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33 Cards in this Set
- Front
- Back
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Frozen foods should normally be stored at
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-10 to 0 degrees F
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The normal method for stock rotation in food service operations is
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FIFO
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Food transfers from one unit in a chain of restaurants to another unit in that chain are known as
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interunit transfers
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The storeroom items most frequently ordered by the kitchen should normally be stored
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near the storeroom entrance
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The primary technique used to monitor the performance of those who store and issue food is
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requiring records and reports
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A standard recipe is one that has been established as the correct recipe to use each time a given product is prepared
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true
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A standard portion size is the quantity of a given product that a given employee decides to serve on the days that he works
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false
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Standard portion costs typically are calculated once in the life of a restaurant --just prior to opening day
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false
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Recipe yield equals total quantity produced by a standard recipe divided by the number of standard protions produced
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false
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In completing calculations for the butcher test, one determines ratio to total weight for a given part by dividing the weight of the part by the weight of the whole piece as purchased
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true
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In completing the calculations for the cooking loss test, the weight lost in cooking is determined by subtracting the cooked weight from the trimmed weight
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true
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Butcher tests are used primarily to test the knife skills of newly-hired butchers in large commercial restaurants
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false
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The portion cost factor is used to determine the new cost of an identical-size portion shen the dealer's price for the commercial cut changes
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true
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One can determine a correct purchase quantity, provided one knows standart portion size, number of portions required and
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yield factor
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A nearby restaurant has been serving a 6os. portion of roast lamb. The manager can determine the standard cost of the portion provided that she knows dealer price and
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portion cost factor
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The standard cost of one standard protion of a given menu item should not change unless
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market price changes
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The lb. cost factor is the ratio of the cost of each usable lb. to
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the dealer price per lb.
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In a restaurant business, sales forecansts are
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prepared on the basis of sales histories
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Requisition
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A form prepared by a staff member that lists items and quantities needed and issued from inventory
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Interunit transfers
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A transfer between units in a chain
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Intraunit transfers
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A transfer between departments in an operation
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Stock rotation
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The storing of goods such that the units received most recently are placed behing those already in storage
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Unacceptable costs
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Unplanned costs that develop from spoilage, waste or pilferage
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Butcher test
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A procedure used to detmine standard cost of a product portioned before cooking
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Cooking loss test
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A procedure used to determine the standard cost of a product portioned after cooking
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Cost factor per pound
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The ratio of the cost of a usable pound to the dealer price per pound
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Portion cost factor
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The ratio of the standard portion cost to the dealer price per pound
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Recipe detail and cost card
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A form used to record a standard recipe and pertinent information
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Standard portion cost
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The dollar amount that a standard portion should cost
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Standard portion size
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The specific quantity of any menu item that is to be served
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Standard recipe
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A recipe that has been designated the correct one to use
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Yield
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The number of portions made by a standard recipe
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Yield factor
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Yield percentage
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