Kitchen and Food Service

Tools in this group

• Recipe Scaling - Scaled rows preserving units; converts to grams via USDA reference weights when scaling produces awkward numbers.
• Yield Percentage and Edible Portion - Yield %, EP weight, and EP cost per lb from AP weight, trim, and cooking loss.
• Food Safety Cooling Curve - Estimated 135->70 F and 70->41 F cooling time with FDA Food Code 2022 pass/fail.
• Plate Cost and Menu Pricing - Plate cost, suggested menu price at target food-cost %, contribution margin, sanity flag.
• Steam Table and Pan Conversion - Pan capacity in qt, count of pans needed, servings per pan, cooling-depth warning.
• Sous-Vide Pasteurization Time - Come-up + hold time from thickness, bath temp, and food category (poultry / pork / beef / fish / egg). FDA Annex 6 6.5-log Salmonella reduction. Simplified screen; not a HACCP plan.
• Brine / Cure Concentration - Brine salinity or equilibrium salt percent, finished-product nitrite ppm from curing salt #1, and salt-to-add for a target, by mass fraction.
• Baker's Percentage - Bakery / pizzeria dough formulation by baker's percentage: flour is 100%, every ingredient is its weight as a percent of flour, hydration is water as a percent of flour. From flour weight and the percentages, get each ingredient weight, total dough weight, total formula percent, and per-piece weight (first-principles arithmetic, the method recipe scaling does not handle).
• Period Food-Cost Percentage - Actual period food-cost percent and the variance from theoretical, from the inventory count (beginning + purchases - ending) and food sales -- the gap that is waste, theft, over-portioning, and price creep.
• Restaurant Prime Cost - Prime cost (COGS plus all-in labor) and the prime-cost, labor, and COGS percents of sales -- the single most-watched number on a restaurant P&L because it is the cost the operator controls.
• Beverage Pour Cost and Drink Price - Pours per bottle, liquor cost per pour, and the menu price that hits a target pour cost, from a bottle's cost and size and the house pour. The bar's answer to plate-cost.
• Menu Engineering Matrix - Sorts a menu item into a Star, Plowhorse, Puzzle, or Dog (Kasavana-Smith) from its contribution-margin dollars and popularity share against the menu average. Classifies on margin dollars, not food-cost percent -- the decision that drives what to promote, reprice, or cut.
• 3-Compartment Sink Sanitizer Dilution - Fluid ounces of chlorine, quat, or iodine concentrate to hit a target food-contact ppm in a sink compartment (oz/gal = 128 x ppm / (active% x 10000)), flagged against the FDA Food Code band. Cold or alkaline water needs more chlorine; confirm with test strips.
• Cocktail ABV with Dilution - Final ABV and standard-drink count of a mixed drink after ice-melt dilution (shaken ~28%, stirred ~23%, rocks ~15%, neat 0%). A strength figure that ignores the melt overstates the pour; final_abv = pure_alcohol / (volume + melt).
• Ice Cream Overrun - The air whipped into frozen dessert, measured by weight: overrun% = (mix weight - finished weight) / finished weight x 100 for equal volumes. A gallon of mix at 9.0 lb frozen to 4.5 lb/gal is 100% overrun (half the finished volume is air). Reports the air fraction, the overrun band (gelato/premium low, economy/soft-serve near 100%), and whether the finished density meets the FDA 4.5 lb/gal minimum to be labeled ice cream (21 CFR 135.110).
• Draft Beer Line Balancing - The beer-line length that balances a draft system so it pours right, not foamy or slow: at balance the applied CO2 pressure equals the line restriction (R per foot x length) plus the rise (0.5 psi/ft) plus the faucet (~1 psi), so line = (pressure - 0.5 x rise - 1) / R. A 12 psi system with a 4 ft rise on 3/16" vinyl (3.0 psi/ft) needs 3.0 ft of line. Set the pressure to the carbonation level first, then balance the line; restriction values are nominal per tubing size (3/16" vinyl 3.0, 1/4" 0.85, 3/16" barrier 2.2, 5/16" 0.4 psi/ft). Per the Brewers Association Draught Beer Quality Manual; measure the pour rate and trim.