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Food Prep

Ch. 2

QuestionAnswer
Recipe Conversion Factor Desired Yield divided by the Original Yield. ex: desired yield - 20 gal, original yield 10 gal....RCF = 2 (multiply every ingredient by 2)
All food items have some sort of loss, so a yield percentage must be determined for each item in the kitchen False
Most food items purchased from suppliers and purveyors are packed and priced by wholesale bulk prices True
Detailed standardized recipes serve little purpose in a small operation where one person performs most of the cooking False
Volume is measured of the mass or heaviness of a solid, liquid, or gas False
Weight measures should be used when scaling recipes. Volume measures are suitable for all other recipe preparations False
Standardized recipes may be tailored to suit the needs of an individual kitchen True
In some cases, volume measures may be preferable to weight measures, because volume measuring tools are required to meet specific standards for accuracy False
The butcher's yield test allows the chef or butcher to take into account the fact that much of the trim can be used in other preparations True
The most accurate way to measure onions for a recipe is by count False
Volume measuring tools are acceptable when measuring small amounts of spices True
The yield percentage is used to determine ______________________________________ The percentage of usable product in product as it is purchased
To determine the edible portion quantity (EPQ)of an item, ___________________________ Subtract trim loss from the as-purchased quantity
In order to determine the edible portion quantity of 2 pounds of carrots, you must______________________ Trim the carrots and subtract any trim loss from the original weight
Many recipes call for ingredients that are prepped and ready to cook. In order to purchase the correct amount of an item taking into account the trim loss during fabrication, you need to________________________ Divide the edible portion quantity (EPQ) by the yield percentage
Many recipes call for ingredients that are prepped and ready to cook. In order to determine the cost of an item, taking into account the trim loss during fabrication, you need to________________________ Divide the as-purchased cost (APC) by the yield percentage
Four of the important items on a standardized recipe include_________,_________,________and ________ Ingredients; Yield; Portion Size; Name
Before starting to cook from any recipe, the first step is to________________ Read through the entire recipe
Ingredients are purchased and used according to one of three measuring conventions: _______, ________, and ________ Weight; Value; Count
The___________, used throughout most of the world, is a ___________, meaning that it is based on multiples of 10. In America, the most common form of measure is the__________ Metric System; Decimal System; U.S. System
When increasing or decreasing recipe yields, three things you must always consider are:_________, __________, and _________ Size of equipment; Staff Skills; Other production issues
The unusable portion of an item Trim loss
The item's weight or volume at the time of purchase As-purchased quantity
Edible portion quantity (EPQ) divided by the As-purchased quantity (APQ) Yield Percentage
Wholesale bulk price divided by number of units Cost per unit
Desired Yield divided by Original Yield Recipe Conversion Factor
As-purchased cost minus total trim value New fabricated cost
What is the purpose of a menu? The purpose of a menu is to provide information to the guests about what the restaurant offers
What is the purpose of a standardized recipe? The purpose of a standardized recipe is to fit the needs of an individual kitchen.
What elements are included in a standardized recipe? Name/title of food, Yield information, Portion information, Ingredient names and measures
What is the Butcher's Yield Test? Test that finds the accurate costs of meats, fish, and poultry.
What does the Butcher's Yield Test calculate? The value of all edible cuts
Created by: tczeltwanger
 

 



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