EP WEIGHT – “Edible Portion” – The weight of an item after all trimming & preparation is done.

AS WEIGHT – “As Served” – When foods such as fruits are served raw, AS may be the same as EP. But if the food is cooked, these weights are different.

HIDDEN COST – Include EVERYTHING. That means garnishes, condiments, even oil used for frying.

MILLI- Prefix in the metric system meaning “one-thousandth.”

RAW FOOD COST – The total cost of all the ingredients in a recipe, divided by the number of portions served. Also referred to as PORTION COST.

FOOD COST PERCENTAGE – The total of the raw food or portion cost divided by the menu price.

AP WEIGHT – “As Purchased” – The weight of an item before trimming.

METER – The basic unit of length in the metric system; slightly longer than 1 yard.

DEGREE CELSIUS – The basic unit of temperature in the metric system. An increase or decrease of 1 degree Celsius is equivalent to about 2 degrees Fahrenheit.

KILO- Prefix in the metric system meaning “one thousand”.

DECI- Prefix in the metric system meaning “one-tenth.”

CENTI- Prefix in the metric system meaning “one-hundredth.”

RECIPE – A set of instructions for producing a certain dish.

STANDARIZED RECIPE – A set of instructions describing the way a particular establishment prepares a particular dish.

PORTION CONTROL – The measurement of portions to ensure that the correct amount of an item is served.

GRAM – The basic unit of weight in the metric system; equal to about 1/30 of an ounce.

LITER – The basic unit of volume in the metric system; equal to slightly more than a quart.