© Tillypad 2008-2014
is an operational report that allows you to view information on wastage of stock items included in recipes and to edit recipe items.
When prepared according to recipes, stock items undergo processing in different ways, which results in changes in their quantities. This processing can be either cold processing or cooking.
There can be multiple variants of cold processing and/or cooking for each stock item. For each variant, wastage is different. Wastage depends on:
the type of cooking method (e.g.
boiling,roasting,bakingetc.);whether the stock item is in season (e.g. fresh new potatoes will have less peeling waste than older potatoes);
the resulting compound stock items (e.g.
potatoes cooked in various forms: sliced, diced, mashed, etc.)
Stock item wastage percentages after cold processing and cooking are displayed in the directory.
The information from the directory is used to generate the report, so all changes made to stock items in the report window will be duplicated to the directory.