Mise en place, recipe scaling, yield and portion control

What this note covers

1. Read the recipe and organise mise en place
2. Scale a recipe using the correct factor
3. Distinguish purchase weight from edible portion
4. Control portions with suitable measures
5. Sequence production around dependencies
6. Check costs and records without changing the standard
7. Worked case: working backwards from cooked portions to purchasing

7 sections · 10 key terms & formulas · 6 common mistakes