Portion Control in Plating and Service

Portioning for service may be done by the cook, as in a short-order restaurant, or by the service personnel,as in a cafeteria.The following tools and techniques are used.

Examples: 1 slice of ham per order; 5 shrimp per order.This is accurate if cutting and other prep work have been done correctly.

2. Weight.

Example: 4 ounces of sliced ham per order. A portion scale must be at the serving station for this method of portion control.

3. Volume.

Ladles, scoops, and kitchen spoons come in standard sizes and are used for por-tioning.The exact size of the ladle or scoop must be determined in advance and indicated on service instructions.

Kitchen spoons, either solid or perforated, are not as accurate for portioning but are often used for convenience and speed.You must be able to judge by eye how full to fill the spoon (rounded, heaped, etc.). Check a spoonful on a portion scale from time to time to make sure you are being consistent.

4. Even division.

Examples: cutting a pie into 8 equal wedges; cutting a pan of lasagne 4 by 6 to make 24 equal portions.

5. Standard fill.

Standard-size dishes, cups, or glasses are filled to a given level, as judged by eye. Example: a glass of orange juice.This is actually a form of volume measure.

Table 5.2

Abbreviations of U.S. Units in This Book














not used)

fluid ounce

fl. oz or oz







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