Portion control

2. Is giving a definite amount of food for a
definite percentage of profit. It is the
measurement of portions to ensure that
the correct amount of an item is served.

3. It provides a basis for estimating correct
amounts of food to purchase
It decreases plate waste
It standardizes expected portion yield
Enables dietitians to plan use of food,
labor, time, and equipment efficiently
Provides a basis for setting selling prices

4. Combines with other foods served to
give eye and taste appeal
Is adjusted to differences in food habits
and needs of the people served
Is price consistently in relation to its cost
Is of uniform size

5. Establishment of standard measures to be served, in
terms of standard measures and weights
Analysis of portion control cost
Instruction on established portions for the employees
Establishment of basic standards, easily prepared
and served with equipment available
Provision of necessary equipment to secure standard
portions
Establishment of portions and selling prices which are
acceptable to the client.

6. In most food operations the customer
has the right to select any item, which is
on the menu or on display. However a
customer does not have the right to
challenge the established way of serving
most items.

7. The customer should not have to take
part of the portion he does not want.
However, substitutions should be made
only of items of equal cost.

8. When a customer is dissatisfied with any
item, the server should exchange it
without argument, even though he may
think there is no reason for the
exchange. Let the customer be judge of
the food.

9. It is important that serving employees
know the standard portion for each item
they serve. Careful thought should be
given to setting the size of each portion.

10. When a customer sees an attractive
display on the counter, he expects that
each item will be served attractively,
reflecting in small way the appearance
of the entire country.

11. Use servers for uniforms portions. First, all
plates are served with the same
amounts, thus no favoritism is shown to
certain guests. The use of portion servers
can improve the appearance of the
plate, which is the picture you have
prepared for your guest. Lastly, if you use
a standardized recipe and serve with the
recommended server, there will be little
worry about of running out of food.

12. It is important to provide counter for
holding foods before they are actually
served to the customer. Steam tables,
Bain maries, hot food lamps and cabinet
as well as reach- in and pass- thru
refrigerators are used for this purpose

13. To control pastry portions, markers are
often used when cutting pie and cake.
When using a marker, it is important to
center it so that all pieces will be of the
same size.

14. Ice cream scoops
Butter cutter
Ladles or dippers
Portion cups, paper
Individual serving dishes
Ounce scales

15. Pans
Pie marker
Custard cups
Cake marker
Muffin pans
Cheese cutter

16. Portion control actually begins with the
measuring of ingredients. If this s not
done correctly, then the yield of the
recipe will be thrown off

17. Portioning, for service may be done by
the cook, as in short- order restaurant, or
by the service personnel, as in a
cafeteria. The ff. tools & techniques are
used:
COUNT- example: 1 slice of ham per
order; 5 shrimp per order.
WEIGHT- example: 4 ounces of sliced
ham per order

18. VOLUME- ladles, scoops and kitchen
spoons come in standard sizes and are
used for portioning.
EVEN DIVISION- example: cutting a pie
into 8 equal wedges; cutting a pan of
lasagna 4 by 6 to make 24 equal
portions
STANDARD FILL- standard size dishes,
cups or glasses are filled to a given level,
as judged by the eye.

19. If your recipe yields, lets say 20 four
ounce portions, and you need 30 five-
ounce portions, you must add a few
extra steps to the conversion process.
1.Determine total yield of the recipe by
multiplying the number of portions by
the portion size: Portions x portion size =
total yield (old)

20. 2.Determine the total yield you desire by
multiplying the desired number of
portions by desired portion size.
3.Divide desired yield by recipe yield to
get conversion factor
4.Multiply each ingredient by the
conversion factor.

21. Place receiving container, if any, on the
scale
Set the scale so that it reads zero.
Add the item being weighed o the
container 9 or place on the scale, if no
container is used until the scale reads
desired weight.
To be able to weigh ingredients, you
must observe the difference between AP
weight and EP weight.

22. AP WEIGHT- is the weight of the item as
purchased, before any trimming is done
EP WEIGHT- is the weight after all non-
edible or non- servable parts have been
trimmed off

23. If a recipe calls for 2 lb. potatoes and the
first instruction is scrub peel, and aye
potatoes, then you know that AP weight
is called for.
If the recipe calls for 2 lb peeled, diced
potatoes, then you know that EP weight
is called for. You will need more than 2
lb. AP.

24. Is the process of getting the right product
into a facility and to be consumed at the
right time and in a form that meets pre-
established standards for quantity,
quality and price.

25. RIGHT QUALITY- this means acquiring the
good or services at the desired
specifications
RIGHT QUANTITY- the quantity purchased
must be enough for immediate
consumption not unless there is a need o
purchase extra stocks when there is an
unanticipated increase of price or food
shortage

26. RIGHT PRICE- the items must be
purchased at the lowest possible price
but one must be sure that it meets
required specifications.
RIGHT SOURCE/ PLACE- the items must
be purchased at the lowest possible
price but must be sure that it meets
required specifications

27. RIGHT TIME- time deliveries is a must.
Buying foods in season should also be
considered since they are usually
cheaper and of better quality and when
they are out of season.
RIGHT COST- you should always keep in
mind any additional costs that may be
incurred due to transport, shipping and
delivery.

28. Identification of need to be filled by an
outside source.
Development of specifications or detailed
descriptions of desired product
Determination of quantity needed
Market research regarding product quality
Negotiations with seller and order
placement
Receiving of items and transfer into proper
storage
Issuing items of items

29. MAINTAIN ADEQUATE SUPPLY
MINIMIZE INVESTMENT
MAINTAIN QUALITY
OBTAIN THE LOWEST POSIBLE COST
MAINTAIN THE COMPANY’S COMPETITIVE
POSITION