Cooking

Calculate cake servings from guest count, cut style, pan shape, tiers, layers, reserve, and material estimates for batter and icing.

Measure raw-to-cooked kitchen yield, shrinkage, portion cost, and next-batch purchase weight from AP, trim, cooked, and portion weights.

Scale pizza dough balls by count, portion weight, hydration, baker's percentages, yeast type, and proofing plan with recipe outputs.

Calculate range hood CFM from width, BTU output, kitchen volume, duct size, and makeup-air rules, with rating fit and duct checks.