How to calculate the portions
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How to calculate the portions. As noted (and title) in a previous post I invite you to reread, portions calculation is an art With a little science is true. While ideally you could learn about it in a kitchen graduate There are some rules we already share in the previous post and others that add to the present.
The experience and trial and error are good teachers, but if we can reduce that margin of error, leverage the food and-of course-our energies.
The first thing to note is very reasonable advantage but not always considered: to determine a serving size of a food in particular, helps maintain a healthy weight and is ideal to develop an effective plan to cook at home or at special events.
Here are some key points or steps:
What things need to have on hand?
- A scale or kitchen scale, graduated in small scale (an ideal digital)
- A calculator
How to proceed?
- Weigh the food in question. If the item can not be easily removed from a cooking vessel, like a baked pasta in a pan, like an empty vessel weighs, then subtract the weight of the empty container to the weight of food in the container.
- Find the size of individual portions for the food or similar food nutrition in a book or website.
- Divide the weight of food per individual serving size. This is the number of servings that the dish is served.
- It weighs an individual portion. Consider the portion size.
