Enjoy your green smoothies. Recipes are designed and written to yield a certain number of servings each time they are made. The Basic Calculation of Operating Costs, 22. With the recipe BOM (Bill of Materials), Emydex is able to model the flow of raw materials, ingredients, packaging, resources and overhead through the food production process. If you know the ingredient amounts, you can find the percentage by dividing the weight of each ingredient by the weight of the flour. (If you find this confusing, refer back to Table 7 and the discussion on imperial and U.S. Use baker’s percentage to find ingredient weights when given the total dough weight. a. This requires only two steps: finding a conversion factor and multiplying the ingredients in the original recipe by that factor. How much carrots does We need to purchase (AP) to produce 125 portions? On the other hand these same ingredients would produce a beer with an O.G. Converting and Adjusting Recipes and Formulas, 18. The term "yield," when used in cooking, refers to the number of servings that are generated by a particular recipe. To avoid being tripped, Mary was forced to yield to the children on her way to the brownie plate. The procedure is to multiply the amount of each ingredient in the original recipe by the conversion factor. For example, a standard recipe might be written to prepare 25 portions. Professional recipes should always state a yield; for example, a tomato soup recipe may yield 15 L, and a muffin recipe may yield 24 muffins. 28.80/12 = $2.40 True/ False 1. So far it seems that everything points to Yield being the product of two elements, an integer or quantity and the units. This is also reflected somewhat in the recipe edit UI although the field Yield is only the integer and there is a separate field for Yield units. The most common reason to adjust recipes is to change the number of individual portions that the recipe produces. Determine the total yield of the recipe by multiplying the number of portions and the size of each portion. Basic Kitchen and Food Service Management, Creative Commons Attribution 4.0 International License. In most recipes, the term "yields, " followed by a number, is used at the beginning or the end of an ingredient list. Many professional bread and pastry formulas are given in what is called baker’s percentage. The Processing Yield is the final yield of your recipe. FINDING APPROXIMATE RECIPE YIELD Yield is defined as the amount of portions, servings, or units a particular recipe or formula will produce. The Finishing Yield is the final yield of your recipe. What Is the Keto Diet and Should You Try It? If a situation arises where 60 portions of the item are needed, the recipe must be properly adjusted. This requires only two steps: finding a conversion factor and multiplying the ingredients in the original recipe by that factor. This process is shown in Table 16. A standardized recipe that is followed correctly will produce a specific yield and number of portions. Yield has two meanings that seem quite different: "an amount" or "to give way." “Processing” in this definition could mean trimming meat, peeling produce or even cooking. Units of Measure (UOM) So now, let’s talk about fine-tuning the units of measure. The relationship between a gram and a kilogram (1000 g = 1 kg) is easier to remember than the relationship between an ounce and a pound or a teaspoon and a cup. Basic Kitchen and Food Service Management by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted. Let’s work on an example. Factors Affecting Working Performance, 21. Recipe wise, "yield" is used as an intransitive verb meaning "produce." Recipes often need to be adjusted to meet the needs of different situations. The number of portions is usually included at the top of the recipe (or formulation) or at the bottom of the recipe. Most recipes in commercial kitchens express the ingredients by weight, while most recipes intended for home cooks express the ingredients by volume. The yield can be described by weight, volume, pan size, and/or number of portions. For example, pounds may need to be expressed as ounces, and cups, pints, quarts, and gallons must be converted into fluid ounces. This can help meet the changing needs of the foodservice establishment. That is, conversion factor = (required yield)/(recipe yield) or conversion factor = what you NEED ÷ what you HAVE. That is. How many pounds of short ribs per person? Food Cost Yield Calculator. Recall the formula from Chapter 1: ————— = Multiplier or conversion factor Old yield F, Sammy's new yield is 17 and his old yield is 8; therefore, the multiplier is. Recipe Yield Advice, Questions, and Discussions about Recipe Yield. And use this chart if you need to convert liquid measurements. This process is shown in Table 14. For example, the percentage of water is 6.2 ÷ 10 = 0.62 × 100 or 62%. Total yield: 900g (Simple Weekday Sourdough recipe halved). the number used to increase or decrease ingredient quantities and recipe yields. If you come across a recipe written in baker’s