Nutrition Terms

Question 1

Static menu

Answer 1

Offers the same food daily (ex: fast food)

Question 2

Cycle menu

Answer 2

Changes everyday for a certain period and then repeats (ex: schools and hospitals)

Question 3

A’la carte

Answer 3

Menu in which each item is listed separately

Question 4

Table d’hôte

Answer 4

Fixed menu with no choices; like when invited to someone’s house

Question 5

Prix fixe

Answer 5

Fixed price menu

Question 6

Tasting menu

Answer 6

A menu that allows the customer to taste a large variety of the chef’s creations

Question 7

Course

Answer 7

A food or group of foods served at one time or intended to be eaten at the same time.

Question 8

Recipe

Answer 8

A set of instructions for producing a certain dish

Question 9

Fresh

Answer 9

not frozen, canned or dried

Question 10

Imported

Answer 10

coming from outside the country

Question 11

homemade

Answer 11

made on the premises

Question 12

organic

Answer 12

grown or raised without chemical growth enhancers or medications, without artificial fertilizers and pesticides

Question 13

Basic units of metric measurement

Answer 13

Gram = basic unit of weight
Liter = basic unit of volume
Meter = basic unit of length
Celsius = basic unit of temp

Question 14

Standardized recipe

Answer 14

A set of instructions describing the way a certain establishment prepares a particular dish

Question 15

Metric units of measure

Answer 15

Kilo = 1,000
deci =. 1/10
Centi = 1/100
milli = 1/1000

Question 16

Methods of portion control (5)

Answer 16

1. Count
2. Weight
3. Volume
4. Even distribution
5. Standard fill

Question 17

Yield

Answer 17

The amount of finished product a recipe produces

Question 18

Food cost percentage

Answer 18

Food cost/menu price (menu price = food cost/food cost %)

Question 19

Portion cost

Answer 19

Cost of ingredients/number of portions

Question 20

Par stock

Answer 20

The inventory of goods anoperation must keep on hand to continueoperating between deliveries

Question 21

AP (as purchased) weight

Answer 21

the weight of an item before trimming

Question 22

EP (edible portion)

Answer 22

weight the quantity of raw, uncooked food item after it is trimmed

Question 23

portion control

Answer 23

the measurement of portions to ensure the correct amount of an item is served

Question 24

metric system

Answer 24

an international system of measurements used in most countries outside of the U.S.

Question 25

gram

Answer 25

the basic unit of weight in the metric system

Question 26

liter

Answer 26

the basic unit of volume in the metric system

Question 27

meter

Answer 27

the basic unit of length in the metric system

Question 28

degree Celsius

Answer 28

a metric unit for measuring temperature

Question 29

yield

Answer 29

an amount of finished product a recipe is designed to create

Question 30

conversion factor

Answer 30

the number used to multiply ingredients when yields are converted to larger or smaller amounts

Question 31

food cost percentage

Answer 31

the raw food cost, or portion cost, divided by the menu price

Question 32

yield test

Answer 32

a test to determine the cost per unit of weight of meat after trimming and boning

Question 33

cutting loss

Answer 33

loss of weight of meat due to drying or particles of meat and fat sticking to cutting board

Question 34

portion cost

Answer 34

total cost of all ingredients in a recipe divided by the number of portions served

Question 35

hidden cost

Answer 35

cost of supplementary ingredients, such as garnishes and condiments

Question 36

minimum use

Answer 36

ingredient ingredient use in very small quantities in the preparation of an operation's menu

Question 37

par stock

Answer 37

the inventory of goods an operation must have on hand to continue operating between deliveries

Question 38

formula for determining conversion factor

Answer 38

new yield/old yield = conversion factor | 5 quarts/25 quarts = .2

Question 39

The Clientele

Answer 39

- Type of institution | - customer preferences

Question 40

Kind of Meal

Answer 40

- Breakfast= made quickly and eaten in a hurry - Lunch= Simplicity, speed, and variety. - Dinner= Main meal, more selections and more courses and prices are higher

Question 41

Classical Menu | - 12 courses in 1900 and early 20th century

Answer 41

``` 1- cold hors d'oeuvres 2- soup 3- hot hors d'oeuvres 4- fish 5- main course, or piece of resistance 6- hot entree 7- cold entre 8- sorbet 9- roast 10-vegetable 11- sweet 12-dessert ```

Question 42

Modern menu

Answer 42

FIRST COURSES - Appetizer - soup - (fish) - Salad MAIN DISH - Meat, poultry or fish - vegetable accompaniment DESSERT DISH - Salad - Fruit and cheeses - Sweets

Question 43

Menu Planning

Answer 43

1. Use all edible trim 2. Do not add an item to the menu unless you can use the trimmings 3. Plan production to avoid leftovers 4. Plan ahead for use of leftovers 5. Avoid minimum-use perishable ingredients