{"id":346,"date":"2019-06-24T18:55:10","date_gmt":"2019-06-24T18:55:10","guid":{"rendered":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/chapter\/yield-testing\/"},"modified":"2024-11-07T21:47:14","modified_gmt":"2024-11-07T21:47:14","slug":"yield-testing","status":"publish","type":"chapter","link":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/chapter\/yield-testing\/","title":{"raw":"Yield Testing","rendered":"Yield Testing"},"content":{"raw":"Yield in culinary terms refers to how much you will have of a finished or processed product. 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 can also refer to the amount of usable product after it has been processed (peeled, cooked, butchered, etc.)\r\n\r\nFor example, you may be preparing a recipe for carrot soup. The recipe requires 1 kg of carrots, which you purchase. However, once you have peeled them and removed the tops and tips, you may only have 800 grams of carrots left to use.\r\n\r\nIn order to do accurate costing, yield testing must be carried out on all ingredients and recipes. When looking at yields, you must always consider the losses and waste involved in preparation and cooking. There is always a dollar value that is attached to vegetable peel, meat and fish trim, and packaging like brines and syrups. Any waste or loss has been paid for and is still money that has been spent. This cost must always be included in the menu price.\r\n
Note:<\/strong> Sometimes, this \u201cwaste\u201d can be used as a by-product. Bones from meat and fish can be turned into stocks. Trimmings from vegetables can be added to those stocks or, if there is enough, made into soup.<\/div>\r\nAll products must be measured and yield tested before costing a menu. Ideally, every item on a menu should be yield tested before being processed. Most big establishments will have this information on file, and there are many books that can also be used as reference for yields, such as The Book of Yields: Accuracy in Food Costing and Purchasing.<\/a>\r\n
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Example 12: The procedure for testing yields<\/p>\r\n\r\n<\/header>\r\n

\r\n
    \r\n \t
  1. Record the original weight\/volume of your item. This is your raw weight or [pb_glossary id=\"402\"]as purchased (AP) weight[\/pb_glossary]<\/strong>.\r\n
      \r\n \t
    1. Whole tenderloin \u2013 2.5 kg<\/li>\r\n \t
    2. Whole sockeye salmon \u2013 7.75 kg<\/li>\r\n \t
    3. Canned tuna flakes in brine \u2013 750 mL<\/li>\r\n<\/ol>\r\n<\/li>\r\n \t
    4. Process your product accordingly, measure and record the waste or trim weight.\r\n
        \r\n \t
      1. Tenderloin fat, sinew, chain, etc. \u2013 750 g tenderloin trim<\/li>\r\n \t
      2. Salmon head, bones, skin, etc. \u2013 2.75 kg salmon trim<\/li>\r\n \t
      3. Brine \u2013 300 mL canned tuna waste<\/li>\r\n<\/ol>\r\n<\/li>\r\n \t
      4. Subtract the amount of trim weight from the AP weight and you will have what is referred to as your processed or [pb_glossary id=\"401\"]edible product (EP) weight[\/pb_glossary]<\/strong>. The formula is: AP weight \u2013 waste = EP weight.\r\n
          \r\n \t
        1. 2500 g\u00a0\u2212 750 g = 1750 g processed tenderloin<\/li>\r\n \t
        2. 7750 g \u2212 2750 g = 5000 g processed salmon<\/li>\r\n \t
        3. 750 mL \u2212 300 mL = 400 mL processed canned tuna<\/li>\r\n<\/ol>\r\n<\/li>\r\n \t
        4. Get your yield percentage by converting the edible product weight into a percentage. The formula is EP weight \u00f7 AP weight \u00d7 100 = yield %.\r\n
            \r\n \t
          1. (1750 \u00f7 2500) \u00d7 100 = 70% for the tenderloin<\/li>\r\n \t
          2. (5000 \u00f7 7750) \u00d7 100 = 64.51% for the salmon<\/li>\r\n \t
          3. (400 \u00f7 750) \u00d7 100 = 53.33% for the canned tuna<\/li>\r\n<\/ol>\r\n<\/li>\r\n<\/ol>\r\n<\/div>\r\n<\/div>\r\nYield percentage is important because it tells you several things: how much usable product you will have after processing; how much raw product to actually order; and the actual cost of the product per dollar spent.\r\n

