Portion Control in Preparation

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.