【判断题】【消耗次数：1】
中餐上菜顺序应遵循“先冷后热，先咸后甜、先淡后浓、先荤后素、先菜后点的总原则。
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确定装配基准后，就可按照先下后上、先难后易、先内后外、先一般后精密、先重大后轻小的规律来确定其他零件或装配单元的装配顺序，最后把装配系统图规划出来，该说法（ ）
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