found: The catering market for portions & sachets, 1996:p. 1 (sachets and portions terms used interchangeably throughout text) p. 3 (dry sachets incl. sugar, artificial sweetner, etc.; liquid portions & sachets incl. sauces/dressings, preserves, etc. principally designed for use in the foodservice sector by the customer rather than the caterer)
found: Labensky, S. Web. new world dic. of culinary arts, 1997(Serving SEE Portion; Portion: to divide or sep. a food into spec. amounts or indiv. servings by weight, count or volume; an indiv. serving of food or drink)
found: Web. 3.
found: OED.
notfound: Cracknell, H.L. The new catering repertoire, 1989;Hayter, R. Food and drink service, 1996;Lexicon of food, wine and culinary terms, 1968;Cooks encyc., 1981