Define portion control. Explain its importance and the aids used to control portion size.

1. 1 · Open in two lines. Portion control is serving the same planned quantity of a dish every time. It is the link between the standard recipe, the cost and the guest's plate.
2. 2 · Importance.
   • Controls food cost; prevents over- and under-serving.
   • Uniform servings and planned nutrients.
   • Meets the forecast; less waste; satisfied guests.
3. 3 · Draw the aids. [Sketches: ladle marked 100 ml, scoop, portion scale, katori, idli mould]
4. 4 · Aids explained. Ladles, scoops, scales, standard spoons, cups, standard serving ware, moulds and cutters, pre-portioned items, standard recipes.
5. 5 · Worked example. 45 litres ÷ 150 ml = 300 portions; biryani portion cost ₹36, sold at ₹120 = 30% food cost; over-portioning raises it to 37.5%.
6. 6 · Ways to ensure it. Portion size on recipes, right tools at counters, trained servers, sample plates, pre-portioning, checking leftovers.
7. 7 · In food service. Fixed ladles in a hospital make sure the diabetic or renal diet planned is the diet eaten.
8. 8 · Close in one line. Portion control keeps cost, nutrition and guest satisfaction steady.

Scoring tip: Add a short costing sum; it shows the examiner why portion control matters in money terms.