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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.

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

Yield percentage is important because it tells you several things: how much usable product you will have after processing; how much raw product to actually order; and the actual cost of the product per dollar spent. Using Yield to Calculate Food Costs. Once you have your yield percentage, you can translate this information into monetary units.

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.

visualveggies.com/as-purchased-and-edible-portion

* Percent yield is the factor used to determine how much of the food is lost as a result of the cooking, cutting, and processing of the food. EP and AP questions should be pretty straightforward. There will typically be two bits of information given, and you need to solve for the third.

study.com/academy/lesson/how-to-calculate-percent-yield...

To use this formula for percent yield, you need to make sure that your actual yield and theoretical yield are in the same units. If the actual yield is in grams, then theoretical yield also needs ...

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?

chefsblade.monster.com/...ultimate-guide-to-recipe-calculation?page=7

The yield percent is used as a tool when ordering. EPQ / Yield percent = APQ. Example: A recipe requires 20 pounds of cleaned shredded cabbage. The yield percent for cabbage is 79 percent. When the 20 pounds is divided by 79 percent (0.79), the result = 25.3 pounds, which will be the minimum amount to purchase.

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.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.