Title: Quiz Review and Quiz
Course: WVA 106 Local Food in Institutions > Section: WVA 106 Local Food in Institutions

Quiz Review and Quiz

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Quiz Review

Review Units 1-6 Vocabulary and Concepts

Prior to this quiz students are asked to review prior readings and vocabulary terminology from previous units 1-6 focusing on the following terminology and concepts:

Cycle Menu: A set of scheduled, rotating menu items designed

Menu Mix: Sales term that associates the menu item in relation to the specific number of menu items sold

Seasonal Menu: Menu based on foods grown in the bio-region or eco-region in which it served at the time it is available

without use of greenhouse gases

Truth in Menu: Laws that protect the general public from false menu claims while protecting public health

Design: The overall planning of the kitchen’s space which includes shape, dimensions, and organizational flow

Layout: A detailed written plan of kitchen equipment and workspace arrangement

Balance Sheet: Financial summary of assets, liabilities and ownership equity, produced at the end of an organizations financial year. A balance sheet is a brief annual review of an organizations overall financial health.

Food Cost: Cost of raw food product

Food Cost Percentage: Calculation to determine a menu items selling price based on cost of raw food products

Institutional Standard Recipe: In non commercial food service operations, detailed formula for producing consistent items that can be produced for large scale institutional foodservice operations. Specific information in an institutional recipe includes ingredients type and amount, nutritional information if needed, and preparation and production standards. Used to calculate portion cost

Margin:  Difference between a product's selling price and the cost of production.

Operations Budget: Annual forecast of the sales revenue, production costs, overheads, cash flow, etc. of an organization, used to monitor its financial expenses and dealings.