Portions and Costings

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  • Created by: GraceLong
  • Created on: 09-04-16 18:49
Why do caterers plan how big portions will be?
Beacuse:they know how much ingredients are needed; they know the the price to sell the dish; to reduce the waster; and keep customers happy
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Why might scoops and ladles be used to portions dishes and which dishes might they be used for?
Keep portions equal. For example: ice-cream and mash potato or soup
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Give four more examples of how portions can be measured.
Single portion containers (e.g. ramekins), counting, garnish (decoration can be used), and weighing scales
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What do caterers think about when calculating how much to sell their dishes for?
Cost of ingredients; cost of overheads (electricity, heating and rent), labour costs, and profit
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What is used to calculate the cost of food?
A standard recipe
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What information is provided on a standard recipe?
Amount of ingredients needed to serve a certain amount of people.
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Which formula do caterers use to work out the selling price per portion?
(cost of one portion X 100) / 40 - caterers then round up the price
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Other cards in this set

Card 2

Front

Why might scoops and ladles be used to portions dishes and which dishes might they be used for?

Back

Keep portions equal. For example: ice-cream and mash potato or soup

Card 3

Front

Give four more examples of how portions can be measured.

Back

Preview of the front of card 3

Card 4

Front

What do caterers think about when calculating how much to sell their dishes for?

Back

Preview of the front of card 4

Card 5

Front

What is used to calculate the cost of food?

Back

Preview of the front of card 5
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