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Guidelines for Portion Control
These guidelines should always be adhered to when portioning:
© International Culinary Studio
These guidelines should always be adhered to when portioning:
- The correct quantity and quality of commodities should be bought. For example, if it is calculated that 100g of carrots should be served, the chef should be able to determine the after-cooked weight per portion of raw carrots. For example, 130g of raw carrots are cooked to deliver 100g of carrots that can be plated.
- The purchase price of the food must correspond with quality. The buyer must ensure that he receives good value for money. This will determine a good yield after processing as well as well-controlled portions.
- The production-process should be carried out according to a standard recipe.
- The method of preparation should be done according to economical cooking principles. For example, vegetables should not be peeled too thick or over-cooked. This may lead to losses, which will influence portion sizes and quantities.
- The size of the pans, measuring equipment, spoons and scales should be accurate and standardized.
- The method of serving as well as the portioning equipment should be standardized and serving staff should be trained to use it correctly.
- The serving staff should be trained to know the importance of portion control and costs. Serving extra-large portions to satisfy guests will increase costs.
© International Culinary Studio
This article is from the online course:
How to Manage Food Costing in the Catering and Restaurant Industry
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How to Manage Food Costing in the Catering and Restaurant Industry
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