Course Description
Learn about the importance of portion control in food preparation and meal service and the benefits of using proper equipment and utensils to measure and control portions. Participants will also be able to compare weight versus volume measurements, and access references and resources to accurately prepare standardized recipes, and control portions for school food service.
- Course Number: 130
- Training Length: 45 minutes
- Certificate: Available at the end of the training
- Target Audience: Food Service Director and Staff
- Mandatory: No
- Cost: Free
- Date Recorded: August 2017
Online Course
Begin the Culinary Basics course.
Referenced Resources
The following resources are referred to throughout this online course:
- Basics at a Glance
poster, in English and Spanish,
- Wisconsin Department of Public Instructions
Portion Control - Overview training web page
Crediting
- Crediting: 0.75 hour
- Key Area:
Operations (2000)
- Training Topic:
Food Production (2100)
- Learning Objective: Culinary Skills (2130)
- Training Topic:
Food Production (2100)
For more information on crediting, access the U.S. Department of Agriculture (USDA)
Professional Standards Learning Objectives & Training Topics web page.
Additional Information
- USDA Food Buying Guide
(FBG) assists with buying the right amount of food and the appropriate type of food and determine the specific contribution each food makes toward the meal pattern requirements.
- USDA FBG Interactive Web Based Tool
includes the FBG Calculator which is used to determine quantities to purchase and prepare recipes.
- Institute of Child Nutrition (ICN) Basic Culinary Math teaches basic culinary math skills.
Search for ‘Basic Culinary Math’ on the ICN iLearn web page
. Registration is required
for these online classes.
Contact Us
If you have technical difficulties or questions regarding the course content, contact SNPInfo@cde.ca.gov.