Portions & Costing WJEC Hospitality & Catering GCSE 2014 0.0 / 5 ? HospitalityNutrition, menu planning & costingGCSEWJEC Created by: EllieCreated on: 30-05-14 15:34 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
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