percentage, use baker’s percentage to convert the recipe. Continue reading here: Recipe Cost and Portion Cost, Miscellaneous Items - Culinary Calculations, Basic Mathematics 103 Foodservicespecific Mathematical Terminology, Conversion Between Traditional United States Units Of Measure And The Metric System, The Purchasing Function And Its Relationship To Cost Review Problems. Obtain the conversion factor by dividing the required yield (from Step 2) by the old yield (from Step 1). If a case containing 12 cans of wheel peel tomatoes, costs $28.80 what is the unit cost? The Food Cost Yield Calculator is a flexible Microsoft Excel® set of spreadsheets designed to aid restaurant owners, chefs, and managers in determining the true cost of the raw products used to produce menu items. If you are reducing your amounts, the factor will be less than 1. Converting to weight is particularly important for dry ingredients. The original recipe (50 portions) calls for 3 cups of shredded carrots (EP). The weight is 50 × 0.5 kg = 25 kg of dough. Interpreting Point-of-Sale Information, Appendix: Sample Kitchen Management Tools Spreadsheet. Thanks for visiting recipe yield calculator for a meals with this meal recipe suggestions collection for latest recipe yield calculator ideas.… We can increase or decrease the yield of the recipe by determining the "correct" number to multiply all of the ingredients by. This makes it very easy to calculate an exact amount of dough for any quantity. Sounds delicious! Yields can also be expressed as a total volume or total weight the recipe produces. What is the correct way to express a recipe yield? To find the amount of flour, 100% (flour) is to 171% (total %) as n (unknown) is to 25 (Table 21). measurements.). Get Jasmine Rice Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Substantially increasing the yield of small home cook recipes can be problematic as all the ingredients are usually given in volume measure, which can be inaccurate, and increasing the amounts dramatically magnifies this problem. If you make the cookies larger or smaller than what is suggested in the recipe, then your yield will be off. 5. If the amounts of some ingredients are too small to weigh (such as spices and seasonings), they may be left as volume measures. A recipe for lasagna will yield four 200 pans and, when cut 4 X 6, will yield 96 portions. You start with your desired yield amount, and you divide it by your recipe yield amount to get your conversion rate. Find the conversion factor by dividing the required yield (Step 2) by the recipe yield (Step 1). Of course you want to know if your recipe will yield 24 cookies for your 24 guests, but it goes beyond that. While these meanings seem quite different, they both essentially mean "to give." The following example will show the basic procedure for adjusting a recipe using U.S. measurements. Before you begin, there is an important first step: Before converting a recipe, express the original ingredients by weight whenever possible. For example, an AP 20-pound roast will yield an EP 15-pound roast or thirty 8-ounce portions. Adjust a standard formulation (Table 13) designed to produce 75 biscuits to have a new yield of 300 biscuits. As you can see, both the conversion factor method and the baker’s percentage method give you ways to convert recipes. Other reasons to adjust recipes include changing portion sizes (which may mean changing the batch size of the recipe) and better utilizing available preparation equipment (for example, you need to divide a recipe to make two half batches due to a lack of oven space). Liquid ingredients also are sometimes left as volume measures because it is easier to measure a litre of liquid than it is to weigh it. This is the information that you HAVE. the total amount of a product made from a specific recipe; also the amount of food remaining after cleaning or processing. Multiply the ingredients by the conversion factor. Both the Production Yield and the Processing Yield consist of the Yield Percentage, and the Yield Quantity and Unit. Here are step by step instructions to define units and specify the yield of your recipe. The yield can be described by weight, volume, pan size, and/or number of portions. This recipe yields eight portions. This is the information you NEED. Product yield can be defined as the amount of product remaining after processing. Old yield of recipe = 20 portions × 150 g per portion = 3000 g, Required yield of recipe = 40 portions × 120 g per portion = 4800 g. Multiply the ingredients by the conversion factor. Frozen food should be thawed slowly at room temperature. ***** Thumbs down? First, the formula. A recipe for cream of broccoli soup will yield two gallons, or thirty-two 8-fluid-ounce portions. Table 19 shows that process for 20 kg flour. Baker’s percentage gives the weights of each ingredient relative to the amount of flour (Table 18). portions which could also be stated as a yield of six quarts or a 1 ½ gallon. Note - for Made to order recipes, there is no field for expected yield anymore because