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Learning OUTCOME 3 Plating

The document discusses portion control for cooked poultry and game dishes. It provides guidelines for standard portion sizes of various poultry meats after cooking, such as a 3-4 ounce portion for chicken breasts and 1-2 ounces for chicken legs. It also notes that chicken shrinks by about 25% when cooked. The document advises that portion control is important for health and recommends paying attention to standard serving sizes listed on nutrition labels.

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richard
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709 views10 pages

Learning OUTCOME 3 Plating

The document discusses portion control for cooked poultry and game dishes. It provides guidelines for standard portion sizes of various poultry meats after cooking, such as a 3-4 ounce portion for chicken breasts and 1-2 ounces for chicken legs. It also notes that chicken shrinks by about 25% when cooked. The document advises that portion control is important for health and recommends paying attention to standard serving sizes listed on nutrition labels.

Uploaded by

richard
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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LEARNING OUTCOME 3:

PLATE/PRESENT POULTRY AND


GAME DISHES
Portion Control for Cooked Poultry and Game
LET YOUR LEARNERS ANSWER THE POSTTEST
POST TEST 3
READ AND UNDERSTAND THE STATEMENTS/QUESTIONS BELOW. CHOOSE THE LETTER
OF THE CORRECT ANSWER AND WRITE IT ON YOUR TEST NOTEBOOK.
KEY TO CORRECTION
PLATE/PRESENT POULTRY AND
GAME DISHES
Portion Control for cooked Poultry and Game Chicken
• Meat shrink about 25% when cooked. A quarter-pound hamburger (4 oz.) will actually yield
a 3 ounce portion after cooking. An 8 ounce steak will yield about 6 ounces of cooked meat.
• A chicken breast is generally 3-4 ounces.
• A chicken thigh is usually 2 ounces, while a leg is 1-2 ounces.
• Chicken wings are high in fat. It takes 2 wings to equal a 1 ounce choice (or exchange) with
that.
HOW TO CONTROL PORTION SIZES-
PORTION CONTROL SECRETS
• It’s not always what you eat, but how much you eat-It’s the size of your servings that really
counts!
• Portion: There is no standard portion size and no single right or wrong portion size.
• Serving: A “serving” size is the amount of food listed (and recommended) on a product’s
Nutrition fact(panel or packaged of the food)

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