chapter 4: Menus, Recipes, And Cost Managment Flashcards
Terms For Review
static menu
a menu that offers the same dishes erveryday
cycle menu
is one that changes everyday for a certain period; the daily menu repeats in the same order.
a la carte
is a menu that each individual item is listed separately, with it’s own price
table d’hote
originally meant a fixed menu with no choices-like a meal you would be served if you were invited to someones home for dinner.
prix fixe
french for the set price for a complete meal, as opposed to a la carte.
tasting menu
a type of fixed price menu designed to showcase the chefs art by presenting a series of small courses.
course
a food or group of foods served at one time or intended to be eaten at the same time.
fresh
not frozen, canned, or dried.
imported
coming from outside a country
homemade
made on the premises
organic
grown or raised without chemical growth enhancers or medications or, for plants, without artificial fertilisers or pesticides.
recipe
a set of instructions for producing a certain dish
standardised recipe
a set of instructions describing the way a particular establishment preparing a particular dish.
ap (as purchased) weight
the weight of an item before trimming.
ep (edible portion) weight
the weight of an item after all trimming and preparation is done.
portion control
the measurement of portions to ensure the correct amount of an item is served.
metric system
an international system of measurement used in most countries outside of the united states.
gram
the basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
liter
the basic unit of volume in the metric system; equal to slightly more than 1 quart.
meter
the basic unit of length in the metric system; slightly longer than 1 yard.
degree celsius
metric unit for measuring temperature; also called degree centigrade.
kilo
prefix in the metric system meaning “one-thousand.”
deci
prefix in the metric system meaning “one-tenth.”
centi
prefix in the metric system meaning “one-hundredth.”
mili
prefix in the metric system meaning “one-thousandth.”
yield
the amount of usable meat in proportion to fat. the edible amount remaining after trimming any food. the total quantity of food produced using a given recipe.
conversion facter
the number used to increase or decrease the amount of each ingredient when converting a recipe to a different yield.
food cost percentage
the raw food cost, or portion cost, divided by the menu price.
yield test
a test to determine the cost per unit of weight of meat after trimming and boning.
cutting loss
loss of weight of meat due to drying or to particles of meat and fat sticking to the cutting board.
portion cost
total cost of all the ingredients in a recipe divided by the number of portions served. also called raw food cost.
hidden cost
the cost of supplementary ingredients, such as garnishes and condiments.
minimum-use ingredient
ingredients used in very small quantities in the preparation of an operation’s menu.
par stock
the inventory of good an operation must have on hand to continue operating between deliveries.
