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32 Cards in this Set
- Front
- Back
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every item on menu should have its own . . .
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standardized recipe
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what is a key tool used in the control of process regarding recipes?
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standardized recipe
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what does a standardized recipe list?
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ingredients
quantities cooking method portion size |
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what are other things listed in standardized recipes?
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ingredient details
correct weights/measures equipment needed volume produced (portion number) time storage cooking method |
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what's an important reason for having a standardized recipe?
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to determine how much each serving costs to produce
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the selling price for each menu item is directly related to . . .
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prep costs
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what is standard portion cost?
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exact amount that 1 serving or portion of a food item should cost when prepared by a standardized recipe
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what are the 2 methods used to determine cost of ingredients in a standardized recipe?
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AP method - as purchased
EP method - edible portion Both affect quality and cost of ingredients |
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AP method is . . .
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used to cost an ingredient at purchase price before trim and waste
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"ten pounds of onion, diced" is an example of which method, AP or EP?
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AP
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to determine AP quantity needed to result in EP quantity, you have to know the cooking loss for an item, true or false?
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true
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what is a butcher test?
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it measures the amount of shrinkage that occurs during trim, deboning, fat and gristle removal
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a cooking loss test measures . . .
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amount of product shrinking during cooking or roasting
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amount of shrinkage and cooking loss is usually expressed in . . .
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percentage
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what is a recipe cost card?
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a tool used to calculate standard portion cost for a menu item.
A table of ingredient costs for each item in a standardized recipe |
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a standardized recipe is a link between what?
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menu description and customer's expectation of the item
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list reasons why a standardized recipe is important . . .
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ensure consistency
ensure compliance for accurate purchasing "truth in menu" laws assists in training new employees makes it possible to cost recipe accurately and easier to compute order amounts |
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what do conversion charts show?
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they tell the expected or average loss of an item from AP to EP
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conversion factor x ingredient equals what?
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new amount in a converted recipe
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give several reasons for the importance of a standardized recipe card
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ensure consistency
ensure compliance for accurate purchasing "truth in menu" laws assist in training new employees "costing" the recipe accurately, computing order amounts |
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why are control mechanisms in place?
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to ensure the customer gets what is described on the menu
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standardized recipes are written in consistent language that refers to what?
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uniform production elements
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if you deviate from a standardized recipe, what can happen?
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change in quality, inaccurate cost and wrong selling price
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what is standard portion cost?
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exact amount that 1 serving or portion of a food item should cost when prepared by standardized recipe
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the difference between AP and EP affects what?
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quality of recipe
cost of ingredients |
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"10 pounds of diced onion" is an example of what?
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EP
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with EP, you have to use AP price to get an accurate cost - for example 11 pounds for 10 pounds of diced onion, true or false?
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true
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if AP method is used to determine cost but recipe is written for EP, what will be wrong?
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selling price
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what key control helps determine the proper relations between menu item's cost and selling price?
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recipe cost card
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recipe cost cards are critical to figuring out what?
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selling price
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on a recipe cost card, what 2 items must be converted?
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invoice unit
recipe unit |
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imediately
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tout de suite
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