. What factors might be considered in choosing a recipe and preparation method?

A factors  might be considered in choosing a recipe and preparation method is discussed below in details.

Explanation:

Explanation:

1.Oxidation- some fruit after slicing on vulnerable to air starts to oxidize this drives to a shift of color, this color shift could differ from light brownish to blackish brown in some fruits such as apple this could perform it appealing to the customer.

2. Shelf life- How prolonged can the fruits begin after disclosure to air before it starts to lose its gustation believing they are not eaten quickly. This has to acknowledge in choosing fruits.

3. Time- How long will it take to make and prepare the fruits ready, some fruits demands some thorough cleansing, expert cutting skill

if all will be possible and will match up the time needed for the fruits to be served.

sorry, but you do not have posted the diagram.