Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

Menus and Recipes On Cooking Sarah R. Labensky, CCP Alan M. Hause Chapter 3 Menus and Recipes Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking Labensky, Hause & Martel

Menus and Recipes CLNART – 060 Culinary Orientation & Techniques Chapter 3 Menus and Recipes CLNART – 060 Culinary Orientation & Techniques Chef Louis Eguaras Fall 2015 On Cooking Labensky, Hause & Martel

Key Terms as purchased (A.P.) cost per portion edible portion (E.P.) entrée food cost percentage overhead cost recipe standardized recipe total recipe cost

Key Terms unit cost yield test yield percentage

Learning Objectives After this lecture, you should be able to complete the following Learning Objectives 3.1 Appreciate the different types and styles of menus 3.2 Understand the purpose of standardized recipes 3.3 Convert recipe yield amounts 3.4 Appreciate the need for cost controls in any food service operation 6

3.1 Different Types and Styles of Menus Learning Objective Static or fixed menu Cycle menu Market menu Hybrid menu 3.1 Appreciate the different types and styles of menus 7

3.1 Different Types and Styles of Menus Menu Styles Entrée à la carte semi à la carte table d’hôte or prix fixe Main dish of an American meal, usually meat, poultry, fish or shellfish

3.1 Different Types and Styles of Menus Truth in Advertising Federal/state laws Quality Quantity Grade Freshness Nutritional statements Consumer safety advisories

Learning Objective Understand the purpose of standardized recipes 3.2 10

3.2 The Purpose of Standardized Recipes Set of written instructions for producing a specific food or beverage Recipe producing a known quality and quantity of food for a specific operation

3.2 The Purpose of Standardized Recipes Recipes include Type and amount of each ingredient Preparation and cooking procedure Yield and portion size

3.2 The Purpose of Standardized Recipes Yield The total amount of product from a specific recipe

Learning Objective 3.3 Convert recipe yield amounts 14

3.3 Convert Recipe Yield Amounts Measurement Formats Weight — Mass Volume — Space Count — Number

3.3 Convert Recipe Yield Amounts Measurement Systems U.S. system Only in the U.S. Pounds and cups Metric system Most common system in the world Grams and liters

3.3 Convert Recipe Yield Amounts Converting Grams and Ounces 1 oz. = 28.35 grams 8 oz. X 28 = 224 g 224 g ÷ 28 = 8 oz. 1 fl. oz. = 29.57 milliliters 8 fl. oz. X 29 = 232 ml 224 ml ÷ 29 = 7.72 fl. oz.

3.3 Convert Recipe Yield Amounts Conversion factor (C.F.) The total amount of product from a specific recipe Amount of a food remaining item after processing The number used to increase or decrease ingredient quantities and recipe yields New Yield ÷ Old Yield = Conversion Factor Old Quantity x Conversion Factor = New Quantity

3.3 Convert Recipe Yield Amounts Converting Portion Size Original Portions X Original Portion Size = Total Yield Desired Portions X Desired Portion Size = Total (new) Yield New Total Yield ÷ Total Yield = Conversion Factor Old Quantity X Conversion Factor = New Yield

3.3 Convert Recipe Yield Amounts Additional Conversion Problems Equipment Evaporation Recipe errors Time

A.P. cost ÷ Number of units = Cost per unit Learning Objective 3.4 Cost Controls in Food Service Operation Unit cost The price paid to acquire one of the specified units 3.4 Appreciate the need for cost controls in any food service operation As purchased (A.P.) Condition or cost of an item as it is purchased or received from the supplier A.P. cost ÷ Number of units = Cost per unit 21

3.4 Cost Controls in Food Service Operation Yield percentage Edible portion (E.P.) Yield test Ratio of usable ingredient weight after cleaning and trimming to quantity purchased Measuring/weighing an ingredient before and after processing Amount of a food item available for use after fabrication E.P. weight ÷ A.P. weight = Yield Percentage E.P. quantity ÷ Yield percentage = A.P. Quantity A.P. cost per pound ÷ Yield percentage = E.P. Cost/Pound

3.4 Cost Controls in Food Service Operation Total recipe cost Cost per portion Total recipe cost divided by number of portions produced The cost of one serving Total ingredient cost for a particular recipe Does not reflect overhead, labor, fixed expenses or profit

3.4 Cost Controls in Food Service Operation Food cost percentage Overhead cost Non-food expenses related to operating a business Cost of all foods used divided by the total food sales during a set period Plate cost ÷ Desired cost % = Selling price

FIFO (first in, first out) 3.4 Cost Controls in Food Service Operation Inventory FIFO (first in, first out) Listing and counting of all foods in the kitchen, storerooms and refrigerators A system of rotating inventory Items are used in the order in which they are received Particularly perishable and semiperishable goods Parstock (Par) Amount of stock necessary to cover operating needs between deliveries

3.4 Cost Controls in Food Service Operation Controlling Food Costs Menu Purchasing/ordering Receiving/storing/issuing Establishing standard portions Waste Sales and service

Chapter Summary Appreciate the different types and styles of menus 3.1 Appreciate the different types and styles of menus 3.2 Understand the purpose of standardized recipes 3.3 Convert recipe yield amounts 3.4 Appreciate the need for cost controls in any food service operation 27

Chapter 3 Menus and Recipes END On Cooking Labensky, Hause & Martel