'Original yield' presentation slideshows

Kitchen Economics 101

Kitchen Economics 101. Prepared by the ProStart Team National Restaurant Association Solutions. Teaching Kitchen Economics. Teaching Kitchen Economics. Challenges. Teaching Kitchen Economics Strategies. Equate food with money. Teaching Kitchen Economics Strategies. Tips and Tricks.

764 views • 49 slides

Using Standardized Recipes

Using Standardized Recipes. Standardized Recipes. INGREDIENTS Listed in the order used Amounts. YIELD. Number of servings or amount the recipe makes. Temp., time, & equipment. Size and type of pan Other equipment needed Oven temp Preheating instructions. Step-by-step directions.

565 views • 20 slides

207 views • 20 slides

Unit 6: Recipes and Food Cost

Unit 6: Recipes and Food Cost. Recipes help organize, select ingredients, choose equipment, and help you track food cost. What Is a Recipe?. Written record of ingredients and preparation Improves efficiency Increases profits Gives each guest the same value each time. Standardized Recipes.

413 views • 17 slides