Culinary Basics
Portion Control, Weights, and Measures
California After School Resource Center/
California Healthy Kids Resource Center
In partnership and with funding from
California Department of Education,
Nutrition Services Division.
Welcome to the Culinary Basics: Portion Control, Weights, and Measures online
training! This training was created in partnership and with funding from the
California Department of Education, Nutrition Services Division. This training will
take approximately 30 minutes to complete. Let's get started!
1
Training Objectives
1. Describe the importance of portion control
in food preparation and meal service.
2. Identify equipment and utensils and
describe how to use them to properly
measure and control portions.
3. Compare weight versus volume
measurements.
4. Access references and resources to
accurately prepare standardized recipes
and control portions.
There are a variety of tools, equipment, and resources designed to ensure that a
recipe is prepared in a way that best meets school meal requirements and students’
nutritional needs. It is essential to know customary units of measure, the
relationship between units, and how measures are applied during the flow of food
preparation.
In this training, you will learn the importance of portion control in food preparation
and meal service, including identifying equipment and utensils and how to use them
properly to measure and control portions. In addition, you will compare weight
versus volume measurements, and gain access to other references and resources
to accurately prepare standardized recipes and control portions.
2
Definition
Portion Control is the act
of portioning food according
to the standardized recipe
and the menu plan.
By definition, portion control is the act of portioning food for a serving as determined
by the standardized recipe. Each school food authority decides on the appropriate
portion size for each menu item to meet the daily and weekly meal pattern
component requirements for each federal child nutrition program. The school
determines the portion size based upon various factors such as cost, contribution to
the meal pattern, nutrients, and customer satisfaction. Even within the same school,
the portion size of the menu item may vary with the grade group served.
As an example, for breakfast the school could decide to serve any combination of
kinds of fruit and quantities to equal one cup. The school could serve ¼ cup fresh
strawberries with ¾ cup other fruits, ½ cup fresh strawberries and ½ cup other fruit,
or even 1 cup fresh strawberries. The amount of strawberries to serve will depend
upon cost and availability in relation to increasing participation because students
really enjoy fresh strawberries.
3
Five Reasons to Ensure Proper
Portion Control
1. Complies with meal pattern
requirements and nutrition standards.
2. Leads to appropriate purchasing and
production.
3. Reduces waste.
4. Helps control cost.
5. Promotes student satisfaction and
participation.
Portion control starts with menu planning to meet meal pattern requirements. This
then affects food purchasing, meal preparation, and meal service.
The five reasons to ensure proper portion control are it:
1.
Complies with meal pattern requirements and nutrition standards;
2.
Leads to appropriate purchasing and production;
3.
Reduces waste;
4.
Helps control cost; and
5. Promotes student satisfaction and participation.
Following standardized recipes ensures that the correct yield is obtained. Portioning
food accurately guarantees the correct number of servings. Inappropriate ingredient
purchasing or food production may result in large amounts of leftovers increasing
food costs and waste, or running out of food leading to reduced student satisfaction
and participation.
4
Visual Effects of Proper Portioning
Keeping a good visual of proper portions is key when plating and packaging food
items. An under-portioned food item may appear lacking and an over-portioned
meal looks sloppy and overwhelming. This can lead to unsatisfied student
customers and reduced participation.
In addition, when students serve themselves from a salad bar, staff need to know
what ½ cup from a combination of foods looks like in the serving container.
Remember that leafy greens count as half the volume, one cup leafy greens equals
½ cup vegetable credit.
5
Common Terms and Abbreviations
Volume
Common Term Abbreviation
Teaspoon
t, tsp
Tablespoon
T, Tbsp
Fluid Ounce
fl oz
Cup C, c
Pint pt
Common Term Abbreviation
Quart
qt
Ounce
oz
Gallon
G, gal
Pound
lb, #
Weight
Before we take a closer look at measuring and portion control equipment, we’ll
review the common recipe abbreviations and equivalent measures for volume and
weights. Understanding how to correctly read and apply recipe abbreviations
ensures consistent communication and production of recipes. The Basics at a
Glance document is a great way to check terms and abbreviations. Please print it
now for reference during this training by selecting the link.
In volume, the smallest unit of measure is the teaspoon which is abbreviated as a
lower case t or t-s-p. Progressively moving up in measure is tablespoon which is a
capital T or capital T-b-s-p. Be careful, a common mistake in production is mistaking
lower case t for upper case t. Fluid ounce is f-l, o-z. Next is cup, written as capital or
lower case c, then pint, which is abbreviated as p-t. Quart is q-t. The largest unit of
measure in volume is gallon, which is capital g or g-a-l. Be careful not to mistake
lower case g, which is the abbreviation for gram, and upper case g for gallon.
In weight, ounce is abbreviated o-z. Pound is abbreviated l-b or the pound sign may
be used.
