Course: WVA 104 Sauces, Condiments & Dressings

Reading

(2/3)
Portion Size to Minimize Waste

In this section of the reading assignment, students will examine the factors pertaining to portion size to minimize waste while lowering costs. At the Lean Path website students will read about a five-part framework that highlights the 5 sustainability initiatives and/or trends currently observed in food service.

At the Foodservice Equipment & Supplies website, students will examine portion control equipment including scales and cooking utensils. There are numerous types of scales for portion control and receiving procedures. Portion control scales allow operators to segment the proper amount of ingredients for a variety of menu items. Foodservice operators typically use receiving scales to weigh bulk food still in crates or cartons as the food arrives from the purveyor. In addition, students will review numerous cooking utensils focusing on spoons, ladles, spoodle, and additional equipment that are used to minimize waste while assessing costs.

Click here to access Guide to Food Waste Management from the Lean Path website.

Click here to access Production Knowledge Guide: Cooking Utensils from the Foodservice Equipment & Supplies website.

Click here to access Scales webpage from the Foodservice Equipment & Supplies website.