{"id":2687,"date":"2020-09-06T10:26:22","date_gmt":"2020-09-06T09:26:22","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=2687"},"modified":"2020-09-06T10:43:03","modified_gmt":"2020-09-06T09:43:03","slug":"yield-testing","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/yield-testing\/","title":{"rendered":"YIELD TESTING"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"2687\" class=\"elementor elementor-2687\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-0b14882 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"0b14882\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-82f949b\" data-id=\"82f949b\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d8dc2aa elementor-widget elementor-widget-text-editor\" data-id=\"d8dc2aa\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h4><span style=\"color: #000000; font-size: 14px;\">In larder kitchen, yield can be defined as any particular weight, count or portioning of a product.<\/span><\/h4><p><span style=\"color: #000000;\">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.)<\/span><\/p><p><span style=\"color: #000000;\">For 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.<\/span><\/p><p><span style=\"color: #000000;\">In 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 brine 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.<\/span><\/p><p><span style=\"color: #000000;\">Yield is basically means forecasting. There are two terms used for yield testing:<\/span><\/p><ul><li><span style=\"color: #000000;\">AP : As Purchased\/ original weight of the product<\/span><\/li><li><span style=\"color: #000000;\">EP : Edible Portion \/ remaining weight of the product<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>AS PURCHASED<\/strong><\/span><\/p><p><span style=\"color: #000000;\">The weight of products which are purchased from the market in raw forms to prepare a dish is known as AS PURCHASED. Most of the food service products are delivered in the As purchased state.<\/span><\/p><p><span style=\"color: #000000;\"><strong>EDIBLE PORTION<\/strong><\/span><\/p><p><span style=\"color: #000000;\">This term refers to the weight of the product after it has been cleaned, trimmed, cooked and portioned. Edible portion can also be defined as the final product which serves to the customer to satisfy his\/her needs.<\/span><\/p><p><span style=\"color: #000000;\"><strong>WHAT IS YIELD PERCENTAGE?<\/strong><\/span><\/p><p><span style=\"color: #000000;\">It is the difference in price of products in their As Purchased and Edible Portion weights. Yield % is important to determine the actual recipe cost. It may sometimes be necessary to conduct a yield test to determine actual Edible portion ingredient\u2019s costs.<\/span><\/p><p><strong><span style=\"color: #000000;\">Formula:<\/span><\/strong><\/p><p><span style=\"color: #000000;\">Total yield % = Edible portion weight\/As purchased weight X 100<\/span><\/p><p><span style=\"color: #000000;\"><strong>WHAT IS YIELD TEST?<\/strong><\/span><\/p><p><span style=\"color: #000000;\">It is a procedure used for computing the actual cost of a product after the loss of weight or count of during preparation.<\/span><\/p><p><span style=\"color: #000000;\"><strong>WHAT IS WEIGHT PERCENTAGE?<\/strong><\/span><\/p><p><span style=\"color: #000000;\">It is the percentage of product lost due to cooking, trimming, portioning or cleaning.<\/span><\/p><p><span style=\"color: #000000;\"><strong>This helps to determine the Edible portion weight by deducting the total lost weight from the As Purchased weight.<\/strong><\/span><\/p><p><span style=\"color: #000000;\"><strong>Note:<\/strong>\u00a0Sometimes, 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.<\/span><\/p><p><span style=\"color: #000000;\"><strong>Example 12: The procedure for testing yields<\/strong><\/span><\/p><ol><li><span style=\"color: #000000;\"><strong>Record the original weight\/volume of your item. This is your raw weight or\u00a0as purchased (AP) weight.<\/strong><\/span><ol><li><span style=\"color: #000000;\">Whole tenderloin \u2013 2.5 kg<\/span><\/li><li><span style=\"color: #000000;\">Whole sockeye salmon \u2013 7.75 kg<\/span><\/li><li><span style=\"color: #000000;\">Canned tuna flakes in brine \u2013 750 mL<\/span><\/li><\/ol><\/li><li><span style=\"color: #000000;\"><strong>Process your product accordingly, measure and record the waste or trim weight.