Should restaurants that use shortcuts in their cooking have to fess up?

“If you go to France this summer, you might notice a new logo in restaurant windows or on menus. It’s a simple graphic of a rooftop covering a saucepan, and it’s supposed to designate fait maison, or homemade. It’s designed to highlight places that make their own dishes rather than bringing in frozen or sous vide — prepared meals cooked in a water bath, sealed in airtight plastic bags and designed to be heated up later,” reports Elanor Beardsley for NPR.

I know, you’re thinking, French restaurants don’t cook their own food? As we reported last July, some 31 percent of restaurants in France use at least some prepared foods, although some restaurant experts suggest the number is much higher.

Regardless, now the establishments that use shortcuts will have to own up to it.

Today’s Question: Should restaurants that use shortcuts in their cooking have to fess up?