YIELD DEFINITION COOKING 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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WHAT IS THE YIELD OF A RECIPE? - ANSWERS
Dec 13, 2015 · In recipes, the word yield is the number of servings which the recipe will produce.In other words, how many people the given recipe measurements in the recipe will serve.
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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." The recipe gives twelve brownies to those who follow it, and Mary is giving up her right to go first.
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Group uses select cooking yields for foods in the USDA Food and Nutrient Database for Dietary Studies (FNDDS). Other Federal agencies use the factors to develop nutrient estimates for foods. Cooking yields describe changes in food weight due to moisture loss (e.g., evaporation or moisture drip), water absorption (e.g., boiling) or fat gains/losses
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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%.
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CHAPTER 6 – STANDARDIZED RECIPES – INTRODUCTION TO FOOD ...
Total Yield – number of servings, or portions that a recipe produces, and often the total weight or volume of the recipe. Portion size – amount or size of the individual portion. Ingredient list/quantity – exact quantities of each ingredient (with the exception of spices that may be added to taste)
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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
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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 ...
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CHAPTER 6 – STANDARDIZED RECIPES – INTRODUCTION TO FOOD ...
Standard Yields. 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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WHAT IS A YIELD TEST? - VIDEO & LESSON TRANSCRIPT | STUDY.COM
Aug 31, 2021 · In the cooking test, the final weight of the product after it's cooked down is compared to the initial weight of the food before cooking. Yield percentage (YP) is calculated using the formula (EP ...
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CHAPTER 7 – RECIPE AND MENU COSTING – INTRODUCTION TO FOOD ...
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 (peeled, cooked, butchered, etc.) For example, you may be preparing a recipe for carrot soup.
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PRODUCT YIELD AND WEIGHT LOSS PERCENTAGE - LABELCALC
Finally, calculate your yield percentage by converting the edible portion of your food product into a percentage by using this basic formula: Edible portion weight ÷ Original weight x 100 = Product Yield Percentage. Let’s use our potato example: If my recipe calls for 454g of potatoes, my original weight of potatoes is 454g.
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RECIPE MEASUREMENT AND CONVERSION - COOKING TECHNIQUES
Mar 17, 2021 · Using the total yield conversion method, change the recipe to yield 18 portions. Multiplying with Decimals Perform the multiplication as you would with whole numbers. Add the number of total decimal places in all factors, and move the decimal point a corresponding number of places in the product.
From johnnyskitchen.us
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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).
From opentextbc.ca
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WHAT IS THE FORMULA TO CALCULATE COOKING YIELD? - YAHOO ...
The equation for calculating cooking yield is: Yield (%) = 100 x (Wch / Wcr) The cooked sample’s raw weight (Wcr) is recorded before cooking. The cooked sample’s hot cooked weight (Wch) is recorded after the sample has been cooked (while sample is hot, after a very brief specified resting time) using the specified cooking method.
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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 Standardization Steps A standardized recipe is one that has been tried, tested, evaluated and adapted for use by a particular food service operation. It produces a consistent quality and yield each time when the exact procedures, equipment, and ingredients are used. Recipe Standardization Steps 1.
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YIELD - DEFINITION OF YIELD BY THE FREE DICTIONARY
Define yield. yield synonyms, yield pronunciation, yield translation, English dictionary definition of yield. v. yield·ed , yield·ing , yields v. tr. 1. a. To give forth by a natural process, especially by cultivation: a field that yields many bushels of corn. b.
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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).
From en.m.wikipedia.org
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CHAPTER 41 YIELD - SLIDESHARE
Aug 01, 2014 · Chapter 41 yield. 1. CHAPTER 41: YIELD Yield is defined as the edible usable part of a food item / raw material, which is available after preparation / pre preparation and cooking. A standard yield is the yield obtained when an item is processed as per the particular standard methods of preparation, cooking and portioning of an establishment.
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YIELD DEFINITION & MEANING | DICTIONARY.COM
Yield definition, to give forth or produce by a natural process or in return for cultivation: This farm yields enough fruit to meet all our needs. See more.
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GLOSSARY OF COOKING TERMS | BETTER HOMES & GARDENS
Apr 02, 2020 · To cook food in hot cooking oil or fat, usually until a crisp brown crust forms. Pan-frying uses enough oil to lightly coat the bottom of the skillet. The surface of the food browns and, if coated, turns crisp. To deep-fat fry (or French fry) is to cook food until it's crisp in enough hot fat or oil to cover the food.
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