<\/strong><\/span><ol><li><span style=\"color: #000000;\">Tenderloin fat, sinew, chain, etc. \u2013 750 g tenderloin trim<\/span><\/li><li><span style=\"color: #000000;\">Salmon head, bones, skin, etc. \u2013 2.75 kg salmon trim<\/span><\/li><li><span style=\"color: #000000;\">Brine \u2013 300 mL canned tuna waste<\/span><\/li><\/ol><\/li><li><span style=\"color: #000000;\"><strong>Subtract the amount of trim weight from the AP weight and you will have what is referred to as your processed or\u00a0edible product (EP) weight. The formula is: AP weight \u2013 waste = EP weight.<\/strong><\/span><ol><li><span style=\"color: #000000;\">2500 g\u00a0\u2212 750 g = 1750 g processed tenderloin<\/span><\/li><li><span style=\"color: #000000;\">7750 g \u2212 2750 g = 5000 g processed salmon<\/span><\/li><li><span style=\"color: #000000;\">750 mL \u2212 300 mL = 400 mL processed canned tuna<\/span><\/li><\/ol><\/li><li><span style=\"color: #000000;\"><strong>Get your yield percentage by converting the edible product weight into a percentage. The formula is EP weight \u00f7 AP weight \u00d7 100 = yield %.<\/strong><\/span><ol><li><span style=\"color: #000000;\">(1750 \u00f7 2500) \u00d7 100 = 70% for the tenderloin<\/span><\/li><li><span style=\"color: #000000;\">(5000 \u00f7 7750) \u00d7 100 = 64.51% for the salmon<\/span><\/li><li><span style=\"color: #000000;\">(400 \u00f7 750) \u00d7 100 = 53.33% for the canned tuna<\/span><\/li><\/ol><\/li><\/ol><p><span style=\"color: #000000;\">All 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\u00a0<strong><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"http:\/\/ca.wiley.com\/WileyCDA\/WileyTitle\/productCd-EHEP001716.html\">The Book of Yields: Accuracy in Food Costing and Purchasing.<\/a><\/span><\/strong><\/span><\/p><p><span style=\"color: #000000;\"><strong>For more information visit to the link: <a href=\"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/chapter\/yield-testing\/#:~:text=In%20order%20to%20do%20accurate%20costing%2C%20yield%20testing,fish%20trim%2C%20and%20packaging%20like%20brines%20and%20syrups.\"><span style=\"color: #ff0000;\">https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/chapter\/yield-testing\/#:~:text=In%20order%20to%20do%20accurate%20costing%2C%20yield%20testing,fish%20trim%2C%20and%20packaging%20like%20brines%20and%20syrups.<\/span><\/a><\/strong><\/span><\/p><p><span style=\"color: #000000;\"><strong>FIGURE 12: MEAT CUTTING YIELD TEST<\/strong><\/span><\/p><p><span style=\"color: #000000;\">Item: Pork Loin \u2013 Grade A-1<\/span><\/p><p><span style=\"color: #000000;\">Date:<\/span><\/p><table style=\"height: 502px;\" width=\"652\"><tbody><tr><td style=\"text-align: center;\" colspan=\"9\"><span style=\"color: #000000;\"><strong>Meat cutting yield test<\/strong><\/span><\/td><\/tr><tr><td width=\"73\"><p><span style=\"color: #000000;\"><strong>Part of the meat<\/strong><\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\"><strong>Weight<\/strong><\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\"><strong>% of total<\/strong><\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\"><strong>Value per kg<\/strong><\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\"><strong>Total value<\/strong><\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\"><strong>Cost factor<\/strong><\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\"><strong>EP cost (per kg)<\/strong><\/span><\/p><\/td><td width=\"73\"><p><span style=\"color: #000000;\"><strong>Portion size<\/strong><\/span><\/p><\/td><td width=\"73\"><p><span style=\"color: #000000;\"><strong>Portion cost<\/strong><\/span><\/p><\/td><\/tr><tr><td width=\"73\"><p><span style=\"color: #000000;\">Whole piece (AP)<\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\">2.5 kg<\/span><\/p><\/td><td width=\"72\">\u00a0<\/td><td width=\"72\"><p><span style=\"color: #000000;\">$12.14<\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\">$30.35<\/span><\/p><\/td><td width=\"72\">\u00a0<\/td><td width=\"72\">\u00a0<\/td><td width=\"73\">\u00a0<\/td><td width=\"73\">\u00a0<\/td><\/tr><tr><td width=\"73\"><p><span style=\"color: #000000;\">Fat and gristle<\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\">850 g<\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\">34%<\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\">$0.20<\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\">$0.17<\/span><\/p><\/td><td