Food Production and Sanitation- T/F

Forecasting is a prediction of food needs for a day

• True

• False

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

• True

• False

Non-standardized portion are important to cost control

• True

• False

Light intensity is measured in watts.

• True

• False

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

• True

• False

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

• True

• False

Solid waste management is an ethically, legally, and economically mandated priority of foodservice management today

• True

• False

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

• True

• False

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

• True

• False

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

• True

• False