Portions and Costings 0.0 / 5 ? HospitalityPortions and costingsGCSEWJEC Created by: GraceLongCreated 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 1 of 7 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 2 of 7 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 3 of 7 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 4 of 7 What is used to calculate the cost of food? A standard recipe 5 of 7 What information is provided on a standard recipe? Amount of ingredients needed to serve a certain amount of people. 6 of 7 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 7 of 7
Comments
No comments have yet been made