week 5 Flashcards
In an American meal, typically a hot or cold appetizer, soup, or salad.
First course
the main dish of an American meal (the appetizer of a European meal)
Entrée
usually a sweet preparation but may encompass fruits and cheeses
Dessert
a menu where all patrons are offered the same foods every day.
Static Menu
a rotating daily menu that repeats itself after a set period of time.
Cycle Menu
typically a menu that is prepared and printed on a daily basis
Daily Menu
each food item is priced and sold individually or separately
À la carte
also known as prix fixe (fixed price), it means sold as a complete meal
Table d’hôte
laws that require complete accuracy in specific menu claims
Truth in Advertising:
a set of specific written instructions, also known as a formula (in baking)
Recipe
adjusting an existing recipe to yield the new quantity needed.
Recipe Conversion
a mathematical number used to multiply with another for a specific purpose
Factor
a number that can convert recipes from old yield to a new yield
conversion Factor
the original recipe (amount of portions & portion size) to be converted
Old Recipe
the yield needed (amount of portions & portion size) to be created.
New Recipe
