| Introduction -- Chapter 4 -- Lesson Assignments |
The profitability of a food service operation is directly tied to precise recipe measurements, portion control, food costing, and loss control. When working with a standardized recipe, precise measurements and portion control provide the ability to produce a known quality and quantity of food repeatedly and consistently. This consistency makes it possible to determine accurately a profitable price of a particular menu item.
Lesson 3 will assist you in understanding what is needed to produce profitable menu items within a food service operation. You will learn how to follow a standardized recipe and how to use proper measuring techniques when making a particular menu item. You will also learn how to convert recipes to get different yields. The lesson then will provide information on how to set an accurate price for the menu item through a discussion that focuses on food costing, recipe costs, and controlling food costs. You will also learn techniques to develop an attractive menu design.
Chapter 4 objectives
After studying this chapter, you will be able to:
- appreciate the different types and styles of menus;
- understand the purpose of standardized recipes;
- convert recipe yield amounts;
- appreciate the need for cost controls in any food service operation.
Chapter 4 topics
- Menus
- types of menus
- menu language
- truth in menus
- nutritional statements
- Definitions
- recipes
- standardized recipe
- instructional recipe
- cooking with judgment
- Recipe format
- Converting/adjusting recipes
- converting yield
- converting portion sizes
- converting volume to weight
- converting weight to volume
- additional conversion considerations
- Ingredient substitutes and alternatives
- salt
- sweeteners
- fat
- other
- Calculating unit costs and recipe costs
- unit costs
- recipe costs
- Controlling food costs
Key terms from Chapter 4
| à la carte | hybrid menu | standardized recipe | ||
| as-purchased | market menu | static menu | ||
| conversion factor | metric system | table d'hote | ||
| cost per portion | parstock | total recipe cost | ||
| cycle menu | recipe | unit costs | ||
| entrée | specifications | yield |
Related websites for Chapter 4
http://www.cooksrecipes.com/tips/equivalent.html
http://www.cooksrecipes.com/tips/substitute.html
http://www.menudesigns.com/
http://www.cs.cmu.edu/~mjw/recipes/other-sites.html
