Edible yield percentage calculator
[PDF File]Approximate Lamb Yields
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Approximate Lamb Yields Live Lamb 105 lbs.>>>>>Carcass 66 lbs. Untrimmed Wt. (lbs) Trimmed Wt (lbs) % Carcass Possible Cuts Leg (28%)* 18 13 20 Leg Roasts Leg Slices Loin (16%) 11 7 10 Loin Chops Loin Roasts Rib (12%) 8 5 7 Rib Chops Rib Roasts Shoulder (24%) 16 10 16 Shoulder Roasts Arm Roasts Misc. (20%) 13 7 10 Riblets, Stew meat Ground Lamb Shanks, Flank Total 66 42 63 Estimates …
[PDF File]USDA Table of Cooking Yields for Meat and Poultry
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To prepare the USDA Table of Cooking Yields for Meat and Poultry, a series of steps were involved. First, the data in AH-102 were applied to food nutrient values and weight updates in the USDA National Nutrient Database for Standard Reference. Then, yield data from AH-102 were reviewed, revised and assimilated. Revisions included changes
[PDF File]Average Produce Yields From Whole Product To Usable Product
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Average Produce Yields From Whole Product To Usable Product Item Yield Item Yield Item Yield Asparagus 56% Lettuce 24 ct. cello 85% Peppers Yellow 15# 83%
[PDF File]Educator Lesson Plan “Kitchen Calculations”
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3 Yield Percentage: The percentage of the as-purchased quantity that is edible.There are three major applications for yield percentage. 1. Computing the minimum amount to order 2. Recipe costing 3. Determining the maximum number of servings that a purchased amount will
[PDF File]COPYRIGHTED MATERIAL PARTI
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Y% means yield percentage AS means as served (or used) AP means as purchased AS AP Y% AS Y% AP AP Y% AS Cost per AP unit Y% Cost per servable unit Costing Fresh Herbs 5 NOTE Over the course of time, it’s a good idea to keep a record of the various weights of your fresh herb bunches.You can use the Food Weight Log
[PDF File]Common Product Yields - US Foods
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Common Product Yields VEGETABLES Acorn Squash Flesh Raw 74% Eggplant Trim, Pared, and Sliced 81% Artichoke Edible Leaves and Base 40% Endive Trimmed and Cored 86% Asparagus Trimmed Ends 80% Fennel Trimmed and Cored 86% Beets Peeled and Diced 91% Garlic Peeled Cloves 87% Broccoli Cored. Florets Only 47% Ginger Root Peeled Root 83-90%
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