PFPS T/F

PFPS T/F

University

•

40 Qs

quiz-placeholder

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PFPS T/F

PFPS T/F

Assessment

Quiz

•

Arts

•

University

•

Practice Problem

•

Hard

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Sufi moondiva64@yahoo.com

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40 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

A.True                               

B. False

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Forecasting is a prediction of food needs for a day

  

A. True                               

B. False

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Non-standardized portion are important to cost control

A. True                                  

  B. False

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

A. True                               

B. False

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

 

 

A. True                               

B. False

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

A True                             

B. False

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