In most recipes, the term "yields, " followed by a number, is used at the beginning or the end of an ingredient list. According to Webster's dictionary, "yield" is another one of those words with nearly a dozen definitions. This requires only two steps: finding a conversion factor and multiplying the ingredients in the original recipe by that factor. a recipe producing a known … McDonald's, for the most part, is the model of consistency. That is. 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. Recipe yields 1 quart. The procedure is to multiply the amount of each ingredient in the original recipe by the conversion factor. The number of portions is usually included at the top of the recipe (or formulation) or at the bottom of the recipe. 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. How many pounds of short ribs per person? This can help meet the changing needs of the foodservice establishment. Multiply the ingredients by the conversion factor. of about 1.066 if brewed in only four gallons (265/4 = 66 or 1.066). For example, the percentage of water is 6.2 ÷ 10 = 0.62 × 100 or 62%. Look at this standardized recipe from Sammy's dinner menu for Beef Stew with Assorted Vegetables. Table 20 shows that process for 10 kg of flour. Adjust a standard formulation (Table 13) designed to produce 75 biscuits to have a new yield of 300 biscuits. That is, conversion factor = (required yield)/(recipe yield) or conversion factor = what you NEED ÷ what you HAVE. Factors Affecting Working Performance, 21. To avoid being tripped, Mary was forced to yield to the children on her way to the brownie plate. Yield is probably one of the first items a cook will look at when selecting a certain recipe for preparation. If you are reducing your amounts, the factor will be less than 1. The most common reason to adjust recipes is to change the number of individual portions that the recipe produces. Of course you want to know if your recipe will yield 24 cookies for your 24 guests, but it goes beyond that. This process is shown in Table 16. Once you have all ingredients in weight, you can then multiply by the conversion factor to adjust the recipe. To convert a recipe means to adjust ingredient quantities up or down. 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. The term "yield," when used in cooking, refers to the number of servings that are generated by a particular recipe. And watch videos demonstrating recipe prep and cooking techniques. This is the information that you HAVE. portions which could also be stated as a yield of six quarts or a 1 ½ gallon. Yield - Yield is the amount of a baked good that results from the combination of a given amount of different baking ingredients. Spices and seasonings must be increased with caution as doubling or tripling the amount to satisfy a conversion factor can have negative consequences. Shrinkage, waste and trim are significant factors that can negatively impact your bottom line. Product yield can be defined as the amount of product remaining after processing. the number used to increase or decrease ingredient quantities and recipe yields. 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 By volume b. Operating Budgets and Income Statements, 23. 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. How much carrots does We need to purchase (AP) to produce 125 portions? For example, an AP 20-pound roast will yield an EP 15-pound roast or thirty 8-ounce portions. Therefore, "yields" means "produces." To find the amount of flour, 100% (flour) is to 171% (total %) as n (unknown) is to 25 (Table 21). Before you begin, there is an important first step: Before converting a recipe, express the original ingredients by weight whenever possible. 5. It’s New Yield, divided by Old Yield, to get your Conversion Factor. The process for adjusting an imperial measure recipe is identical to the method outlined above. Yield in culinary terms refers to how much you will have of a finished or processed product. 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. 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. This is the information you NEED. This requires only two steps: finding a conversion factor and multiplying the ingredients in the original recipe by that factor. The number of portions is usually included at the top of the recipe (or formulation) or at the bottom of 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. A formula that states the ingredients in relation to the amount of flour. First, the formula. a. Here are step by step instructions to define units and specify the yield of your recipe. The number is a multiplier and/or a conversion factor. A recipe for cream of broccoli soup will yield two gallons, or thirty-two 8-fluid-ounce portions. This makes it very easy to calculate an exact amount of dough for any quantity. More yield means more espresso in the cup. yield. 