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Author Question: Explain the importance of portion control to food cost. What will be an ideal ... (Read 34 times)

xclash

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on: Aug 10, 2018
Explain the importance of portion control to food cost.
 
  What will be an ideal response?

Question 2

With cool coastal waters in the south and warm coastal waters in the north, Australia holds a huge variety of fish and shellfish off its island shores.
 
  Indicate whether the statement is true or false


janeli1

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Reply #1 on: Aug 10, 2018
Answer to Question 1

The major cost control in restaurant and foodservice operations is portion control, or the amount of food in a serving. Successful food costing relies on correct portioning. This starts with the menu listing and is linked to the cook's line via the use of standardized recipes. Portion control devices are implements that assist in the portioning of food items. They include scoops, ladles, serving spoons, serving dishes, and portion scales. Whatever portion is represented on the menu must be translated accurately into the standardized recipes and then monitored in the serving process to ensure that food cost stays in line.

Answer to Question 2

TRUE


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