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

2. 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

3. 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

4. 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

5. Key Terms
unit cost
yield test
yield percentage

6. 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

7. 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

8. 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

9. 3.1 Different Types and Styles of Menus
Truth in Advertising
Federal/state laws
Quality
Quantity
Grade
Freshness
Nutritional statements
Consumer safety advisories

10. Learning Objective Understand the purpose of standardized recipes 3.210

11. 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

12. 3.2 The Purpose of Standardized Recipes
Recipes include
Type and amount of each ingredient
Preparation and cooking procedure
Yield and portion size

13. 3.2 The Purpose of Standardized Recipes
Yield
The total amount of product from a specific recipe

14. Learning Objective
3.3
Convert recipe yield amounts 14

15. 3.3 Convert Recipe Yield Amounts
Measurement Formats
Weight — Mass
Volume — Space
Count — Number

16. 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

17. 3.3 Convert Recipe Yield Amounts
Converting Grams and Ounces
1 oz. = grams
8 oz. X 28 = 224 g
224 g ÷ 28 = 8 oz.
1 fl. oz. = milliliters
8 fl. oz. X 29 = 232 ml
224 ml ÷ 29 = 7.72 fl. oz.

18. 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

19. 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

20. 3.3 Convert Recipe Yield Amounts
Additional Conversion Problems
Equipment
Evaporation
Recipe errors
Time

21. 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

22. 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

23. 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

24. 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

25. 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

26. 3.4 Cost Controls in Food Service Operation
Controlling Food Costs
Menu
Purchasing/ordering
Receiving/storing/issuing
Establishing standard portions
Waste
Sales and service

27. 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

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