Food Cost
Write up the steps for increasing or decreasing a recipe.
Desired yield/Original yield = conversion factor
72 servings/24 servings = 3 Conversion Factor
What are the two main types of yeast doughs?
Lean doughs and rich doughs
We have a recipe that serves 24 pancakes. We need 248 pancakes
248/24 = 10.333 Conversion Factor
What is the diffrence between the two types of yeast dough?
Lean doughs have very little to no sugar or fat. While rich doughs have shortening or tenderizing ingredients
Opening inventory +purchases=total food available - closing inventory= total food cost
What is the setup to figure an operation's food cost?
19,000 + 14000= 33,000 - 20,435 = 12,565 food cost
What is another name for laminated dough?
Rolled in dough
Set up the steps for the food cost percentage method.
Total food cost/food sales= food cost percentage
10,000/32,876 = .30445 = 30% Food Cost
What is the purpose of kneading a yeast dough?
Develops the gluten in the dough
What are the nine steps in the flow of food?
Purchasing,receiving, storing, preparation, cooking, holding, cooling, reheating,service
What qualities do lean doughs have, taste and texture-wise?
Chewy texture,Crisp crust