Portion control and packaging procedures

Portion control means controlling the size or quantity of food to be served. The amount of food depends on the following three considerations: Type of customer or establishment – there will obviously be a difference in the size of the portion served, such as those working in heavy industry or to female clerical workers. The quality of the food – better quality food usually yields a greater number of portions than poor quality food. (Low quality stewing beef often needs so much trimming that it is difficult to get 6 portions to the kilo and the time & labour involved looses money. Good quality stewing beef will yield 8 portions to the kilo, with much less time and labour.) The buying price of the food – this should correspond to the quality of the food. A good price should mean good quality, which should mean a good yield. Portion control should be closely linked with the buying of the food. (Without a good knowledge of the food bought, it is difficult to state fairly how many portions should be obtained from it.) To evolve a sound system of portion control each establishment needs individual consideration. Convenient portioned items are available. Such as: Sugar, jam, sauces, salt, pepper, milk, cream, butter, margarine. The golden rule: A fair portion for a fair price. There are certain items of equipment which can assist in maintaining control of portion sizes: Scoops – ice cream and mashed potato. Ladles – soups and sauces. Butter pats – regulating pats from 7grams and up. Juice glasses – 75 – 150 grams. Milk dispensers and tea measuring machines. Individual pie dishes - moulds and coupes. Portioning & Packaging. Make sure all areas are clean and hygienic. Ensure all packaging is ready and of correct size. All re-usable containers are cleaned and sterilized. Accurate portioning of food, according to procedure. Chill food as quickly as possible and seal. Portions must be controlled when filling, in order to: Standardize costs. Control costs. Facilitate stores control. Assist in food service. Standardize thawing and re-heatin