Which utensil is used to portion liquid pasteurized eggs, gravies, and house made salsa?

The 2 oz. ladle is typically the most appropriate tool for portioning liquid pasteurized eggs, gravies, and house-made salsa because it provides a balance between portion control and practicality in serving sizes. This volume is large enough to ensure that items like gravies or salsas can be effectively portioned without being overly heavy or cumbersome for the staff handling them.

Using a ladle sized at 2 oz. allows for consistent servings, which is essential for both cooking and presentation purposes within the back-of-house operations. Consistency helps maintain flavor profiles and ensures that all customers receive the same quantity, which is important for both customer satisfaction and inventory management.

For items such as gravies and house-made salsas, where a moderate serving size is desirable, a 2 oz. ladle strikes an ideal compromise, preventing waste while still delivering a sufficient amount of product. Smaller ladles, like the 1/4 oz. option, would be impractical for these items as they would require too many scoops, making serving inefficient. Conversely, a larger ladle, such as the 3 oz. option, might lead to larger portions than desired and could compromise control over serving sizes, which is essential in a busy