Chef Archive

Just recently made Master Chef and have a question about Fishak.

I know that FV, PE, &OQ are the imporant stats on the Fishak ingredients, but what about the subcombines.

Do the stats on the resources used to make the subcombines have any direct effect on the overall quality of the fishak you make?

I know that the carbosyrup doesn't list values for FV, PE, & OQ once it is made, and looking at two sample of carbosyrup, one experimented up and the other no experimentation, I can't see any difference in the description of the two items, other than the serial number.

Haven't made any PU yet but I expect that same will be true of that too.

Can anyone shed any light on this?

Thanks,

Wio