Chapter 2
Calculations and Controls for the Garde Manger
1. When was the Metric Conversion Act signed into law? By whom?
2. In the metric system what term represents mass or weight? Volume? Temperature?
3. What is the formula for converting Fahrenheit temperature to degrees Celsius?
4. What is the formula for converting degrees Celsius to degrees Fahrenheit?
5. Why is recipe analysis important?
6. Define “make-or-buy-decision.”
7. What is a butcher’s yield test?
8. How has technology improved the methods by which chefs calculate and analyze recipe and food costs?
9. Why is the use of a standardized recipe important?
10. What are fixed costs? Variable or controllable costs?
11. Define food cost percent. What is its purpose for cost analysis?
12. If the Star Hotel has a total food cost of $4,500 with total sales of $15,350. What is their food cost percent?
13. How does the production of food compares to the manufacturing of products in other industries?
14. Define cross-utilization.
15. Explain how the garde manger can cross-utilize products to insure profitability and maintain customer satisfaction?
16. Define scrap rate.
17. Why is planning for the use of leftovers as important as the initial preparation?
18. Explain the three C’s of production reports.
19. What information must be made available to the chef to help determine the amount of food to be produced?
20. Define working factor as it relates to recipe conversion?
21. If a recipe of meatballs yields 100 portions, what is the working factor to yield 450 portions?
22. If a recipe of meatballs yields 100 portions, what is the working factor to yield 40 portions?
23. Define menu analysis. Menu engineering.
24. Identify the 3 most widely used methods for menu analysis.
25. Identify ways a chef can lower food cost percentages.
26. Explain how to determine the contribution margin of menu items.
27. What is the purpose of “goal value?”
28. Define cost-based pricing. Multiplier-based pricing. Competitive-based pricing. Client-based pricing.