width=\"72\">\u00a0<\/td><td width=\"72\">\u00a0<\/td><td width=\"73\">\u00a0<\/td><td width=\"73\">\u00a0<\/td><\/tr><tr><td width=\"73\"><p><span style=\"color: #000000;\">Loss in cutting<\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\">100 g<\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\">4%<\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\">0<\/span><\/p><\/td><td width=\"72\">\u00a0<\/td><td width=\"72\">\u00a0<\/td><td width=\"72\">\u00a0<\/td><td width=\"73\">\u00a0<\/td><td width=\"73\">\u00a0<\/td><\/tr><tr><td width=\"73\"><p><span style=\"color: #000000;\">Trim<\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\">250 g<\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\">10%<\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\">$7.49<\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\">$1.87<\/span><\/p><\/td><td width=\"72\">\u00a0<\/td><td width=\"72\">\u00a0<\/td><td width=\"73\">\u00a0<\/td><td width=\"73\">\u00a0<\/td><\/tr><tr><td width=\"73\"><p><span style=\"color: #000000;\">Usable meat<\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\">1300 g<\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\">52%<\/span><\/p><\/td><td width=\"72\">\u00a0<\/td><td width=\"72\"><p><span style=\"color: #000000;\">$28.31<\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\">1.79<\/span><\/p><\/td><td width=\"72\"><p><span style=\"color: #000000;\">$21.78<\/span><\/p><\/td><td width=\"73\"><p><span style=\"color: #000000;\">250 g<\/span><\/p><\/td><td width=\"73\"><p><span style=\"color: #000000;\">$5.45<\/span><\/p><\/td><\/tr><\/tbody><\/table>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>In larder kitchen, yield can be defined as any particular weight, count or portioning of a product. 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":374,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-2687","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>YIELD TESTING - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"In larder kitchen, yield can be defined as any particular weight, count or portioning of a product. 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Yield is basically means forecasting. There are two terms used for yield testing:1) AP : As Purchased\/ original weight of the product2) EP : Edible Portion \/ remaining weight of the productAS PURCHASEDThe weight of products which are purchased from the market in raw forms to prepare a dish is known as AS PURCHASED. Most of the food service products are delivered in the As purchased state.EDIBLE PORTIONThis term refers to the weight of the product after it has been cleaned, trimmed, cooked and portioned. Edible portion can also be defined as the final product which serves to the customer to satisfy his\/her needs.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/yield-testing\/","og_locale":"en_GB","og_type":"article","og_title":"YIELD TESTING - IHMNOTESSITE","og_description":"In larder kitchen, yield can be defined as any particular weight, count or portioning of a product. Yield is basically means forecasting. There are two terms used for yield testing:1) AP : As Purchased\/ original weight of the product2) EP : Edible Portion \/ remaining weight of the productAS PURCHASEDThe weight of products which are purchased from the market in raw forms to prepare a dish is known as AS PURCHASED. Most of the food service products are delivered in the As purchased state.EDIBLE PORTIONThis term refers to the weight of the product after it has been cleaned, trimmed, cooked and portioned. Edible portion can also be defined as the final product which serves to the customer to satisfy his\/her needs.","og_url":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/yield-testing\/","og_site_name":"IHMNOTESSITE","article_modified_time":"2020-09-06T09:43:03+00:00","twitter_card":"summary_large_image","twitter_misc":{"Estimated reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/yield-testing\/","url":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/yield-testing\/","name":"YIELD TESTING - IHMNOTESSITE","isPartOf":{"@id":"https:\/\/ihmnotessite.com\/#website"},"datePublished":"2020-09-06T09:26:22+00:00","dateModified":"2020-09-06T09:43:03+00:00","description":"In larder kitchen, yield can be defined as any particular weight, count or portioning of a product. 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