Recipe Standardization Part II Flashcards Preview

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Flashcards in Recipe Standardization Part II Deck (68)
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1

What are the 5 reasons for wanting to work with SR? (QYINC)

-Quality consistency
-Yield consistency
-Increased productivity
-Improved nutrition info
-Improves customer satisfaction

2

What are is the 6th reason for working with SD?

Allows food cost control which leads to improved budget control

3

One achieves food cost control through ____

recipe costing

4

What are the 2 parts of recipe costing?

Description part
Calculation part

5

What are the description parts? (RICTT-4PN)

-Recipe classification
-Item
-Costing date
-Total yield
-Total # of portions
-Portion size
-Portion weight
-pan size
-Portion/pan
-# of pans

6

What are the calculation parts? (IEPA-PCC)

Ingredients
Edible portion (EP)
% yield
As per purchased portion (AP)
Purchase unit
Conversion factor
Coat of purchase until

7

What is costing date?

Since food prices can change, must mark the cost and date that the food was purchased

8

What does AP stand forM/

As per purchased portion

9

Define AP

Amount of food bough to give the # of edible portions req. to serve a specific amount of customers

10

Define EP

The amount of food after is has been processed (cooked) it is what is available to the customer to consumer

11

T/F both AP and EP are measured in weight/volume or portion size

True

12

(T/F) %Yield is the amount of food resulting at the completion of the given process

False

13

What is % Yield?

the estimated % of loss or increase for a given ingredient after a specific process specific

14

For most foods, processing results in a ___

loss

15

(T/F) Processing all foods will result in a loss. If false, what results in an increase?

False
Cereals and starches increase in may result from process

16

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
100%-15%=85% remaining
900 g/85 % = 1,058.82 g
**Round to 1,100 g of beef**

17

How can we derive AP from EP?

EP/(% yield x 100)

18

If we need 100 portions of 90 g of cooked beef, how much do we actually need?

1.1 kg

19

What is the conversion factor?

AP/purchase unit

20

How does one determine the cost of a recipe ingredient?

Cost of purchase unit x Cf

21

(T/F) When placing a meal order, the ingredients should be ordered based on their E.P

No, their A.P

22

How does one determine the cost of a recipe?

add all cost of recipe ingredients

23

How to determine cot per portion?

Cost of recipe/total number of portions

24

How to determine coast per pan?

Cost per portion x number of portions per pan

25

How to calculate the suggested selling price?

(Cost per portion + labour cost) x profit factor

26

What are the 6 pricing approaches? (NF-PAGS)

1) Non structured
2) factor method
3) Prime-cost
4) Actual cost
5) Gross profit
6) Stochastic-modeling approach

27

What is the the simples approach which uses the examination of competitions prices? Is it recommended?

Non-structured
Not recommended, but often seen

28

What is another name for the factor method?

Fixed factor

29

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 %

30

If the food cost is 43 cents an the food budget ration is 25%, what is the selling price

Factor = 100/x
100/25 = 6
0.43 x 4 = $1.72