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WorksheetsCFC Chapter 7 key Terms
Total questions: 10
Worksheet time: 50mins
A formula in which the weight of the flour equals 100 percent and all the other ingredients are calculated in proportion to the weight of the flour.
Recipe conversion
Baker's percentage
Butcher's yield test
Yield Factor percentage
Food that has been previously produced but not served to customers.
Transfers
Perpetual inventory
Directs
Carry-over production
When converting recipes, a multiplier used to adjust the quantity of ingredients on the existing recipe to the quantity needed to produce the desired yield.
Conversion factor
Multiplier
Extension
Yield test
A chart that provides the essential information a staff needs to know on exactly what and how much food to prepare.
Food-production chart
Preparation list
Food Flow chart
Mis en Place list
The percentage share of a given menu item in its respective category (e.g., entrée), derived by dividing the number of portions sold by the total number of items in the same category that
were sold.
Carry-over production
Contribution margin
Popularity classification
Popularity index
The proportion of beverage cost to sales price
Contribution margin
Pour cost percentage
Profit percentage
Revenue
A system for ensuring product freshness and sufficient quantities, encompassing taste tests and checking standards.
Quality-control line check
Manager's observation
Stock rotation
Food-production chart
A method used to change the yield of a recipe from its original yield to a desired yield.
Conversion factor
Recipe conversion
Multiplier
Extension
The number of portions a standardized recipe produces.
Inventory
Par level
Recipe yield
Portion control
Tasting done by staff prior to the start of a meal period to determine if products meet the establishment’s standards.
Kitchen meeting
Taste test
Pre-shift dinner
Taste sampling