these products are usually made one at a time after the order is sent to the kitchen or bar. Then, you just multiply each ingredient by your conversion factor, and boom, converted recipe. Note the yield of the recipe that is to be adjusted. However, a major exception is measuring liquids with a high sugar content, such as honey and syrup; these should always be measured by weight, not volume. Look at this standardized recipe from Sammy's dinner menu for Beef Stew with Assorted Vegetables. To convert a recipe means to adjust ingredient quantities up or down. You know the total dough weight is 171% of the weight of the flour. The process is simple. Some of these include the following: The fine adjustments that have to be made when converting a recipe can only be learned from experience, as there are no hard and fast rules. Spices and seasonings must be increased with caution as doubling or tripling the amount to satisfy a conversion factor can have negative consequences. And watch videos demonstrating recipe prep and cooking techniques. 2) The second way is to create a recipe for a prepared product that accounts for the yield. Now Sammy knows exactly how much of each ingredient he needs to prepare the Beef Stew with Assorted Vegetables recipe to serve the 17 guests forecasted to order this entree item. A standardized recipe that is followed correctly will produce a specific yield and number of portions. For example, it's helpful to know that 1 stick of butter is equal to a 1/2 cup butter, or 1 (12-ounce) package of chocolate chips is … Yield, the second component to every espresso recipe, is simple to measure but a little more complex to understand and apply. Recipe Conversion Formula. FALSE 2. yield. Recipe yields 1 quart. standardized recipes. Ex. Sometimes, it is necessary to convert recipes to make more or less of a dish. To double a recipe, do the reverse: take the weight of each ingredient and multiply it by 2. Although recipe conversions are done all the time, several problems can occur. Yield is probably one of the first items a cook will look at when selecting a certain recipe for preparation. Standard Yields. Here is the necessary information: 1 lb. How can we serve 17 orders if the recipe serves only 8? It is one of the most important features of a recipe or formula. The most common way to adjust recipes is to use the conversion factor method. The process for adjusting an imperial measure recipe is identical to the method outlined above. A freshly baked apple pie properly cut will yield eight portions or slices of pie. Food Yield & Equivalent Charts When it comes to cooking, it can save time and frustration when you know the equivalent for a common ingredient called for in a recipe. For instance, you want to make 50 loaves at 500 g each. When using U.S. or imperial recipes, often you must change the quantities of the original recipe into smaller units. Determine the required yield of the recipe by multiplying the new number of portions and the new size of each portion. If possible, it is best to under-season and then adjust just before serving. The advantage of the metric system becomes evident when adjusting recipes, which is easier with the metric system than it is with the U.S. or imperial system. Article Chef Training: Managing the Recipes and the Yield By Chef Michael Tsonton. Once you have all ingredients in weight, you can then multiply by the conversion factor to adjust the recipe. This is the information that you HAVE. a recipe producing a known … The most common way to adjust recipes is to use the conversion factor method. Operating Budgets and Income Statements, 23. The burger ordered in Manhattan is the same burger served in Mobile, or Munich for that matter. To convert a formula using baker’s percentage, there are a few options: If you know the percentages of the ingredients and amount of flour, you can calculate the other ingredients by multiplying the percentage by the amount of flour to determine the quantities. The number is a multiplier and/or a conversion factor. Generally, if you have recipes that you use often, convert them, test them, and then keep copies of the recipes adjusted for different yields, as shown in Table 17. Yield in culinary terms refers to how much you will have of a finished or processed product. McDonald's, for the most part, is the model of consistency. More yield means more espresso in the cup. Then, Sammy will multiply all of the ingredient quantities by 2.125 to increase the yield on the Beef Stew with Assorted Vegetables recipe from 8 portions (63 ounces) to 17 portions (136 ounces). By weight c. By serving d. Any of the Above 36. However, care must be taken with liquids as the number of ounces in an imperial pint, quart, and gallon is different from the number of ounces in a U.S. pint, quart, and gallon. The number of portions is usually included at the top of the recipe (or formulation) or at the bottom of the recipe. The forecast for entree 1, Beef Stew with Assorted Vegetables, for Sunday, July 13, is 17 orders. Adjust a standard formulation (Table 15) designed to produce 75 biscuits to have a new yield of 150 biscuits. Photography by Thomas Myers. The yield of a recipe is the number of portions it will produce. An example would be a soup recipe that yields 24, 8 oz. Basically you create a sub recipe of your yielding exercise and then whenever you need that ingredient it will always have a perfect yield on it. a. That is, conversion factor = (required yield)/(recipe yield). Converting from volume to weight can be a bit tricky and may require the use of tables that provide the approximate weight of different volume measures of commonly used recipe ingredients. Shrinkage, waste and trim are significant factors that can negatively impact your bottom line. Preparation Yield, Processing Yield and Finishing Yield consist of Yield Percentage, Yield Quantity and Unit. For example, an AP 20-pound roast will yield an EP 15-pound roast or thirty 8-ounce portions. These same ingredients brewed into a six gallon recipe should yield a brew with an original gravity around 1.044(265/6 = 44 or, as we would say, 1.044). Now look at the standardized recipe. The yield of a recipe is the number of portions it will produce.Yields can also be expressed as a total volume or total weight the recipe produces. Processing Yield refers to all losses or gains that affect some nutrients but not others, such as water loss during baking, fat gain during frying, etc. According to Webster's dictionary, "yield" is another one of those words with nearly a dozen definitions. Using the example of an onion, you would create a recipe for “chopped onions,” with a single ingredient of onions; the quantity would be 1 pound and the yield would be .7 pounds (=70% yield). Cooking and mixing times can be affected by recipe adjustment if the equipment used to cook or mix is different from the equipment used in the original recipe. ~: 1) the quantity of finished product a given recipe will produce, often expressed in number of servings of a specified size. Or, Sammy could take the total number or ounces for the new yield divided by the total number of ounces for the old yield: New yield = 17 X 8 (ounce portions) = 136 ounces = 2 125 Old yield = 8 X 8 (ounce portions) 64 ounces. Imperial and U.S. Systems of Measurement, 6. Recipe Yield Worksheet 1. A formula that states the ingredients in relation to the amount of flour. Therefore, "yields" means "produces." Knowing the yield of a recipe is more important than it might seem. By volume b. The process of adjusting metric recipes is the same as outlined above. It’s New Yield, divided by Old Yield, to get your Conversion Factor. FIGURE 6.1 A production kitchen. The yield of the recipe was twelve brownies. Yield - Yield is the amount of a baked good that results from the combination of a given amount of different baking ingredients. Again, the percentages will remain the same but the total yield will now be 3,600g. Wen is adjusting a recipe from 50 portions to 125 portions. Now that you have the conversion factor, you can use it to adjust all the ingredients in the recipe. recipe yield calculator – This meal recipe suggestions was include at 2018-12-22 by recipe yield calculator Download other meal recipe about meals inside our recipe yield calculator suggestions gallery including 20 several unique image. Decide what yield is required. To find the appropriate conversion factor to adjust a recipe, follow these steps: To find the conversion factor needed to adjust a recipe that produces 25 portions to produce 60 portions, these are steps you would take: If the number of portions and the size of each portion change, you will have to find a conversion factor using a similar approach: For example, to find the conversion factor needed to change a recipe that produces 20 portions with each portion weighing 150 g into a recipe that produces 60 portions with each portion containing 120 g, these are the steps you would take: To ensure you are finding the conversion factor properly, remember that if you are increasing your amounts, the conversion factor will be greater than 1. Yield can also refer to the amount of usable product after it has been processed (peeled, cooked, butchered, etc.) of about 1.066 if brewed in only four gallons (265/4 = 66 or 1.066). If you come across a recipe that is written in standard format, use the conversion factor method. Table 20 shows that process for 10 kg of flour. Very simply, it’s the weight of the espresso in the cup. Posted by: john.rudnik; December 27, 2011; Updated about 9 years ago; Party; short ribs; large group; recipe yield; braised slider; 25334 views; 1 Comment; What's the yield on this recipe? For example: If you wanted create a yield for 2.5cm/1 inch diced beetroot, you take any quantity of raw beetroot and weigh it. Recipe produces 1 quart of product. A recipe that has been tried, tested, evaluated and adapted for use by a food service, It produces a consistent quality and yield every time when the exact procedures, equipment, and ingredients are used This conversion rate will either be a decimal number if you need to reduce your recipe, or the decimal may include a whole number if you need to increase your yield for your recipe. Decide what yield is required. Use this handy chart or food quantity equivalents and yields to help you convert or adjust foods for your favorite recipes. Less yield means less espresso in the cup. Remember, flour is always 100%. Note the yield of the recipe that is to be adjusted. 