6
Volume and Weight Equivalents
Volume
Measure
Equivalent to:
1 tablespoon
= 3 tsp
1 fluid ounce
= 2 Tbsp = 6 tsp
1 cup
= 8 fl oz = 16 Tbsp = 32 tsp
1 pint = 2 c = 16 fl oz = 32 Tbsp = 96 tsp 1 quart = 2 pt = 4 c = 32 fl oz = 64 Tbsp = 192 tsp
1 gallon
= 4 qt = 8 pt = 16 c = 128 fl oz = 256 Tbsp = 768 tsp Weight
Measure
Equivalent to:
1 pound = 16 oz
In the kitchen, the ability to move from one unit of measure to another and
understand how they are related is essential. Knowing the equivalence of the units
not only saves time, it produces much more accuracy and a more consistent
product. Imagine the time and margin of error that can occur when you measure a
gallon of milk using a tablespoon measure 256 times instead of a gallon measuring
container once.
Take a minute to carefully review the units for volume and weight included in the
tables on this slide and on the Basics at a Glance document. On the next slide, try
the quiz to check your understanding.
7
Match these Common Units
1.
1 Tbsp = ____ tsp
2
2.
1c=
____ Tbsp
8
3.
1 qt =
____ c
3
4.
½ gal = ____ qt
16
5.
1c=
4
____ fl oz
Use the Basics at a Glance handout to determine the number of units in the column
on the left and match them to the numbers on the right.
8
Answers for Match these Common
Units
1.
1 Tbsp = 3 tsp
2.
1c=
16 Tbsp
3.
1 qt =
4c
4.
½ gal=
2 qt
5.
1c=
8 fl oz
One tablespoon is equal to 3 teaspoons, 1 cup is equal to 16 tablespoons, 1 quart is
equal to 4 cups, ½ gallon is equal to 2 quarts, and 1 cup is equal to 8 fluid ounces.
It is a good idea to memorize these to help make quick conversions.
9
Match the Units:
More Complicated Conversions
1.
2 fl oz = ____
1½c
2.
32 oz = ____
2c
3.
1 pint = ____
2 lb
4.
12 fl oz =____
8c
5.
2 qt =
____
4 Tbsp
Now that you have practiced the basic common conversions, this is another quiz
with more complicated conversions. Use the Basics at a Glance page to determine
the number of units needed in the column on the left and match them to the
numbers on the right.
10
Answers to Match the Units
1.
2 fl oz = 4 Tbsp
2.
32 oz =
2 lb
3.
1 pint =
2c
4.
12 fl oz = 1 ½ c
5.
2 qt =
8c
Two fluid ounces equal 4 tablespoons, 32 ounces is 2 pounds, 1 pint is 2 cups, 8
fluid ounces equal 1 cup, and 2 quarts equal 8 cups.
Having the abbreviations and their equivalents at your fingertips helps you and your
staff follow recipes quickly and produce a consistent quality product.
11
Measuring Partial Amounts
Fraction
1/8
1/4
1/3
1/2 5/8
2/3
3/4
7/8
Three of the four pieces of
the whole pizza remain or
3/4 of the whole pizza
A variety of units are used to measure recipe ingredients and serve menu items.
Often, partial amounts measured or served are included either as a fraction or a
decimal. Again, the more familiar you and your staff are with identifying, converting,
and measuring these equivalents, the more smoothly recipe preparation will go.
Fractions can be found in recipes and on measuring cups; they represent the
relationship between a part and the whole. The bottom number, known as the
denominator, represents the whole amount. The top number, also known as the
numerator, represents the number of parts of the whole.
For example, when a whole pizza is divided into 4 slices, 4 is the denominator. If 3
slices are remaining, 3 is the numerator and the fraction of pizza available is
represented as ¾. The table on this slide includes a list of common fractions.
12
Fraction to Decimal Equivalents
Fraction
Decimal 1/8
0.125
1/4
0.250
1/3
0.333
1/2 0.500
5/8
0.625
2/3
0.667
3/4
0.750
7/8
0.875
Three of the four pieces of the
whole pizza remain or 3 divided
by 4 = 0.75 of the pizza remains
Decimals are another representation of part of a whole. Decimals are used in
recipes, measuring tools, and on most calculators. The first number to the right of
the decimal point is the tenth, next is the hundredth, then thousandth, as shown in
the table on this slide.
To convert a fraction to a decimal, divide the denominator, the number of parts that
make a whole, into the numerator, the amount remaining. The amount of pizza can
be expressed as ¾, with 3 as the numerator and 4 as the denominator. It can also
be expressed as a decimal by dividing 4 into 3 to result in 0.75. The ¾ and the 0.75
amounts are equivalent to each other. The table shows fractions and their decimal
equivalents.
