chapter 4: Menus, Recipes, And Cost Managment

Question 1

static menu

Answer 1

a menu that offers the same dishes erveryday

Question 2

cycle menu

Answer 2

is one that changes everyday for a certain period; the daily menu repeats in the same order.

Question 3

a la carte

Answer 3

is a menu that each individual item is listed separately, with it’s own price

Question 4

table d’hote

Answer 4

originally meant a fixed menu with no choices-like a meal you would be served if you were invited to someones home for dinner.

Question 5

prix fixe

Answer 5

french for the set price for a complete meal, as opposed to a la carte.

Question 6

tasting menu

Answer 6

a type of fixed price menu designed to showcase the chefs art by presenting a series of small courses.

Question 7

course

Answer 7

a food or group of foods served at one time or intended to be eaten at the same time.

Question 8

fresh

Answer 8

not frozen, canned, or dried.

Question 9

imported

Answer 9

coming from outside a country

Question 10

homemade

Answer 10

made on the premises

Question 11

organic

Answer 11

grown or raised without chemical growth enhancers or medications or, for plants, without artificial fertilisers or pesticides.

Question 12

recipe

Answer 12

a set of instructions for producing a certain dish

Question 13

standardised recipe

Answer 13

a set of instructions describing the way a particular establishment preparing a particular dish.

Question 14

ap (as purchased) weight

Answer 14

the weight of an item before trimming.

Question 15

ep (edible portion) weight

Answer 15

the weight of an item after all trimming and preparation is done.

Question 16

portion control

Answer 16

the measurement of portions to ensure the correct amount of an item is served.

Question 17

metric system

Answer 17

an international system of measurement used in most countries outside of the united states.

Question 18

gram

Answer 18

the basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.

Question 19

liter

Answer 19

the basic unit of volume in the metric system; equal to slightly more than 1 quart.

Question 20

meter

Answer 20

the basic unit of length in the metric system; slightly longer than 1 yard.

Question 21

degree celsius

Answer 21

metric unit for measuring temperature; also called degree centigrade.

Question 22

kilo

Answer 22

prefix in the metric system meaning “one-thousand.”

Question 23

deci

Answer 23

prefix in the metric system meaning “one-tenth.”

Question 24

centi

Answer 24

prefix in the metric system meaning “one-hundredth.”

Question 25

mili

Answer 25

prefix in the metric system meaning “one-thousandth.”

Question 26

yield

Answer 26

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.

Question 27

conversion facter

Answer 27

the number used to increase or decrease the amount of each ingredient when converting a recipe to a different yield.

Question 28

food cost percentage

Answer 28

the raw food cost, or portion cost, divided by the menu price.

Question 29

yield test

Answer 29

a test to determine the cost per unit of weight of meat after trimming and boning.

Question 30

cutting loss

Answer 30

loss of weight of meat due to drying or to particles of meat and fat sticking to the cutting board.

Question 31

portion cost

Answer 31

total cost of all the ingredients in a recipe divided by the number of portions served. also called raw food cost.

Question 32

hidden cost

Answer 32

the cost of supplementary ingredients, such as garnishes and condiments.

Question 33

minimum-use ingredient

Answer 33

ingredients used in very small quantities in the preparation of an operation’s menu.

Question 34

par stock

Answer 34

the inventory of good an operation must have on hand to continue operating between deliveries.