YIELD CULINARY DEFINITION RECIPES

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WHAT IS YIELD IN COOKING? - REFERENCE.COM

Apr 16, 2020 · 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. According to Dictionary.com, the term “yield” means to give forth or produce by a natural process or in return for cultivation.
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YIELD TESTING – BASIC KITCHEN AND FOOD SERVICE MANAGEMENT

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. Yield can also refer to the amount of usable product after it has been processed (peeled, cooked, butchered, etc.)
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YIELD - DEFINITION, MEANING & SYNONYMS | VOCABULARY.COM

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. While these meanings seem quite different, they both essentially mean "to give."
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CHAPTER 6 – STANDARDIZED RECIPES – INTRODUCTION TO FOOD ...

The yield of a recipe is the number of portions it will produce. Yields can also be expressed as a total volume or total weight the recipe produces. An example would be a soup recipe that yields 24, 8 oz. portions which could also be stated as a yield of six quarts or a 1 ½ gallon.
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CHAPTER 7 – RECIPE AND MENU COSTING – INTRODUCTION TO FOOD ...

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 4 gallons or 15 L, and a muffin recipe may yield 24 muffins.
From psu.pb.unizin.org

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PRODUCT YIELD AND WEIGHT LOSS PERCENTAGE - LABELCALC

454g (original weight) – 100g (waste) = 354g (edible portion) Then we calculate yield percentage by taking my edible portion weight of 354g and dividing it by my original weight of 454g and multiplying by 100: 354 ÷ 454 x 100 = 78%. So my yield % is 78%.
From labelcalc.com

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CULINARY MATH — THE CULINARY PRO

Culinary Math. A chef’s routine includes simple to complex math calculations. Examples include counting portions, increasing a recipe yield, determining a ratio for preparing a stock, calculating a plate cost, or establishing a food and labor budget. Culinary math begins with the basics of addition, subtraction, multiplication and division ...
From theculinarypro.com

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RECIPE MEASUREMENT AND CONVERSION - COOKING TECHNIQUES

Mar 17, 2021 · You will use the recipe conversion factor to increase or decrease a standardized recipe. To get the new food quantity, multiply each individual ingredient quantity by the conversion factor. For example, say your restaurant has a recipe for chicken teriyaki that has a yield of 10 portions. The recipe calls for 3 pounds of boneless chicken and 20 fluid ounces of teriyaki sauce. You find that you will need more for tonight's dinner service, so you need to convert the yield to 15 portions.
From johnnyskitchen.us

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CONVERTING AND ADJUSTING RECIPES AND FORMULAS – BASIC ...

Recipe yield = 25 portions Required yield = 60 portions Conversion factor = (required yield) ÷ (recipe yield) = 60 portions ÷ 25 portions = 2.4 If the number of portions and the size of each portion change, you will have to find a conversion factor using a similar approach:
From opentextbc.ca

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RECIPE YIELD AND CONVERSION - CULINARY CALCULATIONS ...

Nov 01, 2021 · A recipe for cream of broccoli soup will yield two gallons, or thirty-two 8-fluid-ounce portions. A recipe for lasagna will yield four 200 pans and, when cut 4 X 6, will yield 96 portions. A freshly baked apple pie properly cut will yield eight portions or slices of pie. FIGURE 6.1 A production kitchen. Photography by Thomas Myers. _r jsV
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WHAT IS THE YIELD OF A RECIPE? - ANSWERS

Dec 13, 2015 · When you see the word yield in cooking recipes, it means to give way or amount to. If a recipe says it will yield 4 dozed, that means the recipe will produce 4 dozen of the item such as rolls ...
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A TO Z FOOD AND COOKING EQUIVALENTS AND YIELDS

Apr 15, 2020 · Use this handy chart or food quantity equivalents and yields to help you convert or adjust foods for your favorite recipes. And use this chart if you need to convert liquid measurements . 7 3/4 gals. 15 1/2 gals. 1 box, 60 ozs. 10 ozs. 10 ozs. 4 ozs. 8 tbsps.
From thespruceeats.com

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CHAPTER 7 – RECIPE AND MENU COSTING – INTRODUCTION TO FOOD ...

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 4 gallons or 15 L, and a muffin recipe may yield 24 muffins. Yield can also refer to the amount of usable product after it has been processed ...
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FOOD AND WINE DICTIONARY: YIELD - INTERNATIONAL RECIPES

Food and Wine Dictionary: yield, International Recipes is the world's largest recipe exchange group with reference articles, member-submitted recipes, a food dictionary and much more
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uncooked food by applying cooking yield factors to these data to reflect changes in food weights resulting from moisture and fat losses during cooking. The Nutrient Data Laboratory (NDL) applies cooking yields and/or nutrient retention factors to food formulations and recipes to convert nutrient values for uncooked foods or
From ars.usda.gov

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CONVERTING AND ADJUSTING RECIPES AND FORMULAS – BASIC ...

Determine the total yield of the recipe by multiplying the number of portions and the size of each portion. Determine the required yield of the recipe by multiplying the new number of portions and the new size of each portion. Find the conversion factor by dividing the required yield (Step 2) by the recipe yield (Step 1).
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YIELD DEFINITION & MEANING - MERRIAM-WEBSTER

The meaning of YIELD is to produce or provide (something, such as a plant or crop). See more meanings of yield. How to use yield in a sentence. Synonym Discussion of Yield.
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CULINARY MATH TERMS FLASHCARDS | QUIZLET

The number that each ingredient amount in a recipe is multiplied by when the recipe yield is changed. standardized recipe A list of ingredients, ingredient amounts, and instructions for preparing a specific food item and amount of food.
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CALCULATING FOOD COST — THE CULINARY PRO

In fact, analyzing raw dollar revenue will reveal that certain items, although high in food cost, can yield more income for the establishment. This menu mix shows an average food cost of 32%. While soup, salads, and chicken show a lower than average food cost, steak and lobster are higher.
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RECIPE - WIKIPEDIA

Modern culinary recipes normally consist of several components The name of the recipe (Origins/History of the dish) Yield: The number of servings that the dish provides. List all ingredients in the order of its use. Describe it in step by step instructions. Listing ingredients by the quantity (Write out abbreviations. Ounces instead of oz).
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FOOD COSTING - SLIDESHARE

Jan 24, 2016 · Determine Q-factor percentage, then add to the Subtotal to find the Total Recipe Cost. In this example, the Q-factor has been determined to be 5%. So $11.26 X 5% = $0.56 Thus the Total Recipe Cost = $11.82 And, the Per Portion Cost (for 16 portions) = $0.74.
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FOOD COST YIELD CALCULATOR - RESTAURANTOWNER.COM

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.
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WHAT IS THE DEFINITION OF A STANDARD RECIPE?

Apr 07, 2020 · However, the USDA requires the following information to be included in a standardized recipe as a minimum: the name of the recipe, list of ingredients and their measurements, preparation of ingredients and cooking procedures, serving instructions, yield, portion sizes, variations or garnishes, nutrition information per serving, marketing guide ...
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