Flashcards in Recipe Standardization Part II Deck (68)
What are the 5 reasons for wanting to work with SR? (QYINC)
-Improved nutrition info
-Improves customer satisfaction
What are is the 6th reason for working with SD?
Allows food cost control which leads to improved budget control
One achieves food cost control through ____
What are the 2 parts of recipe costing?
What are the description parts? (RICTT-4PN)
-Total # of portions
-# of pans
What are the calculation parts? (IEPA-PCC)
Edible portion (EP)
As per purchased portion (AP)
Coat of purchase until
What is costing date?
Since food prices can change, must mark the cost and date that the food was purchased
What does AP stand forM/
As per purchased portion
Amount of food bough to give the # of edible portions req. to serve a specific amount of customers
The amount of food after is has been processed (cooked) it is what is available to the customer to consumer
T/F both AP and EP are measured in weight/volume or portion size
(T/F) %Yield is the amount of food resulting at the completion of the given process
What is % Yield?
the estimated % of loss or increase for a given ingredient after a specific process specific
For most foods, processing results in a ___
(T/F) Processing all foods will result in a loss. If false, what results in an increase?
Cereals and starches increase in may result from process
100 portions of 90 g of cooked beef, where the % Yield is a 15% loss. What will be the final amount of ground beef?
(100 portions x 90g/portions) = 900g
900 g/85 % = 1,058.82 g
**Round to 1,100 g of beef**
How can we derive AP from EP?
EP/(% yield x 100)
If we need 100 portions of 90 g of cooked beef, how much do we actually need?
What is the conversion factor?
How does one determine the cost of a recipe ingredient?
Cost of purchase unit x Cf
(T/F) When placing a meal order, the ingredients should be ordered based on their E.P
No, their A.P
How does one determine the cost of a recipe?
add all cost of recipe ingredients
How to determine cot per portion?
Cost of recipe/total number of portions
How to determine coast per pan?
Cost per portion x number of portions per pan
How to calculate the suggested selling price?
(Cost per portion + labour cost) x profit factor
What are the 6 pricing approaches? (NF-PAGS)
1) Non structured
2) factor method
4) Actual cost
5) Gross profit
6) Stochastic-modeling approach
What is the the simples approach which uses the examination of competitions prices? Is it recommended?
Not recommended, but often seen
What is another name for the factor method?
How can we use the food factor method ?
Calculate the factor: 100/x, then multiply food cost by the factor.
x= food % from budget or other determined %