221slide11 - Examples : -cantaloupe can only be cut into 4...

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Portion Control Purpose: Provides uniform servings for orders
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Determining Portion Size
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Portion Control Training is KEY Employees must know the portion sizes Use of scoops and ladles List portion size on daily production sheet List on portion chart Diagrams Practice, practice, practice
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Scoop Sizes Scoop #’s for portion control: #6- entrée #8- potatoes or rice #10- potatoes or rice #12- puddings or ice cream #16- cottage cheese #40- whipped cream or cranberry sauce
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Other Portioning Tools
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Common Portion Sizes Breakfast : -orange juice: 1/2-1 cup -hot cereal: 4 oz ladle -scrambled eggs: 1 #6 or #8 scoop; 2 # 12 scoops -coffee/milk: 6-8 oz -sausage: 1-1 1/2 oz -butter: 1/2 oz “pat”
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Common Portion Sizes Lunch or Dinner : -casseroles: #6 scoop or specific cut size -vegetables: 3 1/2 oz rounded spoon -soup: 6-7 oz -sherbet or ice cream: individual portioned cups or a #12 or #8 scoop
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Other Portion Sizes Cuts into a food item: Determined by what else is on the menu
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Unformatted text preview: Examples : -cantaloupe can only be cut into 4 slices if small or 12 slices if large-quiche-cakes-pie depends on size & recipe: cheesecake vs blackberry Accurate Portion Order Control Standardized Recipe Forecasting- Accurate Ordering-A prediction of food needs for a day or other specific period of time-Svg size Recipe yield # of svgs-Vital to financial management-Tallying- -Based on historical data Accurate Ordering Complications in process: 1. Food preparation is time consuming 2. Prepared food is perishable 3. Future demand is uncertain Accurate Ordering Use of foods on the menu can be affected by various factors: Forecasting Methods 1. Nave Model-2. Simple Moving Average- Example: Forecasting Methods Cont. 3. Exponential Smoothing-4. Box-Jenkins-Leftovers Cause of leftovers: Overproduction can be the result of: Leftovers Disadvantages : Goal : Handling Leftovers...
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221slide11 - Examples : -cantaloupe can only be cut into 4...

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