"""
Portion control standards and execution.
"""

title: str = "Portion Control Standards"

content: str = """
Portion control ensures consistency and cost management. Every menu item has
a specified portion size.

**Protein Portions**: Weighed to specification (e.g., 6 oz ribeye, 5 oz
salmon fillet). Use a scale at prep and at the pass when plating. Variations
beyond the allowed range affect cost and guest expectation.

**Starch and Vegetables**: Measured by scoop, cup, or count. Recipe cards
specify exact portions. Do not over-portion to "be generous"; consistency
matters more.

**Sauces and Garnishes**: Ladle size or squeeze bottle technique is
standardized. Over-saucing muddles flavors; under-portioning affects
presentation. Taste the finished plate; adjust if needed.
"""  # noqa: E501

version: str = "0.0.1"
