Quiz #2
List the primary macronutrients found in legumes?
carbohydrate, protein
cooked chlorophyll (broccoli) acid added
color loss
what is another word for food cost?
costs of goods sold
Frying meat
tender cuts
Sauteing meat
tender cuts
what are the expectancies/roles of the expeditor?
they are the liason between the kitchen staff and servers
Barbequing meat
various cuts of pork, beef, ribs, and veal chops
temp of meat
very subjective
what are the top 3 factors that destroy the vitamins and minerals in food (environmentally speaking)?
-heat -light -air
how do a la carte kitchens work?
-prep in large quantities -cook items like steak and broiled seafood to order -pre portioned salads and chilled fruits for quick service
Identifiy the nutrient values found in fresh shellfish?
-essential fatty acids -vitamins/minerals -protein
pros and cons of purchasing from one supplier vs multiple suppliers
-one supplier: easy but prices may be higher -multiple: more time consuming but prices may be lower
how to reduce food costs for "help yourself" items
-pre portioned items -cut chx into quarters vs halves -separate slices so items don't stick together -serve small cookies vs large ones -replenish stations with less food more frequently -correct serving size utensils -signage promotes take less then return for more
Define the term menu mix?
It is the assortment of items that may be ordered from a particular menu.
Why is locally sourced food considered to be healthier than shipped food products?
Locally sourced foods travel a much shorter distance from farm to fork, so they will generally be fresher and retain more of their nutritional value.
Identify common uses of oats, barley, cornmeal, and rye.
Oats: hot cereal, baked items, prepared like rice pilaf or risotto Barley: thickener in soups and stews, beer Cornmeal: polenta, tortillas, grits Rye: salads, pilaf, hot breakfast cereal
Revenue
The amount of money generated from the sale of menu items
Physical inventory
The costs of products in inventory at the end of the fiscal period
Lead time usage
The number of purchase units that are typically used between order placement and delivery
How can the results from a menu engineering analysis effect menu planning?
The results of menu engineering can determine how profitable or popular menu items are. So the KM might change the menu to make more items more popular or profitable.
What are truth in menu laws and why were they created?
They are guidelines created by the government to ensure the accuracy of menu statements. They protect the consumer from misleading and/or falsified statements regarding product origins or ingredients.
Why are leaf vegetables considered to be nutrient dense?
They contain dietary fiber, vitamins, minerals, and antioxidants.
Flaked grain
a refined grain that has been rolled to produce a flake (oatmeal)
cracked grains
a whole kernel of grain that has been cracked by being placed on rollers.
Plow horse
contribution margin that is less than the average contribution margin; popularity percentage that is equal to or higher than the menu's popularity goal *usually can raise price * good item to profit
moist heat methods for cooking poultry
stewing poaching
drupes
stonefruits; peaches, nectarines etc
what ways is acid used in fruits and vegetables?
stops enzymatic browning
Grilling meat
tender cuts fabricated from the rib and loin
Braising meat
tender or tougher cuts such as the chuck and shank of beef, or the chops of veal or lamb
Variance
the actual amount of revenue generated or expenses incurred
Sales
the number of units that have been sold (such as the number of hamburgers)
what makes some meat tougher than others
they are the muscles that have exercised more
menu mix
total number of servings of a menu item that are sold compared to the total sale of all competing menu items
how to calculate the serving cost
total recipe cost - recipe yield = per serving cost
cooked flavenoids (beets) alkali added
turns blue, mushy *happens to red/white vegetables
recipe management software
written programs, procedures, instructions, rules relating to the operation of a computer system that involves or impacts stand recipes
What is a credit memo...and how and when should it be requested and utilized?
It is a document that is used to revise information about product quantities and/or costs that were recorded on a delivery invoice. For example, if there are product shortages in the delivery, a credit memo should be filed out so the delivery can be adjusted. -you have to sign it to get the problem fixed
holding temp of foods
140
What are several recipe calculation conversion factor problems and how can they be addressed?
Measurements can be inaccurate, so the amounts required must be explicit and easy to read. Converting recipes from family sized recipes. To do this correctly, one must enlarge the recipe size until he/she gets the desired amount. Computer generated recipes also pose a problem. By carefully double checking the product quantities every day and then entering that into the computer system, problems can be avoided.
what fish are best for moist heat cooking?
