Portions & Costing

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• 2. some foods have to be weighed to ensure they are the correct weight e.g .............. (6)
• 3. accurate portion control reduce the amount of food ........... (5)
• 5. to work out how much food should cost caters think about: cost of ingredients, cost of equipment, cost of staff and ............. (6)
• 6. convenience foods are usually made in ...................... portions (10)
• 7. name two peices of specialist equipment that can be used for accurate portion control (3, 5, 5, 5)