Food Prep
Breakfast potatoes that are shredded or chopped raw before cooking.
What is home fries?
Highest quality grade of beef.
What is prime?
Price that produces the best value to the buyer.
What is optimal price?
Costs that go up and down as sales go up and down.
What is variable costs?
Whoesalers, suppliers, and distributers in the channel of distribution.
What is intermediaries?
Flour from Southern Italy used for dried pasta.
What is semolina?
Roasted cocoa beans cracked into smaller pieces.
What is nibs?
Document given to a restaurant's receiver when products are delivered.
What is invoice?
Final profit or loss of a business for a given period of time.
What is net income?
A restaurant's primary sales tool.
What is menu?
A stew made with meat and beans.
What is cassoulet?
French term for cooked flesh.
What is charcuterie?
Inventory method where entire stock is physically reviewed on a regular basis.
What is periodic order method?
Financial plan for a specific period of time.
What is operating budget?
A focused appeal to a distinct group of customers.
What is target marketing?
Cooking method used when grilling chicken breast.
What is dry-heat?
Slow cooked sauce with complex flavor.
What is mole?
Legally binding document detailing what a buyer is ordering from a vendor.
What is purchase order?
A compilation of sales and costs.
What is profit and loss report?
Number of times a menu item is sold in a certain period of time.
What is sales volume?
Three methods of tenderizing meat.
What is mechanical, chemical, and cooking?
French dish using goose liver.
What is foie gras?
Document used to describe requirements for a product or service to be purchased.
What is specification sheet?
Formula for food cost.
What is opening inventory + purchases - closing inventory?
Product-service mix, presentation mix, and communication mix.
What is contemporary marketing mix?