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www.reference.com/food/yield-cooking-3b4d539625ae40ff

The term "yield," when used in cooking, refers to the number of servings that are generated by a particular recipe. In most recipes, the term "yields, " followed by a number, is used at the beginning or the end of an ingredient list.

www.answers.com/Q/What_is_yield_in_cooking

Yield is a term used in cooking in reference to the number of servings a finished recipe will make. For example, a recipe may say, "Yields 4 servings." share with friends. Share to:

opentextbc.ca/.../chapter/yield-testing

Yield Testing Yield in culinary terms refers to how much you will have of a finished or processed product. Professional recipes should always state a yield; for example, a tomato soup recipe may yield 15 L, and a muffin recipe may yield 24 muffins.

answers.yahoo.com/question/index?qid=20081225122946AAXwPQ2

what is yield? like in cooking? my mom has a bag of rice she wants to cook, and it says like two cups water and blah blah, and it says like a few cups of yield, and she has no idea what that is. what is it?

www.thespruceeats.com/food-and-cooking-equivalents-and...

Do you need to know how many teaspoons of dried herbs to substitute for fresh, how much fresh asparagus to use when the recipe calls for canned, how many graham crackers it takes to make 1 cup of crumbs, or how many apples to buy when a recipe calls for 1 cup of sliced apple?

www.ars.usda.gov/.../retn/USDA_CookingYields_MeatPoultry.pdf

The USDA Table of Cooking Yields for Meat and Poultry was developed with the focus on meats and poultry since most of these products are cooked during the preparation process, resulting in changes in yields. These data, derived from NDL studies, will have benefits for researchers, scientists, nutrition professionals, industry officials, and

www.restaurantowner.com/public/Food-Cost-Yield-Calculator.cfm

Food Cost Yield Calculator. The Food Cost Yield Calculator is a flexible Microsoft Excel® set of spreadsheets designed to aid restaurant owners, chefs, and managers in determining the true cost of the raw products used to produce menu items. Shrinkage, waste and trim are significant factors that can negatively impact your bottom line.

cooksrecipes.com/tips/equivalent.html

Food Yield & Equivalent Charts. When it comes to cooking, it can save time and frustration when you know the equivalent for a common ingredient called for in a recipe. For example, it's helpful to know that 1 stick of butter is equal to a 1/2 cup butter, or 1 (12-ounce) package of chocolate chips is equal to 2 cups of chocolate chips.

www.vocabulary.com/dictionary/yield

Yield has two meanings that seem quite different: "an amount" or "to give way." The yield of the recipe was twelve brownies. To avoid being tripped, Mary was forced to yield to the children on her way to the brownie plate.

www.usfoods.com/content/dam/dce/pdfs/Your-Business/Easy...

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.