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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.


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.


The yield of a recipe is the number of servings it produces. The yield curve is the relationship between an interest rate and the time to maturity for a given debt.


Converting and Adjusting Recipes and Formulas Recipes often need to be adjusted to meet the needs of different situations. The most common reason to adjust recipes is to change the number of individual portions that the recipe produces. For example, a standard recipe might be written to prepare 25 portions. ... Old yield of recipe = 20 portions ...


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.


Top ingredient yield analysis recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.


Using a Recipe Conversion Factor (RCF) to Convert Recipe Yields. To adjust the yield of a recipe to make either more or less, you need to determine the recipe conversion factor. Once you know that factor, you first multiply all the ingredient amounts by it. Then you convert the new measurements into appropriate recipe units for your kitchen.


CookKeepBook (CKB) can fine-tune the cost calculations with yield margins and measurement converters. Simplify your workflow by using sub-recipes. All of these features, including unlimited ingredients and recipes are part of the FREE standard account.


The Ultimate Guide to Recipe Calculation. Tweet: 39 Comments. The Culinary Institute of America. Calculating the As-Purchased Quantity (APQ) Using Yield Percent. Because many recipes assume the ingredients listed are ready to cook, it is necessary to consider the trim loss when purchasing items. In this case, the edible portion quantity must be ...


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.