WorksheetsChapter 3 Key Terms
Total questions: 20
Worksheet time: 20mins
As purchased (AP) method
A method used to cost an ingredient at the purchase price prior to any trim or waste being taken into account.
A method used to cost an ingredient after it has been trimmed and waste has been removed so that only the usable portion of the item is reflected.
Butcher’s yield test
A tool used to calculate the standard portion cost for a menu item, or the exact amount that one serving or portion of a food item should cost when prepared according to the item’s standardized recipe.
A method used to measure the amount of shrinkage that occurs during the trimming of a meat product.
Closing inventory
The value of how much food product exists at the end of a given period.
The value of how much food product exists at the start of a given period.
Cooking loss test
A way to measure the amount of product shrinkage during the cooking or roasting process.
A method used to measure the amount of shrinkage that occurs during the trimming of a meat product.
Credits to cost of sales
The value of how much an operation spent on food products in a given period.
A category of credits including such items as employee meals, complimentary meals served to guests, or grease sales sold to rendering companies.
Edible portion (EP) cost
A method used to cost an ingredient after it has been trimmed and waste has been removed so that only the usable portion of the item is reflected.
The total sum of product costs included in a single meal, or plate, served to a guest.
Ideal food cost
The exact amount that one serving or portion of a food item should cost when prepared according to the item’s standardized recipe.
The target cost an operation is aiming for.
Opening inventory
The value of how much food product exists at the start of a given period.
The value of how much food product exists at the end of a given period.
Plate cost
The total sum of product costs included in a single meal, or plate, served to a guest.
The exact amount that one serving or portion of a food item should cost when prepared according to the item’s standardized recipe.
Portion size
The value of how much an operation spent on food products in a given period.
The size of an item’s individual serving, such as “six ounces of fish fillet.”
Price-per-person model
Pricing determined by calculating the food cost for all the items included on a buffet and the backup inventory used to
replenish the buffet during the service period.
The exact amount that one serving or portion of a food item should cost when prepared according to the item’s standardized recipe.
Productivity
The quality and quantity of output compared to the amount of input, such as labor hours, needed to generate it.
A formalized, consistent guide to preparing menu items, which lists the ingredients and quantities needed for a menu item, the methods used to produce it, and its appropriate portion size.
Product specifications
A set of directions for preparing a food or beverage item, along with a list of ingredients.
Descriptions of the quality requirements of the products that are purchased.
Purchases
Pricing determined by calculating the food cost for all the items included on a buffet and the backup inventory used to
replenish the buffet during the service period.
The value of how much an operation spent on food products in a given period.
Recipe cost card
A tool used to calculate the standard portion cost for a menu item, or the exact amount that one serving or portion of a food item should cost when prepared according to the item’s standardized recipe.
A set of directions for preparing a food or beverage item, along with a list of ingredients.
Sales mix
The percentage of sales volume each menu item contributes to total sales.
The quality and quantity of output compared to the amount of input, such as labor hours, needed to generate it.
Standardized recipe
A test used to measure the amount of shrinkage that occurs during trimming and cutting products that are not cooked, such as
produce.
A formalized, consistent guide to preparing menu items, which lists the ingredients and quantities needed for a menu item, the methods used to produce it, and its appropriate portion size.
Standardized recipe form
A set of directions for preparing a food or beverage item, along with a list of ingredients.
A tool used to calculate the standard portion cost for a menu item, or the exact amount that one serving or portion of a food item should cost when prepared according to the item’s standardized recipe.
Standard portion cost
The target cost an operation is aiming for.
The exact amount that one serving or portion of a food item should cost when prepared according to the item’s standardized recipe.
Yield test
A test used to measure the amount of shrinkage that occurs during trimming and cutting products that are not cooked, such as
produce.
A method used to measure the amount of shrinkage that occurs during the trimming of a meat product.
