Portions & Costing WJEC Hospitality & Catering GCSE 2014 0.0 / 5 ? HospitalityNutrition, menu planning & costingGCSEWJEC Created by: EllieCreated on: 30-05-14 15:34 3674215 Across 1. name two peices of specialist equipment that can be used for accurate portion control (3, 5, 5, 5) 4. name two foods where portion control can be incorporated into design (5, 4) 6. The cost of meals can be worked out with a (8, 6) Down 2. to work out how much food should cost caters think about: cost of ingredients, cost of equipment, cost of staff and ............. (6) 3. convenience foods are usually made in ...................... portions (10) 5. some foods have to be weighed to ensure they are the correct weight e.g .............. (6) 7. accurate portion control reduce the amount of food ........... (5)
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