Cod Report
NEW MEAL PATTERN REQUIREMENTS AND NUTRITION STANDARDS USDAS NATIONAL SCHOOL LUNCH AND SCHOOL BREAKFAST PROGRAMS.
OH 3-1 Using Standardized Recipes to Determine Standard Portion Cost Controlling Foodservice Costs 3 OH 3-1.
Cost Control Chapter 3 Managing the Cost of Food.
Controlling Foodservice Costs. Calculate food cost. Calculate food cost percentage. Explain the effect that changes in food cost and sales have on food.
OH 3-1 Agenda Review Quiz 1 Chapter 3 Homework Quiz.
Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 1 Recipes provide specific instructions to prepare.
Calculating the Contribution to the Food Components: Recipes Webinar February 12, 2014.
RECIPE STANDARDIZATION. Goals To focus on: l Developing Standardized Recipes l Standardized Recipe Formats l Weights and Measures l Recipe Standardization.
South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634.
Pasta
Dining preparation & Table Setting
