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