Recipe for – compound stock item whose recipe the ingredient is included in.

Stock item – ingredient stock item (recipe item of a compound stock item).

Unit (stock item) – unit of measurement used for the ingredient stock item.

Gross – volume of the ingredient before cold preparation and cooking.

Cold preparation wastage % – percentage of ingredient stock item lost during cold preparation.

Nett – volume of the ingredient after cold preparation.

Cooking wastage % – percentage of ingredient stock item lost during cooking.

Result – volume of the end product after cooking wastage.

Index – defines the order in which the ingredient is added when producing the compound stock item.

Comment – brief description.

Type – stock item type.

Category – stock item category.

Order of weights – order in which weights are displayed in the Dish weights field of the Recipe item window to which Result value will be added.

The weight of the resulting compound stock item is displayed as a group of slash separated figures, e.g. 200/150/50. These figures can correspond to weights of a main course, side dish and sauce. The value in the field determines which figure in the group relates to the amount of the stock item. If no value is specified in the field, the amount of the stock item will not be displayed at all.

Class – name of the class that the ingredient belongs to.

Class – name of the class that the compound stock item belongs to.

System – system objects tag.

Edit (F2) – opens the editor window to allow one or more recipe items to be edited.

Print (Ctrl+P) – generates print layouts.

Summary functions – menu with the commands to manage summary functions of the data grid.

Additional functions – menu with the commands to operate the data grid.