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Yield Tests Many of the products we use today are

not 100% usable.

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

can use), cost per lb and cost per portion

as it was purchased. Breaks down the product into usable and

non usable.

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AP & EPKey Terms:

AP: As PurchasedEP: Edible Portion

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AP : As Purchased:

The total weight or

amount of aproduct beforetrimming

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EP : Edible Portion:

The weight or amount of

product after trimming

BEFORE AFTER

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AP vs. EP

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Edible Yield % Represents the product that is usable.

Gives a true portion cost and true profit.

Formula:

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

Ex: Pears: 24 lbs / 36 lbs x 100 = 66.6%

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How Much to Purchase?We need to have 3 pounds of iceberg lettuce to

serve at a dinner party (Edible Portion). Howmuch untrimmed lettuce do we need to

purchase?

Edible Portion:

94%

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How Much Can Be Served?We have 8 lbs of fresh strawberries are

needed trimmed. How much should youorder?

Edible Portion:

90%

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Number of Portions After the Edible Yield is determined the #

of Edible portions can be determined.

Ex: A case of green beans have beendelivered: 22 lbs. of edible product. Chef

wants to serve a standard portion of 3 oz.how many portions would be available?

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of PortionsProcessStep 1:

Lbs. of Edible Weight x 16 oz = Total Oz.

Green Beans 22lbs x 16 = 352 oz

Step 2:Total oz. of green beans / portion size = # of portions

Green Beans 352 oz / 3 oz = 117.3 portions

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Edible Cost per lb.

Shows how much edible product per lbcosts.

The chef can determine if the product

costs too much in trim in labor maydecide to buy it frozen where no cleaningis needed.

Decide Fresh or Frozen.

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Green Bean DecisionFresh Info: AP Price = $38.00/cs.

AP Weight = 24 lbs.

Formula:

AP Cost per Lb: $38.00/24 lbs = $1.58/lb

EP Weight = 22 lbs.

Formula:

Edible cost per lb: $38.00/22lbs = $1.72/lb

Frozen: Trimmed, Edible Portion $1.62/lb

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

this is the difference between AP & EP

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Cooking Loss Test Performed on products that need to be

cooked before portioning and serving.

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

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Cooking-loss Yield Yield percentagefor a food item that loses weight during

cooking.

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2 rules:Ordering 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 to4 lbs so that the banquet wouldnt come upshort.

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

4. Ex. If yield percentage says that 10.2portions could be made it would be roundeddown to10 servings because11full servingscant be made.