Scribd Logo
Upload

Welcome to Scribd!

  • 21 views

    Portion Control

    Uploaded by

    Taguiam Hersheylet
    The document discusses the proper preparation of portion controlled meat cuts, including identifying the correct ingredients, utensils, and equipment for cutting and portioning meat as well as the importance of submitting meat to portion testing and cutting meat according to standard portion sizes specified in recipes.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Portion Control

    Uploaded by

    Taguiam Hersheylet
    21 views29 pages
    The document discusses the proper preparation of portion controlled meat cuts, including identifying the correct ingredients, utensils, and equipment for cutting and portioning meat as well as the importance of submitting meat to portion testing and cutting meat according to standard portion sizes specified in recipes.

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document discusses the proper preparation of portion controlled meat cuts, including identifying the correct ingredients, utensils, and equipment for cutting and portioning meat as well as the importance of submitting meat to portion testing and cutting meat according to standard portion sizes specified in recipes.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    21 views29 pages

    Portion Control

    Uploaded by

    Taguiam Hersheylet
    The document discusses the proper preparation of portion controlled meat cuts, including identifying the correct ingredients, utensils, and equipment for cutting and portioning meat as well as the importance of submitting meat to portion testing and cutting meat according to standard portion sizes specified in recipes.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    You are on page 1of 29

    GOODMORNI

    NG
    t's play a
    ry one, le
    eve
    Hello game

    JUMBLED WORDS
    Rearrange
    MATCH the LETT
    THE COR ER TO
    RESPON
    WORD!! DED
    I WILL FLASH A JUMBLED

    rules LETTERS AND YOU ARE GOING


    TO IDENTIFY WHAT WILL BE THE
    CORRESPONDED WORD.

    THE ONE WHO WILL ANSWER THE


    JUMBLED WORDS ARE LUCKY
    FROM A DRAW OF RANDOM PICK
    NAME
    YOU HAVE 10 SECONDS TO ANSWER IF
    YOU CAN'T ANSWER THE WORD YOUR
    SEATMATE WILL BE THE ONE WHO
    WILL GIVE THE ANSWER.
    4 letter word

    M E T A
    4 letter word

    M E A T
    7 letter w
    ord

    I N G C U T T

    etter word
    7l
    7 letter w
    ord

    C U T T I N G
    8 letter w
    ord

    M I R T M i N G

    etter word
    8l
    8 letter w
    ord

    T R I M M i N G

    etter word
    8l
    6 letter word

    G N I N O B
    6 letter word

    B O N I N G
    N O I T R A P

    L O R T N O C
    P O R T I O N

    C O N T R O L
    Preparing and Producing
    Variety of Portion
    Controlled Meat

    BY: HERSHEYLET TAGUIAM


    CUTTING PREPARATION
    The meat cutter must know something about the
    anatomy of animals and the methods of fabrication.
    The ability to identify the characteristics of the muscles
    in the tissues between them, the shapes and type of
    bones, the location and layer of fat will help
    Ingredients used for preparing meat cuts:

    Oil of anise Salt

    oregano Phosphate

    Bayleaf Black Pepper

    Banana Catsup Pickles

    Anizado wine Praque Powder


    Ingredients used for preparing meat cuts:
    Utensils, Machinery and Equipment Used:

    Slicers Saws

    Knives Vacuum packer

    Smokers Robot coupe

    Cleavers Sausage casing machine


    Utensils, Machinery and Equipment Used:
    Trimming and
    Boning Pork Loin
    Trimming and
    Cutting Beef
    Tenderloin
    Boning a Leg of
    Veal
    PORTION CONTROL
    1. Submit meat to a butcher's test to determine the
    maximum portions
    2. Cuttings should be done in accordance with the
    standard portioning specified in the menu.
    3.Serve menu using standard portioning. Portion sizes
    will vary depending on the restaurant and the price of
    the item.
    Mechanics of Costing
    Test Tools in Recipe Costing
    • Price list/Inventory List
    • Raw Food Test
    • Canned Food Test Yield and actual
    cost of canned and bottled food items.
    MEAT CUTS
    Question
    Time
    REMEMBER:
    1. Why is it important to use specified
    ingredients and utensils in producing meat
    cuts?
    2. Why is there a need to control portion of
    meat cuts for a specified recipe?

    You might also like