Moist heat cooking is best for lean fish, such as poaching or steaming. *All types of fish can be sautéed or fried.
revenue difference equation
actual revenue- forecasted menu
temp of fish
140
what temp should we cook eggs to avoid salmonella?
140
temp of poultry
165
What are the main differences between an "Issuing Requisition" form and a "Purchase Requisition" form?
An Issuing Requisition form is used in large operations to identify the type and quantity of products purchased to be taken from storage. Once taken out of storage, the products must be issued/transported to production areas. (in house) A Purchase Requisition form is utilized to notify personnel that additional quantities of a particular product need to be purchased. Typically, these are used in a larger operation. In a small operation, the kitchen manager might just make a note. (out of house)
what are the percentages of the nutrients that we should be consuming every day?
CHO: 45-65% (225-325 g/day based on 2000 kcals) FATS: 20-35% (no RDA) PROTEIN: 46 g (female); 56 g (male); 15-20%
What does the term perceived value mean?
Perceived value is the amount that a guest is willing to pay for a menu item. The menu prices should reflect what the guest expects.
How is the menu item term "Popularity" determined in regards to menu engineering standards?
Popularity is 100% / number of competing menu items x 0.70
Many professional kitchen managers operate under what is referred to a "Quality Assurance". Define the term and how can it be applied to proper purchasing practices?
Quality assurance refers to everything a food operation does to attain the highest quality. Buying the best value products for quests, including quality standards in purchasing decisions, evaluating suppliers before buying from them, and receiving feedback after the purchasing process are examples of how quality assurance can be applied to purchasing practices.
Describe how rice is classified.
Rice is classified into short-grain, medium grain, and long grain.
What role does gluten play in making pasta strong?
Gluten allows pasta to maintain its shape, form, and texture.
Income
the amount of money that remains from revenue after the expenses required to generate the revenue have been deducted
what happens to nuts and seeds when they are toasted and roasted?
the proteins and sugars form a brown exterior *roasting intensifies natural flavors of nuts/seeds
what is the most challenging part for receiving products?
get someone who understands the quality that is expected to do the receiving
dry heat methods for cooking poultry
grilling broiling roasting baking smoking
truth in menu
guidelines established by the federal government to ensure accuracy of menu statements
what is the role of the steward?
handle all of the non food purchasing (chemicals, silverware etc)
dry aging
hang meat and let it dry naturally
inventory turnover rate
how many times do we completely use up/turnover our inventory *want to turn inventory over completely at least 2.5x/month
surimi
imitation shellfish made from fish
cooked carotenoids (carrots) acid added
little/no effect
popularity
--how a particular menu item does compared to other items in its category -item is popular if it sells 70% of expected sales popularity= 100%/ # of competing menu items x 0.7
Explain the informal menu analysis techniques that can be applied and utilized to evaluate menus.
-Ask "how was everything?" -guest comment cards -manage by walking around (personally visiting tables to ask how the food is) -input from production and service personnel -restaurant reviewers -shopper reports (shopper poses as guest and reports on experience)
if you were talking about quality standards, how would you communicate that in the best way?
-BE SPECIFIC -product specifications- can be done by language, item's code (best), order by product specifications (2nd best) -these would go on purchase order form
reasons to use standard recipes
-guest health and safety (health concerns of young, old, ill guests require info about ingredients and amounts -menu accuracy (local legislation may require operators to indicate ingredient info) -advanced technology (software can calculate costs, estimate purchases and even schedule employees)
why is room service not a smart food service operation?
-high labor, equipment and other capital costs -service room charges
Identify two ways to increase the perceived value of grains on the menu.
-The chef can choose more exotic grain varieties (red rice, whole wheat berries, quinoa). -They can increase the portion of the whole grain that accompany some vegetables and a lean meat to make it seem like a more plentiful portion
what product in our kitchen should we use when cooking a fat fish?
-acid (lemon, wine etc.) -acid cuts fat
why use technology to control BOH revenue?
-assures that all revenue that is owed is collected -fast and convenient method of collecting revenue info -allows detailed analysis of the revenue info generated *pooling all the data gives you the totals for the operation
parstock
-based on what we would like to carry at all times -so we don't run out of food but don't keep too much minimum-how much we need to get from one order period to the next
List the five different classifications of legumes?
-beans -peas -pulses -lentils -sprouts
major classifications of fruits
-berries -grapes -tropical/exotic fruits -pomes -drupes -melons -citrus fruits
how recipe costing benefits the KM?
