## Wednesday, 20 April 2011

### Yeilds Percentage and EP Costs

 Yeilds Percentage and EP Costs When performing a yield test on an item you need to follow these simple steps.1. Record the weight and measures of the item before you start.(This should be done be it a Striploin or a can of Whole Tomatoes.)This will be your As Purchased or AP2. Trim or remove any unwanted portions. (Always try to utilize your trim to help reduce food costs.)3. Record the finished weight and measures, this will be your Edible portion or EP.4. (EP/AP) x 100 = yield percentage (always do the calculations in the brackets first)AP: As Purchased Portion EP: Edible PortionPercentage of yield = (EP / AP) x 100%example: Percentage of yield = (Cooked weight / Uncooked weight) x 100EP price = (AP x cost) / EP or AP cost / yield %example #1: EP Price = (5 kg x \$5.50 per kg) / 3.8 kg = \$27.50 per kg / 3.8 kg = \$7.24 / kgexample #2: EP Price = \$5.50 per kg / 0.76 (76%) = \$7.24Yield required = Number of portions x portion sizeexample: Yield required = 35 portions x 185 gr = 6475 gr = 6.475 kgRaw weight required = cooked (or trimmed) weight / percentage of yieldexample: Raw weight required = 6.475 kg / 75% = 6.475 / 0.75 = 8.63 kg

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