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1.Produce Yields – Chefs Resources
Contents
- 1 1.Produce Yields – Chefs Resources
- 2 2.Charts – Yields of Fruits and Vegetables – Christian Chefs International
- 3 3.[PDF] Common Product Yields – US Foods
- 4 4.[PDF] Produce Yield Chart – The Commissary
- 5 5.[PDF] Food Yields summarized by different stages of preparation
- 6 6.Yield Testing – Basic Kitchen and Food … – BC Open Textbooks
- 7 7.[PDF] Average Produce Yields From Whole Product To Usable Product
- 8 8.[PDF] Kitchen Calculations – Culinary Institute of America
- 9 9.Yield Testing – Basic Kitchen and … – eCampusOntario Pressbooks
- Author: www.chefs-resources.com
- Post date: 7 yesterday
- Rating: 2
(547 reviews) - Highest rating: 5
- Low rated: 3
- Summary: This chart gives Chefs and Kitchen Managers the yield percentage of various produce after trim loss. Use the produce yield chart to calculate your food cost …
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2.Charts – Yields of Fruits and Vegetables – Christian Chefs International
- Author: www.christianchefs.org
- Post date: 9 yesterday
- Rating: 4(1055 reviews)
- Highest rating: 3
- Low rated: 3
- Summary: 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 ( …
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3.[PDF] Common Product Yields – US Foods
- Author: www.usfoods.com
- Post date: 0 yesterday
- Rating: 2(272 reviews)
- Highest rating: 4
- Low rated: 1
- Summary: Common Product Yields. VEGETABLES. Acorn Squash. Flesh Raw. 74%. Eggplant. Trim, Pared, and Sliced. 81%. Artichoke. Edible Leaves and Base.
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4.[PDF] Produce Yield Chart – The Commissary
- Author: www.rochestercommissary.org
- Post date: 5 yesterday
- Rating: 3(801 reviews)
- Highest rating: 4
- Low rated: 1
- Summary: Produce Yield Chart. Vegetables. Commodity. Pack/Size &. Count Per Case. Gross Weight. (with packaging). Net Weight. (no packaging). Application. Prep. Time.
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5.[PDF] Food Yields summarized by different stages of preparation
- Author: www.ars.usda.gov
- Post date: 3 yesterday
- Rating: 1(757 reviews)
- Highest rating: 4
- Low rated: 3
- Summary: The original 1956 handbook, “Food Yields Summarized by Different Stages of … provided data on the percentage of edible cooked food, such as sliced meat.
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6.Yield Testing – Basic Kitchen and Food … – BC Open Textbooks
- Author: opentextbc.ca
- Post date: 11 yesterday
- Rating: 4(413 reviews)
- Highest rating: 3
- Low rated: 3
- Summary: Get your yield percentage by converting the edible product weight into a percentage. The formula is EP weight ÷ AP weight × 100 = yield %. (1750 ÷ 2500) × 100 = …
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7.[PDF] Average Produce Yields From Whole Product To Usable Product
- Author: 24a0ay43oydy3zfxnw1p7fu1-wpengine.netdna-ssl.com
- Post date: 27 yesterday
- Rating: 1(786 reviews)
- Highest rating: 5
- Low rated: 1
- Summary: Average Produce Yields From Whole Product To Usable Product. Item. Yield. Item. Yield. Item. Yield. Asparagus. 56% Lettuce 24 ct. cello.
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8.[PDF] Kitchen Calculations – Culinary Institute of America
- Author: www.ciachef.edu
- Post date: 23 yesterday
- Rating: 3(1293 reviews)
- Highest rating: 3
- Low rated: 1
- Summary: recipe. Calculating yield percentage is critical to placing an accurate food order. Improperly calculating your food order can result in having too much or …
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9.Yield Testing – Basic Kitchen and … – eCampusOntario Pressbooks
- Author: ecampusontario.pressbooks.pub
- Post date: 28 yesterday
- Rating: 1(958 reviews)
- Highest rating: 4
- Low rated: 2
- Summary: 4. Get your yield percentage by converting the edible product weight into a percentage. The formula is EP weight ÷ AP weight x 100 = yield %. A …
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