-can determine if items can be produced at desired quality and still yield desired contribution margin (selling price - product cost) -can establish menu item selling prices -can evaluate items on buffets or salad bars
what do standard recipes help achieve?
-consistent quality of products -always cost the same
characteristics of desirable suppliers
-consistently provides good quality -reasonable products -meets delivery schedules - provides useful support services -offers useful info -takes ownership of problems that occur -informs KM about problems *buyer/seller relationship relies on honesty and open communication
difference between dark muscle fibers and white muscle fibers in fish
-dark muscle fibers are thinner, more connective tissue than white muscle fibers -this gives them more gelatinous texture
List three common forms of wheat and their uses in the kitchen.
-durum wheat (semolina): pasta -wheat berries: salads, pilaf, stuffing -bulgur wheat: simmered and used in salads
profitablility
-factor that describes menu items the KM wants to sell -a menu item is profitable if its contribution margin is equal to or greater of all competing menu items contribution margin= menu item selling price-menu item food cost
appetizer
-food that is larger than a single bite and is typically served as the first course of a meal -plated
common cooking techniques of fruits
-grilling -roasting -sauteing -poaching -stewing
problems with purchasing inadequate quantities
-inability to meet production requirements -need to revise production plans because of inadequate amounts on hand -guests can't enjoy certain food items
par
-indicates minimum/maximum -on chart the numbers means that if you go below a certain number (of cans), how much you need to order to replenish the stores -makes sure you aren't under/over buying
tactics to reduce resistance to change
-involve employees in decision making process -inform them in advance -select best time to implement the change -share past successes -reward employees for sharing ideas in the decision
Identify the recognized contaminants found in our fresh seafood supply?
-mercury -metals -chemicals
problems related to receiving products
-missing items -assorted contents -short weights or counts
what determines how meat should be cut?
-muscle vs fat -marbling
what components does a standard recipe have?
-necessary ingredients including quantity (wt or volume) needed to produce item -required small utensils needed to produce the recipe -large equipment with necessary cooking, holding, serving -yield (number of servings and serving size)
hors d'oevre
-one bite/tidbit -typically passed around
factors that affect purchasing quantities
-production needs -minimum orders -anticipated increases or decreases in product price -special pricing (ex. close outs) -special quantities (ex. trial orders, samples) -yield tests affect how much product to buy
List the nine different classifications of vegetables?
-root vegetables -tubers -bulb vegetables -stem vegetables -leaf vegetables -flower vegetables -seed vegetables -fruit vegetables -sea vegetables
why is it important to identify seafood?
-so you know how to properly cook it -will affect what kind of cooking method to use
how to make food costing successful?
-standard recipes must be followed -stand. recipes must be costed with current ingredient costs -the per serving costs of all food component alternatives cannot be exceeded
3 healthiest cooking options
-stir-fry/saute/pan sear/ roasting -steaming -microwaving *boiling isn't one because boiling for a long time will lower vitamin and mineral content
sources of supplier info
-supplier's rep -trade publications -electronic marketing info -other food service employees -supplier reps -trade shows/meetings -other info sources
what are some different menu styles?
-table d'hote (price fixed) -a la carte -buffet -seasonal -cyclical -du jour
problems with purchasing excessive quantities
-ties up money that could be used for something else -impacts cash flow -affects flexibility -requires more space to store products -increases risk of theft -creates quality problems for perishables -increases risk of product damage/destruction -increases handling costs
List five different classifications of vegetarianism?
-vegan -lacto-vegetarian -lacto-ovo vegetarian -flexitarian -pescitarian
how can yields be expressed?
-weight -volume - by number of servings
What are considered to be the healthiest cooking methods for preparing fresh fish and shellfish?
Dry-heat methods such as smoking grilling, or baking and moist heat methods such as steaming.
1 lb butter at $2.99/lb; recipe needs 3.5 oz How much would the butter cost? What if you needed 3/4 cup?
0.65 1.12
What is the recommended internal temperature for cooking fresh fish and shellfish?
1-2 days
List and explain the four steps involved with proper receiving procedures.
1. Compare delivery invoice and purchase order a. To ensure that the quantity and price are correct 2. Confirm product quality a. Check to make sure the incoming product meets the purchase specifications 3. Sign Delivery Invoice a. This is the basis for the payment that the operation has to pay to the supplier 4. Complete receiving report a. This report will separate food costs into different components for daily food cost calculations.
