Food Control Flashcards
(10 cards)
is an
operation that has solid controls and procedural
guidelines designed to minimize waste, theft and
perishability of those raw materials.
Profitable food & Beverage operation
refers to directing and
regulating the cost and revenue of any food
service outlet.
food control
is control as applied in
establishments operating food facilities (hotels,
restaurants, canteens etc.) with particular emphasis
on the cost of food used.
Food cost control
is a process by which managers attempt to
direct, regulate and restrain the action
of people in order to achieve goals.
Control
the
usable part of that product after initial preparation, or
the edible part of the product after preparation and cooking;
Standard yield
the quantity of food that would be
served to the guest each time the food is ordered.
- It is also the
fixed quantity of food fixed by the management for the selling
price mentioned in the menu card.
Standard portion size
This is usually expressed in grams and is mainly used
for portioning of meat, fish, and vegetables.
Weight:
The measure used for portioning liquids is expressed
in liters or milliliter and is mainly used in soups, Juices sauces and milk.
Volume:
It is a measure for portioning items such as
eggs, bacon and prawns
Number of Count:
