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9 Cards in this Set
- Front
- Back
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An accounting document used to revise information about product quantities and/or cost initially recorded on a delivery invoice.
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Credit memo
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A document that separates incoming food costs into components required for daily food cost calculations.
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Receiving Report
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A system to track products entering and issued from storage areas so managers know the quantity of products that should be in inventory
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Perpetual inventory
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A process used to determine the quantity and cost of inventory on hand at a specific point in time. Information is used to develop financial sheet statements and for product control purposes.
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Physical inventory
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Designation of an item's quality rank relative to established standards of excellence (Grade A, Grade B)
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Quality grade
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An evaluation of the usable (edible) meat on an animal's carcass.
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Yield grade
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To expose a food, such as milk, cheese, yogurt, beer, or wine, to an elevated temperature for a period of time sufficient to destroy certain microorganisms that cause spoilage or undesirable fermentation
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Pasteurize
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To reduce fat particles to a uniform and smaller size and to distribute these evenly in a liquid to enhance its flavor and texture
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Homogenize
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The term used to indicate the amount of air in a frozen dairy product such as ice cream
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Overrun
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