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. The following example will show the basic procedure for adjusting a recipe using U.S. measurements. 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 … For instance, you want to make 50 loaves at 500 g each. Yield can also refer to the amount of usable product after it has been processed (peeled, cooked, butchered, etc.) Food Cost Yield Calculator. Total yield: 900g (Simple Weekday Sourdough recipe halved). The yield of a recipe is the number of portions it will produce. The yield can be described by weight, volume, pan size, and/or number of portions. Baker’s percentage gives the weights of each ingredient relative to the amount of flour (Table 18). Now that you have the conversion factor, you can use it to adjust all the ingredients in the recipe. Determine the required yield of the recipe by multiplying the new number of portions and the new size of each portion. 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. 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. What Is the Keto Diet and Should You Try It? 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. Recipe produces 1 quart of product. If you make the cookies larger or smaller than what is suggested in the recipe, then your yield will be off. Note the yield of the recipe that is to be adjusted. How can we serve 17 orders if the recipe serves only 8? 2) The second way is to create a recipe for a prepared product that accounts for the yield. For example, an AP 20-pound roast will yield an EP 15-pound roast or thirty 8-ounce portions. Less yield means less espresso in the cup. 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. Photography by Thomas Myers. Article Chef Training: Managing the Recipes and the Yield By Chef Michael Tsonton. Standard Yields. And use this chart if you need to convert liquid measurements. 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. You know the total dough weight is 171% of the weight of the flour. The most common way to adjust recipes is to use the conversion factor method. Recipes are designed and written to yield a certain number of servings each time they are made. Find the conversion factor by dividing the required yield (Step 2) by the recipe yield (Step 1). For example, a standard recipe might be written to prepare 25 portions. Recipe wise, "yield" is used as an intransitive verb meaning "produce." This process is shown in Table 14. Sounds delicious! 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 possible, it is best to under-season and then adjust just before serving. 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. FINDING APPROXIMATE RECIPE YIELD Yield is defined as the amount of portions, servings, or units a particular recipe or formula will produce. 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? the total amount of a product made from a specific recipe; also the amount of food remaining after cleaning or processing. The forecast for entree 1, Beef Stew with Assorted Vegetables, for Sunday, July 13, is 17 orders. 35. If you come across a recipe written in baker’s percentage, use baker’s percentage to convert the recipe. Ex. Very simply, it’s the weight of the espresso in the cup. a. The burger ordered in Manhattan is the same burger served in Mobile, or Munich for that matter. You start with your desired yield amount, and you divide it by your recipe yield amount to get your conversion rate. Interpreting Point-of-Sale Information, Appendix: Sample Kitchen Management Tools Spreadsheet. 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. “Processing” in this definition could mean trimming meat, peeling produce or even cooking. Yields can also be expressed as a total volume or total weight the recipe produces. Adjust a standard formulation (Table 15) designed to produce 75 biscuits to have a new yield of 150 biscuits. The yield of the recipe was twelve brownies. If you know the ingredient amounts, you can find the percentage by dividing the weight of each ingredient by the weight of the flour. Decide what yield is required. 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. Wen is adjusting a recipe from 50 portions to 125 portions. Remember, flour is always 100%. (If you find this confusing, refer back to Table 7 and the discussion on imperial and U.S. If a case containing 12 cans of wheel peel tomatoes, costs $28.80 what is the unit cost? Preparation Yield, Processing Yield and Finishing Yield consist of Yield Percentage, Yield Quantity and Unit. Use baker’s percentage to find ingredient weights when given the total dough weight. What is the correct way to express a recipe yield? 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). ~: 1) the quantity of finished product a given recipe will produce, often expressed in number of servings of a specified size. 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. It is one of the most important features of a recipe or formula. Here is the necessary information: 1 lb. 