1. Prepared By Reyaz Ahmad LONE
PORTION CONTROL
Prepared By
Reyaz Ahmad LONE

2. INTRODUCTION
Portion control is the measurement of portions to ensure that the correct amount of an item is served. In order for portion control to be carried out, cooks and service personnel must be aware of proper portion size.
Portion control is understanding how much a serving size is and how many calories a serving contains.

3. 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, then the units must be measured or cut according to the instructions or standard recipe.

4. PORTION CONTROL IN PLATING AND SERVICE
Portioning for service may be done by the cook , as in short order restaurant , or by the service personnel, as in a cafeteria. The following tools and techniques may be used :
COUNT: This is accurate if cutting and other preperation work have been done correctly.
WEIGHT : A portion scale must be at the serving station.
VOLUME – Ladles, scoops, kitchen spoons come in standard sizes and are used for portioning. The exact size of the ladle or scoop must be determined in advance and indicated on service instructions.
EVEN DIVISION- This is usually done in case of cutting a pie, pudding, etc into wedges.
STANDARD FILL – Standard size dishes, cups, glasses are filled to a given level as judged by the eye.

5. EQUIPMENTS FOR PORTION CONTROL IN PREPARATION
MEASURING CUPS – They are available in 1, ½ ,1/3 and ¼ cup sizes.
BALANCE SCALES – portion scales are used for measuring ingredients as well as for portioning products for service.
MEASURING SPOONS- are used for measuring very small volumes, 1 tablespoon, 1 teaspoon and ¼ teaspoon.

6. PORTION CONTROL IN PLATING AND SERVICE
SCOOPS- they come in standard sizes and have a lever for mechanical release. They are used for portioning soft solid foods.
LADLES – They are used for measuring and portioning liquids. The size, in ounces is stamped on the handle.

7. FACTORS AFFECTING PORTION SIZES
The following factors affect the portion sizes of food items :
Type of meal- The type of meal i.e. BREAKFAST, LUNCH OR DINNER.
Patron or the type of customer- Portion sizes also depends on the type of the customer i.e. employees and clients.
Cost of the food- generally dishes which require high costing materials in preparation are served in small quantities .
Flavour of the food- dishes having very pungent or strong flavours are served in small quantities.
Portion Appearance.
Age of the client- Adults, teenagers and small children consume different quantities and portion size vary for them.

8. TOOLS FOR EFFECTING PORTION CONTROL
Give liberal quantities of less costly foods and smaller ones of more expensive foods.
Always measure the quantities of ingredients while preparing a dish.
Servers should be informed before service on the size of portions by weight, volume or count.
Always follow a standard recipe for achievement of a uniform product everytime.
Avoid any type of theft or pilferage while preparation and service.