Portion Control

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  • Ensuring Accurate Portion Control
    • scoops and serving spoons
    • ladles
    • fruit juice glasses
    • individual pie and pudding dishes
    • ramekins
    • sundae dishes
    • individual moulds for mousses, etc
    • use of cutting lines/cut everything the same size
    • standard size dishes
    • careful garnish or decoration to show portions
    • weighing foods
    • counting items e.g.sausages
    • use of standard recipes for set number of portions

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