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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.usfoods.com/content/dam/usf/pdf/general/MPP Online...

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.

www.christianchefs.org/charts/yields.html

Yield percentages allow you, the cook, to increase your knowledge in ordering and figuring out food cost. The yield itself is the percentage of the specified product that is usable. For example, bananas, at a 68% yield, means that you throw away 32% of the banana (the peel), use the other 68% of it, and obviously pay for the whole thing.

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

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

www.informit.com/articles/article.aspx?p=398092&seqNum=5

Food Yield Equivalents Chart. Shopping for ingredients listed in a recipe can be frustrating. When the recipe calls for 1 cup of sliced apples, how many apples do you buy? Sometimes it is awkward for a recipe to call for anything other than the measurement needed.

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.

www.ciachef.edu/uploadedFiles/Pages/Admissions_and...

YIELD PERCENTAGE Yield Percent is a vital tool for determining how much of a product to purchase or used in a recipe. Calculating yield percentage is critical to placing an accurate food order. Improperly calculating your food order can result in having too much or too little of a given ingredient.

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.

foodsafety.wisc.edu/assets/preservation/Yield_Chart.pdf

Approximate Yields for Canned or Frozen Fruits and Vegetables FRUITS Measure/Weight Yield in Quarts Pounds per Quart VEGETABLES Measure/Weight Yield in Quarts Pounds per Quart Apples 1 bu. (48 lbs) 16-20 2 ½ -3 Asparagus 1 bu. (24 lbs) 8-12 2-3 Apples (sauce) 1 bu. (48 lbs) 15-18 2 ½ - 3 ½ Beans, Green 1 bu. (30 lbs) 5-8 4-5