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The top documents tagged [edible yield]
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Yield Tests Many of the products we use today are not 100% usable. Many of the products we use today are not 100% usable. Most products have waste. Most
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The Ingredient Process Chapter 6. Objectives Identify the various considerations made when planning a menu Define standardized recipes Explain the purpose
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How to get the most of your money. Raise prices to adjust to new food costs. Cost out menu & price items accordingly. Control portion sizes. Minimize
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k Iepper Rendering Presentation
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OH 4-1 Agenda Chapter 4 Inventory Project Invoices/Inventory Book set-up Physical Inventory: Week of April 6 th ; wear uniform or chef coat, appropriate
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Controlling food Costs
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Controlling food Costs
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Controlling food Costs
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