Bread & Pastry Production: Quarter 3 Cutting Portion-Controlled
Bread & Pastry Production: Quarter 3 Cutting Portion-Controlled
Production
10
Quarter 3
Module 11
CUTTING PORTION-
CONTROLLED
Writer: Marianne Q. Estilong
Validators: Ma. Gina C. Bunda and
Katherine J. Guevarra
EXPECTATIONS
PRETEST
Directions: Read and understand each statement. Write the letter of the correct
answer on the space provided before each number.
_________________ 1. An integral part of cost control.
_________________ 2. Measure by using ladle, spoon and scoops.
_________________ 3. Simplest method to measure food to be served.
_________________ 4. Set of instruction to prepare and present a dish.
_________________ 5. Number of portions or serving that a prepared dish produced.
RECAP
LESSON
Over the years, portion control has developed into a great consideration
when one must take its daily sustenance like eating and drinking. Portion control is
all about the right measure or amount. The food eaten is served in amounts that
promote good health. Engaged in the food industry, it is getting the right number of
serving from a recipe and serving the right amount. Standard portions also mean
consistency in the taste, quality and quantity of food, which will result to customer
satisfaction. Portion control places a crucial role in the success of any food business
entity. Utilizing the concept will surely yield a positive result.
P ortion control is an integral part of cost control in any food industry and can
have a significant impact on your revenues. It also helps in maintaining consistency
in food and increases return of visits.
People rarely complain about getting too much food but they’ll certainly notice if given
less, especially if the price remain the same.
Food Guide
A handy tool providing us with the recommended daily servings of each food group
in order to consume the right amount of nutrients.
Plated Method
portioning food will enable an individual to receive all of the required daily nutrients
and the amount of each food item.
Hand Jived
This method a simple measure of the amount of food that should be served.
You’ll notice that above mentioned are staple foods such as meat, grains, fruit
and vegetables. When it comes to snacks and treats such as cookies, cakes, chips
and chocolates, for a dietary guideline “only eat them sometimes and in small
amounts.”
ACTIVITIES
Directions: Fill me. Images to fill the plate.
Part I. Food Guide and Plate Method.
A. fruits & veggie
B. meat, fish, eggs, beans A. E.
C. fatty & sugary foods
D. dairy
B.
E. starch foods
__________________________________ ________________________________
__________________________________ ________________________________
Part III. Submit one each (local and international) standardized recipe and give its
portion control (image).
WRAP-UP
Directions: Recipe Sleuthing. Read the instruction and give your answer.
Tasks:
VALUING
1.measure by weighing
2.reduce waste
4.control cost
5.standard recipe
6.right platin
PRETEST
1.portion control
2.measure by volume
3.hand jived
4.standardized recipe
5.recipe yield
RECAP
Portioning. Size and shape is
WRAP UP determined before finishing
the bakery product.
ACTIVITIES
Part I
Part II
A. Portion control is all about
the right measure or amount.
B. Importance of Portion
Control
1. correct serving size to
meet nutritional needs;
2. control costs;
3. reduce waste;
4. serve as guide in
purchasing and
preparation of food;
5. contributing factor in
getting consistent yield
and serving portion
size;
Part III 6. customer satisfaction.
KEY TO CORRECTION
References
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September 25, 2020. https://www.indiatimes.com.
Mary Jane Brown, PhD, RD. 2018. "Healtline." healthline.com. November 19. Accessed September
25, 2020. https://www.healthline.com.
Mealey, Lorri. 2019. The Balances MB. November 20. Accessed September 28, 2020.
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https://www.nhlbi.nih.gov.
National Heart, Lungs, Blood Institute. 2014. We Can. Lungs, Blood Institute National Heart. August
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