Term
A,b, and c
-consistency -cost control -customer satisfaction |
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Definition
| Standardized recipes are important for |
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Term
Both a and b
-total yield of the recipe
-# of portions the recipe yields |
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Definition
| Standardized recipes list the |
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Term
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Definition
| A standardized recipe does not include the |
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Term
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Definition
| An item that has been trimmed of all waste and is ready for use is known as |
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Term
| two lb browned ground beef |
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Definition
| Which of these ingredients is listed as EP? |
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Term
Both a and b
-to get an accurate standard portion cost
-to obtain a figure used in the determination of a selling price |
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Definition
| The objective of a recipe cost card is |
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Term
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Definition
| If a recipe calls for 9 oz of cooking oil that costs $5 per quart, the cost of the oil on the recipe cost card would be |
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