- Using a Scoop as a Serving Utensil
- Comparison Scenarios
- Reports that Can Include the Serving Utensil
- Adjusting Scoop Scale Settings
Using a Scoop as a Serving Utensil
For a recipe that utilizes a scoop to serve the portion size (even in your textured recipes), enter the weight or volume (i.e., ounces, grams, ml, etc.) into the recipe's Portion Size field and enter the required scoop into the Serving Utensil field (i.e., #8 scoop).
When a scoop is selected for the serving utensil, it not only ensures that the recipe's portion size is met, but when the serving size for the recipe changes (due to a personal serving size adjustment or portion size adjustment to regular recipe being used as a substitute recipe), the system will adjust the scoop accordingly and list it on the various reports.
Using the Tray Menu Ticket (People) report as an example in the screenshot below, the person on the left is being served the mash potatoes at its regular portion size of 120 grams using a #8 scoop. The person on the right has had their servings sizes adjusted by half on their personal menu, which results in the system automatically adjusting the portion size to 60 g and a #16 scoop.
In another example using the Tray Menu Ticket (People) report, the person on the right is on a renal diabetic diet. The renal diabetic recipe for the mash potatoes is the regular mash potatoes recipe served at 90 g, which results in the system automatically adjusting to a #16 scoop.
Benefits
.Using a scoop as a serving utensil provides following benefits:
- More precise production records with the weight/volume totaled based upon production needs rather than the total number of scoops required. (i.e., instead of 10 #10 scoops, you will see 1 lb).
- Scoops will automatically scale to match the various portions being served. This means you do not need to create a unique recipe for a different portion just to adjust the scoop or list 1/2 of a scoop in your extensions.
- Reduce over or under production by giving you better control over standardized recipe portioning so that you can use the true portion rather than a scoop size. For example, instead of defining that all vegetables are served at a #10 scoop you can instead define the portion size at 4 oz. Therefore, if one vegetable's 4 oz portion only fills a #12 scoop, your serving staff are not needlessly filling a #10 scoop.
- In addition, when it comes to texturized recipes the scoop sizes can easily vary pending on the contents of the regular recipe (i.e., one 4 oz portion of a regular vegetable may only produce a #12 scoop once pureed, whereas another pureed vegetable recipe may produce a #10 scoop). This will allow you to maintain standardization by listing the recipe's true portion (4 oz) instead of a scoop size that varies.
Comparison Scenarios
To demonstrate the benefits of using a scoop as a serving utensil instead of using a scoop as the portion size, the following pureed recipes will be used to demonstrate different scenarios:
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Recipe A: Uses the scoop as the serving utensil. The portion size is 125mL with a serving utensil of 1 #10 scoop.
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Recipe B: Uses the scoop as the portion size. The portion size is a #10 scoop with no serving utensil.
Extension Setup
When extending your recipes, you can change the portion size based upon the diet's needs.
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Recipe A: Portion size is 125 ml with 60 ml being served to the diabetic diet.
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Recipe B: Portion size is a #10 scoop with 1/2 #10 scoop being served to the diabetic diet.
Example: Diet Extension Report (Menus)
The Diet Extension Report (Menus) has the option to include serving utensils. The portion size and appropriate scoop to the portion size is generated on the report.
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Recipe A: The 125 ml for the regular diet and 60 ml for the diabetic are seen, in addition to the #10 and #20 scaled scoop.
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Recipe B: Only the scoops are seen because the scoop is the portion size, without the scalability of a #20 scoop.

Example: Tray Menu Tickets (People)
The Tray Menu Tickets (People) has the option to include serving utensils.
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Recipe A: The 125 ml for the regular diet and 60 ml for the diabetic are seen, in addition to the #10 and #20 scaled scoop.
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Recipe B: Only the scoops are seen because the scoop is the portion size.
Example: Kitchen Production Sheet (Production)
The Kitchen Production Sheet (Production) has the option to include serving utensils. The kitchen staff will get a better breakdown of the amount required based upon the volume or weight instead of a total number of scoops, which do not easily translate in the kitchen.
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Recipe A: Production indicates a total of l/ml required for bulk kitchen prep.
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Recipe B: Production indicates a total number of scoops.
Reports that Can Include the Serving Utensil
The following reports can include the serving utensil:
- Diet Extension Report (Menus)
- Meal Service Report (People)
- Snack Service Report (People)
- Tray Menu Ticket Report (People)
- Snack Delivery Worksheet (People)
- Food, Snacks and Identifier Sticker Report (People)
- Kitchen Production Sheet (Production)
Adjusting Scoop Scale Settings
Because each kitchen operates uniquely, the scaling per portion size for each scoop (#6 to #60) can be adjusted as needed. This can be accomplished via the Scoop Scaling Settings screen (screenshot below) which is accessed via Tools & Setup > Recipe Tools.
By hovering your cursor over a portion size column heading, a note appears explaining the percentage range of the portion size adjustment that must occur for an associated scoop size to be used.
To change the scaling for a portion size for a scoop, click the edit icon, and adjust the amount and the scoop size as needed. For the #10 scoop in the example screenshot below, the 1/2 portion has been adjusted to 1 #20 scoop, and the X2 portion has been adjusted to 2 #10 scoops.