hospitalitynU

 1. Standard portion size is the quality standard of any menu item that is to be served each time that it is ordered. A. True B. False 2. A standard recipe is the recipe that has been designated the correct one to use in a given establishment for a specific term. A. True B. False 3. Formula, recipe detail and cost cards, butcher test, and cooking loss test are some of the methods for calculating portion costs. A. True B. False 4. The primary purpose of the cooking loss test is to determine the true standard portion cost. A. True B. False 5. Some of the reasons for cooking loss are: cooking time, temperature, and moisture loss. A. True B. False 6. Yield percentage or yield factor is defined as the percentage of a whole purchase unit of meat, poultry, fish, or any other ingredient that is available for portioning before any required in-house processing, trimming, peeling or cleaning has been completed. A. True B. False 7. A menu item can be quantified in three ways; which of the foll...

Food production control A foodservice operation must be viewed as a complex array of interrelated systems, each of which has special goals. The purchasing system, for example, is designed to ensure the availability of an adequate supply of the ingredients required for food production, each of a carefully selected quality and acquired at an optimum price. The best means for ensuring that the purchasing system will achieve its aims—that purchasing events will conform to plans—was shown to be instituting a control process. This is true not only for the purchasing system, but also for the systems designed for receiving, storing, and issuing foods. As we will see, it is equally true for the production system. A.  Establishing standards and standard procedures 1. Ingredients 2.  Proportions of ingredients 3.  Production method 4.  Quantity To reach this goal, it is necessary to develop the following standards and standard procedures for each menu ite...