About this document
Recipe Yield and Calculation Methods by Malak Battah is a document available to read on EtoBox.
This document discusses recipe calculations for food composition databases. It explains that recipes are needed to add complex foods that are difficult and costly to analyze individually, and to account for variations in cooking methods. The key steps in recipe calculations are collecting accurate recipes, determining ingredient weights and nutrient profiles, applying yield and retention factors to account for changes during cooking, and calculating the final nutrient values per 100g of the cooked recipe. S
- Author
- Malak Battah
- Language
- EN