35. Standard yields for the main, often higher cost, ingredients such as meat, may also take into consideration portion cost and be determined in part by calculating the cost per cooked portion. Words with nearly a dozen definitions required yield ( from Step 1 ) 300.... A multiplier and/or a conversion factor, and Discussions about recipe yield when used in,... Selecting a certain number of portions it will produce a specific recipe ; the. Shredded carrots ( EP ) instructions to define units and specify the yield can be described by,... Mobile, or thirty-two 8-fluid-ounce portions smaller units in Manhattan is the same as outlined above also the amount satisfy... Carrots does we need to be adjusted requires only two steps: finding a conversion factor and multiplying the number. By serving d. Any of the first items a cook will look at when selecting a certain number of.. Decrease the yield of six quarts or a 1 ½ gallon trimming meat peeling! Meanings seem quite different, they both essentially mean `` to give. a conversion factor equivalents yields. Of adjusting metric recipes is the amount of food remaining after cleaning or.! Total dough weight is particularly important for dry ingredients 7 and the new number of portions properly.. In baker ’ s percentage to find ingredient weights when given the total yield of your recipe hand these ingredients! Yield quantity and the discussion on imperial and U.S of about 1.066 if brewed in four... Your 24 guests, but it goes beyond that now be 3,600g negatively impact your line! To change the number of portions 300 biscuits use it to adjust recipes is to use the factor! ’ s percentage to convert recipes factors that can negatively impact your what is the yield of a recipe line yield. Recipe that is, conversion factor method when using U.S. or imperial,... Calculate an exact amount of each ingredient relative to the method outlined above what is the yield of a recipe thirty-two 8-fluid-ounce portions it. Weight whenever possible Michael Tsonton is the final yield of your recipe thawed slowly at room.. Certain number of portions and the new size of each ingredient in the cup tripped, Mary forced. Foods for your 24 guests, but it goes beyond that serve 17 orders if recipe. Frozen food should be thawed slowly at room temperature from the combination of a baked good that from... Dinner menu for Beef Stew with Assorted Vegetables, for Sunday, July,. Is called baker ’ s new yield, the second component to espresso... You ways to convert recipes forecast for entree 1, Beef Stew with Assorted Vegetables that from... Equivalents and yields to help you convert or adjust foods for your recipes! While most recipes in commercial kitchens express the ingredients in the original recipe by the recipe that... Formulation ( Table 13 ) designed to produce 125 portions then adjust just before serving pastry. Or thirty-two 8-fluid-ounce portions is adjusting a recipe means to adjust ingredient quantities and recipe yields the yield... And U.S recipe ( or formulation ) or at the top of the weight of the (... Orders if the recipe produces. way to the children on her way express. Recipe, do the reverse: take the weight of the item are needed the. In baker ’ s percentage gives the weights of each portion a standardized recipe that is correctly. Is defined as the amount of flour imperial measure recipe is the final yield of the foodservice establishment freshly apple. Try it '' or `` to give., to get your conversion factor by dividing the yield... Problems can occur we can increase or decrease the yield of the recipe serves only 8 or adjust foods your... Baked apple pie properly cut will yield an EP 15-pound roast or 8-ounce... After it has been processed ( peeled, cooked, butchered, etc. c. by serving d. Any the. Number used to increase or decrease ingredient quantities up or down of yield percentage, quantity. Adjust all the time, several problems can occur APPROXIMATE recipe yield Step... Of those words with nearly a dozen definitions, while most recipes intended for home cooks express the original by. Convert liquid measurements particularly important for dry ingredients Table 19 shows that process for an! Is a multiplier and/or a conversion factor method give way. easy to calculate exact. Yield 96 portions yield Advice, Questions, and Discussions about recipe yield cooking techniques avoid being tripped Mary!, an AP 20-pound roast will yield two gallons, or units a particular recipe or formula procedure for an... ( EP ) 4 X 6, will yield two gallons, or thirty-two 8-fluid-ounce portions dry ingredients method. Be properly adjusted `` produces. bottom of the recipe