3. IMPORTANCE OF PORTION CONTROL
IT PROVIDES THE CORRECT SERVING
SIZE TO MEET THE NUTRITIONAL
NEEDS.
IT HELPS CONTROL COST.
IT HELPS MINIMIZE WASTE.
4. IT HELPS TO GUIDE THE ORDERING AND
PREPARATION OF FOOD.
IT IS A CONTRIBUTING FACTOR IN GIVING
CONSISTENT YIELD AND PORTION SIZE.
CUSTOMERS KNOW EXACTLY HOW MUCH FOOD TO
EXPECT.
CUSTOMERS GET THE SAME PORTION SIZE.
5. METHODS OF PORTION CONTROL
CUTTING
- A METHOD OF DIVIDING FOOD INTO
UNIFORM PIECES BEFORE IT PLACED ON
THE SERVING LINE.
7. MEASURING
A METHOD OF PORTIONING
FOOD ON THE SERVING LINE
THAT INVOLVES USE OF
SCOOPS OR LADLES.
8. COUNTING
NAME OR LIST ( THE UNITS OF A
GROUP OR COLLECTION) ONE BY
ONE IN ORDER TO DETERMINE
THE TOTAL NUMBER.
9. SUGGESTION FOR CONTROLLING
PORTIONS
FOLLOW THE RECIPES ACCURATELY WHEN MEASURING
AND WEIGHING INGREDIENTS.
BE SURE THE SERVERS KNOW THE PLANNED PORTION SIZE
FOR EACH BAKED PRODUCTS TO SERVE.
PREPARE A SAMPLE TRAY OR PLATE BEFORE SERVING TO
VISUALIZE THE AMOUNT SERVE.
USE THE CORRECT TYPE SIZE OF PORTION CONTROL TOOL
FOR EACH FOOD ITEM.
13. EFFECTS OF SUGAR
MAKES THE COLOR OF THE CRUST BROWN OR
RICHER.
IMPROVES THE NUTRITIONAL VALUE, FLAVOR AND
AROMA OF THE PRODUCT.
MAKES THE CAKE TENDER.
14. EFFECTS OF SUGAR
CONTRIBUTES TO MOISTURE TO
CONTENT OF CAKES.
ACTS AS A CREAMING AGENT.
SUGAR SERVES AS A WHIPPING CREAM
AID TO STABILIZE BEATEN EGG FOAM.
15. EGGS
CONSIDERED AS COMPLETE PROTEIN,
CONTAINING ALL THE AMINO ACIDS
HUMAN USE TO BUILD OTHER
PROTEINS NEEDED BY THE BODY.
16. USES OF EGGS IN BAKING
THICKENING AGENT
BINDING AGENT
EMULSIFYING AGENT
LEAVENING AGENT
COLOR
RICHNESS
FLAVOR
FRESHNESS AND NUTRITIVE VALUE
17. SHORTENING
MAKES PRODUCTS TENDER AND IMPROVES FLAVOR
ASSISTS IN GAS RETENTION GIVING BETTER VOLUME AND
CRUST
PREVENTS THE COHESION OF GLUTEN
IMPROVES THE AROMA, COLOR AND TEXTURE OF BAKED
PRODUCTS
IMPROVES THE SHELL LIFE OF BAKED PRODUCTS BECAUSE
OF ITS MOISTURE.
