Prep list
How many portions to prepare, and the ingredients they need, from your forecasts and recipes.
Portions
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Ingredients
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Recipes
What one portion of each dish uses. Each ingredient keeps one unit (g, ml, pcs…) so amounts add up across dishes.
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Buying
Recipes give cooked amounts. Yield is how much of what you buy is left once it’s cooked, so the prep list can say how much raw to buy. Meats start from USDA’s cooking yields, which count cooking loss only, so lower them if you cut away bone or trim. Everything else starts at 100%; rice and other food that gains weight is above 100%. Food kept in stock is listed apart from the day’s shopping.
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