Chapter 6 | Production Control: Portion

Question 1

What constitutes a portion?

Answer 1

1. Portion size
2. Ingredients
3. Proportions of ingredients
4. Production method

Question 2

What is a standard recipe?

Answer 2

Official instructions on the ingredients and procedures used in food preparation.

Question 3

When do you use a butcher test card?

Answer 3

1. When meat is portioned before cooking.
2. Finding the value of usable parts
3. Used regularly on reasonable numbers of pieces
4. Used to choose suppliers and set prices

Question 4

When do you use a cooking loss test card?

Answer 4

1. When meat is portioned after cooking

2. Same as butcher card except for what is included in the “breakdown” column

Question 5

Yield factor equation

Answer 5

Usable weight ÷ total weight