Dippers
A spoodle is the same measurement as this dipper.
What is a #8.
This is where you can find the appropriate serving size?
What is the recipe?
This is the number of ounces in a pound.
What is 16?
Scales, dishers, spoodles & ladles.
What are food portioning tools?
The health inspector arrives at your building. The head cook is gone. You are asked who is the person in charge.
What is the clerk.
The # of the dipper is equivalent to the number of scoops it takes to fill one of these.
What is a quart?
This is where you can find how much of an item you need to prepare for a recipe based on what is planned.
What is the production sheet?
Cheese is measured by this to equal the meat/meat alternate requirement.
What is weight?
Thirty students want rice. The cook made enough rice to equal 30 servings at a level #4. This will happen if we heap our dipper.
What is run out of rice?
It takes this many scoops of taco meat at a #12 to fill a quart/gallon.
What is 12 or 48?
This is where you can find monthly and cycle menus.
What is teams?
What needs to be completed before we put a product into a container to weigh it?
What is zero out the scale with the container on it?
Regulating the amount of food served ensures that each dish served is consistent in terms of size, nutritional content and flavor.
What is portion control?
Dippers are important to make sure that we are accurate.
What is portion control/nutrient analysis?
The protective measures and safety precautions for handling, storing and transporting chemical.
What is the SDS manual?
Our 2 oz container references 2 oz of what?
What is liquid or volume?
On the squeeze trigger or the lip.
Where you can locate the number of the dipper.
Information regarding preventative measures for food safety.
What is the HACCP Manual?
Sliced deli meat, cheese and individual salads.
Must be weighed for accuracy of ounces served.
This minimizes waste, controls costs, customer satisfaction and provides accurate nutrition.
Why is portion control important?