List the six steps of recipe modification.
1. Evaluate the original recipe for sensory and nutritional qualities 2. Establish goals for the recipe modification 3. Identify modifications or substitutions 4. Determine the functions of the identified modifications or substitutions 5. Select appropriate modifications or substitutions 6. Test the modified recipe to evaluate sensory and nutritional qualities
List and explain the ten steps to creating, utilizing and expediting the use of a purchase order form from beginning to end or start to finish.
1. Identify product need: what do the guests want and what does the standard recipe say? 2. Determine quality requirements- what product best meets guests needs 3. Conduct make or buy analysis-products made on site or premade? 4. Determine quantity to purchase 5. Identify supplier sources-where should the food be bought from? 6. Select supplier for order-what supplier is best suited for order (cost)? 7. Order product 8. Receive and store product 9. Pay for product 10. Evaluate purchasing process- done to make sure every step is done correctly
What are the five most important factors leading up to cost effective and successful purchasing practices?
1. Right Quality 2. Right Quantity 3. Right supplier 4. Right price 5. Right time
Basics of Decision making process
1. define problem 2. generate alternatives 3. evaluate alternatives 4 select best alternative 5. implement the alternative 6. evaluate the effectiveness of the solution *getting everyone to support the decision is the most important thing in this process
how to calculate the base selling price
1. determine the selling price multiplier by dividing the budgeted food cost percentage into 100% ($1.00) 1/budgeted food cost =1.00/0.37 = 2.70 2. determine menu item's base selling price by multiplying the estimated food cost by the selling price multiplier 4.99 x 2.70 = 13.47
overview of food management process
1. menu planning 2. purchasing 3. receiving 4. storing 5. issuing 6. production 7. preparing, cooking, holding
procedure to develop standard recipes
1. observe menu item prep process 2. consider prep details 3. write recipe draft 4. review + revise recipe draft 5. use recipe for prep 6. evaluate recipe 7. consider further revisions (if necessary) 8. implement and consistently use recipe
how to enlarge a small quantity
1. prep original recipe 2. carefully evaluate product 3. double yield or expand it to the amount for pan size that will be used 4. if satisfactory, the recipe yield can be doubled again 5. if satisfactory, recipe can be increased in increments of 25 until desired amount
when and how were the requirements for the nutrition labeling of standard menu items established?
2010 by the Patient Protection + Affordable Care Act
how are operating costs divided?
30% labor: can be controlled, static, but also variable 30% overhead: goal is for this to be static/consistent 30% food: can constantly fluctuate 10% profit (in actuality is 2-3%)
how much can/should you increase/decrease a recipe by?
4 x
Dry Storage
50-70 degrees F; canned goods, condiments, bakery products, herbs/spices
what is the percentage the industry has deemed as popular?
70%
Corrective Action
: A tactic implemented in efforts to reduce an undesirable variance between expected and actual revenues or expenses
Food Costs
: the cost of food that was purchased to produce the menu items that generated food revenue
Frozen storage
<0 degrees F; frozen meats, seafood, French fries, frozen vegetables
Refrigerated storage
<41 degrees F; fresh meat, produce, seafood, dairy products
reheating temp of foods
>165
Fixed Costs
A cost such as building rent or a KM's salary that does not change in direct proportion to revenue
Variable Costs
A cost such as food or waged labor that changes in direct proportion to revenue
What is a food cost "Multiplier" and how is it determined and utilized?
A food cost multiplier is the number mark-up that the cost to produce an item must be multiplied by to determine the selling price. For example, based on a restaurant's operating costs, food items must be marked up 37%. So, 0.37 is the multiplier. The cost of the producing the item is multiplied by 0.37 to figure out how much the customer must be charged to earn a viable profit.
Define whole grain.
A grain that has only had the husked removed.
What is the difference between a nutrient claim and a health claim?
A nutrient claim is directly related to a food's nutrient content. A health claim declares the relationship between certain foods or nutrients and disease.
aging
Aging breaks the muscle tissue down, which tenderizes the tissue and concentrates the meat's flavor
Explain how aging, curing, rubs and marinades are used to develop flavor and/or tenderness in meats
Aging breaks the muscle tissue down, which tenderizes the tissue and concentrates the meat's flavor. Curing preserves the meat, and uses salt and sodium nitrite to make it very flavorful. Rubs, when cooked, develop and deepen flavors and preserves the tenderness. Marinades develop flavor and tenderizes the meat at the same time. They break down the proteins, and the different herbs and spices that are added can change the meat's flavor.
