| A | B |
|---|
| Static menu | A menu that offers the same dishes everyday |
| Cycle menu | A menu that changes everyday for a certain period, then repeats the same daily items in the same order. |
| A la carte | Referring to a menu on which each individual item is listed with a separate price. |
| Table d'hote | Refering to a fixed-price menu with no choices. |
| Prix fixe | French term meaning "fixed price";referring to a menu offering a complete meal, with a choice of courses for one given price. |
| Tasting menu | A type of fixrd-price menu designed to showcase the chef's art by presenting a series of small courses. |
| Course | A food or group of foods served at one time or intended to be eaten at the same time. |
| Fresh | Not frozen, canned, or dried. |
| Imported | Coming from outside a country. |
| Homemade | Made on the premises. |
| Organic | Grown or raised with out chemical growth enhancers or medications or, for plants, with out artificial fertilizers or pesticides. |
| Recipe | A set of instructions for producing a certain dish. |
| Standardized recipe | A set of instructions describing the way aparticular establishment prepares a particular dish. |
| AP (as purchased) | Weight-term for the untrimmed quantity of a food item, in the form in which it is purchased. |
| EP (edible portion) | Weight-edible portion, the weight of an item after all trimming and preparation is done. |
| Portion control | The measurement of portions to ensure the correct amount of an food item is served. |
| Metric system | An international system of measurement used in most countries outside of the United States. |
| Liter | The basic unit of volume in the metric system; equal to slighty more than one quart. |
| Degree celsius | Metric unit for measuring temperature. |
| Yield | The amount of usable meat in proportion to fat. The edible amount remaining after trimming any food. |
| Conversion factor | The number used to increase or decrease the amount of each ingredient when converting a recipe to a different yield. |
| Food cost percentage | The raw food cost, or portion cost, divided by the menu price. |
| Yield test | A test to determine the cost per unit of weight of meat after trimming and boning. |
| Cutting cost | Loss of weight of meat due to drying or to particles of meat and fat sticking to the cutting board. |
| AS served (AS) | The weight of an item as sold or served, after processing and/or cooking. |
| Portion cost | Total cost of all the ingredients in a recipe divided by the number of portions served. Also called raw food cost. |
| Hidden cost | The cost of supplementary ingredients, such as garnishes and condiments. |
| Minimum-use-ingredients | Ingredient used in very small quantities in the preparation of an operations menu. |
| Par stock | The inventory of goods an operation must have on hand to continue operating between deliveries. |
