Trim and Cooking Yields: How Much to Buy for the Edible Amount You Need
This lesson is part of the course
In this lesson
You work back from the edible amounts a lunch needs to the weights you must buy, price them, chain a trim and a cooking yield for spinach, and see what a kilogram of usable herbs really costs.
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Lessons in this course
- The Scaling Factor: From 4 to 9 Servings and Rounding to Practical Measures Locked
- Cups and Spoons to Grams: A Density Table with XLOOKUP Locked
- Oven Temperatures: °C and °F, a Fan-Oven Offset and Gas Marks Locked
- Changing the Tin: Areas, Recipe Factors, Batter Depth and Bake Time Locked
- Scaling Eggs: Grams, Whole Eggs of Your Size and Rebalancing the Liquid Locked
- Trim and Cooking Yields: How Much to Buy for the Edible Amount You Need Locked
- One Shopping List from Several Scaled Recipes: SUMIFS, Packs and Leftovers Locked
- Capstone: A Scaled Recipe Card with Check Cells and Cost per Serving Locked