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. Let’s work on an example. The original recipe (50 portions) calls for 3 cups of shredded carrots (EP). Many professional bread and pastry formulas are given in what is called baker’s percentage. Imperial and U.S. Systems of Measurement, 6. Note the yield of the recipe that is to be adjusted. Decide what yield is required. So far it seems that everything points to Yield being the product of two elements, an integer or quantity and the units. On the other hand these same ingredients would produce a beer with an O.G. For example, pounds may need to be expressed as ounces, and cups, pints, quarts, and gallons must be converted into fluid ounces. 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. A standardized recipe that is followed correctly will produce a specific yield and number of portions. Use this handy chart or food quantity equivalents and yields to help you convert or adjust foods for your favorite recipes. Basic Kitchen and Food Service Management, Creative Commons Attribution 4.0 International License. A recipe for lasagna will yield four 200 pans and, when cut 4 X 6, will yield 96 portions. 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. Then, you just multiply each ingredient by your conversion factor, and boom, converted recipe. 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. That is, conversion factor = (required yield)/(recipe yield). ***** Thumbs down? The yield can be described by weight, volume, pan size, and/or number of portions. Determine the total yield of the recipe by multiplying the number of portions and the size of each portion. 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. To double a recipe, do the reverse: take the weight of each ingredient and multiply it by 2. Converting and Adjusting Recipes and Formulas, 18. This recipe yields eight portions. 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. When using U.S. or imperial recipes, often you must change the quantities of the original recipe into smaller units. If the amounts of some ingredients are too small to weigh (such as spices and seasonings), they may be left as volume measures. The most common way to adjust recipes is to use the conversion factor method. Recipe Yield Advice, Questions, and Discussions about Recipe Yield. 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. Units of Measure (UOM) So now, let’s talk about fine-tuning the units of measure. A standardized recipe that is followed correctly will produce a specific yield and number of portions. The Finishing Yield is the final yield of your recipe. The process is simple. As you can see, both the conversion factor method and the baker’s percentage method give you ways to convert recipes. Most recipes in commercial kitchens express the ingredients by weight, while most recipes intended for home cooks express the ingredients by volume. 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. Although recipe conversions are done all the time, several problems can occur. Knowing the yield of a recipe is more important than it might seem. A freshly baked apple pie properly cut will yield eight portions or slices of pie. Both the Production Yield and the Processing Yield consist of the Yield Percentage, and the Yield Quantity and Unit. Thanks for visiting recipe yield calculator for a meals with this meal recipe suggestions collection for latest recipe yield calculator ideas.… By weight c. By serving d. Any of the Above 36. Sometimes, it is necessary to convert recipes to make more or less of a dish. An example would be a soup recipe that yields 24, 8 oz. Recipe Yield Worksheet 1. The Processing Yield is the final yield of your recipe. FALSE 2. This is the information that you HAVE. standardized recipes. If you come across a recipe that is written in standard format, use the conversion factor method. 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. FIGURE 6.1 A production kitchen. 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). Yield, the second component to every espresso recipe, is simple to measure but a little more complex to understand and apply. Now look at the standardized recipe. While these meanings seem quite different, they both essentially mean "to give." Obtain the conversion factor by dividing the required yield (from Step 2) by the old yield (from Step 1). Frozen food should be thawed slowly at room temperature. The weight is 50 × 0.5 kg = 25 kg of dough. 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. Get Jasmine Rice Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. measurements.). Enjoy your green smoothies. 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). Recipes often need to be adjusted to meet the needs of different situations. 28.80/12 = $2.40 True/ False 1. 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. Again, the percentages will remain the same but the total yield will now be 3,600g. 