Label
All
0
Clear all filters

Portion Control in Preparation

Appears in
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Portion control actually begins with the measuring of ingredients. If this is not done correctly, then the yield of the recipe will be thrown off.
When portions are determined by count—1 hamburger patty, 2 tomato slices, 1 wedge of pie—then the units must be measured or cut according to instructions: 4 ounces meat per patty; ¼-inch slices of “5 × 6” tomatoes; 8 equal wedges per pie.

Part of

Spotted a problem? Let us know!