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English 17 Public

Restaurants, Menus, Food Costing, Conversion Factors

Study Slideshow

What type of menu offers customers the same foods and dishes everyday for a long period of time?

Fixed Menu

15

When a restaurant offers each food and beverage item priced and serve separately, it is called?

A la carte

15

What type of menu lists the meals that are offered on the same day- example daily specials

Du jour Menu

15

What type of menu is used when the restaurant offers breakfast, lunch and dinner all day listed on the same menu?

California Menu

15

What is an accompaniment?

A food item that is offered with an entree.

20

What is the edible decoration placed in or around the food on a plated meal?

Garnish

20

Arranging the food and garnishes on a plate is called?

Plating

20

The ratio of one food to another and to the plate is called?

Proportion

15

Who is second in command to the executive chef?

Sous Chef

20

What is the chef in charge of desserts and pastries called?

Patissier

25

To increase or decrease a recipe you need to find the….

Conversion Factor

25

If my recipe made 8 bagels but I want to make 12 what would the conversion factor be?

0.46

25

New yield / Old yield is the formula used for what?

To find the conversion factor

25

Cost per item x unit required / unit size is the formula used to calculate...

Food cost

25

If it costs $0.49 to make one piece of garlic bread... how much would you sell it for?

$0.49 x 3.3 = $1.617

25

Cost per item= $4.97. Unit Required = 227g. Unit size= 454g. What is the cost?

$2.49

25