Lecture 3 | Recipes and Costing Flashcards
(27 cards)
What is a static/fixed menu?
All patrons are offered the same foods every day
What is a cycle menu?
Developed for a set period; at the end of the period it repeats. Used in institutions (cafeterias)
What is a market menu?
Based upon the product that is available in the market. These are more easily found now
What is a hybrid menu?
A combination of static, cycle and market menus
What is an à la carte menu?
Every food and beverage item is priced and ordered separately
What is a semi à la carte menu?
Some items are priced and ordered separately and some are priced to include other items.
What is a Table d’hôte or prix fixe menu? and what does prix fixe mean?
Prix fixe: fixed price
Offers a complete meal at a set price
Banquet menus
What does federal law require be accurate on menus?
Quality
Quantity
Grade
Freshness
What is required in a standardized recipe?
The type and amount of each ingredient
The preparation and cooking procedure
(not as important) - the yield and portion size
What are the benefits of standard recipes?
consistency for customers and food and labor cost
Guest health and safety
Menu accuracy
Advanced technology usage
What is the difference between weight and volume?
Weight refers to the mass/heaviness of a substance and is expressed as gram/oz/lb/ton
Volume refers to the space occupied by a substance and is expressed in cups/gal/tsp/fluid oz/bushels/liters
How can standard recipe yields be expressed?
volume/weight/number of servings
How do you convert total yield?
Step 1: (General)
New Yield ÷ Old Yield = Conversion Factor
Step 2: (for each specific recipe item)
Old Quantity X Conversion Factor = New Quantity
How do you convert portion size?
Step 1: (general)
Original Portions x Original Portion Size = Total Yield
Step 2: (general)
Desired portions x desired portion size = total (new) yield
Step 3: (general)
New Total Yield ÷ Total yield = conversion factor
Step 4: (Specific recipe item)
Old Quantity x Conversion Factor = new yield
What are some problems with conversion?
equipment
evaporation
recipe errors
time
How do you calculate unit cost?
As Purchased ÷Number of units = cost per unit
What is the yield percentage?
the ratio of the useable ingredient after cleaning and trimming
How do you calculate yield percentage?
E.P. (edible percentage) weight ÷ A.P. weight = yield percentage
How do you calculate quantity to purchase?
E.P. Quantity ÷ yield percentage = A.P. quantity
How do you calculate edible portion cost?
A.P. cost/lb ÷ Yield % = E.P. cost/lb
How do you calculate recipe costs?
Step 1: determine the cost for the given quantity of each recipe ingredient with the unit costing procedures described earlier
Step 2:
Total recipe cost ÷ Number of portions = $ Cost per portion
What are ways to control food costs?
menu purchasing receiving storing issuing kitchen procedures establishing standard portions waste sales and service forecasting
What is a menu centered around?
customer desires first, then, equipment and physical space limitations ingredients available cost of goods employee skills competition
What is parstock?
the amount of stock necessary to cover operating needs between deliveries
