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When you think of French food and classic French cooking you probably think of French sauces. And you are right to do just that! Sauce recipes are prevalent in French cooking. They are used not only as toppings for simply cooked foods (grilled meat or steamed vegetables for example), but also as ingredients within other recipes.
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To cost a menu, it is necessary to identify the direct and indirect costs involved in operating the menu. Balancing these costs will determine the ultimate success of a restaurant. Direct costs These are the food costs and relate to the ingredients that go towards compiling the menu. In order to identify the food cost, absolutely everything that goes into a dish has to be taken into consideration, including the salt and pepper, the amount of oil or butter used in the cooking, the potential wastage and portion size. Bear in mind the following: • Fish is generally expensive to buy, so the cost is high and the margin low. • Pasta is inexpensive, so the cost is low and the margin high. • Some dishes will always be more popular (high volume) than less popular (low volume) ones.