Busy. Please wait.

show password
Forgot Password?

Don't have an account?  Sign up 

Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
remaining cards
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
restart all cards
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Culinary II Menus

Menu terms and pricing information for menus

menu tool for restaurants to show items offered
spoken menu when the person tells you the special
menu board chalkboard or sign on the wall for menu
clip on special small page attached to regular menu
table tent standing menu on table to show featured items
prix fixe fixed price meal that offers choices within courses of meal
table d'hote fixed price meal with no choices
a la carte all items priced separately on menu
entree the main dish for a meal
accompaniment side item for a meal
du jour item of the day
cyclical menu that rotates on a set number of days
California menu menu that offers all items at any time of the day
psychological pricing strategy to use .99 or .95 instead of next whole number
star menu item that is ordered often and brings large profit
as purchased the amount of ingredient before trimming
edible portion the amount of ingredient after trimming
yield amount a recipe will serve
standardized recipe recipe for larger yields that usually describes price and has a photo
yield percent amount of ingredient that can be used after trimming -- usually on a chart to help with purchasing
Created by: mariastyersfhs