Recipe yield calculator

    • [DOCX File]Home | cns

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      Most grain items, such as crackers, taco shells, and bread, provide the number of ounces or grams per serving. If the ingredient you are using provides the yield data by number of servings, the purchase unit you need to record in Column 4 of the Recipe Analysis Worksheet must be the yield data for 1 ounce equivalents (oz. eq.) grains.

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    • [DOCX File]TX CTE Resource Center | Home

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      Understanding, monitoring, and managing yield, food costs and food cost percentages will help you learn the business end of the food industry. Math calculations such as fractions, percentages, weights, and measures are vital to the industry’s “bottom” line – profits. This knowledge may lead to employment in the food industry.

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    • [DOC File]MODULES OF INSTUCTIONS - TESDA

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      Recipe yield testing. Portion sizes and control. CONDITIONS: The students/trainees must be provided with the following: Writing materials. References. Handouts. Fully-equipped operational commercial kitchen. Real ingredients/food items. Calculator. METHODOLOGIES: Lecture/discussion. Demonstration. Hands-on. Video viewing. ASSESSMENT METHODS ...

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    • [DOC File]Basic Math for Culinary Programs - YTI Career Institute

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      The bridge method is the "recipe" for converting from one unit of measure to another. It can be used to convert ounces to pounds, quarts to pints, tablespoons to cups, grams to ounces, volume to weight, and so on. Example: teaspoons to cups. Step 1: If the unit of measurement that you are converting is a whole number, put it over 1.

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    • [DOC File]Georgia CTAE | Home

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      5. Recipe Conversion: Convert the same standardized chocolate chip cookie recipe. (This can be done as a lab or as a written assignment). Convert the chocolate chip recipe by doubling the recipe. Convert the chocolate chip recipe by reducing it to one-fourth the original yield. Attachments for Learning Experiences: Cookie recipe Notes ...

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    • [DOCX File]2018 Summer Manager Workshop Video Series: Culinary ...

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      Now, the first step of the Factor Method is to identify the current recipe yield and the desired recipe yield. In this example, I have a USDA Lasagna with Ground Turkey recipe that yields 50 servings. I need to adjust the recipe to obtain my desired yield, which is 300 servings.

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    • [DOC File]Original research

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      Any of the three recipe calculation methods can be used even though the mixed and recipe method give more similar results. The simple summing of the nutrient values of raw ingredients (without application of yield or retention factors) should be avoided for cooked recipes as the resulting nutrient values are inadequate (Charrondiere et al ...

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    • [DOC File]Worksheet for Crediting Grains/Breads Products

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      How many servings/portions does the recipe yield? _____ servings/portion. To calculate the total grams of creditable grain(s) contained in one serving/portion of the recipe, divide the total grams of creditable grain(s) in the recipe by the number of servings/portion the recipe yields.

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    • [DOC File]ctaeir.org

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      4. The students will be given a list of product prices and figure the actual cost of the Salsa as well as observing product yield and cost control. Closure: Summarize the rationale behind the use of correct measurement tools by evaluating the Salsa recipe, the product yield, cost of making the Salsa and the finished product.

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