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Food Cost

Food Cost. Goal 4.02: Calculate food costs for a recipe. Portion Control. uniform in quantity and size value for the dollar control cost monitor food cost. Purchase by Specifications. spec a written description of a product that needs to be purchased

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Food Cost

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  1. Food Cost Goal 4.02: Calculate food costs for a recipe.

  2. Portion Control • uniform in quantity and size • value for the dollar • control cost • monitor food cost

  3. Purchase by Specifications • spec • a written description of a product that needs to be purchased • purchase by count number (ex: purchase a whole cheesecake because it can be cut into a set number of portions) • purchase what ahs already been divided into individual portions

  4. Follow Standardized Recipes • help maintain fixed portions • recipe includes the portion size and the total number of portions • Measure right. • Prepare using the right time and temperature. (ex: if you cook meat for too long it shrinks and then the portion is smaller)

  5. Use Portioning Tools and Equipment • use same size every time • ex: ladle, color-coded dishers, spoons, balance and portion scales, slicers, volume measures • serving plates and bowls

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