Lecture 3 | Recipes and Costing

Question 1

What is a static/fixed menu?

Answer 1

All patrons are offered the same foods every day

Question 2

What is a cycle menu?

Answer 2

Developed for a set period; at the end of the period it repeats. Used in institutions (cafeterias)

Question 3

What is a market menu?

Answer 3

Based upon the product that is available in the market. These are more easily found now

Question 4

What is a hybrid menu?

Answer 4

A combination of static, cycle and market menus

Question 5

What is an à la carte menu?

Answer 5

Every food and beverage item is priced and ordered separately

Question 6

What is a semi à la carte menu?

Answer 6

Some items are priced and ordered separately and some are priced to include other items.

Question 7

What is a Table d’hôte or prix fixe menu? and what does prix fixe mean?

Answer 7

Prix fixe: fixed price
Offers a complete meal at a set price
Banquet menus

Question 8

What does federal law require be accurate on menus?

Answer 8

Quality
Quantity
Grade
Freshness

Question 9

What is required in a standardized recipe?

Answer 9

The type and amount of each ingredient
The preparation and cooking procedure
(not as important) - the yield and portion size

Question 10

What are the benefits of standard recipes?

Answer 10

consistency for customers and food and labor cost
Guest health and safety
Menu accuracy
Advanced technology usage

Question 11

What is the difference between weight and volume?

Answer 11

Weight refers to the mass/heaviness of a substance and is expressed as gram/oz/lb/ton
Volume refers to the space occupied by a substance and is expressed in cups/gal/tsp/fluid oz/bushels/liters

Question 12

How can standard recipe yields be expressed?

Answer 12

volume/weight/number of servings

Question 13

How do you convert total yield?

Answer 13

Step 1: (General)
New Yield ÷ Old Yield = Conversion Factor
Step 2: (for each specific recipe item)
Old Quantity X Conversion Factor = New Quantity

Question 14

How do you convert portion size?

Answer 14

Step 1: (general)
Original Portions x Original Portion Size = Total Yield
Step 2: (general)
Desired portions x desired portion size = total (new) yield
Step 3: (general)
New Total Yield ÷ Total yield = conversion factor
Step 4: (Specific recipe item)
Old Quantity x Conversion Factor = new yield

Question 15

What are some problems with conversion?

Answer 15

equipment
evaporation
recipe errors
time

Question 16

How do you calculate unit cost?

Answer 16

As Purchased ÷Number of units = cost per unit

Question 17

What is the yield percentage?

Answer 17

the ratio of the useable ingredient after cleaning and trimming

Question 18

How do you calculate yield percentage?

Answer 18

E.P. (edible percentage) weight ÷ A.P. weight = yield percentage

Question 19

How do you calculate quantity to purchase?

Answer 19

E.P. Quantity ÷ yield percentage = A.P. quantity

Question 20

How do you calculate edible portion cost?

Answer 20

A.P. cost/lb ÷ Yield % = E.P. cost/lb

Question 21

How do you calculate recipe costs?

Answer 21

Step 1: determine the cost for the given quantity of each recipe ingredient with the unit costing procedures described earlier
Step 2:
Total recipe cost ÷ Number of portions = $ Cost per portion

Question 22

What are ways to control food costs?

Answer 22

menu
purchasing
receiving
storing
issuing
kitchen procedures
establishing standard portions
waste
sales and service
forecasting

Question 23

What is a menu centered around?

Answer 23

customer desires first, then,
equipment and physical space limitations
ingredients available
cost of goods
employee skills
competition

Question 24

What is parstock?

Answer 24

the amount of stock necessary to cover operating needs between deliveries

Question 25

What are the purchasing specifications?

Answer 25

item, grade, quality, packaging, unit size

Question 26

What are the standards for receiving goods to ensure cost controls?

Answer 26

confirm product ordered
verify item on invoice was delivered
verify quantity delivered
verify price billed as ordered
maintain proper cold storage temperatures

Question 27

How do you properly eliminate waste?

Answer 27

accurately forecast amount to prepare
use prep lists to avoid waste
use leftovers from prep
purchase proper forms to avoid unnecessary waste