Calculating Measurements
A number with a corresponding unit of measure.
What is...measurement
The process of changing a measurement with one unit of measure to an equivalent measurement with a different unit of measure.
What is...converting
1 part out of 100 can also be stated as...
What is...One percent (1%)
An as-purchased cost is...
What is...the amount paid for a product in the form it was ordered and received.
Describe revenue
What is...The total amount of money received by a foodservice operation from sales to customers.
A fraction in which the numerator is larger than the denominator.
What is...improper fraction
Describe yield
What is...the total quantity of a food or beverage item that is made from a standardized recipe.
Describe edible-portion (EP) amount
What is...The amount is the amount of a food item that remains after trimming.
Describe an as-served cost
What is...the cost of a menu item as it is served to a customer.
Cost of goods sold is...
What is...The cost of the food and beverage products purchased that are ultimately sold to customers.
Describe a mixed number
What is...A combination of a whole number and a fraction.
the amount of a food or beverage item that is served to an individual person.
What is...portion size
What is yield percentage?
What is...percentage is the edible-portion (EP) amount of a food item divided by the as-purchased (AP) amount, expressed as a percentage.
The amount added to the as-served cost of a menu item to determine a menu price is called...
What is...contribution margin
List 2 things considered a payroll expense
What is...money paid to an employee who performs work for the operation or employee benefits or payroll taxes or payroll taxes or employee meals.
The process of reducing the number of places in a decimal to achieve a certain degree of accuracy.
What is...rounding
Describe a scaling factor
What is...the number that each ingredient amount and the recipe yield are multiplied by in order to increase or decrease a recipe.
In a vinaigrette, where the oil represents three parts out of four and the vinegar represents one part out of four, the ratio can be thought of as containing ___.
What is...3/4 oil and 1/4 vinegar
Describe edible-portion unit cost
What is...the unit cost of a food or beverage item after taking into account the cost of the unused parts generated by trimming.
What is an operating expense?
What is...Any ordinary and necessary cost incurred by an operation as a result of carrying out day-to-day operations
Describe a reciprocal fraction
What is...A fraction that is the result of switching the places of the numerator and denominator in a fraction.
Describe volume-to-weight
What is...equivalents that can be used to calculate how many ounces are in a cup.
When the weight of an ingredient is expressed as a percentage of the weight of the main ingredient in a formula that is called...
What is...bakers percentage
The price that a foodservice operation needs to charge for a menu item in order to meet its target cost percentage is called...
What is...target price
The amount of food and beverage products that have been purchased and are currently being stored for future use are called...
What is...inventory