Decimals which repeat, such as 0.333, can also be expressed with a bar over the
repeating number or rounded using standard rounding rules. Five and above round
up to the next highest number and 4 and below round down to the next lowest
number. Therefore 0.3333 would round down to 0.333 and 0.6666 would round up
to 0.667.
13
Metric System
Metric Prefix Base Unit
Weight
Common Term Abbreviation
Kilo‐
1,000
gram
g
Deka‐
10
Deci‐
0.1
Volume
Common Term Abbreviation
Centi‐
0.01
liter
L
Milli‐
0.001
Volume and weight are the two most common ways to measure ingredients and
servings. The United States (U.S.) mainly uses the U.S. standard system of units to
measure weight and volume instead of the metric system. Volume is the amount of
space an ingredient or food fills. Gallons and cups are used to measure volume in
the U.S., pounds and ounces are used to measure weight in the U.S.
In most other countries, the metric system is the international unit of measure for
weight and volume. Ingredients imported from other countries are often sold by
metric volume or weight, with grams used to measure weight and liters used to
measure volume. The metric system is based on the prefixes and their relationship
to the base unit. For example, for measuring weight, the gram is the base unit, a
milligram is one thousandth of a gram, a centigram is one hundredth of a gram, and
a kilogram is 1,000 grams. When measuring liquids or volume, the liter is the base
unit, 1 dekaliter is equivalent to 10 liters, and a deciliter is one tenth of a liter.
14
Common Metric Equivalents
Weight
Volume
1 gram = 1,000 milligrams
1,000 grams = 1 kilogram
1,000 milliliters = 1 liter
Between U.S. Standard
and Metric
Between US Standard
and Metric
1 ounce = 28.35 grams
1 liter = 33.8 fluid ounces
1 kilogram = 2.21 pounds
Because recipes can be written in either metric or U.S. standard measures, knowing
the equivalents is essential.
As mentioned previously, weight is measured in grams in the Metric system and
ounces and pounds in the U.S. standard system. To convert U.S. standard
measures to metric measures, please note that 1 ounce equals 28.35 grams and 1
kilogram equals 2.21 pounds.
Volume is measured in liters in the metric system and in ounces in the U.S.
standard system. To convert from a U.S. standard measure to metric measure, 1
liter equals 33.8 fluid ounces, so a liter is slightly more than one quart, which is 32
fluid ounces. Knowing how the U.S. standard and metric measures differ is essential
to producing quality products when preparing recipes presented in the different
systems.
15
Apply Your Measurement
Knowledge
One of your employees gives you a recipe for his
favorite chili. The recipe serves 8 one-cup portions.
You plan to prepare 48 portions to test the recipe
with staff and students. Convert this recipe to 48
servings before you prepare it for the taste testing:
•
•
•
•
•
•
1 tsp chili powder
3 c tomato sauce
4 c pinto beans
1 c onion, chopped
1 tsp salt
1 c water
Let’s apply what you’ve learned about measurements and abbreviations so far.
One of your employees gives you a recipe for his favorite chili. The recipe serves 8
one-cup portions. You plan to prepare 48 portions to test the recipe with staff and
students. How would you convert this recipe to 48 servings before you prepare it for
the taste testing?
16
Calculate the Conversion Factor
The factor is simply the multiplier that will get
your recipe to the desired yield.
Determine the factor:
The first step is to determine the conversion factor. The factor is the number or
multiplier that will be used to calculate the ingredient amounts for the new yield. You
determine the factor by dividing the desired number of portions by the number of
portions produced by the original recipe.
17
Calculate the Conversion
Factor for Chili
To increase the yield from 8 portions to 48
portions:
Multiply all ingredients by 6
To convert the chili recipe from 8 servings to 48 servings, divide the total servings
needed by the servings in the recipe. Divide 48, the number of servings needed, by
8, the number of servings in the original recipe. The result is that 6 is the conversion
factor. To yield 48 servings, we will simply multiply all the recipe ingredients by 6.
18
Calculate the Amount of Each Ingredient
Needed for 48 One-cup Servings
Recipe Ingredient
Conversion Factor
Amount for 48 Portions
1 tsp chili powder
X6=
6 tsp or 2 Tbsp
3 c tomato sauce
X6=
4 c pinto beans
X6=
1 c onion, chopped
X6=
1 tsp salt
X6=
1 c water
X6=
The original chili recipe that makes 8 servings includes 1 teaspoon of chili powder.
Multiply this by 6 to determine that 6 teaspoons, or 2 tablespoons, are needed for
the recipe that prepares 48 servings.
To finish determining the amount of each ingredient needed, multiply the remaining
ingredients by the conversion factor. Calculate the amounts of the other ingredients
needed to prepare the recipe for 48 servings.
