RECR 350 Study Guide - Final Guide: Water Conservation, Financial Statement, Variable Cost

• School: Chico State University
• Department: Recreation and Parks Management
• Course: RECR 350
• Professor: Matthew Stone

Document Summary

Production forecasts: determine the quantity of each menu item that will likely be sold during a specific time period, such as lunch or evening meal. Soak pots and pans and scrape dishes and cookware before washing them. Production sheet: indicates each menu item, recipe number, quantity needed, and other special information. Tenderizing meat: refers to breaking down connective tissue in meat. Scoring: small cuts are made across the surface of the thin slices of meat. Pounding: special hammers are used to pound cuts of meat. Blade or needle tenderizing: meat is passed through a machine with multiple blades or needles that penetrate it. Dry heat methods: heat is applied without any water. Gluten: a substance present in grain (especially wheat) that is responsible for the elastic texture of dough. Leavening: the process in which ingredients produce gases that causes dough to rise. Soft drinks: blending co2, purified water, and flavored sugar syrups. Alcohol and tobacco tax and trade bureau (ttb)