PFPS T/F

Standardize recipe is the recipe that has been carefully tested under controlled conditions

• A.True                               

• B. False

Recipe title, Yield and portion size are often listed at the top of the recipe page so preheating the oven can be determined without reading the entire recipe

• A.True                               

• B. False

Forecasting is a prediction of food needs for a day

  

• A. True                               

• B. False

Non-standardized portion are important to cost control

• A. True                                  

•   B. False

In the American service, the waitperson serves the food from the left-hand side of the guest.

• A. True                               

• B. False

  In the American service, the waitperson uses right hand to serve beverages from the right-hand side of the guest.

 

 

• A. True                               

• B. False

The objective of de-rethermalization system is to heat the food product to service temperature prior to serving to guests

• A True                             

• B. False

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

• A. True                               

• B. False

Refrigeration works on the principle of removing heat from food.

• A. True                               

• B. False

Light intensity is measured in watts.

• A. True                               

• B. False