Question 1
A food that is measured or weighed prior to going to the service line is known as a
◦ fractional serving.
◦ pre-portioned item.
◦ standard serving.
◦ portion controlled item.
Question 2
A manager of a high volume cafeteria is concerned that food costs may be adversely effected because of portion control. The cafeteria's most popular item is a meat and two vegetables served on one plate. How can the manager insure that standardized portions are being given without slowing down the production of the fast moving line?
◦ Require the use of a portion scale for each serving.
◦ Require the use a sectioned plate and scoops for portion control.
◦ Have the servers count the slices of meat and the number of green beans that go on each plate.
◦ Encourage the staff to develop a "feel" for the proper serving size for each item.
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