19
Calculate the Amount of Each Ingredient
Needed for 48 One-cup Servings Answers
Recipe Ingredient
Conversion Factor
Amount for 48 Portions
1 tsp chili powder
X6=
6 tsp or 2 Tbsp
3 c tomato sauce
X6=
18 c
4 c pinto beans
X6=
24 c
1 c onion, chopped
X6=
6c
1 tsp salt
X6=
6 tsp
1 c water
X6=
6c
As we calculated on the previous slide, 1 teaspoon chili powder times 6 equals 6
teaspoons, and for the remaining recipe ingredients review this slide.
Now, if you or your staff were converting this recipe, which units of measure would
ensure the greatest accuracy when preparing this recipe? For example, instead of
measuring 6 teaspoons of chili powder, using 2 tablespoons would reduce error
when measuring the chili powder because fewer spoons are needed. What would
you use for the other ingredients?
20
Chili for 48 One-cup Servings
Converted Recipe:
1 tsp chili powder x 6 = 6 tsp or 2 Tbsp
3c
tomato sauce x 6 = 18 c or 1 gal and 2 c
4c
pinto beans x 6 = 24 c or 1 gal and 2 qt
1c
onion, chopped x 6 = 6 c or 1 qt and 2 c
1 tsp salt
x 6 = 6 tsp or 2 Tbsp
1c
water
x6
= 6 c or 1 qt and 2 c
Okay, how did you do?
These are the recommended units to measure each ingredient.
After you make the recipe, check the total number of servings. Does this equal 48
cups (3 gallons)? The total yield will affect the contribution to the meal pattern. See
the Calculating Meal Components online training for more information.
21
Measuring Equipment for Volume
• Measuring cups
• Measuring spoons
• Ladles
• Spoodles: Solid or
slotted
• Scoops
• Steamtable pans.
Proper equipment is critical to ensure measurements are accurate for preparing
standardized recipes and providing proper portions as food is served.
Tools to measure volume include measuring cups, measuring spoons, ladles,
spoodles, scoops, and even steamtable pans. Tools vary by unit amount and are
often color coded to differentiate sizes. Each manufacturer has their own system of
color coding.
Let’s look at each of these tools in more detail and review how to use them for
accurate recipe preparation and portion control.
22
Recipe Production: Dry and Liquid
Measures
Liquid
• Graduated measuring cups
• Measuring spoon
Dry
• Nested measuring cup
• Measuring spoon
Not all measuring tools are created equally. Some are designed to use during
production and others are used for service. Some are designed to measure liquid
ingredients such as milk and others are used for dry ingredients like sugar.
Graduated measuring cups are designed for liquid ingredients. These contain line
markings across the container to ensure that the measure is leveled and accurate.
Nested measuring cups are designed for dry ingredients poured, spooned, or
scooped into the container and then leveled at the top. Do not use the nested
measuring cups for liquids.
Measuring spoons are used for both liquid and dry ingredients. They are designed
for smaller units of measure and commonly range from 1 tablespoon to ¼ teaspoon.
23
Match the Ingredient to the Dry or
Liquid Measuring Tool
Ingredient
Measuring Tool
• ¾ teaspoon
baking powder
a. Graduated, clear 1
pint measuring
container
• 1 cup of milk
• 1 cup of brown
sugar
• 1 fluid ounce of
honey
b. ¼ teaspoon
c. Nested measuring
cup, 1 cup
d. 1 tablespoon
Using the right tool for the type of ingredient is essential for an accurate recipe.
Look at the ingredients on the left and match them with the dry or liquid measuring
tool that is best to measure the ingredient and quantity. Only one tool can be used
for each ingredient.
24
Liquid or Dry Ingredients Tools
Answers
Ingredients
¾ teaspoon baking powder =
b. ¼ teaspoon
1 cup of milk =
a. Graduated, clear 1
pint measuring
container
1 cup of brown sugar =
c. Nested measuring
cup, 1 cup
1 fluid ounce of honey =
d. 1 tablespoon
How do your answers compare? To measure ¾ teaspoon of baking powder, a ¼
teaspoon measured three times would work best; to measure 1 cup of milk, ½ a
graduated clear pint would be best; for a cup of brown sugar, using a nested
measuring cup would work best; and to measure 1 fluid ounce of honey, one
tablespoon used twice is the best choice for measuring.
25
Using the Most Accurate
Measurement Tool
• Liquid or dry
ingredient?
• How much is being
measured?
As we noted earlier, use the measuring tool that most accurately measures liquid or
dry ingredients and is closest to the amount to be measured. This will yield a more
accurate result. For example, when measuring 1 cup of flour, measure once with a 1
cup nested measuring cup instead of measuring 4 times with a 1/4 cup.
