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Flashcards in calculating recipes cost Deck (20):
1

how to control portions?

purchase items according to standard specs, follow standard recipes, use portioning tools

2

1 gallon is __ quarts, or ___ oz

4; 128

3

1 quart is __ pints or ___ oz

2; 32

4

1 pint is __ cups and __ ounces

2; 16

5

1 cup is ___ tbsp or ___ oz

16; 8

6

1 tbsp is __ tsp or __ fluid oz

3; 1/2

7

1 pound is ___ oz

16

8

1 oz is __ fl oz

1/2

9

desired yield / original yield =

RCF

10

multiply all ingredients by RCF to get:

new amounts for ingredients

11

what are ways to convert?

between vol and wt, between count and wt/vol, between US and metric

12

how to convert vol to wt?

set vol-measuring device on scale, set tare wt, fill measuring device, check and record

13

how convert count to wt?

place vol-measuring device onto scale, set tare wt, place ingredient into measuring device, record count and wt

14

how to convert oz to pound?

x 28.35

15

convert fluid oz to mL:

multiply by 29.58

16

what info you need to cost a dish?

purchases, current cost from invoices/statements, how prepared, cost each ingredient, amount each ingredient, total recipe cost (add up all ingredients)

17

price of ingredient =

unit cost/unit wt x amount needed

18

cost of each individual item is:

unit cost

19

cost you paid for the item is:

as purchased price

20

recipe cost determines:

portion costs, menu prices