What are the difference between an ingredient substitution and an ingredient alternative?
An ingredient substitution is an ingredient that replaces a characteristically similar item. This could mean substituting regular sour cream for low fat sour cream. An ingredient alternative is an item that replaces another with different characteristics. An example would be substituting rice for quinoa.
What three factors must be in place for food cost advantages to be helpful to the bottom line?
Computerized costing, menu pricing, and control of buffet and salad bar costs.
What are the differences between CQI & TQM?
Continuous Quality Improvement (CQI) efforts are the on-going efforts to better meet or exceed guests' expectations and to define ways to perform work with better, less-costly, and faster methods. It typically works from the bottom up. Total Quality Management (TQM) efforts are the efforts to be constantly improving the quality of the products to better suit the guests.
There are three types of purchasers...What are they and which one should you be?
Cost-concern: Place the highest priority on the cost of the product. Quality-concern: The highest priority is on quality and will pay whatever price to achieve that. Value-concern: Consider both cost and quality equally. You should be a value-concern purchaser. They figure out what quality the food should be at, and then find the best price for that value.
curing
Curing preserves the meat, and uses salt and sodium nitrite to make it very flavorful.
Choose a dry heat, moist heat and combination cooking method and describe how it can be used for cooking poultry.
Dry Heat: Grilling chicken does not use a lot of extra oil and creates a good presentation and smoky flavor. Moist Heat: Stewing chicken (potentially for a stew) develops flavor from the liquid. Combination: Braising chicken (cooking in pan and finishing in oven)
explain the differences between the terms "AP" and "EP" and why is this terminology important to recipe costing?
EP refers to the term "edible portion" and refers to the amount of a particular item that can be served to the guest after cooking. AP means the weight of the product before it is cooked. These terms are important because they help determine how much of a product the manager has to buy based on how much can be served to the guest.
What fish are best for dry heat cooking?
Fatty, thick fleshed fish are best for dry-heat such as grilling, baking, or broiling. * All types of fish can be sautéed or fried.
What are several different market forms of purchasing fresh fish?
Fish can be bought either whole or fabricated. Examples of fabricated fish are drawn, dressed, pan-dressed, fillet, butterflied fillet, wheel, or fish loin.
How do menu labeling laws effect foodservice operations with more than twenty locations?
Food service operations with more than twenty locations must list the calories for standard menu items on public menu boards. They must also show a "reasonable basis" for all presented nutrition data.
How can forecasting be a benefit in controlling food and labor costs?
Forecasting involves estimating the number of guests that will be served or the amount of revenue that is going to be generated for a particular day. Knowing this estimation helps the KM buy the right amount of food and only have the right amount of employees working, so extra money isn't spent on these two factors.
What can be done to extend the shelf life of fish and shellfish?
Freezing, canning, drying, and smoking fish and shellfish will extend their shelf life.
Define the term "cereal grain".
Grain that is derived from plants in the grass family. Examples are rice, wheat, oats, corn, and millet.
Compare and list different cuts of meats most commonly used for grilling, broiling, smoking, barbequing, roasting, sautéing, pan frying, braising and stewing.
Grilling: tender cuts fabricated from the rib and loin Broiling: cuts from the rib or loin Smoking: cuts with higher fat and collagen amounts (most common is pork) Barbequing: various cuts of pork, beef, ribs, and veal chops Roasting: meat off the loin, ribs or leg Sauteing: tender cuts Frying: tender cuts Braising: tender or tougher cuts such as the chuck and shank of beef, or the chops of veal or lamb Stewing: same cuts as braising, but the cuts are smaller sized
Should the costs of small quantity ingredients such as seasonings be important to costing out plate costs? What is your opinion and justification for doing it or not doing it?
I don't think costing out small quantity ingredients is always necessary, but it is important to take into account these costs, maybe by adding a few dollars to the meals cost.
Why is it important to convert ingredient quantities to purchase unit specification sizes whenever possible?
It is easier to cost when the quantity the ingredient is purchased in is in the same units as the recipe. This way, it is easier to know how much the recipe will cost.