26
Match the Ingredient to the Best
Measuring Tool
Ingredient
Measuring Tool
1. 2 teaspoons vanilla
a. 1 tablespoon
2. 2 cups of chicken
broth
b. Nested measuring
cup, ½ cup
3. 1 cup of cornmeal
c. ½ teaspoon
4. 2 fluid ounces of
olive oil
d. Graduated clear pint
If you only had these measuring tools listed on the right in your kitchen, which
measuring tool would be best to measure the ingredient and quantity listed on the
left? Only one tool can be used for each ingredient.
27
Most Accurate Measuring Tools
Answers
Ingredients
2 teaspoons vanilla
c. ½ teaspoon
2 cups of chicken broth
d. Graduated clear pint
1 cup of cornmeal
b. Nested measuring cup,
½ cup
2 fluid ounces of olive oil
a. 1 tablespoon
How did you do? To measure 2 teaspoons of vanilla, using a 1/2 teaspoon four
times would work best; to measure 2 cups of chicken broth, one graduated clear
pint is needed; for a cup of cornmeal, a nested ½ measuring cup used twice would
work best; and to measure 2 fluid ounces of olive oil, using one tablespoon four
times is the best choice.
28
Recipe Service: Serving Spoons and
Ladles
Portion control is as important for serving the product as for preparing recipes. The
serving spoons and ladle shown on this slide are examples of common serving
equipment.
There are solid, perforated, and slotted spoons. Solid spoons are designed for semisolid foods like potato salad. Perforated and slotted spoons are designed to serve
foods that are stored in liquid but are meant to be served without liquid.
Ladles are used for serving liquid foods such as soup, sauces, and salad dressing.
They are often curved at the end to prevent the handle from falling in the container.
The size of the ladle is usually noted on the handle. The size gives the volume of
product the ladle measures in ounces. Refer to the Basics at a Glance handout
printed earlier to learn the common ladle sizes.
29
Recipe Portions: Spoodles and
Scoops
Spoodles are another common piece of serving equipment. Spoodles are either
solid or slotted. Solid spoodles are designed to serve semi-solid foods. Much like
the slotted and perforated serving spoons, slotted spoodles are designed to serve
food that is stored in liquid but served without it, such as canned fruit or beans. The
number on the spoodle is the number of portions the spoodle yields per quart or 32
fluid ounces. For example, a number 8 spoodle means there are 8 portions per 32
ounces or 4 fluid ounces per portion.
Scoops or dishers are similar to spoodles. They are designed to serve semi-solid
foods and are also numbered according to the number of portions the scoop yields
per quart or 32 fluid ounces. Scoops are unique in that they have a spring activated
scraper that ensures none of the food sticks to the device. This is helpful with food
items like ice cream and sour cream.
When using scoops and spoodles make sure to fill and level off the product for
accurate results.
30
A Closer Look:
Spoodles and Scoops
Number (#) 6 Scoop = ____ cup
Number (#) 8 Scoop = ____ cup
Number (#) 12 Scoop = ____ cup
Number (#) 16 Scoop = ____ cup
Number (#) 20 Scoop = ____ Tbsp
Number (#) 30 Scoop = ____ Tbsp
Number (#) 40 Scoop = ____ Tbsp
Let’s take a closer look at scoop and spoodle sizes. Referring to the Basics at a
Glance handout, fill in the blanks with the amounts that correspond to each scoop
and spoodle size.
31
A Closer Look:
Spoodles and Scoops Answers
Number (#) 6 Scoop = 2/3 cup
Number (#) 8 Scoop = 1/2 cup
Number (#) 12 Scoop = 1/3 cup
Number (#) 16 Scoop = 1/4 cup
Number (#) 20 Scoop = 3 1/3 Tbsp
Number (#) 30 Scoop = 2 Tbsp
Number (#) 40 Scoop = 1 2/3 Tbsp
As the number of the scoop or spoodle increases the amount measured decreases.
A number 6 scoop or spoodle is equal to 2/3 cup, a number 8 scoop is equal to ½
cup, a number 12 scoop is equal to 1/3 cup, and a number 16 scoop is equal to ¼
cup. A number 20 scoop is equal to 3 and 1/3 tablespoons, a number 30 scoop is
equal to 2 tablespoons, and a number 40 scoop is 1 and 2/3 tablespoons.
32
Quick Quiz – Recipe Serving
Equipment
1. What number scoop would be best to
use to place 1/3 cup of shredded cheese
on a salad?
2. If a meatloaf recipe includes topping
each serving with 4 tablespoons of
tomato sauce, which size ladle would be
best to use?
3. Which size and piece of equipment
would be best to use for serving 1/2 cup
of peaches without liquid?
The Basics at a Glance chart gives the holding capacity and serving size according
to each ladle and scoop to help determine the best equipment to use when serving
these recipes. Refer to the chart to help you answer these questions.
1. What number scoop would be best to use to place 1/3 cup of shredded
cheese on a salad?
