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What is the relation between yield stress and allowable stress?
A factor of safety against yield is applied to design stress Yield Stress/ Design Stress = Factor of safety The factor of safety varies for different industries; 1.5 is used in structural steel design for buildings; 1.25 or even 1.1 for aircraft/space systems
What is the Yield of raw bacon to cooked bacon?
The yield of raw bacon to cooked bacon typically ranges from about 25% to 50%, depending on the cooking method and the thickness of the slices. When cooked, bacon loses moisture and fat, resulting in a reduction in weight. For example, if you start with one pound of raw bacon, you might end up with approximately 6 to 8 ounces of cooked bacon.
How many cups will two cups of dry grits yield?
Two cups of dry grits will yield approximately six cups of cooked grits.
How much rice should be cooked for one person?
A typical serving size of cooked rice for one person is about 1/2 to 1 cup of uncooked rice, which will yield about 1 to 2 cups of cooked rice.
How many raw carrots equal 1 cup cooked?
Carrots do not swell or shrink when cooked. So 1 cup of raw carrot is the same as 1 cup cooked carrot.
What conversion factor is used to change a recipe that makes 8 pounds of bread dough into a recipe making 25 pounds of dough?
Desired yield / Original yield = conversion factor 25 / 8 = 4.1
What is the yield of 1 cup uncooked rice?
god knows ask someone else blood its me man
How much raw beans equals 2 ounces cooked?
To yield 2 ounces of cooked beans, you'll typically need about 1 ounce of raw dry beans. This is because beans generally triple in weight when cooked due to water absorption. Therefore, for 2 ounces of cooked beans, you should start with approximately 0.67 ounces of raw beans. Keep in mind that different types of beans may have slight variations in cooking yield.
How much rice should be cooked for 4 people?
To cook rice for 4 people, you should typically use 1 cup of uncooked rice, which will yield about 3 cups of cooked rice.
What is limiting factor?
A limiting factor is the factor that stops a process from proceeding as quickly as it could. A limiting factor sets the overall rate of a process. For example, if you are growing crops, increasing the amount of oxygen would increase the yield. The oxygen would be the limiting factor in this case - if there was more of it, the yield of crops will increase, but if there's a lack of it, the yield of crops can't increase, even if you improve other conditions e.g. increase CO2
How much fruit will a walnut tree yield?
The size of the tree would be the governing factor in this answer.
Buying and Using Mushrooms?
Mushrooms are probably one of the most loved -- and reviled -- ingredients in cooking. Some people just have a genetic disposition to either like them or hate them. If you think mushrooms are just fine and want to hone your techniques for using these fabulous fungi, we have some tips that will help.What You Need to Know About Choosing, Cooking and Storing MushroomsMushrooms procreate by sending out spores instead of seeds. This gives them a kind of icky factor if you're not a foodie, and some mystery and glamour if you are. One of the best examples is the morel mushroom. A delicacy where it grows naturally, morel mushroom hunting is an annual event, and one that can yield succulent results for those who know where to look for these wrinkled knobs nestled among drifts of fallen leaves. They're absolutely delish, and a welcome addition to just about any savory recipe.If you're a novice at using mushrooms, these suggestions will help you choose and prepare them like a pro:Mushrooms are tasty fresh, and the most common varieties you're likely to find at the local market are button mushrooms and the large portabella mushrooms. The most popular specialty mushrooms are oyster mushrooms and shitake mushrooms.When shopping for mushrooms, specimens should be firm fleshed and never appear shrunken. The stem end of the mushroom should look cleanly cut and not dry or split. A little dirt is okay; green mold isn't.All mushrooms contain quite a bit of water. To use them in dishes where excess water can be a problem, like quiche and rolls, a recipe will often call for precooking the mushrooms, draining off the excess moisture and patting them dry.Because mushrooms are naturally wet, additional washing can saturate them so much that they'll become soggy. To avoid problems, many cooks simply brush any lingering bits of dirt from mushrooms, and wipe them dry with a damp cloth instead of dunking them in a sink full of water. To super dry mushrooms, remove the gills, the feathery undersides that retain more water than the stems and caps. This is a common practice when prepping portabellas for mushroom burgers.Mushrooms cook fast and should be the last ingredient added to recipes that call for sautéing. Slightly overcooked mushrooms may taste nutty, but just another few seconds in the heat will turn them black and bitter.Mushrooms are porous and take on other flavors in cooking. They also soak up butter, oil and broth. To keep the calorie count down (mushrooms are naturally low in calories but can absorb an alarming amount of oil), add them last when preparing fatty stews, soups and vegetable medleys.As fresh mushrooms begin to age, they release water. This can give them a soft, slimy feel. To keep them fresher longer, remove them from their plastic containers when you bring them home from the market, and store them uncovered in your refrigerator's vegetable drawer.Avoid washing mushrooms before you use them.Most fresh mushrooms will last two to four days in your refrigerator.If fresh mushrooms are unavailable in your area, dried mushrooms are an excellent substitute. After rehydrating them in a dish of water, they'll have all the flavor of their fresh counterparts and more. Some cooks prefer dried mushrooms to fresh. The texture of the meat may be slightly chewy after rehydrating, but the solution is easy: Mince dried mushrooms well before using them in recipes.
