Identify five products that will provide a high yield

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Reference no: EM133451989

Questions:

1. Calculate the portion yield of a dish that is available on your menu. You may refer to the recipe and use scales and a calculator if so required.

2. Which factors should be taken into consideration when establishing the cost effectiveness of proposed dishes against budgetary constraints?

3. Identify five products that will provide a high yield.

4.What do the following culinary terms mean?

A la carte
Compote
Gazpacho
Julienne vegetables
Sautéed
Simmered

 

Reference no: EM133451989

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