YIELD TESTING
Most
foodservice products are delivered in the AP or As Purchased state.
This refers to the weight or count of a product, as delivered to the
foodservice operator. EP or Edible Portion refers to the weight
of a product after it has been cleaned, trimmed, cooked, and portioned. Thus,
AP refers to food products as the operator receives them; EP refers to food
products as the guest receives them.
Yield
% is important in the area of recipe costing. This is true because a recipe
cost must take into account the difference in price of products in their AP or
EP state. In order to determine actual recipe costs, it may sometimes be
necessary to conduct a yield test to determine actual EP ingredient costs. A
yield test is a procedure used for computing your actual costs on a product
that will experience weight or volume loss in preparation.
Total
Yield % = Remaining Weight x
100
Original Weight
Waste % is the percentage of product lost due to cooking,
trimming, portioning, or cleaning.
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