As discussed earlier in this chapter, the concept of measurement applies to two principle areas: measurement of ingredients in recipe preparation, and measurement of portions to be served, also known as portion control.The fundamentals of both types of measurement are explained earlier in this chapter (see pp. 99-101) and need not be repeated here.

Measurement is an indispensable part of good kitchen procedures.Think of measurement as part of your basic cooking procedures, not as something separate. All cooking procedures, including measuring, combine to help control food costs, because proper cooking procedures help avoid waste due to improperly prepared foods. For example,lack of attention at the grill station often results in meats returned by the customer for being overcooked. Having to discard and replace badly cooked foods greatly increases food cost.

Continue reading here: Serving

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