Lesson 2 Key Terms Review

Chapter 1
Establishing Standard Food Production Procedures

1.       Prep sheet—short for preparation sheet; this production volume control tool sets the standards for basic food items to have available in an operation for a specific shift or day.

2.       Product specification sheet—production volume control tool that lists precise descriptions of important characteristics required for a specific menu item (such as portion cut steak) or menu item ingredient.

3.       Production volume—quantity (number of servings) of a menu item to be produced.

4.       Sales history—tool used by restaurants to keep a record of the number of each items sold on a daily, shift, or other basis.

5.       Standard operating procedure (SOP)—tool that guides activities performed by employees while doing their jobs and also used for training new employees.

6.       Standardized recipe—production volume control tool that list the ingredients and quantities needed for a menu item, as well as the method used to produce it, and its appropriate portion size.

7.       Yield—number of servings produced by a standard recipe based on a stated portion size