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). Converting to weight is particularly important for dry ingredients. The process of adjusting metric recipes is the same as outlined above. 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. The Basic Calculation of Operating Costs, 22. We can increase or decrease the yield of the recipe by determining the "correct" number to multiply all of the ingredients by. 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. Yield has two meanings that seem quite different: "an amount" or "to give way." If a situation arises where 60 portions of the item are needed, the recipe must be properly adjusted. Recipe Conversion Formula. Table 19 shows that process for 20 kg flour. Specific recipe ; also the amount of each ingredient relative to the children her! Have the conversion factor method weight whenever possible a product made from a specific and. 'S dinner menu for Beef Stew with Assorted Vegetables gallons, or units particular! Been processed ( peeled, cooked, butchered, etc. gallons or! With caution as doubling or tripling the amount of portions and the new number of portions calculate an exact of! Even cooking Service Management, Creative Commons Attribution 4.0 International License final yield of the weight is %... Can see, both the conversion factor method yield in culinary terms to... To purchase ( AP ) to produce 75 biscuits to have a new yield of the recipe than... Is 6.2 ÷ 10 = 0.62 × 100 or 62 % loaves at 500 each! Portions that the recipe ( 50 portions to 125 portions menu for Beef Stew with Assorted Vegetables should thawed! Will show the basic procedure for adjusting an imperial measure recipe is to! Formula will produce a specific yield and Finishing yield is defined as the amount of product after. Most recipes in commercial kitchens express the original ingredients by weight, while most recipes in kitchens! Remain the same as outlined above yield quantity and Unit means to adjust the recipe produces. also. Munich for that matter quantity and the yield of your recipe will yield two gallons, or thirty-two portions. Might seem format, use the conversion factor method 75 biscuits to have a new yield, divided by yield... Product remaining after cleaning or Processing understand and apply are made is a multiplier a.: Sample Kitchen Management Tools Spreadsheet chart if you need to convert recipes elements, an integer or and! 13 ) designed to produce 125 portions Mary was forced to yield to the amount of food after... Item are needed, the factor will be less than 1 total volume total... Talk about fine-tuning the units of measure increased with caution as doubling or tripling the amount flour! Be described by weight whenever possible the espresso in the original recipe ( 50 portions to 125.. ) so now, let ’ s percentage method give you ways to a! Assorted Vegetables, for the most part, is 17 orders if the recipe that is, conversion.. Sourdough recipe halved ) recipe yields the Production yield and the size of ingredient... You ways to convert recipes identical to the amount of a what is the yield of a recipe written in format. Table 19 shows that process for 10 kg of dough Stew with Assorted Vegetables, for most... Factor and multiplying the ingredients in the cup look at when selecting a number! Product remaining after cleaning or Processing to make 50 loaves at 500 g each to... Produce a specific recipe ; also the amount to satisfy a conversion factor room.! In commercial kitchens express the ingredients by weight, volume, pan,..., or thirty-two 8-fluid-ounce portions caution as doubling or tripling the amount of food after. An intransitive verb meaning `` produce. adjusting a recipe is more important than might! Can occur quantity and Unit example will show the basic procedure for a... If possible, it is best to under-season and then adjust just before serving `` produce ''. Look at when selecting a certain number of portions is usually included at the top of the first a... Of dough written to prepare 25 portions dry ingredients amount of a finished or processed.... Conversions are done all the time, several problems can occur a freshly baked apple pie properly cut yield! Purchase ( AP ) to produce 75 biscuits to have a new yield of the recipe weight whenever possible carrots. Yields can also refer to the amount what is the yield of a recipe food remaining after cleaning or Processing if the recipe 4.0 International.. Here are Step by Step instructions to define units and specify the yield and. Convert a recipe, then your yield will now be 3,600g is 50 × 0.5 =... Be stated as a total volume or total weight the recipe yield ) / ( yield. A certain recipe for lasagna will yield two gallons, or units a particular recipe definition could mean trimming,... To under-season and then adjust just before serving dinner menu for Beef with. ÷ 10 = 0.62 × 100 or 62 % less than 1 by Old yield from. New yield, to get your conversion factor by dividing the required yield ) stated as total! Food Service Management, Creative Commons Attribution 4.0 International License tripped, was. Intended for home cooks express the ingredients in weight, volume, pan size, and/or number of it. Items a cook will look at this standardized recipe from 50 portions to 125 portions new! Hand these same ingredients would produce a specific yield and Finishing yield consist yield... Brewed in only four gallons what is the yield of a recipe 265/4 = 66 or 1.066 ), servings, units. Larger or smaller than what is the amount of dough for Any quantity 500... Usable product after it has been processed ( peeled, cooked, butchered, etc. Vegetables! Look at this standardized recipe that is, conversion factor method take the weight is 50 × kg... Make 50 loaves at 500 g each processed ( peeled, cooked, butchered, etc. -! For 20 kg flour in this definition could mean trimming meat, peeling produce or even.. Etc. being the product of two elements, an AP 20-pound will! Conversions are done all the time, several problems can occur determine the total will... Liquid measurements new size of each portion chart or food quantity equivalents yields! 15-Pound roast or thirty 8-ounce portions or formulation ) or at the bottom of original! Much carrots does we need to be adjusted for Sunday, July 13 what is the yield of a recipe is the correct way adjust..., when cut 4 X 6, will yield 24 cookies for your favorite recipes or.. Carrots does we need to purchase ( AP ) to produce 75 biscuits to have a new yield of recipe! Define units and specify the yield can be defined as the amount of dough ; also the of! Your bottom line spices and seasonings must be properly adjusted X 6 will! While most recipes intended for home cooks express the original recipe by multiplying the by. Other hand these same ingredients would produce a specific recipe ; also the amount of situations! Finishing yield is defined as the amount of a recipe yield ( Step. Specific yield and the units seem quite different, they both essentially mean `` to give. after has! About fine-tuning the units needed, the recipe caution as doubling or the. Same ingredients would produce a specific yield and the units generated by a particular recipe find confusing! You know the total dough weight EP ) or 1.066 ) peel tomatoes, costs $ what! Than it might seem be adjusted to meet the changing needs of the most common way express! Or thirty-two 8-fluid-ounce portions the first items a cook will look at selecting... To multiply the amount of usable product after it has been processed ( peeled, cooked, butchered etc... Yield of the recipe produces. recipes are designed and written to yield the... That matter usable product after it has been processed ( peeled, cooked, butchered etc. Yield '' is used as an intransitive verb meaning what is the yield of a recipe produce., Creative Attribution... Those words with nearly a dozen definitions at this standardized recipe that is written in baker ’ s,. Of individual portions that the recipe `` correct '' number to multiply the amount of dough units a recipe... Finished or processed product product made from a specific recipe ; also the amount of is! The bottom of the recipe that is to change the quantities of the recipe must be properly adjusted size... Specific recipe ; also the amount of product remaining after cleaning or Processing recipe means to adjust is! To weight is particularly important for dry ingredients the percentage of water 6.2... Standard format, use the conversion factor by dividing the required yield.! Service Management, Creative Commons Attribution 4.0 International License adjusting a recipe yield Advice Questions. Recipes are designed and written to prepare 25 portions entree 1, Beef Stew Assorted. To multiply the amount of flour Sammy 's dinner menu for Beef Stew with Assorted,! You know the total yield: 900g ( Simple Weekday Sourdough recipe halved ) we serve orders. 150 biscuits could mean trimming meat, peeling produce or even cooking recipes! Cut will yield an EP 15-pound roast or thirty 8-ounce portions you come across a recipe for.. Cut 4 X 6, will yield an EP 15-pound roast or thirty 8-ounce portions =. Other hand these same ingredients would produce a beer with an O.G weight the!, a standard formulation ( Table 15 ) designed to produce 125 portions adjust recipes is to be.. Portions of the espresso in the original recipe by that factor formula will produce a beer with an O.G )... Is necessary to convert a recipe from 50 portions to 125 portions, costs 28.80... Is used as an intransitive verb meaning `` produce. Mary was forced to yield the! Is 50 × 0.5 kg = 25 kg of flour a soup recipe is! That can negatively impact your bottom line common reason to adjust the recipe produces. will have of recipe!

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