QUARTER 2
PORTION CONTROL,
YIELDS, WEIGHTS AND
SIZES
What is Portion Control?
• Portion control means getting the right number of
servings from a recipe and serving the right amount.
• It requires following the standardized recipes exactly.
• It involves planning menus carefully, purchasing an
adequate amount of food, preparing, storing, and
serving food.
Importance of Portion Control
1. It provides the correct serving size to meet nutritional needs.
2. It helps control costs.
3. It helps minimize waste.
4. It helps to guide the ordering and preparation of food.
5. It is a contributing factor in giving a consistent yield and
portion size.
6. Customers know exactly how much food to expect.
7. Customers get the same portion size
Methods of Portion Control
1. Cutting – a method
of dividing food into
uniform pieces
before it is placed on
the serving line.
Cutting Guide
Methods of Portion Control
2. Weighing – a method that makes
use of a food scale to create
portions based on weight
Methods of Portion Control
3. Measuring - a method of portioning
food on the serving line that
involves the use of scoops or
ladles
Methods of Portion Control
4. Counting - name or list (the units
of a group or collection) one by
one in order to determine the
total number
Suggestions for Controlling Portions
1. Follow the recipes accurately when measuring and weighing
ingredients.
2. Be sure the servers know the planned portion size for each
baked products to be served.
3. Prepare a sample tray or plate before serving to visualize
the amount to serve.
4. Use the correct type and the correct size portion control
tool for each food item.
CAKE INGREDIENTS
1. CAKE FLOUR
• Is a finely ground meal obtained by grinding and
milling cereal grains.
• It contains 7-9% protein content and is made
from soft wheat flour.
• It is good for making cakes and cookies where a
tender and delicate texture is desired.
2. SUGAR
Effects of Sugar in Baking
1. Makes the color of the crust brown or richer
• This is due to the Maillard reaction. It is
a chemical reaction wherein protein and
sugar react together when subjected to
high temperature.
2. Improves the nutritional value, flavor and
aroma of the product.
•Sugar has the most pronounced effect
on flavor where it sweetens the product.
3. Makes the cakes tender
•In cakes, the heat of baking causes the
starch in flour to absorb liquid and swell.
This process is called gelatinization. As
more liquid is absorbed by the starch, the
batter goes from a fluid to a solid state.
Sugar acts to slow gelatinization by
competing with the starch for liquid.
4. Contributes to moisture content of cakes
•Increased retention of moisture due to
sugar content gives the baked products
longer shelf life by increasing its storing
quality.
5. Acts as creaming agent.
•Sugar crystals become interspersed
among the shortening molecules when
shortening and sugar are creamed
together.
6. Sugar serves as a whipping aid to stabilize
beaten egg foam.
3. EGGS
Use of Eggs in Baking
1.Thickening agent
• The use of egg as a thickening agent
is possible when the protein of an
egg coagulates when heated.
Use of Eggs in Baking
2. Binding agent
• The coagulation of protein and the
viscosity of uncooked eggs are why
eggs are used as binding agents. They
are used as a coating to hold crumbs
together for crust formation on
breaded foods.
2. Emulsifying agent
3. Leavening agent
4. Color
5. Richness
6. Flavor
7. Freshness and nutritive value
4. SHORTENING
Use of Shortening
1. Makes products tender and improves flavor.
2. Assists in gas retention giving better volume and
crust.
3. Prevents the cohesion of gluten.
4. Improves the aroma, color and texture of baked
products.
5. Improves the shelf life of baked products
because of its moisture.
5. Leavening Agent
6. Liquid Ingredients