Ap And Ep Flash Cards

Front 1

Define As Purchased (A.P.)

Back 1

Define Overhead Costs

Front 2

The condition or cost of an item as it is purchased or recieved form the supplier.

Back 2

Expenses related to operating a business, including but not limited to costs for advertising equipment leasing, insurance, property rent, supplies and utilities.

Front 3

Define Unit Cost

Back 3

Define Food Cost Percentage

Front 4

The price paid to acquire one of the specific units.

Back 4

The ratio of the cost of foods used to the total food sales during a set period, caluated by dividing the cost of food used by the total sales in a restaurant.

Front 5

Define Total Recipe Cost

Back 5

Define Inventory

Front 6

The total cost of ingredients for a particular recipe; it does not reflect overhead, labor, fixed expenses or profit.

Back 6

The listing and counting of all foods in the kitchen, storerooms and refrigerators.

Front 7

Define Cost Per Portion

Back 7

Define Parstock

Front 8

The amount of the total recipe cost divided by the number of portions produced from that reciped; the cost of one serving.

Back 8

The amount of stock necessary to cover operating needs between deliveries.

Front 9

Define Edible Portion (E.P.)

Back 9

Define FIFO

Front 10

The amount of a food item available for consumption or use after trimming or fabrication;l a smaller, more convenient portion of a larger or bulk unit.

Back 10

A system of rotating inventory, particularly perishible and semiperishable goods, in which items are used in the order in which they are recieved.