Nutrition Terms Flashcards
Static menu
Offers the same food daily (ex: fast food)
Cycle menu
Changes everyday for a certain period and then repeats (ex: schools and hospitals)
A’la carte
Menu in which each item is listed separately
Table d’hôte
Fixed menu with no choices; like when invited to someone’s house
Prix fixe
Fixed price menu
Tasting menu
A menu that allows the customer to taste a large variety 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.
Recipe
A set of instructions for producing a certain dish
Fresh
not frozen, canned or dried
Imported
coming from outside the country
homemade
made on the premises
organic
grown or raised without chemical growth enhancers or medications, without artificial fertilizers and pesticides
Basic units of metric measurement
Gram = basic unit of weight Liter = basic unit of volume Meter = basic unit of length Celsius = basic unit of temp
Standardized recipe
A set of instructions describing the way a certain establishment prepares a particular dish
Metric units of measure
Kilo = 1,000
deci =. 1/10
Centi = 1/100
milli = 1/1000
Methods of portion control (5)
- Count
- Weight
- Volume
- Even distribution
- Standard fill
Yield
The amount of finished product a recipe produces
Food cost percentage
Food cost/menu price (menu price = food cost/food cost %)
Portion cost
Cost of ingredients/number of portions
Par stock
The inventory of goods anoperation must keep on hand to continueoperating between deliveries
AP (as purchased) weight
the weight of an item before trimming
EP (edible portion)
weight the quantity of raw, uncooked food item after it is trimmed
portion control
the measurement of portions to ensure the correct amount of an item is served
metric system
an international system of measurements used in most countries outside of the U.S.
gram
the basic unit of weight in the metric system
liter
the basic unit of volume in the metric system
meter
the basic unit of length in the metric system
degree Celsius
a metric unit for measuring temperature
yield
an amount of finished product a recipe is designed to create
conversion factor
the number used to multiply ingredients when yields are converted to larger or smaller amounts
food cost percentage
the raw food cost, or portion cost, divided by the menu price
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 particles of meat and fat sticking to cutting board
portion cost
total cost of all ingredients in a recipe divided by the number of portions served
hidden cost
cost of supplementary ingredients, such as garnishes and condiments
minimum use
ingredient ingredient use in very small quantities in the preparation of an operation’s menu
par stock
the inventory of goods an operation must have on hand to continue operating between deliveries
formula for determining conversion factor
new yield/old yield = conversion factor
5 quarts/25 quarts = .2
The Clientele
- Type of institution
- customer preferences
Kind of Meal
- Breakfast= made quickly and eaten in a hurry
- Lunch= Simplicity, speed, and variety.
- Dinner= Main meal, more selections and more courses and prices are higher
Classical Menu
- 12 courses in 1900 and early 20th century
1- cold hors d'oeuvres 2- soup 3- hot hors d'oeuvres 4- fish 5- main course, or piece of resistance 6- hot entree 7- cold entre 8- sorbet 9- roast 10-vegetable 11- sweet 12-dessert
Modern menu
FIRST COURSES
- Appetizer
- soup
- (fish)
- Salad
MAIN DISH
- Meat, poultry or fish
- vegetable accompaniment
DESSERT DISH
- Salad
- Fruit and cheeses
- Sweets
Menu Planning
- Use all edible trim
- Do not add an item to the menu unless you can use the trimmings
- Plan production to avoid leftovers
- Plan ahead for use of leftovers
- Avoid minimum-use perishable ingredients
