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#1
11-02-2006, 05:31 PM
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 help costing anyone have a quick percentage as to what you lose when prepping various vegetables. i would rather not chop a box of peppers to find out the yeild. any help would be much appreciated. thanks
__________________ Line Cooks are the Heros  |
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#2
11-04-2006, 06:59 PM
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| I usually use a 15-20% waste percentage for veggies. I actually did chop a case of red bell peppers to see if it was right...  |
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#3
11-06-2006, 03:19 AM
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| Lifer, there are several books of yields available. I can't remember the names offhand, but I've got them in my professional library at the other end of this house. I'll try to remember to get you at least one name/ISBN. Ciao,
__________________ Order In/Food Out ~ It's NOT magic. - * - * - * - * - "It's not getting any smarter out there. You have to come to terms with stupidity, and make it work for you." Frank Zappa |
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#4
11-07-2006, 05:53 AM
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| One such book is called "The Professional Food Buyer" (Standards, principles and Procedures) by M.C. Warfel and Frank H. Waskey, published by McCutchan Publishing Company. ISBN 0-8211-2254-1. The copy I own has a 1979 copyright. Actually, I have two copies of this book. I can't remember if they are both the same or not. However, yields do not change drastically over the years. This book has an appendix which deals specifically with yields of various fresh, canned and frozen items. Ciao,
__________________ Order In/Food Out ~ It's NOT magic. - * - * - * - * - "It's not getting any smarter out there. You have to come to terms with stupidity, and make it work for you." Frank Zappa |
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