Final answer:
The statement is false because the center of the plate in ready prepared foodservices may not always require two phases of heat processing; it depends on the specific type of food and the method of preparation.
Step-by-step explanation:
The statement 'Center of the plate typically requires two phases of heat processing in ready prepared foodservices' is false. In a ready prepared foodservice operation, the center of the plate, which is usually the main component of a dish such as meat, poultry, or fish, may not always require two phases of heat processing. This depends on the type of food and the preparation method. For example, some dishes might require initial cooking and then reheating before service, while others may only need to be cooked once.
Regarding the sections of provided information, they appear to be taken from various contexts, such as food safety and sterilization, and phase change in physics. While these topics are somehow related to processes of heat treatment, they do not directly answer the student's question about the center of the plate in foodservices.
The mention of two-plate systems in another context is likely referring to a different subject that does not align with the foodservice query. In foodservice, the term 'two-plate system' is not typically used to describe standard practices. As such, while leftover safety, sanitization, and phase changes of substances are important concepts in their respective fields, they do not address whether the center of the plate in ready-prepared foodservices requires two phases of heat processing.