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Food Prep 1 > Menus, Recipes & Cost Mgmt. > Flashcards

Menus, Recipes & Cost Mgmt. Flashcards

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Gourmet Food flashcards
1
Q

Static menu

A

Menu that offers the same dishes every day.

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2
Q

Cycle menu

A

Menu that changes every day for a certain period.

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3
Q

Á la carte

A

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

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4
Q

Table d’ Hôte

A

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

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5
Q

Prix fixe

A

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

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6
Q

Tasting Menu

A

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.

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7
Q

Course

A

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

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8
Q

Fresh

A

Not frozen, canned or dried

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9
Q

Imported

A

Coming from outside a country

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10
Q

Homemade

A

Made on the Premises

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11
Q

Organic

A

Grown or raised without chemical growth enhancers or medications or, for plants, without fertilizers or pesticides.

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12
Q

The Modern Menu

A

First courses: Appetizer, Soup, Fish, Salad

Main dish: Meat, poultry, fish, Vegetable accompaniment

Dessert dishes: Salad,Fruit and cheese
Sweets

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13
Q

Recipe

A

A set of instructions for producing a certain dish

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14
Q

Standardized recipe

A

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

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15
Q

Weight

A

Measures how heavy an item is

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16
Q

Portion control

A

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

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17
Q

EP weight (Edible Portion)

A

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

18
Q

Gram

A

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

19
Q

Liter

A

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

20
Q

Meter

A

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

21
Q

Degree

A

Celsius Metric unit for measuring temperature

22
Q

Kilo

A

Prefix in the metric system meaning 1000.

23
Q

Deci

A

Prefix in the metric system meaning 1/10.

.1

24
Q

Centi

A

Prefix in the Metric System meaning 1/100.

.01

25
Q

Milli

A

Prefix in the Metric System meaning 1/1000.

.001

26
Q

Yield

A
  • 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.
27
Q

Yield Test

A

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

28
Q

Cutting Loss

A

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

29
Q

Portion Cost

A

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

30
Q

Hidden (Food) Cost

A

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

31
Q

Minimum-Use Ingredient

A

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

32
Q

Conversion Factor

A

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

33
Q

Par Stock

A

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

34
Q

Food cost percentage

A

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

35
Q

Menu Planning

A

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

36
Q

Purchasing

A

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

37
Q

Receiving

A

Pay careful attention to receiving procedures.

38
Q

Storing

A

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

39
Q

Serving

A

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

40
Q

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%?

A

52 ÷ .88 = 59.09 round up to 60 lbs

You would need 60 lbs of onions

Food Prep 1 (14 decks)

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