Ch 6 Food Production Controls

Front 1

butcher test

Back 1

deternine standard portion costs for items portioned b4 cooking. Used to see how accurate chef is in process

Front 2

cooking loss test

Back 2

test used to determine standard portion costs for items portioned after cooking - how much lost during cooking?

Front 3

yield factor or yield %

Back 3

ratio of weight of part of product to weight of product as purchased

Front 4

3 ways to quanitify every menu item

Back 4

weight -ounces or grams
volume
count

Front 5

4 methods calculation standard portion costs

Back 5

1.formula
2.recipe detail of cost card
3.butcher test
4. cooking loss test

Front 6

yield %

Back 6

% of whole purchase unit of meat that is available for portioning after in house processing

Front 7

yield % general formula

Back 7

quantity = number of portions x portion size (as decimal) / yield percentage

Front 8

managing food production area

Back 8

food loss can play major role in excessive costs
food waste result of poor training and management
increased cooking results in product shrinkage