2. If a meatloaf recipe includes topping each serving with 4 tablespoons of
tomato sauce, which size ladle would be best to use?
3. Which size and piece of equipment would be best to use for serving 1/2 cup
of peaches without liquid?
Let’s move to the next slide to check your answers.
33
Quick Quiz – Answers
1.
What number scoop would be best to use to place
1/3 cup of shredded cheese on a salad?
A number 12 scoop is best to use to top a salad
with 1/3 cup of shredded cheese.
2.
If a meatloaf recipe includes topping each serving
with 4 tablespoons of tomato sauce, which size
ladle would be best to use?
A ¼ cup or 2 ounce ladle is best to use to measure
the tomato sauce.
3.
Which size and piece of equipment would be best
to use for serving 1/2 cup of peaches without liquid?
A slotted number 8 spoodle would be best to serve
the peaches.
A number 12 scoop is best to use to top a salad with 1/3 cup of shredded cheese.
A ¼ cup or 2 ounce ladle is best to use to measure the tomato sauce.
A slotted number 8 spoodle would be best to serve the peaches.
Rather than use a serving spoon where measures are imprecise, using the proper
equipment ensures the students get the full value of the portion and the nutrients
supplied by the menu item.
34
Cookie Portions
A favorite cookie recipe has instructions to use a number 30 scoop to portion the
cookies. The kitchen cook used a number 20 scoop instead. What difference would
there be in the size of the cookie and the number of cookies produced?
You are right if you answered that the number 20 scoop is larger than the number
30 scoop. The cook’s portions would yield fewer cookies and the cookies would be
larger in size.
35
Recipe Portions: Steamtable Pans
Whether used for the service line or production, steamtable pans also help with
portion control. Although they are not labeled, commercial steamtable pans have
universal holding capacity. The table from Basics at a Glance gives us the holding
capacity, serving size, and approximate number of servings according to each
steamtable pan size. For example, a steamtable pan that is 12 inches by 20 inches
by 2 ½ inches holds approximately 2 gallons, and serves approximately 64 ½-cup
portions. Standard depths for steamtable pans are 2 ½ inches, 4 inches, and 6
inches deep. Different depth and dimensions yield different quantities.
36
Recipe Portions: Cutting Portions
Recipe developers and manufacturers often design recipes to fit commercial
steamtables and sheet pans. The table from Basics at a Glance gives guidance on
measurements and diagrams to yield specific portions. For example, if a 5 by 10
sheet pan is cut into 5 rows and 10 columns as shown in the diagram, the yield is 50
servings. How many servings would a 4 by 6 pan yield? If you answered 24
servings, you’ve got it! Dividing pans using these cutting diagrams gives your
students accurate portions, according to the recipe, that ensure meal component
and nutrient recipe calculations are correct.
37
Recipe Portions: Cutting Lasagna
Let’s check into a local school kitchen, where the school cook makes lasagna in
steamtable pans that are 12 inches by 20 inches by 4 inches. She follows the
standardized recipe and makes 3 pans. She cuts the first two pans using the 4 by 6
cutting diagram. She notices the line of students is longer than she expected and
she cuts the last pan using the 4 by 8 cutting diagram.
Take a minute to calculate the number of portions she will get from each pan. How
may the portions differ in their contribution to the meal pattern?
38
Recipe Portions: Answers
Pan 1
Pan 2
Pan 3
=
=
=
4 x 6 servings
4 x 6 servings
4 x 8 servings
=
=
=
24 portions
24 portions
32 portions
Pan 3 would have smaller portions. The smaller
portions may have a decreased contribution to the
meal pattern.
The cutting diagrams are important to meet the planned meal pattern contributions.
For the first two pans, using the 4 by 6 cutting diagram would yield 24 portions each.
Using the 4 by 8 cutting diagram for pan 3 would result in 32 portions that are
smaller than the portions from the first two pans. The smaller portions may
decrease the contribution each piece provides to the meal pattern.
39
Tips for Measuring Ingredients –
Volume
1. For dry volume,
overfill the measure
2. Scrape and level
away excess
3. Never pack or tamp
down
In order to ensure accuracy when measuring ingredients, it is important to apply the
proper measuring techniques. When measuring volume, use a measuring device
appropriate for your quantity and when measuring dry volume such as flour, overfill
the measuring cup. Scrape and level away excess. Never pack or tamp down the
ingredient unless the recipe calls for it. For example, some recipes may call for
packed brown sugar.
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Tips for Measuring Liquid
Ingredients
1. For liquids, make sure the
graduated container is on
a stable and level surface.
2. Fill the container to
desired unit.
3. The marked level should
be at eye level with the
ingredient when accurate.
When measuring liquids, use a graduated container and make sure the graduated
container is on a stable and level surface. Fill the container with the liquid ingredient
to the desired amount. As shown on the slide, for most accurate measurements, the
amount of liquid should be at eye level with the unit mark.