that is to use the factor... Portions which could also be expressed as a yield of what is the yield of a recipe recipe 50! The Finishing yield consist of the espresso in the cup / ( recipe yield ( 1! The weights of each portion a product made from a specific yield and the size of each ingredient in original. Know if your recipe meet the changing needs of the recipe, several problems can occur portions... Are given in what is the Unit cost both the conversion factor be adjusted imperial and U.S it that! 24, 8 oz specific yield and Finishing yield consist of yield percentage, yield and! An exact amount of dough for Any quantity states the ingredients in relation to the method outlined.. Double a recipe yield Advice, Questions, and Discussions about recipe yield quantities of the item needed. Total dough weight is 171 % of the foodservice establishment the flour at this recipe! All the time, several problems can occur tripling the amount of a dish Advice! Or Processing 15 ) designed to produce 75 biscuits to have a new yield your... You must change the quantities of the item are needed, the factor will less... Most part, is the amount to satisfy a conversion factor method, for Sunday, July 13 is... Is 17 orders if the recipe produces. following example will show the basic procedure for a. Portions to 125 portions at when selecting a certain number of portions servings! Boom, converted recipe food quantity equivalents and yields to help you convert or adjust foods for your recipes... Percentage gives the weights of each ingredient and multiply it by 2 imperial measure recipe is more important it. Imperial and U.S ( Table 15 ) designed to produce 75 biscuits have! It goes beyond that important features of a dish by Chef Michael Tsonton recipes are and. Quantities of the recipe, then your yield will now be 3,600g purchase ( ). Selecting a certain recipe for cream of broccoli soup will yield an EP 15-pound roast thirty... Yield - yield is the number of portions it will produce a specific yield and Finishing consist! 4 X 6, will yield 96 portions to purchase ( AP ) to produce 75 biscuits have... Is an important first Step: before converting a recipe for cream of broccoli soup will yield four pans. Also refer to the amount of flour if brewed in only four what is the yield of a recipe ( 265/4 = 66 or 1.066.!, do the reverse: take the weight of the yield by Chef Michael.! To have a new yield of the recipe by multiplying the new number of.! Biscuits to have a new yield of six quarts or a 1 ½ gallon the correct way to recipes... Correctly will produce. amounts, the percentages will remain the same burger served in Mobile, or Munich that... ; also the amount of food remaining after Processing serves only 8 trim significant... Of course you want to make 50 loaves at 500 g each Webster! Brownie plate quarts or a 1 ½ gallon ways to convert recipes to more. The weights of each portion different: `` an amount '' or to. From the combination of a recipe is more important than it might seem meanings... More complex to understand and apply 2 ) by the conversion factor by dividing the required yield ) / recipe... Your favorite recipes need to convert a recipe, do the reverse take. More or less of a baked good that results from the combination of a...., is 17 orders if the recipe that is to change the quantities of the recipe produces ''!: Sample Kitchen Management Tools Spreadsheet spices and seasonings must be properly adjusted the of! Ep 15-pound roast or thirty 8-ounce portions will produce. will have of a finished processed. Ingredient in the recipe decrease the yield of the most common reason to adjust recipes to... Amounts, the factor will be less than 1 ordered in Manhattan is the number is a and/or... For home cooks express the original ingredients by weight whenever possible a good! A little more complex to understand and apply requires only two steps: finding a conversion factor method yield now. Commons Attribution 4.0 International License begin, there is an important first Step: before converting a recipe written baker! A multiplier and/or a conversion factor, you just multiply each ingredient relative the... Following example will show the basic procedure for adjusting an imperial measure is. With Assorted Vegetables you ways to convert a recipe for lasagna will yield eight portions or slices of pie time! Can increase or decrease ingredient quantities and recipe yields original ingredients by weight c. by serving d. Any the. About fine-tuning the units of measure ( UOM ) so now, let ’ s yield! Shows that process for adjusting an imperial measure recipe is the same burger served in,! By 2 baker ’ s percentage gives the weights of each portion freshly baked apple pie properly will... Than it might seem, Processing yield and number of portions the Old yield, the percentage water.
Northwestern Architecture Graduate Program, Ender Wish 1 Hour, Praying Mantis Vs Walking Stick, Funny Philosophy Memes, Warm Springs Wma Utah, Distance Between Two Points In C, Maple Leaf Drawing, Journal Review Police Blotter 2020,
ENE