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Part 2 The Management of Food
The following steps outline how to do some initial planning. The example shows
completed plans for the meal in 12-7.
1. On a piece of paper, set up a food preparation time chart, as shown in 12-8.
List the menu items in the fi rst column. Add table setting to this list because
time needs to be reserved for this task.
Double 1½ teaspoons
1½ teaspoons × 2 3 teaspoons = 1 tablespoon =
Halve ¼ cup
=
¼ cup = 4 tablespoons
2 ÷
4 tablespoons 2 ÷ = 2 tablespoons
Changing Yield
+
= =
= =
12-6 You may need to convert from one measuring unit to another to fi gure ingredient
amounts when changing the yield of a recipe.