1. Food Cost Goal 4.02: Calculate food costs for a recipe.

2. Portion Control uniform in quantity and size value for the dollar control cost monitor food cost

3. Purchase by Specifications spec a written description of a product that needs to be purchased purchase by count number (ex: purchase a whole cheesecake because it can be cut into a set number of portions) purchase what ahs already been divided into individual portions

4. Follow Standardized Recipes help maintain fixed portions recipe includes the portion size and the total number of portions Measure right. Prepare using the right time and temperature. (ex: if you cook meat for too long it shrinks and then the portion is smaller)

5. Use Portioning Tools and Equipment use same size every time ex: ladle, color-coded dishers, spoons, balance and portion scales, slicers, volume measures serving plates and bowls