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8 Cards in this Set

  • Front
  • Back
butcher test
deternine standard portion costs for items portioned b4 cooking. Used to see how accurate chef is in process
cooking loss test
test used to determine standard portion costs for items portioned after cooking - how much lost during cooking?
yield factor or yield %
ratio of weight of part of product to weight of product as purchased
3 ways to quanitify every menu item
weight -ounces or grams
4 methods calculation standard portion costs
2.recipe detail of cost card
3.butcher test
4. cooking loss test
yield %
% of whole purchase unit of meat that is available for portioning after in house processing
yield % general formula
quantity = number of portions x portion size (as decimal) / yield percentage
managing food production area
food loss can play major role in excessive costs
food waste result of poor training and management
increased cooking results in product shrinkage