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CATERING MIDTERM > MODULE 6 > Flashcards

MODULE 6 Flashcards

1
Q

Cost of the materials used in producing the food to be sold. It is the cost of food consumed less the cost of staff meals

A

Food Cost

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2
Q

Food Cost formula?

A

Food Cost = Opening Stock + Purchase - Closing Stock of the Day

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3
Q

Process of identifying and reducing business expense to increase profit, and it starts with the budgeting process

A

Cost Control

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4
Q

Formula for food costing?

A

FC = OS + (P-PR) - CS

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5
Q

FC = ?
OS = ?
P = ?
PR = ?
CS = ?

A
  • FOOD COST
  • OPENING STOCK
  • PURCHASES
  • PURCHASE RETURN
  • COST OF STAFF MEAL
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6
Q

Basic Conversions:

3 tsp = ?

A

3 tsp = 1Tbsp = 15ml (liquid) =15g (dry)

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7
Q

1tsp = ?

A

5 ml

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8
Q

Basic Conversions:

2Tbsp = ?

15 or 14.3g

A

2Tbsp = 1floz. = 30ml (liquid)
=30g (dry)

30g or 28.35

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9
Q

Basic Conversions:

16Tbsp = ?

A

16Tbsp = 1 cup = 240ml (liquid) = 250g(dry)

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10
Q

Basic Conversions:

1 cup = ?

A

1 cup = 8floz. = 240ml = 250g(dry)

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11
Q

Basic Conversions:

16 weight ounces = ?

A

16 weight ounces = 1lbs = 454.54g

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11
Q

Basic Conversions:

1kg =?

A

1kg = 1000g = 2.2lbs

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12
Q

Basic Conversions:

1 liter = ?

A

1 liter = 1000ml

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13
Q

Basic Conversions:

1 gal = ?

A

1 gal = 3.75 liters/3.8 liters = 16 cups = 128 ounces

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14
Q

Basic Conversions:

1 qt = ?

A

1qt = 2 pints = 4 cups = 32 ounces = 950 ml

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15
Q

Basic Conversions:

1 ounce = ?

A

1ounce = 2Tbsp = 30ml

16
Q

Recipe cost sheet includes:

A
  1. Date
  2. Name of dish
  3. Number of portion
  4. Quantity of each ingre.
  5. Name of ingre.
  6. Cost of each unit
  7. Total food/recipe cost
  8. Cost per portion
17
Q

APC

A

As Purhcased Cost

18
Q

APWt.

A

As Purchased Weight

19
Q

EP

A

Edible Portion

20
Q

EPC

A

Edible Portion Cost

21
Q

EPWt

A

Edible Portion Weight

22
Q

YF

A

Yield Factor

23
Q

Y%

A

Yield Percentage

24
Q

The commodity’s market price

25
Q

The commodity’s weight with its skin or peel

26
Q

The commodity’s eaten part minus its trimmings

27
Q

The cost of the eaten part of the commodity

28
Q

The weight of the eaten part of the commodity

29
Q

A provision for the normal loss that occurs in cooking process

30
Q

Percent ratio of the weight of the product obtained to the theoretical yield. The product is multiplied by 100

31
Q

EP Cost per ( unit) formula

Formula 1

A

EP Cost per (unit) = AP Cost per x yield factor (unit)

32
Q

EP Cost per (unit)

Formula 2

A

EP Cost per (unit) = AP Cost/EP wt. x 1000g

33
Q

YF formula

A

YF = 100/yield%

34
Q

Yield% formula

A

Y% = EP weight/AP weight x 100

35
Q

Recipe costing formula

A

Standard Portion Cost = Unit cost/Portions in the Unit

ex. 1 block butter @ 64Php/225g = .28Php per gram

36
Q

Recipe yield calculation

37
Q

EP weight formula

A

EPwt. = AP weight - Trim/waste

CATERING MIDTERM (3 decks)

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