Terms for Review

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
static menu
cycle menu
à la carte
table d’hôte
prix fixe
tasting menu
course
fresh
homemade
organic
recipe
standardized recipe
AP (as purchased) weight
EP (edible portion) weight
portion control
metric system
gram
liter
meter
degree Celsius
kilo
deci-
centi-
milli-
yield-
conversion factor
food cost percentage
yield test
cutting loss
as served (AS)
portion cost
hidden cost
minimum-use ingredient
par stock

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