HTF 255 : CHAPTER 5 – THE YIELD TEST

·         A yield test – used to determine the amount of edible product (EP) and amount of waste product (WP)

·         Specifications for food items :

Ø  Weight

Ø  Color

Ø  Shape

Ø  Grade

Ø  Texture

Ø  Size

Ø  Odor

Ø  Packaging

Ø  Product temperature

Ø  Yield grade

·         2 basic type of yield test :

Ø  Convenience food yield test

Ø  Fresh food yield test

CALCULATING A YIELD TEST

STEP 1

Establish the AP weight. The AP weight is the purchased weight of raw product. Weight the product.

STEP 2

Calculate the amount of waste. Weigh all waste products, such as bones, fat, outer leaves and so forth

STEP 3

Calculate the edible product.

            AP weight – waste product = Edible product

For example,

                        10Ib – 3 lb = 7lb

STEP 4

Convert the edible product unit of measurement (possibly pounds to ounces), if the single portion size to be served is different from the edible product amount.

            Edible product x 16 oz (1lb) = total number of portions

For example,

                        7lb x 16 oz = 112 oz

STEP 5

Calculate the number of individual portions available. Divide the total number of portions available by the individual portion size to get the number of portions available.

For example,

                        112 oz ÷ 4 oz = 28

STEP 6

Establish the individual portion cost. Take the total cost and divide it by total number of portions. This equals to the individual portion cost.

For example,

                        $20 ÷ 28 = $ 0.72