Menu Planning and Costing Flashcards

A standardized recipe for 50 portions must be scaled to 175 portions. What is the conversion factor?

Answer: 3.5

Conversion factor = 175 ÷ 50 = 3.5; multiply all ingredient quantities by 3.5.

Which type of menu lists each food item and its price separately, allowing guests to build their own meal?

Answer: À la carte

An à la carte menu prices each component individually so guests select and pay for items independently.

In menu development, 'truth in menu' regulations require that chefs:

Answer: Accurately represent ingredients, preparation methods, and origins

Truth in menu laws prohibit misrepresenting a dish's ingredients, preparation technique, portion size, or geographical origin.

A sommelier recommends pairing a rich Burgundy with a menu's braised short rib. This recommendation primarily supports which menu planning principle?

Answer: Flavor complementarity and balance

Pairing wine with dishes based on flavor affinity is a core principle of balanced, harmonious menu development.

When planning a seasonal menu, what is the primary cost advantage of using in-season produce?

Answer: Lower purchase price due to abundant supply

In-season produce is more abundant, so market prices drop and food cost percentage decreases.

A chef calculates a dish's food cost at $6.80 and wants a 28% food cost percentage. What should the menu price be?

Answer: $24.29

Menu price = $6.80 ÷ 0.28 = $24.29.

Which menu analysis method plots items on a matrix using popularity (menu mix %) and profitability (contribution margin)?

Answer: Menu engineering

Menu engineering, developed by Kasavana and Smith, categorizes items into Stars, Plowhorses, Puzzles, and Dogs using these two axes.