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Tips for Measuring Ingredients –
Weight
• Spring Scale
• Digital Scale
• Balance Beam Scales
Weighing ingredients is another way to measure the amounts needed for recipes.
Three types of scales can be used: spring scales, digital scales, and balance beam
scales.
Spring scales are scales that work off the tension of helical springs. As shown in the
picture, there are different size scales that provide a variety of weight and unit
measures. Make sure to check for accuracy because the springs can become worn
out.
Digital scales are compact and are more precise than spring or balance beam
scales. Digital scales require a power source.
Balance beam scales have two pans. Food is placed on one side and a standard
weight is placed or adjusted on the other. When the scale is balanced the weight
has been obtained.
Bakers often measure by weight because it is much faster, easier, and more
accurate than other forms of measuring ingredients, especially for recipes with a
large number of servings.
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Tips for Measuring Weight
1. Make sure the scale
is clean and on a
level surface.
2. If a container is used,
reset it to zero.
3. Fill slowly until
desired weight
shows on the scale.
Tare is the difference between
the gross weight of the food and
the container and the net weight
of the food.
When measuring food using weight, make sure the food contact surface is clean
and leveled.
If a container or parchment paper is used, reset the scale to zero with the container
or other non-food items on the scale. There is a knob on most spring scales that
you can use to adjust the face. This takes into account the tare, which is the
difference between the gross weight, the weight of the food with the container, and
the net weight of food. Digital scales often have a tare button which resets the scale
back to zero once the non-food item is placed on the scale.
Fill the ingredients slowly until the desired amount of food and weight shows on the
scale.
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Problem Solving – Consistency
Mighty Meatball Pasta
A cook has been
estimating portion sizes
when serving the Mighty
Meatball Pasta dish
because he believes he
has a feel for the food.
A cook has been estimating portion sizes when serving the Mighty Meatball Pasta
dish because he believes he has a feel for the food. The kitchen manager noticed
she is ordering more food although participation is constant. What would you do in
this situation?
One place to start is to observe the cook to see how the recipe is prepared. Are
ingredients being measured correctly to ensure the recipe is standardized? If not,
revise the recipe to include specific instructions for measuring and weighing the
ingredients and the most accurate tools to use. Another place to observe is the
serving line. Are the correct portioning tools being used? Are portions overly
generous? Checking how the work is done is critical to containing costs and
ensuring meal contributions are met as well as students’ nutrient needs.
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Problem Solving
Mighty Meatball Pasta
1 c of cooked penne pasta ½ c of tomato sauce What measuring
equipment would you
recommend to prepare
and serve the meatballs
and pasta?
3 oz cooked meatballs Review the serving instructions on the recipe and identify the equipment you would
recommend using to prepare and serve this recipe.
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Problem Solving Answers
Mighty Meatball Pasta
1 c of cooked penne pasta ½ c of tomato sauce 3 oz cooked meatballs 1. Serve the penne pasta
with a number 4 spoodle
to serve 1 cup of pasta.
2. Serve the tomato sauce
with a number 8 scoop or
ladle to serve ½ cup of
sauce.
3. Measure the meatballs
with a scale to ensure
consistent 3 ounce
servings.
To serve the penne pasta, a number 4 spoodle would be used to serve 1 cup of
pasta. A number 8 scoop or ladle would be used to serve ½ cup of tomato sauce.
Finally, a spring or digital scale would be best to measure the meatballs to ensure
consistent 3-ounce cooked servings. Choose one scoop to use to portion the raw
mixture, weigh the meatballs after cooking to determine the scoop size to yield a 3ounce cooked serving and the number of meatballs per serving.
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Volume vs. Weight
• A fluid ounce does
not always equal
an ounce.
• Refer to the Book
of Yields.
8 fluid ounces of honey weighs
approximately 11 ounces.
When measuring weight and volume, different units are used. Ounces refer to
weight and fluid ounces refer to volume.
In the imperial system of measure the term ounce is used to refer to volume and
weight and recipes may not always specify which one, such as 4 ounces of honey
or 4 fluid ounces of honey. Although a fluid ounce of water-like substances like
vinegar may weigh an ounce, dense items like honey or molasses may weigh more.
Eight fluid ounces or a cup of honey weigh approximately 11 ounces on a scale.
Even similar items such as milk and cream will yield different weights with the same
volume.
Refer to the table of contents in The Book of Yields to find tables and help for
converting standard volume to weight for different ingredients.
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Problem Solving:
Volume to Weight Conversion
• Next week’s production calls for 10 cups of dry elbow
macaroni. The vendor only sells macaroni by the
pound.
• Based on the information from the Food Buying
Guide below, what is the minimum number of pounds
that must be purchased in order to obtain 10 cups of
dry elbow macaroni? Round up to the nearest pound.
