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 AP
2. 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 Portion
Percentage of yield = (EP / AP) x 100%
example:
Percentage of yield = (Cooked weight / Uncooked weight) x 100
EP 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 / kg
example #2:
EP Price = $5.50 per kg / 0.76 (76%) = $7.24
Yield required = Number of portions x portion size
example:
Yield required = 35 portions x 185 gr = 6475 gr = 6.475 kg
Raw weight required = cooked (or trimmed) weight / percentage of yield
example:
Raw weight required = 6.475 kg / 75% = 6.475 / 0.75 = 8.63 kg

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