Portions & Costing

WJEC Hospitality & Catering GCSE 2014

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accurate portion control reduce the amount of food ...........
waste
1 of 8
name two peices of specialist equipment that can be used for accurate portion control
ice cream scoop ladle
2 of 8
ramekins, pie dishes and budding basins are all
single portion containers
3 of 8
name two foods where portion control can be incorporated into design
cakes pies
4 of 8
some foods have to be weighed to ensure they are the correct weight e.g ..............
steaks
5 of 8
convenience foods are usually made in ...................... portions
individual
6 of 8
to work out how much food should cost caters think about: cost of ingredients, cost of equipment, cost of staff and .............
profit
7 of 8
The cost of meals can be worked out with a
standard recipe
8 of 8

Other cards in this set

Card 2

Front

name two peices of specialist equipment that can be used for accurate portion control

Back

ice cream scoop ladle

Card 3

Front

ramekins, pie dishes and budding basins are all

Back

Preview of the front of card 3

Card 4

Front

name two foods where portion control can be incorporated into design

Back

Preview of the front of card 4

Card 5

Front

some foods have to be weighed to ensure they are the correct weight e.g ..............

Back

Preview of the front of card 5
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