Menus, Recipes & Cost Mgmt.

Question 1

Static menu

Answer 1

Menu that offers the same dishes every day.

Question 2

Cycle menu

Answer 2

Menu that changes every day for a certain period.

Question 3

Á la carte

Answer 3

Menu in which individual items are listed separately, each with its own price.

Question 4

Table d’ Hôte

Answer 4

Menu in which a selection of complete meals are offered at set prices.

Question 5

Prix fixe

Answer 5

Fixed price”menu. Similar to table d’hôte; but on a pure prix fixe menu, only one price is given

Question 6

Tasting Menu

Answer 6

Also known by its French name, menu dégustation.

Offered in addition to the regular menu.
Gives patrons a chance to try a larger number of the chef’s creations.

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 fertilizers or pesticides.

Question 12

The Modern Menu

Answer 12

First courses: Appetizer, Soup, Fish, Salad

Main dish: Meat, poultry, fish, Vegetable accompaniment

Dessert dishes: Salad,Fruit and cheese
Sweets

Question 13

Recipe

Answer 13

A set of instructions for producing a certain dish

Question 14

Standardized recipe

Answer 14

A set of instructions describing the way a particular establishment prepares a particular dish.

Question 15

Weight

Answer 15

Measures how heavy an item is

Question 16

Portion control

Answer 16

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

Question 17

EP weight (Edible Portion)

Answer 17

Weight is the weight after all inedible or undesirable parts are trimmed off.

Question 18

Gram

Answer 18

The basic unit of weight in the metric system, equal to about 1/30 of an oz.

Question 19

Liter

Answer 19

Basic unit of volume in the metric system; Equal to slightly more than one quart.

Question 20

Meter

Answer 20

Basic unit of length in the metric system; Slightly longer than one yard.

Question 21

Degree

Answer 21

Celsius Metric unit for measuring temperature

Question 22

Kilo

Answer 22

Prefix in the metric system meaning 1000.

Question 23

Deci

Answer 23

Prefix in the metric system meaning 1/10.

.1

Question 24

Centi

Answer 24

Prefix in the Metric System meaning 1/100.

.01

Question 25

Milli

Answer 25

Prefix in the Metric System meaning 1/1000. .001

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

Yield Test

Answer 27

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

Question 28

Cutting Loss

Answer 28

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

Question 29

Portion Cost

Answer 29

Total cost of all the ingredients in a recipe divided by the number of portions served.

Question 30

Hidden (Food) Cost

Answer 30

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

Question 31

Minimum-Use Ingredient

Answer 31

Ingredient used in very small quantities in the preparation of an operation's menu.

Question 32

Conversion Factor

Answer 32

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

Question 33

Par Stock

Answer 33

The inventory of goods an operation must have on hand to continue operating between deliveries.

Question 34

Food cost percentage

Answer 34

The raw food cost or portion cost divided by the menu price. Food cost percentage = Food cost ÷ Menu price To determine what the menu price is at a certain food cost percentage: Menu price = Food cost ÷ Food cost percentage

Question 35

Menu Planning

Answer 35

Utilize ingredients efficiently by following guidelines for total utilization of foods.

Question 36

Purchasing

Answer 36

Accurate forecasting of future business, based on careful study of past business, is key to managing inventory and establishing par stock.

Question 37

Receiving

Answer 37

Pay careful attention to receiving procedures.

Question 38

Storing

Answer 38

Proper storage is essential to avoid spoilage and loss of food items.

Question 39

Serving

Answer 39

Serving staff must be trained in serving techniques and in portion control for those items they are responsible for plating.

Question 40

If you need 52 lbs of sliced onions, how would you figure out how many onions were needed if the yield of an onion is 88%?

Answer 40

52 ÷ .88 = 59.09 round up to 60 lbs You would need 60 lbs of onions