Cost Control
Define "total recipe cost".
Cost of ingredients, not including overhead
______is an industry term for effective inventory management. Specifically for figuring out the minimum level of inventory you need on hand for a given period of time.
Periodic Automatic Replacement aka PAR stock
______ simply means you need to label your food with the dates you store them, and put the older foods in front or on top so that you use them first. This system allows you to find your food quicker and use them more efficiently minimizing waste and spoilage of perishable product.
FIFO “first in first out” or LIFO “last in first out”
454 grams = ______ pound
16 ounce “1 pound”
The Gold Standard of a new product is the final stage of new product development and where the most money is likely be spent?
FALSE- The Initial Launch is
A.P. is how an ingredient is purchased where E.P. is the usable ingredient after trimming, peeling and waste. What does the abbreviation of A.P. & E.P. stand for?
A.P. = As Purchased & E.P. = Edible Portion
______ refers to the amount of usable product created by a recipe after it has been processed (peeled, cooked, butchered, etc.)
Yield
(Food Cost $ / Food Sales $) x 100 = _______
Food Cost Percentage
1 gram = _____ ounce
0.053 ounce “1/30 once”
With the help of which department with the company develop the budgeting plan to make the launch of a new product successful?
What is marketing?
_______ is the required amount needed by multiplying the recipe by the conversion rate.
Conversion Factor
_______ = required yield/recipe yield
Conversion Factor
What is the best method of measurement?
Weight because it is precise and can be scaled up and down effectively where volume is not precise and does not account for the space the ingredient occupies therefore scaling errors can easily occur.
1 ounce = _____ gram
28.35 gram “Often rounded to 30 for convenience”
To initially launch a successful product there are how many phases behind the idea and product development?
3, 6, 9, 5
What is the physical count of the raw or processed product on hand which is important in calculating profitability.
Inventory
AP weight – waste = _______
EP weight
_______ is a detailed recipe that has been carefully adapted and tested to ensure that it will produce a consistent product every time it is used.
Standardized Recipe
2.2 pounds = _____grams
1 Kg “1000 gr”
What is the most recent processing technology break through known as HPP?
High -Processed Poultry, High Pressure Processing, High Protein Prosperity, Highly Processed Potatoes
______ is associated with the operation cost that is not directly related to the product or labour. It can include fixed and variable cost that encompasses a catch all of utilities, maintenance and other costs of doing business.
Overhead Cost
EP weight/AP weight × 100 = _______
Yield Percentage
Many manufacturers use what 2 kinds of oil in manufacturing authentic cuisines such as Mediterranean cuisines because of cost purposes and ingredients availability.
Costilier Olive oil, vegetable oil, third-press olive oil, peanut oil, soy/peanut oil blend.
1 cup =______ ml
236.59 ml “Often rounded to 240 ml or 250 ml for convenience”
Most food products fail because:
The product does not meet consumer expectations