LEARNING OUTCOMES

• Define portion control

• Identify the factors needed in
quantifying recipes
• Compute standardizing recipes
 Use
requisition/portion
control effectively
Portion Control

Portion control
is to control the
quantity of food
served to each
customer.
Why?
• To know how much food to order
• To know what yield is obtained from each
food item
• Helps to calculate the cost of each dish on
a menu therefore its selling price
• To ensure each customer receives a meal
that is uniform in quantity and standard.
Why?
Portion sizes can be determined by:
• Number of courses to be served
• Size and design of crockery
• Type of customer
• Menu pricing structure.
Why?
Portion sizes can be controlled by:
• Buying food of specific portion size
• Training staff on how to control
portions and why it is important
• Using appropriate utensils,
equipment and measures to serve
food
• Supervising staff during service.
 Portion Sizes
Portion sizes will be a debatable point all the time.
Generally speaking the more expensive the meals the
smaller the portion sizes.
This might sound strange but the more expensive the
menu item the better quality;
• Finer breeding in the animals
– Hand raised cattle are more expensive than range fed
• Limited number available
– Popularity may make it hard to obtain so the price will
be higher
Portion Sizes
• Seafood tends to be more expensive when
stocks are low.
• Below is an average size used in good
quality restaurants:
Meat, Fish and Poultry
• 150g in pastry or similar
• 180g pure meat i.e. fillet steak
• 200g sirloin, rump
• 250 – 300gT-bone, whole trout, flounder.
Vegetables
• Two serves of at least 50g each
• Used to be meat, 2 vegetables plus a
farinaceous item.
Farinaceous
• Potato, pasta, rice, lentils
• 100g for a main meal
• 30 – 75g for an entrée.
Shellfish
• 60- 90g per entree portion depending on
how rich the overall dish is and what else
is served with it.
Soup
• 200 - 250ml per entree portion.
 Sauce
• 20 - 50ml per portion
depends on the
richness of the sauce.
• Portion control can be
by size and not
weight.
• The more slices the
more profit. But will
the customers be
happy with the serving
size.
Sauce
• Customers expect a large slice of cake but
most of the time they cannot finish the
cake because the serving size is too large.
• But if you charged them the same price for
a smaller piece they will think it is too
expensive for what they are paying.
 Cakes
• 20 cm: 8 – 10 portions
• 25 cm: 12 portions
• 30 cm: 16 portions.
• (All of the above depend on the thickness and
richness of the cake)
• To obtain good portion control the chef/cook
needs to know the yields for various raw and
processed products they work with, therefore it
is important to make a habit of regularly
counting, measuring and weighing food products
in the Kitchen when working with them.
For example:
• How many dry biscuits are in a packet?
• Slices of bread in a normal sliced loaf
• How many apricots halves in a tin
weighing 445g?
 Use standard
recipes correctly
Introduction
• A standard recipe is a precise record
of ingredients, method, serving
instructions and cost of any food item
on a menu.
 Recipe is a set of instruction for
producing a certain dish. In order
to duplicate a desired preparation,
it is necessary to record the
ingredients, their amounts and the
way they are combined or cooked
• Standardized recipes are a set of
instruction describing the way a
particular establishment prepares a
particular dish.
Why do we use them?
 Standardise production of recipes -regardless
of who makes them
 Consistent quality – always taste the same
 Consistent presentation – always look the same
 Consistent portion size - always the same
quantity
 Easy to calculate cost of dish – and re-establish
cost of dish
 Customer satisfaction.
The structure of a standardized recipe
• Name of the recipe
• Yield, including total yield, number of portions and portion size.
• Ingredients and exact amounts, listed in order of use.
• Equipment needed including measuring equipment, pan sizes,
portioning equipment and so on.
• Directions for preparing the dish
• Preparation and cooking times
• Directions for portioning, platting and garnishing
• Directions for breaking down the station, cleaning up and storing
leftovers.
Function of standardized recipes

• Standardized recipes are detailed and specific. This is to ensure

that the products are the same every time it is made and served,
no matter who cooks it.
• They indicate precise quantities for every ingredient and how they
are to be measured and they indicate exact yields and portion size
and how the portions are to be measured and served.
Conversion Factor Method
To find the appropriate conversion factor to adjust a
recipe, follow these steps:
• 1. Note the yield of the recipe that is to be adjusted.
The number of portions is usually included at the top of
the recipe (or formulation) or at the bottom of the
recipe. This is the information that you HAVE.
• 2. Decide what yield is required. This is the information
you NEED.
Conversion Factor Method
• 3. Obtain the conversion factor by dividing the required
yield (from Step 2) by the old yield (from Step 1). That
is,
• conversion factor = (required yield)/(recipe yield)
• conversion factor = what you NEED ÷ what you HAVE
 Example:
To find the conversion factor needed to adjust a recipe
that produces
25 portions to produce 60 portions, these are steps you
would take:
1. Recipe yield = 25 portions
2. Required yield = 60 portions
3. Conversion factor = (required
yield)/(recipe yield)
= 60 portions/25 portions
= 2.4
• If the number of portions and the size of each portion change, you will have to
find a conversion factor using a similar approach:
• 1. Determine the total yield of the recipe by multiplying the number of portions
and the size of each portion.
• 2. Determine the required yield of the recipe by multiplying the new number of
portions and the new size of each portion.
• 3. Find the conversion factor by dividing the required yield (Step 2) by the recipe
yield (Step 1). That is,
• conversion factor = (required yield)/(recipe yield)
EXAMPLE
• For example, to find the conversion factor
needed to change a recipe that produces
20 portions with each portion weighing 150
g into a recipe that produces 60 portions
with each portion containing 120 g, these
are the steps you would take:
1. Old yield of recipe = 20 portions x 150 g per
portion = 3000 g
2. Required yield of recipe = 40 portions x 120 g per
portion = 4800 g
3. Conversion factor = required yield/old yield =
4800/3000 = 1.6
 
Guidelines in Quantifying
Recipe
1. Do not multiply quantity of ingredient from a
standard recipe for 8-10 persons or a family
according to the no. of diners.
2. Use measuring tools such as weighing scale,
measuring cup and measuring spoon in
measuring the ingredients.
3. Use leftover or excess foods to make another
dish. Be creative in your dishes.
Identify what is define on each number. Write your
answer before each number. Choose your answer
below.
Identify what is define on each number. Write your
answer before each number. Choose your answer
below.
1. A set of written instructions used to consistently prepare a known quantity and
quality of food for a specific operation.
2. Used to reduce or expand the number of servings a recipe will yield. 
3. The total amount (weight, volume or count) of product made by recipe. 
4. Provided on a recipe –the consistent serving size for each customer. 
5. An organization system for kitchens meaning everything is in place. 
6. Usually used for liquids, examples include a cup, pint, quart, liter ,gallon. 
7. The most accurate way to measure in a kitchen, examples include lb., oz., kg,
gm.