Do you think it is important for a kitchen manager to know how to standardize a recipes or is it more important to know how to increase or decrease a recipes volume?
It is more important for the kitchen manager to know how to standardize a recipe because standardized recipes are the key to a successful operation in terms of desirable and consistent quantity and quality. However, it can be helpful to know how to increase and decrease a recipe volume without having to research it.
Explain how kitchen managers use basic financial information to control food costs in their food service operation.
Knowing the amount of revenue collected versus the expected revenue will help the Kitchen Manager know the actual amount of the restaurant's revenue and correct it if necessary.
marinades
Marinades develop flavor and tenderize the meat at the same time. They break down the proteins, and the different herbs and spices that are added can change the meat's flavor.
Describe the health benefits associated with eating fruits.
Lots of vitamins, minerals, antioxidants, dietary fiber
Purchasing requires many decisions: What are the most important factors to consider when making purchasing decisions?
Quality of the purchase, from whom to purchase from, the quantity of the purchase, and purchasing methods (perishable vs non-perishable) are all important factors to consider when purchasing.
What grains are classified as pseudo-cereals and why?
Quinoa, Amaranth, buckwheat -they are non-grasses that are commonly prepared as cereals
Why is the standardization of recipes so important to any food service operation and how does it affect preparation and production procedures?
Recipe standardization is important because the operation needs to have menu items that are consistent and will please the guest every time he /she comes. Consistency of quality and quantity are vital to a food service operation and standard recipes help achieve this. Having standard recipes also ensures that the manager is purchasing the right amount of materials and products each time because there is little to no variation in the amounts needed. Standard recipes also aid in guest health and safety, menu accuracy, and advanced technology.
Explain the health benefits associated with the color pigmentations found in fresh vegetables.
Red: color is obtained from lycopene or anthocyanins. Lycopene has been found to reduce several types of cancer. Anthocyanins contain antioxidants. Orange and yellow: Colored by beta carotene which is converted to vitamin A in the body. High levels of beta carotene helps reduce the risk for cancer and heart disease and improve the immune system. Green: Colored by chlorophyll. These vegetables are rich in phytonutrients and B vitamins which help protect against cancer. Blue and Purple: Contain anthocyanins (antioxidants) White: Contain anthoxanthin. The chemical Allicin is found in this which may help lower cholesterol and blood pressure. It also might reduce the risk of stomach cancer and heart disease.
Name six gluten-free grains.
Rice, wild rice, corn, millet, teff, quinoa, amaranth, buckwheat
rubs
Rubs, when cooked, develop and deepen flavors and preserves the tenderness
Define the term "Shrinkage" or percentage of "Yield Loss" in regards to recipe and food cost calculations?
Shrinkage refers to the amount by which the food product cooks down, changing the size of the dish. In order to make accurate purchasing decisions, the kitchen manager must be aware of this loss.
Corrective Action Process
Step 1: consider the problem identified by analysis. Step 2: prioritize problems (explainable vs unexplainable) step 3: is utilize a decision making process. *Other staff members may have some insight as to what the problem is so I would discuss it with them. Based on their thoughts, I would then come up with a "best alternative". This may involve employee training, purchase of necessary equipment/tools, process revisions, or trial study.
Broken Case
Storage area used to store partial purchase units of food; like back up storage
What are some ways to utilize technology to control revenues and protect the establishment from embezzlement, collusion, theft and pilferage?
Technology such as POS systems can track revenue data so the KM can easily see the establishment's profits. POS systems allow one to see the data immediately so the KM can see average check values among other important statistics. Technology also ensures that those who buy food pay for them through the use of charge card readers. Input devices and receipt printers also help track data.
Describe four ancient cereal grains.
Teff: smallest ancient grain in the world that is traditionally used to make injera Farro: Tastes like wheat but looks like brown rice. Commonly used in soups or pearled Spelt: High protein grain, used as hot breakfast cereal, or as flour in baked goods Millet: Small, round, and gluten free. It is often used in salads, casseroles, and stuffings.
Explain the purposes and benefits behind recipe costing processes and procedures.
The business needs to make a profit rather than break even, so the product must be up-charged to factor in purchasing and labor costs. Calculating the recipe cost will aid in creating selling prices. Recipe costing helps the menu planners figure out the contribution margin. The kitchen managers can evaluate items on buffets and determine if anything is costing them too much money (supply vs demand)
What should we look for when trying to determine the freshness of fish and/or shellfish?
