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Flashcards in F&B - Chapter 2 Deck (24):
1

ADJUSTMENT FACTOR

The number by which the amount of each ingredient indicated in a standard recipe is multiplied to increase or decrease the recipe’s yield, determined by dividing the desired yield by the original yield.

2

CHAINING RECIPES

Including sub-recipes as ingredients for a particular standard recipe. This enables the food service computer system to maintain a single record for a particular menu item that includes a number of sub-recipes

3

COST FACTOR

A constant value that may be used to convert new “as purchased” prices into a revised cost per servable pound, assuming that the standard purchase specifications, standard recipe, and standard yield remain the same. The cost factor is determined by dividing the cost per servable pound by the original as purchased cost per pound

4

COST PER SERVABLE POUND

Information needed to calculate standard portion costs, determined by dividing the “as purchased” price by the yield percentage as a decimal

5

ETHNIC CUISINE

Food (menu items) that are popular with a group of persons who share a common and distinctive national, religious, or cultural heritage.

6

FOOD COST PERCENTAGE

In relation to commercial F&B operations, food cost percentage expresses cost as a percentage of revenue and is calculated by dividing food costs by food revenue and multiplying by 100.

7

INGREDIENT FILE

An electronic record that contains important data in each purchased ingredient, such as ingredient code number, description, purchase unit, purchase unit cost, issue unit, issue unit cost, and recipe unit cost.

8

MENU ITEM FILE

A file containing information related to the menu items tracked by the POS system

9

PORTION CONTROL TOOLS

Items such as weighing and measuring equipment, ladles and scoops to portion food, jiggers and shot glasses for beverages, and automated beverage dispensing equipment. These tools must be available and used every time a recipe or beverage is prepared.

10

PRECOSTING

The process of determining the costs of ingredients used in a standard recipe to arrive at a standard portion cost for one item yielded by its recipe or the cost of preparing all portions according to the standard recipe.

11

PRODUCTION (food)

The process of getting food ready for service, which is comprised of three steps: preparation, cooking and holding; not all foods require all three production steps.

12

PRODUCTION LOSS

The difference between the raw or “as purchased” (AP) weight and the prepared or “edible portion” (EP) weight.

13

PURCHASE SPECIFICATION

A concise description of the quality, size, weight, count, and other quality factors desired for a particular item.

14

STANDARD FOOD COST PERCENTAGE

The planned food cost percentage against which actual food costs are measured

15

STANDARD PORTION COST

The cost of preparing and serving one portion of food or one drink item according to its standard recipe.

16

STANDARD PORTION SIZE

The quantity of a menu item to be derived from a standard recipe.

17

STANDARD RECIPE

A formula for producing a F&B item it provides a summary of ingredients, the required quantity of each, specific preparation procedures, portion sizes and portioning equipment, garnish info, and any other info necessary to prepare the item.

18

STANDARD RECIPE FILE

An electronic record that contains recipes for menu items. Important data included are recipe code number, recipe name, ingredients, preparation instructions, number of portions, portion size, cost of ingredients, menu selling price, and food cost percentage

19

STANDARD YIELD

Results when an item is produced according to established production procedures outlined in the standard recipe; for example, if the standard purchase specifications are followed and a meat item is properly trimmed, cooked, and portioned, the actual yield should closely approximate the standard yield.

20

SUB-RECIPE

A recipe that yields an ingredient such as sauce, that is used for another recipe.

21

VALUE

The relationship between price and quality

22

YIELD

The net weight or volume of a food item after it has been processed and made ready for sale to the guest

23

YIELD FACTOR/YIELD PERCENTAGE

The ratio of servable weight to original weight, calculated by dividing the servable weight by the original weight and multiplying by 100.

24

YIELD TEST

A test performed on products to determine their standard yield.