Flashcards in F&B - Chapter 2 Deck (24):
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.
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
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
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
Food (menu items) that are popular with a group of persons who share a common and distinctive national, religious, or cultural heritage.
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.
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.
MENU ITEM FILE
A file containing information related to the menu items tracked by the POS system
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.
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.
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.
The difference between the raw or “as purchased” (AP) weight and the prepared or “edible portion” (EP) weight.
A concise description of the quality, size, weight, count, and other quality factors desired for a particular item.
STANDARD FOOD COST PERCENTAGE
The planned food cost percentage against which actual food costs are measured
STANDARD PORTION COST
The cost of preparing and serving one portion of food or one drink item according to its standard recipe.
STANDARD PORTION SIZE
The quantity of a menu item to be derived from a 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.
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
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.
A recipe that yields an ingredient such as sauce, that is used for another recipe.
The relationship between price and quality
The net weight or volume of a food item after it has been processed and made ready for sale to the guest
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.