'Yield percentage' diaporamas de présentation

After studying this unit

After studying this unit. You will be able to: Appreciate the different types and styles of menus Understand the purpose of standardized recipes Convert recipe yield amounts Appreciate the need for cost controls in any food service operation. The Menu.

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Mise en Place

5. Mise en Place. Chapter Objectives. After studying this chapter, you will be able to: understand the importance of formulas and recipes in a bakeshop. understand measurement systems and how to measure ingredients. explain the importance of weighing ingredients. continued on next slide.

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Chapter 4 Purchase Orders How Much Stuff Should I Buy?

Chapter 4 Purchase Orders How Much Stuff Should I Buy?. Chapter Outline. Yield Tests Sales Forecasting Order Size Adjustments to Order Sizes. Learning Objectives. Discuss the consequences of over-and underordering. Calculate acceptable order sizes, EP weight, and edible product yield.

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ProStart Year 1 Chapter 10

ProStart Year 1 Chapter 10. Business Math. Real-World Math. * Which mathematical operations(s) is/are required in the following situations? Key A=Addition S=Subtraction M=Multiplication D=Division

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Foundations Chapter 4 ProStart Level 1

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2014 Summer Institutes Level 1

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