1. Understanding Equivalents [LINK]
2. Using Equivalents [LINK]
3. Entering Equivalents [LINK]
4. Examples of Equivalents [LINK]
**I can't find a way to have all the text live on this page and each section just "accordian" out, but that would be ideal.**
**************Using Equivalents in Prep Recipes - for example a prep recipe makes a tray of brownies. How to detail how many slices are in the tray? Use Equivalents, also, if you find that you don't use the entire tray because one or two brownies always get smooshed or broken then use the Yield% to calculate that too.