EXAM 3 Review: NUTR 221 Topics discussed: 1. Standardized Recipes ¾ What are they? ¾ Benefits of use, advantages. ¾ What do they contain? ¾ What are the 3 essential steps in the standardization process? ¾ What is the recommended recipe card format? ¾ Name the methods used to quantify a recipe. ¾ Be able to quantify a recipe using the Factor Method. 2. Recipe Costing ¾ Know how to determine the cost of a given recipe, including the cost per portion. ¾ What is essential in obtaining accurate recipe costs? ¾ Name the 3 methods used to determine a selling
This is the end of the preview. Sign up
access the rest of the document.
This note was uploaded on 01/16/2012 for the course NUTR 221 taught by Professor Heathergraham during the Spring '11 term at Truckee Meadows Community College.