Cookery project

Yield Testing is an essential requirement in a kitchen to determine the final quantity of a product required for e.g. a dish. A yield test is used to determine the amount of use-able and un-useable trimmings and it enables us to calculate required quantities for ordering and to apply effective costing of ingredients for dishes and menus.

When we calculate yields, the original amount of a commodity is always the basis which equals 100%.

1. Example

We buy 1.000 kg of carrots, wash these and peel and top and tail the carrots. We weigh the peeled carrots and have 0.800 kg left (1.000 kg [bought carrots] – 0.800 kg [peeled carrots] = 0.200 kg [trimmings].

To calculate the net yield expressed in percent we apply the same method as used in the equation section:

1. Line (1x2) : 3

2. Line

X = (1 x 2) : 3

X = (0.800 x 100) : 1.000

X = 8000 : 1000

X = 80 %

From 1.000 kg of raw carrots we obtain a net yield of 0.800 kg after peeling and trimming.

2. Example

We buy 5.000 kg of Beef Striploin. Non-useable trimmings are 1.100 kg and useable trimmings are

0.350 kg. How much trimmed meat will we obtain? What is the percentage for use-able and non-useable trimmings?

5.000 kg [raw weight] – 1.100 kg [non-useable trimmings] – 0.350 kg [useable trimmings] = 5.000 – 1450 = 3.550 kg.

We will obtain 3.550 kg of trimmed meat.

Trimmings:

1. Line (1x2) : 3

2. Line

X = (1 x 2) : 3

X = (1.100 x 100) : 5.000

X = 110 : 5.000

X = 22%

The-non-useable trimmings make up for 22% of the total weight of the purchased meat.

1. Line (1x2) : 3

2. Line

X = (1 x 2) : 3

X = (0.350 x 100) : 5.000

X = 35 : 5.000

X = 7 %

The-non-useable trimmings make up for 7% of the total weight of the purchased meat.

Therefore the total percentage of trimmings is 29% (22% +7%) and the net yield percentage for the trimmed meat is 71% (100% – 29%).

Once we have done a yield test we need to calculate the true net cost of the trimmed product. For example if we buy 1.000 kg carrots for $ 2.00 and have after trimmings 0.800 kg left, the cost for 0.800 kg is now $ 2.00.

Example 1:

To calculate the cost for 1 kg of trimmed product the calculation is as follows:

1. Line (1x2) : 3

2. Line

X = (1 x 2) : 3

X = (1.000 x 2.00) : 0.800

X = 2.00 : 0.800

X = $ 2.50

The net price for 1.000 kg of trimmed carrots is $2.50

Example 2:

We buy 5.000 kg of Striploin for $21.30 per kg. The net yield after trimmings is 71%. What is the net cost per kg of trimmed Striploin?

1. Line (1x2) : 3

2. Line

X = (1 x 2) : 3

X = (100 x 21.30) : 71

X = 2130 : 71

X = $ 30.00

The net price for 1.000 kg of trimmed Striploin is $30.00 per kg.