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UNT - HMGT 1470 - 1470 HMGT Food Prep Lab Notes Chapter Three - Class

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UNT - HMGT 1470 - 1470 HMGT Food Prep Lab Notes Chapter Three - Class

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background image 1470 Food Prep Chapter Three Kitchen Management  Menus & Kitchen Management:  - the menu is the primary marketing tool for any food establishment  - the menu dictates how the kitchen is set up, what equipment and storage is needed,  and the look of the restaurant  - menus can be static or rotational, but can also be a mix  - menus are priced three different ways:  - a la carte: different prices    - table d’hôte: set menu, set price  - prix fix: set price, choices for each course  - menus differ by meal  - menus need to be designed to attract customers  - expectations differ by regions, area, ethnic background, age groups, etc.  - some states have Truth in Menu laws  - organic, homemade, farm to table, amount, etc. all carry legal applications of the  origin of the product  - menus can help manage an establishment  - perishable items should be used in multiple dishes to ensure rotation of stock  - menu items should be spread across stations as fairly as possible   - the kitchen must have the necessary training and equipment for each menu item  - Recipes are important for tracking and managing cost    - restaurants should have standardized recipes designed for the specific kitchen,        equipment, and menu    - standardized recipes control costs, ensure consistency, and control the quality         and quantity of the food  - Measurement is key for consistency  - the most accurate form of measurement is weight  - there are four items that are equal weight and volume: water, milk, eggs, &  butter   - two cups of butter equals one pound of butter, or one quart of milk equals two  pounds of milk  - there are three basic scales used in the kitchen:  - portion scale: sensitive and should not be picked up by the top platforms  - electronic scale: need batteries and are sensitive to moisture and grease, but are  easy to tare and use  - balance scale or traditional kitchen scale: have been used forever and are sturdy  enough to hold up in most busy kitchens 
background image 1470 Food Prep Memorize these Measurements:  - 4 quarts = 1 gallon  - 4 cups = 1 quart = 32 ounces  - 1 pound = 16 ounces  - 1/2 fluid ounce = 1 tablespoon   - 3 teaspoons = 1 tablespoon  - 1 ounce = 28.35 grams  - 1 kilo = 2.2 pounds   - 1 pound = 454 grams  - 1 fluid ounce = 28.35 milliliters  - 1 liter = 33.8 ounces  - 1 quart = .95 liters  - 32 degree F = 0 degree C is the freezing point of water  - 212 degree F = 100 degree C which is the boiling point of water  Know these terms and abbreviations:  - Lbs. = pounds  - Tbsp. = Tablespoon = T  - tsp. = teaspoon = t  - TT = To Taste  - @ = each  - a dash or pinch is exactly that: just a dash or a pinch in something  Recipe Conversion:  - the formula for converting recipes is:  - new yield / old yield = the conversion factor  - multiply each ingredient by the conversion factor to get your new yield  - keep in mind the new and old yield have to be in the same unit  - round to the second decimal  When converting recipes, there are additional things to consider:  - cooking time may change  - cooking temperature may change  - evaporation rates may change  - mistakes made on small batch recipes can be larger problems with big batches  

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School: University of North Texas
Department: Hospitality
Course: Prof Food Prep
Professor: Jodi Duryea
Term: Spring 2019
Tags: 1470HMGT, FoodPrep, and HospitalityManagement
Name: 1470 HMGT Food Prep Lab Notes Chapter Three
Description: These notes cover kitchen management, pricing, and measurements.
Uploaded: 01/18/2019
3 Pages 41 Views 32 Unlocks
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