Terminology 1
Weight, Volume, and Count.
What are the 3 Forms of Measurement?
____ ounces = 1 Cup
What is 8 ounces?
Mass or heaviness of a substance.
What is Weight?
New / Old = _____
What is Conversion Factor equation?
Will produce a known quality of food for a specific operation.
What is a Standardized Recipe?
Commonly used in purchasing to indicate the size of an individual item.
What is Count Measurement?
there are approximately 30 grams per ________.
what is Ounce?
What is Plate Cost?
AP $ Cost / Number of Units = ____________
What is the Cost Per Unit Equation?
What is Volume?
The total amount a product made from a specific recipe.
What is Yield?
1 Quart = _____ ounces
The condition or cost of an item as it is purchased or received from the supplier.
EP Weight / AP Weight = __________
What is the Yield Percentage equation?
The number used to increase or decrease ingredients and recipe yields.
What is Conversion Factor?
what is Food Cost Percentage?
80 ounces = ________ pounds.
What is 5 pounds?
The amount of food item available for consumption or use after trimming or fabrication.
What is Edible Portion?
EP Quantity / Yield Percentage = _________
What is the AP Quantity equation?
The ratio of the useable ingredient after cleaning and trimming.
What is Yield Percentage?
The price paid for one of the specified units such as pound, can, gallon, bunch.
What is Unit Cost?
1 gallon has ____ teaspoons.
What is 768 teaspoons?
The type and amount of each ingredient, the procedure, yield and portion size.
What does a Standardized Recipe include?
Plate Cost / Desired Cost Percentage = ________
What is the Selling Price equation?
the associated costs incurred in order to run the business.
What is Overhead Cost?