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8 Cards in this Set
- Front
- Back
butcher test
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deternine standard portion costs for items portioned b4 cooking. Used to see how accurate chef is in process
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cooking loss test
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test used to determine standard portion costs for items portioned after cooking - how much lost during cooking?
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yield factor or yield %
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ratio of weight of part of product to weight of product as purchased
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3 ways to quanitify every menu item
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weight -ounces or grams
volume count |
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4 methods calculation standard portion costs
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1.formula
2.recipe detail of cost card 3.butcher test 4. cooking loss test |
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yield %
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% of whole purchase unit of meat that is available for portioning after in house processing
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yield % general formula
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quantity = number of portions x portion size (as decimal) / yield percentage
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managing food production area
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food loss can play major role in excessive costs
food waste result of poor training and management increased cooking results in product shrinkage |