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Yields

Yields. chapter 4. Opening Questions. You have a dinner party for 8 people. The onion tart calls for 4 oz of caramelized onions per person . How many pounds of onions should you order? 2 # is not the answer You lose some weight in peeling and some during cooking as water evaporates.

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Yields

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  1. Yields • chapter 4

  2. Opening Questions You have a dinner party for 8 people. The onion tart calls for 4 oz of caramelized onions per person. How many pounds of onions should you order? 2# is not the answer You lose some weight in peeling and some during cooking as water evaporates

  3. Key Terms As Purchased (AP) form (and measure) of a product as it comes from a purveyor. Edible Portion (EP) form (and measure) of a product after it has been prepped (in some cases, cooked) and waste or loss has been removed. For produce, EP usually refers to pre-cooked yield after trimming and knife work is done. Yield weight or volume of a product remaining after trim and waste are removed. In some cases, includes cooking loss. Yield percent (Y%) ratio of useable product that results on average during the preparation stage.

  4. Calculating Yield % • Weigh raw produce in AP form. • Process the product as you would for a recipe. • Weigh the EP result without the waste. • Calculate Y% (decimal form) = EP ÷ AP

  5. Example 4a You process 17# of cauliflower and get 10# of florets. What is the yield %? EP % = = = 0.588 or 58.5%

  6. Example 4b You process 8# of celery and are left with 6# 7oz for crudité. What is the yield %? • Convert to all pounds or all ounces. • 7 oz ÷ 16 = 0.4375, so 6#7oz = 6.4375# Y % = = = 0.805 or 80.5%

  7. Notes on Y% for Produce • Y% changes with type of processing, even on the same vegetable or fruit. • Formula assumes trim is not used elsewhere; Y% is higher if waste is put to use. • Y% should remain consistent for similarly trained employees across days. • Y% for items portioned by count is 100%. • For “each” items bought in a size range assume the lowest number in the range.

  8. EP-AP-Y% Graphic Formula EP AP x Y%

  9. Example 4c How many oz of broccoli florets can you get from 10# of broccoli if the yield for florets is 68%? • EP = AP X Y% = • 10# X 0.68 = 6.8# • 6.8# X 16 = 108.8 oz

  10. Example 4d How many pounds of jicama should you purchase to get 4# of julienne jicama if Y% of julienne jicama is 88%? • When calculating AP quantity to purchase, always round up to ensure enough EP product AP = = = 4.55# or 5# rounded

  11. Example 4e A chef serves 3 oz portion of sliced beets per customer. She has 12# of AP beets in the walk-in, and Y% for sliced beets is 90%. How many guests can she serve? • EP = AP X Y% = 12# X 0.90 = 10.8# • 10.8# X 16 oz/# = 172.8 oz • 172.8 oz ÷ 3 oz/guest = 57.6 or 57 guests When calculating number of portions, always round down. (Cannot serve a partial portion.)

  12. AP vs. EP Cost • AP cost (per unit) = AP$ • EP cost (per unit) = EP$ Because you pay for edible product and its trim/waste when you purchase, the true EP cost of an ingredient is not the same as its AP cost unless the product has 100% yield

  13. AP$-EP$-Y% Graphic Formula AP$ EP$ x Y%

  14. Example 4f What is the EP cost per pound for radishes if a 10# case costs $14.40 and Y% is 86%? Cost per # = = $1.44/# = EP$ = = = $1.674 or $1.67/#

  15. Example 4g What is the AP cost/# for heirloom tomatoes budgeted at $2.17/# EP cost with a 96% yield? • AP$ = EP$ x Y% = • $2.17/# x 0.96 = • $2.08/#

  16. Butcher’s Yield Test The Butcher’s Yield Test calculates EP weight and cost per # or oz. • Differs from basic yield test because large cut of meat has by-products of different values (like buying a bag of unlabeled cuts of meat, but you only know the total cost for the bag).

  17. Conducting Butcher’s Yield Test • Butcher a large cut of meat, keeping main item, by-products, and scraps in separate piles. Record weight of each pile on spreadsheet. • Calculate percent of total weight that each item represents. • Research on a purveyor’s price list the price per pound for each useable by-product.

  18. Conducting Butcher’s Yield Test • 4. Calculate extension or total value of each by-product using the purveyor list price. • 5. Calculate the value of the main item as total value of original cut minus value of all by-products. • 6. Calculate cost per useable pound as value of main item ÷ weight of main item in pounds. Divide result by 16 to get cost per useable oz.

