Culinary Maths: Percentages

Mathematics is crucial in culinary processes. All the processes such as measuring the ingredients, calculating the proportions, recipe conversion, resizing a recipe, determining the cost per meal, and portioning include mathematical calculations. An incorrect portioning of the ingredients can cause a recipe's failure and increase costs resulting from consumer dissatisfaction.

Yield percentage is defined as the portion of a whole food item that is usable in the meal production after any required operations and/or processes (i.e., cutting, peeling, or shrinkage during cooking) have been calculated. This cake comprises egg yolk, which means losing more than 65% of the egg mass because egg albumen (white part) and shell are not included. GOING...