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Recipes
05 chapter five
REINVENTION OF THE ADMINISTRATIVE REVIEW (The Overview) BEGINNING SCHOOL YEAR 2013-2014.
OH 3-1 Using Standardized Recipes to Determine Standard Portion Cost Controlling Foodservice Costs 3 OH 3-1.
The Ingredient Process Chapter 6. Objectives Identify the various considerations made when planning a menu Define standardized recipes Explain the purpose.
Cost Control Chapter 3 Managing the Cost of Food.
Standardized Recipes. What is a standardized recipe? One that has been tried, adapted, and retried several times for use. Produces consistent results.
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
RECIPES AND COSTING HOW TO STANDARDIZE A RECIPE AND COMPUTE COST PER PORTION FOR A VARIETY OF MENU ITEMS.
Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 1 Recipes provide specific instructions to prepare.
Calculating the Contribution to the Food Components: Recipes Webinar February 12, 2014.