            Using Yield to Calculate Food Costs<\/h1>\r\nOnce you have your yield percentage, you can translate this information into monetary units. Considering the losses incurred from trimmings and waste, your actual cost for your processed ingredient has gone up from what you originally paid, which was your raw cost or AP cost. These calculations will provide you with your processed cost or EP cost.\r\n
            Example 13: The procedure for determining EP cost<\/header>\r\n
            \r\n
              \r\n \t
            1. Record the AP cost, what you paid for the item:\r\n
                \r\n \t
              1. Whole tenderloin \u2013 $23.00\/kg<\/li>\r\n \t
              2. Whole sockeye salmon \u2013 $5.00\/kg<\/li>\r\n \t
              3. Canned tuna flakes in brine \u2013 $5.50\/750 mL can<\/li>\r\n<\/ol>\r\n<\/li>\r\n \t
              4. Obtain your factor. This factor converts all your calculations into percentages. The formula is:\r\n
                  \r\n \t
                1. 100 \u00f7 yield % = factor<\/li>\r\n \t
                2. 100 \u00f7 70 tenderloin = 1.42<\/li>\r\n \t
                3. 100 \u00f7 64.51 salmon = 1.55<\/li>\r\n \t
                4. 100 \u00f7 53.33 canned tuna = 1.875<\/li>\r\n<\/ol>\r\n<\/li>\r\n \t
                5. Once the factor has been determined, it is now an easy process to determine your EP cost. The formula is: factor\u00a0\u00d7 as purchased cost per (unit) = edible product cost per (unit)\r\n
                    \r\n \t
                  1. Tenderloin $23.00 \u00d7 1.42 = $32.66\/kg<\/li>\r\n \t
                  2. Salmon $5.00 \u00d7 1.55 = $7.75\/kg<\/li>\r\n \t
                  3. Canned tuna $5.50 \u00d7 1.875 = $10.78\/750 mL<\/li>\r\n<\/ol>\r\n<\/li>\r\n<\/ol>\r\n<\/div>\r\n<\/div>\r\nThere could be a considerable difference in costs between the raw product and the processed product, which is why it is important to go through all these steps. Once the EP cost is determined, the menu price can be set.\r\n

                    Yield Tests and Percentages<\/h2>\r\nMeat and seafood products tend to be the most expensive part of the menu. They also have significant amounts of waste, which must be accounted for when determining standard portion cost.\r\n\r\nWhen meat is delivered, unless it has been purchased precut, it must be trimmed and cut into portions. The losses due to trimming and cutting must be accounted for in the portion cost of the meat. For example, if a 5 kg roast costing $8 a kilogram (total cost is $40) is trimmed of fat and sinew and then weighs 4 kg, the cost of usable meat (the EP cost), basically, has risen from $8 a kilogram to $10 a kilogram ($40 \u00f7 4 kg). The actual determination of portion cost is found by conducting a meat cutting yield test.\r\n\r\nThe test is conducted by the person who breaks down or trims the wholesale cut while keeping track of the weight of the parts. The information is placed in columns on a chart, as shown in Figure 12. The column names and their functions are discussed below.\r\n
                    \r\n

                    Figure 12: Meat Cutting Yield Test<\/p>\r\n\r\n<\/header>\r\n

                    \r\n\r\nItem: Pork Loin - Grade A-1\r\n\r\nDate:\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n
                    Meat cutting yield test<\/caption>\r\n
                    Part of the meat<\/th>\r\nWeight<\/th>\r\n% of total<\/th>\r\nValue per kg<\/th>\r\nTotal value<\/th>\r\nCost factor<\/th>\r\nEP cost (per kg)<\/th>\r\nPortion size<\/th>\r\nPortion cost<\/th>\r\n<\/tr>\r\n
                    Whole piece (AP)<\/td>\r\n2.5 kg<\/td>\r\n<\/td>\r\n$12.14<\/td>\r\n$30.35<\/td>\r\n<\/td>\r\n<\/td>\r\n<\/td>\r\n<\/td>\r\n<\/tr>\r\n
                    Fat and gristle<\/td>\r\n850 g<\/td>\r\n34%<\/td>\r\n$0.20<\/td>\r\n$0.17<\/td>\r\n<\/td>\r\n<\/td>\r\n<\/td>\r\n<\/td>\r\n<\/tr>\r\n
                    Loss in cutting<\/td>\r\n100 g<\/td>\r\n4%<\/td>\r\n0<\/td>\r\n<\/td>\r\n<\/td>\r\n<\/td>\r\n<\/td>\r\n<\/td>\r\n<\/tr>\r\n
                    Trim<\/td>\r\n250 g<\/td>\r\n10%<\/td>\r\n$7.49<\/td>\r\n$1.87<\/td>\r\n<\/td>\r\n<\/td>\r\n<\/td>\r\n<\/td>\r\n<\/tr>\r\n
                    Usable meat<\/td>\r\n1300 g<\/td>\r\n52%<\/td>\r\n<\/td>\r\n$28.31<\/td>\r\n1.79<\/td>\r\n$21.78<\/td>\r\n250 g<\/td>\r\n$5.45<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/div>\r\n<\/div>\r\nThe parts of the meat are listed on the yield test sheet under the heading \u201cBreakdown.\u201d In the example in Figure 12, a pork loin has been broken down into fat and gristle, loss in cutting, trim, and usable meat. Various measures and calculations are then recorded in the different columns:\r\n