Yield TestsYield Tests

Many of the products we use today are Many of the products we use today are not 100% usable.not 100% usable.

Most products have waste.Most products have waste. Used to determine the yield (what you Used to determine the yield (what you

can use), cost per lb and cost per portion can use), cost per lb and cost per portion as it was purchased.as it was purchased.

Breaks down the product into usable and Breaks down the product into usable and non usable.non usable.

AP & EPAP & EPKey Terms:Key Terms:

AP: As PurchasedAP: As Purchased

EP: Edible PortionEP: Edible Portion

AP : As Purchased:AP : As Purchased:

The total weight or The total weight or amount of a amount of a product before product before trimmingtrimming

EP : Edible Portion:EP : Edible Portion:

The weight or amount of The weight or amount of product after trimmingproduct after trimming

BEFORE AFTER

AP vs. EPAP vs. EP

As Purchased Cost Per lb.As Purchased Cost Per lb.

The process to calculate the As The process to calculate the As Purchased Cost per Pound is:Purchased Cost per Pound is:

Formula:Formula:

AP Cost/ AP Weight = AP Cost per lb.AP Cost/ AP Weight = AP Cost per lb. Case (cs.) Green Beans: Case (cs.) Green Beans: $38.00/ 24 lb. = $1.58/lb.$38.00/ 24 lb. = $1.58/lb. Case (Cs)Pears: $42.00/ 36 lb. = $1.17/lb.Case (Cs)Pears: $42.00/ 36 lb. = $1.17/lb.

Edible Yield %Edible Yield %

Represents the product that is usable.Represents the product that is usable. Gives a true portion cost and true profit.Gives a true portion cost and true profit.

Formula: Formula:

EP Weight / AP Weight x 100 = EP %EP Weight / AP Weight x 100 = EP % Ex: Green Beans: 22lbs / 24 lbs x 100 = 91.7%Ex: Green Beans: 22lbs / 24 lbs x 100 = 91.7% Ex: Pears: 24 lbs / 36 lbs x 100 = 66.6%Ex: Pears: 24 lbs / 36 lbs x 100 = 66.6%

Percentage Yield ChartPercentage Yield Chart

Every food item has a percentage yieldEvery food item has a percentage yield

To determine (How much to purchase):To determine (How much to purchase): Ex: Recipe amount / Edible Yield % = AP QuantityEx: Recipe amount / Edible Yield % = AP Quantity Green Beans 3lbs / 91.7% (.917) = 3.5 lb (3.27)Green Beans 3lbs / 91.7% (.917) = 3.5 lb (3.27)

If the recipe yields 3lbs you would need to order at If the recipe yields 3lbs you would need to order at least 3.5 to consider trim. least 3.5 to consider trim.

See Chpt 11 for lists of EP %See Chpt 11 for lists of EP %

How Much to Purchase?How Much to Purchase?

We need to have 3 pounds of iceberg lettuce to serve at a We need to have 3 pounds of iceberg lettuce to serve at a dinner party (Edible Portion). How much untrimmed dinner party (Edible Portion). How much untrimmed lettuce do we need to purchase?lettuce do we need to purchase?

Edible Portion:Edible Portion: 94% 94%

How Much Can Be How Much Can Be Served?Served?We have 4 lbs of strawberries without the We have 4 lbs of strawberries without the

stem. What is the Edible Portion stem. What is the Edible Portion amount?amount?

Edible PortionEdible Portion::90% 90%

Number of PortionsNumber of Portions

After the Edible Yield is determined the # After the Edible Yield is determined the # of Edible portions can be determined.of Edible portions can be determined.

Ex: A case of green beans have been Ex: A case of green beans have been delivered: 22 lbs. of edible product. Chef delivered: 22 lbs. of edible product. Chef wants to serve a standard portion of 3 oz. wants to serve a standard portion of 3 oz. how many portions would be available?how many portions would be available?

# of Portions # of Portions ProcessProcess

Step 1: Step 1:

Lbs. of Edible Weight x 16 oz = Total Oz.Lbs. of Edible Weight x 16 oz = Total Oz. Green Beans 22lbs x 16 = 352 oz Green Beans 22lbs x 16 = 352 oz

Step 2: Step 2: Total oz. of green beans / portion size = # of portionsTotal oz. of green beans / portion size = # of portions Green Beans 352 oz / 3 oz = 117.3 portionsGreen Beans 352 oz / 3 oz = 117.3 portions

Edible Cost per lb.Edible Cost per lb. Shows how much edible product per lb Shows how much edible product per lb

costs.costs. The chef can determine if the product The chef can determine if the product

costs too much in trim in labor may costs too much in trim in labor may decide to buy it frozen where no cleaning decide to buy it frozen where no cleaning is needed.is needed.

Decide Fresh or Frozen.Decide Fresh or Frozen.

Green Bean DecisionGreen Bean DecisionFresh Info:Fresh Info:

AP Price = $38.00/cs.AP Price = $38.00/cs. AP Weight = 24 lbs.AP Weight = 24 lbs.Formula: Formula:

AP Cost per Lb: $38.00/24 lbs = $1.58/lbAP Cost per Lb: $38.00/24 lbs = $1.58/lb EP Weight = 22 lbs.EP Weight = 22 lbs.Formula: Formula:

Edible cost per lb: $38.00/22lbs = $1.72/lbEdible cost per lb: $38.00/22lbs = $1.72/lb Frozen: Trimmed, Edible Portion $1.62/lbFrozen: Trimmed, Edible Portion $1.62/lb

Butchers TestButchers Testusing AP and EP Yieldsusing AP and EP YieldsThere is an amount of product that is lost during trimming There is an amount of product that is lost during trimming

– this is the difference between AP & EP– this is the difference between AP & EP

Cooking Loss TestCooking Loss Test

Performed on products that need to be Performed on products that need to be cooked before portioning and serving.cooked before portioning and serving.

Performed mostly on meat products.Performed mostly on meat products. Costs are determined after to cookingCosts are determined after to cooking

Raw yield vs cooking-loss yieldRaw yield vs cooking-loss yield

Raw YieldRaw Yield —Yield percentage of a food —Yield percentage of a food item item beforebefore the item is used or cooked in the item is used or cooked in a recipe.a recipe.

Cooking-loss Yield Cooking-loss Yield —Yield percentage —Yield percentage for a food item that loses weight during for a food item that loses weight during cooking.cooking.

2 rules: 2 rules: Ordering food and # of servingsOrdering food and # of servings

1. When calculating amounts of food to order, always round up

2. Ex. If determined that 3.4 lbs needed to be ordered, the amount would be rounded up to 4 lbs so that the banquet wouldn’t come up short.

3. When calculating number of servings that can be made, always round down.

4. Ex. If yield percentage says that 10.2 portions could be made it would be rounded down to 10 servings because 11 full servings can’t be made.