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Food Prep 1 > Nutrition Terms > Flashcards

Nutrition Terms Flashcards

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Gourmet Food flashcards
1
Q

Static menu

A

Offers the same food daily (ex: fast food)

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2
Q

Cycle menu

A

Changes everyday for a certain period and then repeats (ex: schools and hospitals)

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3
Q

A’la carte

A

Menu in which each item is listed separately

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4
Q

Table d’hôte

A

Fixed menu with no choices; like when invited to someone’s house

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5
Q

Prix fixe

A

Fixed price menu

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6
Q

Tasting menu

A

A menu that allows the customer to taste a large variety 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

Recipe

A

A set of instructions for producing a certain dish

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9
Q

Fresh

A

not frozen, canned or dried

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10
Q

Imported

A

coming from outside the country

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11
Q

homemade

A

made on the premises

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12
Q

organic

A

grown or raised without chemical growth enhancers or medications, without artificial fertilizers and pesticides

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13
Q

Basic units of metric measurement

A 
Gram = basic unit of weight
Liter = basic unit of volume
Meter = basic unit of length
Celsius = basic unit of temp
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14
Q

Standardized recipe

A

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

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15
Q

Metric units of measure

A

Kilo = 1,000
deci =. 1/10
Centi = 1/100
milli = 1/1000

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16
Q

Methods of portion control (5)

A
  1. Count
  2. Weight
  3. Volume
  4. Even distribution
  5. Standard fill
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17
Q

Yield

A

The amount of finished product a recipe produces

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18
Q

Food cost percentage

A

Food cost/menu price (menu price = food cost/food cost %)

19
Q

Portion cost

A

Cost of ingredients/number of portions

20
Q

Par stock

A

The inventory of goods anoperation must keep on hand to continueoperating between deliveries

21
Q

AP (as purchased) weight

A

the weight of an item before trimming

22
Q

EP (edible portion)

A

weight the quantity of raw, uncooked food item after it is trimmed

23
Q

portion control

A

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

24
Q

metric system

A

an international system of measurements used in most countries outside of the U.S.

25
Q

gram

A

the basic unit of weight in the metric system

26
Q

liter

A

the basic unit of volume in the metric system

27
Q

meter

A

the basic unit of length in the metric system

28
Q

degree Celsius

A

a metric unit for measuring temperature

29
Q

yield

A

an amount of finished product a recipe is designed to create

30
Q

conversion factor

A

the number used to multiply ingredients when yields are converted to larger or smaller amounts

31
Q

food cost percentage

A

the raw food cost, or portion cost, divided by the menu price

32
Q

yield test

A

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

33
Q

cutting loss

A

loss of weight of meat due to drying or particles of meat and fat sticking to cutting board

34
Q

portion cost

A

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

35
Q

hidden cost

A

cost of supplementary ingredients, such as garnishes and condiments

36
Q

minimum use

A

ingredient ingredient use in very small quantities in the preparation of an operation’s menu

37
Q

par stock

A

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

38
Q

formula for determining conversion factor

A

new yield/old yield = conversion factor

5 quarts/25 quarts = .2

39
Q

The Clientele

A
  • Type of institution

- customer preferences

40
Q

Kind of Meal

A
  • 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
41
Q

Classical Menu

- 12 courses in 1900 and early 20th century

A 
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
42
Q

Modern menu

A

FIRST COURSES

  • Appetizer
  • soup
  • (fish)
  • Salad

MAIN DISH

  • Meat, poultry or fish
  • vegetable accompaniment

DESSERT DISH

  • Salad
  • Fruit and cheeses
  • Sweets
43
Q

Menu Planning

A
  1. Use all edible trim
  2. Do not add an item to the menu unless you can use the trimmings
  3. Plan production to avoid leftovers
  4. Plan ahead for use of leftovers
  5. Avoid minimum-use perishable ingredients

Food Prep 1 (14 decks)

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