 Loss/Shrinkage/Waste%=

Yield testing loss/Shrinkage/Waste*100

Yield AP weight

 Yield in culinary terms refers to how much you will o Standard yield %= EP weight*100
have of a finished or processed product.
AP weight
 Professional recipes should always state a yield; for
 After considering the standard yield the edible
example, a tomato soup recipe may yield 15 L, and a
portion cost can be computed. The edible portion
muffin recipe may yield 24 muffins. Yield can also
cost represent the actual recipe cost of the
refer to the amount of usable product after it has
ingredient being used.
been processed (peeled, cooked, butchered, etc.)
EP Cost= Total As Purchased cost
Yield testing
Standard Yield%
 A technique used to number of portions produced
after the required processing has been performed. EP Cost per kilo= Total As Purchased cost

 It is done by the production area in coordination Standard Yield in Kg

with the cost control department.
Sample problem 1
GOALS
 A rack of lamb is purchased at P250.00 per kg. after
1. Guide how much and with specifications materials it has been cut and trimmed it loses 5%. After grilling
are to be purchased. it shrinks by 7%. If we bought 4 kg, how many kilos
can be served at what costs?
Example:
Given:
If a recipe require 1 kg of chopped onion, how many kilos of
onions should be requested and purchased? AP Weight= 4 kg Shrinkage=
7%
More than 1 kilo
Cost per kg =P250 EP weight =?
2. Facilitate accurate coting and monitoring cost
Loss to trimming= 5% EP cost per kg=?
3. Facilitate pricing
Standard =100%-loss (95%)
4. Improves profitability
Solution:
AP (AS PURCHASED
 A. weight after trimming
 Refers to weight of the ingredient as it was
purchased. =AP weight - trimming loss

 This is the weight before any processing has been = 4 kg – (5 x 4 kg)

done or simply weight direct from the supplier. Both
edible and non-edible parts are still on the product. 100

Ep (edible portion) = 3.8 kg

 Refers to the weight of the product after it has been Weight after cooking
thawed, cleaned, peeled, trimmed, boned and cut.
= weight after trimming - cooking loss
 Simply the weight after all processing has been
= 3.8 kg – (7 x 3.8 kg)
done. Non edible parts such as skin or bone of the
products has been removed. 100

FORMULA’s = 3.534 kg

 Loss/ Shrinkage/Waste =AP weight-EP weight b. EP cost per kg = Total purchased cost

From this relationship, we can establish the standard Standard Yield in kg

yield percentage
 = P250 x 4 kg done.

3.534 kg 3. Weights of drippings

= P 282.96 per kg - is to removed water and blood during the

Processing

Activity #1 4. Weights of fats, gristles and bones

Problem: Iceberg lettuce cost P120.00 per kg. the - trimmed excess fat and hard gristles to improve
operations of a salad bar require 12 kg of cleaned, palatability of the meat
trimmed and cut lettuce per day. The standard yield of
lettuce is 94.5% after cleaning and cutting to bite sized 5. Weights of trimmings
portions. - trimmings are the part of the meat that are lost due to
a. How many kilos of lettuce have to be purchased per standardizing the cut of the meat to make it more presentable
day to meet the restaurant requirement? rather than because they are less palatable.

b. How much does 1 kilo actually cost for operations? 6. Saleable weights

c. What is the total purchase cost? represents the net usable or the servable weights.

Given:

EP = 12 kg AP=? How is the butcher’s test done?

Standard Yield= 94.5% EP Cost per kg=? Step 1: Prepare ingredients and records frozen weight/initial weight on
the butcher’s test card or in a computer data base.
Cost per kg= P120
Step 2: Determine thawed weight, compute for weight percentage and
Formula record.

A: AP = EP Step 3: Remove the meat fats and gristles and weigh. Compute weight
percentage and record.
Standard yield / 100
Step 4 Determine the weight of water, blood and weight of trimmings,
B. EP cost/kg =cost per kilo compute weight percentage
Standard yield in kg

C. Total purchase cost= AP x Price per kilo Frozen weight

Thawed weight- fats and gristle –

trimmings – water and blood= result

BUTCHER’S TEST Saleable weight

Is a yield test for meat, poultry and fish which is Butchered weight
used to determine the actual portion cost after
waste, trimming and by-products have been
removed from the whole sale and known as AP (As Step 5: Compute for Saleable weight
Purchase)
Step 6: Record the purchased cost per kilogram in a butcher’s test card
WE ARE CONCERNED WITH SEVERAL WEIGHTS
Step 7: Compute for the cost factor
1. Frozen Weight

- represents the initial weights direct from

Cost Factor= Initial Weight (AP weight)
storage.
Saleable weight
2. Thawed Weight
Step 8. Compute yield percentage
- is the net weight after thawing has been
Percentage yield= Saleable Weight x 100 Formula:

Initial Weight yield after cooking – trimming, slicing and tasting

Percentage yield= fats and gristles x 100 Step 5: Compute for cost factor

Initial Weight Formula:

= trimming x 100 Gross weight divided by Net yield

Initial weight Step 6: Compute for total cost

= drippings x 100 Formula:

Initial Weight Cooked cost = total cost x cost factor

Step 9: Compute for the butchered cost: Cooked cost per kilo= cook cost

Butchered Cost= AP Cost x Cost Factor net yield

Step 7: Compute the cooking yield chart.

COOKING TEST Formula:

Yield after cooking / Gross weight x 100

The test is usually done after the butchers test to

determine the end or final cost of the product. Through the coking
test, we take into consideration not only the losses through
mechanical processing such as cutting and trimming. But also the
further losses due to the application of heat (cooking heat)
manifested in shrinkage and loss of weight of the end products as
well as slicing before serving.

How the cooking test is done?

Step 1: Prepare the ingredients and weigh before cooking. Record

this as the gross weight.

Step 2: Cook and weigh item after cooking. Record weight after
cooking in yield after cooking column and find the cooking loss
(shrinkage) and its percentage.

Yield after cooking =gross weight – cooking loss

Step 3: Weigh the left over from trimming, slicing and serving
and record. Compute percentage loss from trimming and record.

% loss = cooking loss x 100

Gross weight

= Trimming, slicing and tasting x 100

Gross weight

= net yield weight x 100

Gross weight

Step 4: Find the net yield and yield percentage.