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Culinary II Menus
Menu terms and pricing information for menus
Term | Definition |
---|---|
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 |