Food Production and Sanitation- T/F

Front

Forecasting is a prediction of food needs for a day

Back

True

Front

Cleaning is a procedure that reduces the number of potentially harmful microorganisms to safe levels on food contact surfaces.

Back

True

Front

Non-standardized portion are important to cost control

Back

False

Front

Light intensity is measured in watts.

Back

True

Front

Wait persons required skill vary for different types of delivery systems and for the equipment used

Back

True

Front

Rinsing agent is an alkaline-based cleaner used to clean surfaces soiled with grease.

Back

False

Front

Is solid waste management an ethically, legally, and economically mandated priority of foodservice management today?

Back

True

Front

Preventative maintenance is performed while the equipment is still working, so that it does not break down unexpectedly

Back

True

Front

The meaning of modular design in kitchen equipment means that size to which all units of equipment are proportioned in size to fit together

Back

True

Front

The organization of a cleaning plan begins with a list of duties to be performed daily, weekly, and monthly.

Back

True