The fish should smell of the ocean, be moist and properly colored, have scales that are properly attached, and the flesh should be firm and a little slippery.
What purpose does the food cost percentage have in relationship to a restaurants profitability?
The food cost percentage is the food cost of the menu item divided by its selling price. A lower percentage means that a lower percentage of revenue was used to produce the food. This way more would be left over for the operation to use on other operation costs, increasing the restaurant's profit.
explain the downsides to having too much food in inventory or having too little food in inventory. How might these fluctuations create problems that may affect guest satisfaction?
Too much: Some of the food might go bad, so money will have been spent that got wasted. Too little: There will not be enough of the food to make the recipes, so guests might not be able to order certain dishes.
Perpetual inventory
Tracks all incoming/outgoing products so the KM always knows the quantity of the product that is available; what the POS tracks
What is a recipe "Yield" and how does it affect food preparation and production procedures?
Yield is the number of servings and the size of each serving when the standard recipe is followed. The yield affect food preparation and procedures, because the size and quantity of food the recipe makes determines how it has to be altered and/or how many people it can serve.
revenue percent variance equation
actual revenue-forecasted menu/forecasted revenue
what types of birds have dark meat
birds of flight
combination methods for cooking poultry
braising
cooked flavenoids (beets) acid added
brighter red
wet curing
brining (water + salt + seasoning; heated up, cooled down and submerged in liquid)
split cases definition
can sell one can out of a case instead of the whole case; often costs more
puzzle
contribution margin that is equal to or higher than the average contribution margin for all menu items; popularity percent that is lower that is lower than the menu's popularity goal *have to do something about it *possibly drop price, move to another place on menu to raise popularity
star
contribution margin that is equal to or higher than the average contribution margin for all menu items; popularity percentage that is equal to or higher than menu's popularity goal *can raise pirce *put on prime real estate on menu
Dog
contribution margin that is less than the average contribution margin; popularity percent that is lower than the menu's popularity goal * can either reinvent it or get rid of it
List the key nutrients found in grains.
complex carbohydrates -dietary fiber -B vitamins -vitamin E -magnesium -potassium -iron -zinc -copper -selenium
ingredient file
contains info about ingredients purchased
stand recipe file
contains menu item recipes including ingredients, prep method, yield, ingredient costs, each item's selling price, food cost %
wet aging
cryvac bag, sits in its own juices refridgerated
Broiling meat
cuts from the rib or loin
Smoking meat
cuts with higher fat and collagen amounts (most common is pork)
dry curing
dried out then washed and dried with spice mix added; fully coated because of drying
what types of birds have whitte meat
flightless birds (chickens, turkeys
pomes
fruits with seeds in middle; skin
difference between jam and jelly
jelly is made from the juice, jam is made from the pulp
List the different classifications for fresh fish?
lean or fatty, freshwater or saltwater o Roundfish (cod, trout, salmon) o Flatfish (flounder, sole, halibut o Cartilaginous fish (shark, skate, stingray)
what is the difference between a salad dressing and a marinade?
marinade: tenderization, flavorization -ratio of acid to oil
Roasting meat
meat off the loin, ribs or leg
Competing menu items
menu engineering; the menu items that normally "compete" with each other when guests make menu selection decisions
cycle menu
menu written for a specific period and is repeated once that period ends
cooked carotenoids (carrots) alkali added
mushy
cooked chlorophyll (broccoli) alkali added
mushy
calculating RCF
number of desired servings x serving size/ number of current servings x serving size
converting number of servings
number of desired servings/number of current servings
List the different classifications for fresh shellfish?
o Crustacean (shrimp, lobster, crab) o Mollusk (univalve-conch, bivalve-clam, cephalopod- octopus)
what is the best/most accurate way to record inventory?
physical-take it manually
Contribution margin
product selling price - product cost
why do we do menu engineering?
profitability (want everything to make a profit) and popularity (want everything to be popular)
menu item file
provides info about menu items tracked with POS system (point of sale-helps monitor theft waste)
Milled grain
refined grain that has been ground into a fine meal/powder (cornmeal)
Pearled grain
refined grain with a pearl-like appearance that results from having been scrubbed and tumbled to remove the bran (barley)
Stewing meat
same cuts as braising, but the cuts are smaller sized