  19. Conducting Butcher’s Yield Test • 7. Determine cost multiplier as cost per useable pound ÷ AP cost per pound Cost multiplier (CM) allows chef to calculate cost per useable pound for this cut in the future as AP cost/# changes. To calculate new cost per useable pound in future, multiply new AP cost/# X CM

  20. Example 4h

  21. Example 4i: Using the Cost Multiplier (CM) Turkey is now selling for $1.09/#. The cost multiplier for the breast meat is 2.22. What is the new cost per useable pound and per useable ounce for the breast meat. • Cost/useable # = AP$/# x CM = • $1.09÷ (# x 2.22) • = $2.42/# • Cost/useable oz = cost/useable # ÷ 16 • = $2.42/# ÷ 16 = • $0.15/oz

  22. Notes on Butcher’s Yield Test • Cost per useable pound generates cost multiplier. • Cost per useable ounce helps determine cost per portion (usually known in oz). • CM allows chef to adjust cost/oz or # without redoing entire yield test.

  23. Notes on Butcher’s Yield Test • Reasons to redo test: the butcher’s skill has changed or the price of by-products has changed significantly in relation to AP$ of whole cut. • Test results are relevant only to that cut with same specs. • Test allows chef to determine the better deal – butchering in-house or buying pre-fab.

  24. Cooking and Trim Loss Tests Account for loss during cooking and during post-cooking portioning. • Usually for large roasts • Irrelevant for items sold by pre-cooked weight • Cooking loss = oven-ready weight – cooked weight

  25. Example 4k 12# 4oz roast cooks down to 10# 15oz fully cooked. Calculate cooked weight % and cooking loss % in relation to oven-ready roast. • Cooking loss % = 100% - 89.3% = 10.7% Percent = = = 0.893 or 89.3%

  26. Tips to Minimize Cooking Loss • Do not overcook • Cook at low temp for longer time period • Allow sufficient resting time before carving • Consider brining to increase meat’s original oven-ready weight

  27. Trim Loss • Mirrors butcher’s yield test except that the roast is already cooked • Portion available for service after trimming is called “saleable weight” • If all trim is lost as “waste,” the test is similar to the yield test for produce. • If trim is used elsewhere in the kitchen, the test is similar to the butcher’s yield test.

  28. Example 4l Cooked roast weighs 8# 4oz, but 1# 8oz is lost during trimming. What is saleable weight as percent of cooked roast? Trim loss = Cooked weight - Saleable weight = 8.25# - 1.5# = 6.75# % = = = 0.818 or 81.8%

  29. True EP$ = total cost ÷ saleable wt.

  30. Example 4m • EP$/oz = total cost ($28.83) ÷ total oz (76 oz) • = $0.38/oz A 6# 2oz roast cost $28.83 per butcher’s yield test. After cooking and trimming, saleable wt. is 4# 12oz. What is EP cost/oz?

  31. Useable Trim If trim from portioning is used elsewhere in the kitchen, the value of the trim must be deducted from the total value of the oven-ready roast before calculating EP cost per pound (similar to butcher’s yield test process).

  32. Example 4n 4# 7oz oven-ready turkey breast has value of $7.76. Cooked breast weighs 3# 10oz. Most is sliced but 4oz of trim (valued at $1.99/#) is transferred for use in ravioli. What is EP$/# for sliced turkey breast? Trim $ = weight x costper pound = 0.25# X $1.99/# = $0.50 Value of sliced turkey = oven-ready $– trim $ = $7.76 - $0.50 = $7.26

  33. Example 4n (cont.) Saleable weight = cooked weight – trim = 3.625# - 0.25# = 3.375# EP$ per # = = = $2.15 per #

  34. EP Cost Multipler from butcher’s yield test AP Value per # EP CM EP$ per # = When AP$ per # changes: AP $ per # New EP$ per # EP$ CM =

  35. Cooking Loss Test Spreadsheet Review Figure 4.4 in the text. Notice: • Total value of butchered wt. and value/# come directly from butcher’s yield test • EP total value must be adjusted with a “rebate” if trim is used elsewhere in kitchen • All yield percents are in relation to total AP wt.

  36. Example 4o Primal pork shoulder costs $1.27/#. After tests, EP cost multiplier is determined to be 1.68. What is EP cost per oz for saleable braised pork shoulder if AP price for pork shoulder drops to $1.04/#? • EP$/# = AP$/# X EP CM = • $1.04 X 1.68 = • $1.75/# • $1.75/# ÷ 16 = • $0.11/oz

  37. Final Notes • Butcher, cooking loss, and trim loss tests are conducted for accuracy in costing, but cost multipliers allow for adjustment to AP price fluctuations without having to redo tests. • Information is only relevant when AP cuts, how they are butchered, and the use of scraps all remain the same • A chef will always save money by utilizing scrap and trim instead of trashing it.

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