Every dish follows a recipe specification that sets the ingredients, method and portion size. Weighing carefully gives every guest the same plate and controls costs. Knowing the yield, the usable amount after trimming or cooking, helps you prep the right quantity.
Why it matters
Oversized portions cut the profit on every plate; undersized ones disappoint guests. Accurate prep also reduces waste.
Key ideas
Recipe specs
A spec sheet lists exact quantities, method and often a photo. Follow it every time.
Portion control
Scales, ladles and scoops keep servings equal. If the spec says 150 g of salmon, every piece should weigh 150 g.
Yield
Yield is what remains after peeling, trimming or cooking. A whole fish gives less usable food than its bought weight.
Step by step
- 1
Check the spec's portion size and the number needed.
- 2
Put your container on the scales and zero them.
- 3
Weigh every portion, not just the first few.
- 4
Keep usable trim aside for the chef.
- 5
Label containers with the number of portions.
- 6
Tell the chef if the count is different from expected.
Do
- Check the scales are clean and reading zero.
- Use the ladle or scoop size given in the spec.
- Ask before changing any ingredient or quantity.
Common mistakes
- Don't guess portions by eye when busy.
- Don't add extra to make a plate look generous.
- Don't bin usable trim without asking.
The situation
You've cut 20 salmon portions for a 150 g spec, but the last few weigh nearer 180 g.
What a professional does
You re-weigh them all, trim the heavy ones to 150 g and save the trim, perhaps for fishcakes. You tell the chef the final count and weigh every piece from now on.
Useful phrases
“Chef, is the 150 grams before or after trimming?”
“I got 18 portions, chef, not 20.”
Pro tip
Keep the scales at your station so weighing is quicker than guessing.
Quick check
Peeling a 1 kg bag of onions leaves 850 g. What is the 850 g called?
Think about it, then show the answer
The yield, which here is 85% of the bought weight.