In certain situations, a recipe calls for an item in volume and the vendor only sells
the item in weight. When purchasing, you may have to convert between the two to
order the proper amount.
For example, next week’s production calls for 10 cups of dry elbow macaroni. The
vendor only sells macaroni by the pound. Based on the information from the Food
Buying Guide shown on this slide, what is the minimum number of pounds that must
be purchased in order to obtain 10 cups of dry elbow
macaroni? Round up to the nearest pound.
The information from the Food Buying Guide shows that 1 pound of dry elbow
macaroni has a volume of 3 and ½ cups.
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Convert Volume to Weight
Find the equivalent
weight to volume ratio.
1 pound of elbow
macaroni = 3 ½
cups volume
Use the ratio to convert the
10 cups needed for the
recipe to pounds to order.
OR
1 pound x 10 /3.5 cups
When converting volume to weight follow these steps:
Find the weight to volume conversion from the Food Buying Guide.
For the elbow macaroni example, 1 pound of dry elbow macaroni has a volume of 3
and ½ cups.
The ratio of weight to volume is 1 pound equals 3 and ½ cups or the ratio is 1 pound
to 3.5 cups.
To determine the number of pounds needed for 10 cups, use the ratio 1 pound to
3.5 cups equals x pounds to 10 cups.
The units of cups cancel out and 10 times 1 is 10 pounds. Divide this by 3.5 equals
2.857 pounds. Rounding to the nearest pound equals 3 pounds.
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Supportive Information for Product
Portions
• Nutrition Facts Label
• Product Formulation Statement
• Child Nutrition (CN) Label
Sometimes supportive information to determine portion and/or serving size for
products is provided by the manufacturer.
The Nutrition Facts Label can be used to determine the weight or volume of the
serving listed. The serving amount listed does not always match the portion required
to serve, and more calculations may be needed.
The Product Formulation Statement indicates the weight or volume per portion of
food and the portion’s contribution to the Food Based Meal Pattern.
The Child Nutrition (C.N.) Label indicates the weight and/or volume of food per
portion and its contribution to the Food Based Meal Pattern verified by the United
States Department of Agriculture. A sample C.N. label is shown on the slide.
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References for Portion Control
• Food Buying Guide for
Child Nutrition
Programs
• Basics at a Glance
from the National Food
Service Management
Institute
• Book of Yields by
Francis T. Lynch
With practice and experience the abbreviations and standards for portion size,
measure, and conversions will get easier. Always know there are references and
support to provide the information you need. Here are three that are essential to
have at your fingertips.
•
The Food Buying Guide provides information for determining the quantities of
food to purchase and prepare and how they contribute to the meal pattern.
•
The Basics at a Glance handout that you printed earlier in this training gives
a quick reference for portioning, including equivalents, cutting diagrams, and
abbreviations for basic measures.
•
The Book of Yields by Francis T. Lynch is a valuable resource guide for
purchasing and menu planning with yield percentages and volume to weight
conversions for over 1,000 raw food items.
Check out the Resource Page at the end of this training for more helpful resources
and handouts and links to the How to Use the Food Buying Guide and
Standardizing Recipes online trainings.
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Today You Learned To:
1. Describe the importance of portion control
in food preparation and meal service.
2. Identify equipment and utensils and
describe how to use them to properly
measure and control portions.
3. Compare weight versus volume
measurements.
4. Access references and resources to
accurately prepare standardized recipes
and control portions.
Today you learned the importance of portion control in food preparation and meal
service, including identifying equipment and utensils and how to use them properly
to measure and control portions. In addition, you learned to compare and convert
weight and volume measurements. You also discovered other references and
resources to accurately prepare standardized recipes and control portions.
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Partner: California Department of
Education, Nutrition Services Division
Congratulations!
This institution is an equal opportunity employer.
Instructional Time: 45 minutes
Key Area: 2000 Operations
Key Topic: 2100 Food Production
Learning Objective: 2130 Culinary Skills
Congratulations! You have reached the end of the Culinary Basics training. You will
now have the opportunity to take a quiz to test the knowledge you have acquired in
this training. If you receive a passing score, a completion certificate will be e-mailed
to you at the e-mail address you provided. If you don’t receive a passing score, you
will have the opportunity to take the test again at any time. Following the quiz, you
will be asked to complete an optional brief feedback survey. After you complete the
survey, you will be able to access sample library resources and additional
information to build your culinary skills. You may take the quiz by selecting the link.
Taking this online training can be counted as contributing 45 minutes of instructional
time toward the Professional Standards for Key area: 2000 Operations, Key topic:
2100 Food Production, Learning Objective: 2130 Culinary Skills. Please see the
Resource Page for more information on the Professional Standards.
This institution is an equal opportunity provider.
Thank you for participating in this training!
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