Menus, Recipes & Cost Mgmt. Flashcards
Static menu
Menu that offers the same dishes every day.
Cycle menu
Menu that changes every day for a certain period.
Á la carte
Menu in which individual items are listed separately, each with its own price.
Table d’ Hôte
Menu in which a selection of complete meals are offered at set prices.
Prix fixe
Fixed price”menu. Similar to table d’hôte; but on a pure prix fixe menu, only one price is given
Tasting Menu
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.
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 fertilizers or pesticides.
The Modern Menu
First courses: Appetizer, Soup, Fish, Salad
Main dish: Meat, poultry, fish, Vegetable accompaniment
Dessert dishes: Salad,Fruit and cheese
Sweets
Recipe
A set of instructions for producing a certain dish
Standardized recipe
A set of instructions describing the way a particular establishment prepares a particular dish.
Weight
Measures how heavy an item is
Portion control
The measurement of portions to ensure the correct amount of an item is served.
EP weight (Edible Portion)
Weight is the weight after all inedible or undesirable parts are trimmed off.
Gram
The basic unit of weight in the metric system, equal to about 1/30 of an oz.
Liter
Basic unit of volume in the metric system; Equal to slightly more than one quart.
Meter
Basic unit of length in the metric system; Slightly longer than one yard.
Degree
Celsius Metric unit for measuring temperature
Kilo
Prefix in the metric system meaning 1000.
Deci
Prefix in the metric system meaning 1/10.
.1
Centi
Prefix in the Metric System meaning 1/100.
.01
Milli
Prefix in the Metric System meaning 1/1000.
.001
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.
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.
Hidden (Food) Cost
The cost of supplementary ingredients, such as garnishes and condiments.
Minimum-Use Ingredient
Ingredient used in very small quantities in the preparation of an operation’s menu.
Conversion Factor
The number used to increase or decrease the amount of each ingredient when converting a recipe to a different yield.
Par Stock
The inventory of goods an operation must have on hand to continue operating between deliveries.
Food cost percentage
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
Menu Planning
Utilize ingredients efficiently by following guidelines for total utilization of foods.
Purchasing
Accurate forecasting of future business, based on careful study of past business, is key to managing inventory and establishing par stock.
Receiving
Pay careful attention to receiving procedures.
Storing
Proper storage is essential to avoid spoilage and loss of food items.
Serving
Serving staff must be trained in serving techniques and in portion control for those items they are responsible for plating.
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%?
52 ÷ .88 = 59.09 round up to 60 lbs
You would need 60 lbs of onions
