Vocab 2 Flashcards
Food cost
Total dollar amount spent by food service operation purchase food and beverages needed per menu items intended for sale
Standardized recipe
Original formula customized to meet needs a food service operation
Edible portion
Quantities of ingredients and ready to use state
Standard yield
Consistent amount of product
Standard portion
Amount of food that is served in each order
Recipe conversion
Changing a recipe to produce a new amount of yield
Conversion factor
The number that results when dividing the desired yield
Q factor
An estimated cost that covers all ingredients that have a Measure but are insignificant and cost
Recipe cost
The total cost of preparing a recipe after calculating the measurable ingredients and the estimated cost of the immeasurable ingredients by using Q factor
Portion cost
Cost of one portion of standardized recipe
Plate cost
Portion cost of several items added together
Volume
The amount of space a substance occupies
Weight
The gravitational force acting on an object
