Have a proper storage system of ingredients purchased in bulk. It is cheaper this way than merely estimating the ingredients.ģ. In this way, the measurements of ingredients or serving size are exact. As much as possible, use a weighing scale and measuring utensils in measuring the ingredients. Study the adjustment of recipe and the balancing of ingredients.Ģ. For example, if the recipe for 6 persons needs 2 teaspoonfuls of salt, it does not necessarily need 8 teaspoons of salt for a recipe good for 24 persons. If your recipe is good for about 6 persons and there are 24 persons that are to eat, you cannot increase the ingredients (especially the seasonings) four times. The quantity of ingredients cannot just be multiplied from a standard recipe for 5 to 6 persons or a family according to the number of diners. These are other things that a food business operator must know in quantity cooking:ġ. Pork with bones Pork without bones Beef with bones Beef without bones Chicken with bones Chicken without bones Seafood with bones Seafood without bones Ground Meat without extender Ground Meat with extender like potatoes and other vegetablesĨ pcs 12 pcs 10 pcs 12 pcs 6 pcs 10 pcs 6 pcs 12 pcs 15-20 parts 32 parts To determine the number of servings in a kilo of meat for a fast food/ eatery or turu-turo type of food business, the following may be used as guide: Steamed lapu-lapu) Seafood without bones (ex. Chicken curry/ afritada) Chicken without bones (ex. Lechon kawali/spare ribs) Pork without bones (ex. Serving Size for Fine Dining Type of Meat In a fine dining restaurant, all servings are weighed. The following are the suggested serving size for beef, pork, chicken and seafoods. In quantity cooking, one must consider the correct portion of main ingredients for every serving so that one can easily estimate the quantity of ingredients to be purchased and the profit. ![]() Related posts: Photo by avlxyz Suggested Portion Serving for Meat
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