portion control

View mindmap
  • Portion Control
    • scoops - used for ice cream and mashed potato
  • ladles - used for soups, sauces and gravies
  • fruit juice glasses for fruit juice
  • ramekins for egg custard, creme brulee and mousses
  • Individual pie dishes for shepherds pie and lasagne
  • sundae dishes for fruit salads
  • Individual moulds for jellies
  • soup plates or bowls
  • Serving spoons for fruit and vegetables
  • cutting lines for cakes
  • fruit for cakes


No comments have yet been made

Similar Hospitality resources:

See all Hospitality resources »See all portion control resources »