Froggy Jumps Menus and Recipe TermsVersión en línea Review of types of menus and various definitions for recipe terms por Megan Sager 1 Menu or item made for a particular day a Du Jour Menu b Cycle Menu c Static Menu 2 Menu which offers a small variety of options a Al A Carte Menu b California Menu c Limited Menu 3 Menu which prices items individually and allows a customer to choose any number and combination of the individual items a California Menu b Du Jour Menu c Al A Carte Menu 4 Menu which allows a customer to choose any item on the menu at all hours of operation as opposed to having separate menus for various times of day a California Menu b Table D'Hote Menu c Limited Menu 5 Definition: amount of food product or number of portions a recipe makes a Yield b Recipe Conversion c Edible Portion 6 Definition: process of adjusting a recipe to accommodate the yield and measuring system a Edible Portion b Recipe Conversion c Conversion Factor 7 Definition: refers to food item when purchased before any preparation a As Purchased Amount b Edible Amount c Conversion Factor 8 Definition: refers to food item after inedible or undesired portions are removed a As Purchased Amount b Yield c Edible Portion 9 Definition: process of determining the cost of making a recipe a Yield b Recipe Costing c Book of Yields 10 Definition: costs involving the purchase of food for restaurant inventory a Equipment Costs b Labor Costs c Food Costs 11 Definition: costs involving the compensation of employees for their labor a Labor Costs b Food Costs c Operating Costs 12 Definition: edible portion weight ÷ as purchased weight = yield percentage a Yield Percentage Formula b Labor Costs c Food Cost Percentage 13 Definition: cost per portion ÷ selling price = food cost percentage a Food Cost Percentage b Yield Percentage Formula c Operating Costs 14 Definition: costs involving the maintaining of the business property a Labor Costs b Food Costs c Operating Costs
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