week 6 terms Flashcards
the measuring and monitoring of portions to ensure consistency
Portion Control
weight, volume, count, even division
Portion Control Methods
As Purchased, the delivered product that includes usable and non-usable parts
AP
Edible Portion, the percentage of the product that is usable
EP
As Served, generally referring to the yield of a product served raw
AS
the total amount of product that should result from the preparation process.
Yield
a calculation to determine the cost of fabricating meat before cooking
Butcher Test
a calculation to determine both the portion quantity and the portion cost.
Yield Test
A recipe whose purpose is to teach basic cooking techniques
Instructional Recipe
a recipe that when followed will produce consistent results.
Standardized Recipe
