Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
28 Cards in this Set
- Front
- Back
|
Boiling pt of water |
100°c |
|
|
Freezing point of water |
0°C |
|
|
When fat burns and gives rancid odor |
Smoking point |
|
|
Formula for celsius |
Fahrenheit minus 32 x 5 divide by 9 |
|
|
Boiling temp of fat |
190 Celsius |
|
|
One cup is how many. Ml tSp and tbsp |
250 ml. 48 t. 16 tbsp. |
|
|
How many ml in 1 tsp |
5 |
|
|
? ml. =1 Tbsp |
15 |
|
|
Oz x 28.35 equals |
Grams |
|
|
Gallons x 3.8 equals |
Liters |
|
|
Weight as originally purchased |
AP weight |
|
|
Body of. Accounting processes rep by food production cycle |
Kitchen acctg |
|
|
Determines portion size and is critica to profitability |
Portion control |
|
|
State when operation yielded no profit nor incurred no losses |
Breakeven pt |
|
|
Quantity of cooked dish is then divided by the standard portion size which gives us |
Yield |
|
|
Step by step of a certain dish. Used to compute food cost |
Recipe |
|
|
Name of dish |
Recipe item or title |
|
|
Item cost |
Purchase price of item |
|
|
Info regarding product |
Item specification or descrip |
|
|
Mise en place |
How the item was managed or prepared |
|
|
Number required to achieve portion size. In dish |
Quantity |
|
|
Also called EP weight. Or yield. The weight of. Food. After. Trimming and boning |
Net weight |
|
|
Weight served to guests |
Portion size |
|
|
Value added to total recipe cost as protection shield for adjustments to purchase costs. Normally 10 per cent |
Inflation rate |
|
|
Is the total amount indicating total recipe cost plus inflation rate value. |
Food cost. |
|
|
Amount indicating cost per yield |
Cost per serving or. Portion cost |
|
|
Published price of a product |
Selling price |
|
|
Dividing desired yield by given yield gives u |
The conversion factor. To scale a recipe |
