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Culinary Management

Culinary Management. Yield Factors. Introduction. You know from experience that when a recipe calls for a certain amount of meat, vegetables or fruit, that you will need to buy more than what is required. Peeling is required for foods such as bananas, oranges, and potatoes.

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Culinary Management

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  1. Culinary Management Yield Factors

  2. Introduction • You know from experience that when a recipe calls for a certain amount of meat, vegetables or fruit, that you will need to buy more than what is required.

  3. Peeling is required for foods such as bananas, oranges, and potatoes. Fat needs to be trimmed from meat. Stems and/or tips must removed from certain vegetables, and fruit. Introduction • This is necessary because:

  4. Introduction • Because of the trimming and cutting, you will always end up with less product than when you started.

  5. Introduction • The amount of a food product that comes from a store or supplier is called the AP Weight. • AP is an abbreviation for “As Purchased”. • The AP Weight describes the amount of a food in unprepared form.

  6. Introduction • The amount of a food product required by a recipe is called the EP Weight. • EP is an abbreviation for “Edible Portion”. • EP Weight describes the amount of food in prepared (ready to eat) form.

  7. Introduction • For a given product there is usually a predictable amount that will be trimmed away. • For example, with carrots, usually 75% by weight remains after trimming. • The 75% figure is called a Percentage Yield.

  8. I know the percentage yield for carrots is 75%, therefore I must buy 4 lbs of carrots to make the recipe. My recipe requires 3 lb of carrots. How many pounds do I have to buy in order to have enough? Introduction • Percentage yields can help you with purchasing decisions. • By having a recipe with the required EP Weight, you can use the percentage yield to compute the AP Weight.

  9. The yield percentage for broccoli is about 70%. That means after trimming only 3.5 lbs will be left. So it appears that I will have a little bit less broccoli than what is required. I have 5 lbs (AP) of broccoli that needs to be used. Is this enough for use in a recipe that requires 4 lbs of broccoli? Introduction • You can also use percentage yields to determine if the amount of a given product that you have on-hand will be enough to make a given recipe.

  10. Compute percentage yield. Use percentage yield to compute AP weight. Use percentage yield to compute EP weight. Introduction • In this lesson you will learn how to:

  11. Percentage Yield • Let’s take a moment to learn how to compute the percentage yield for a given product.

  12. Percentage Yield • To compute percentage yield: • Weigh the product as purchased to determine AP Weight. This is done before any trimming or peeling. AP weight = 14 oz

  13. Percentage Yield • To compute percentage yield: • Then weigh the product after trimming. The amount remaining is the EP (Edible Portion). EP weight = 11 oz

  14. Percentage Yield • To finish, compute the percentage yield (sometimes called the EP%) using the standard percent formula. The AP weight is the base (B): 14 oz 14

  15. Percentage Yield • To finish, compute the percentage yield (sometimes called the EP%) using the standard percent formula. The AP weight is the base (B): 14 oz 11 14 The EP weight is the part (P): 11 oz

  16. Percentage Yield • Use cross-multiplication to solve for R. Step 1) Multiply on the diagonal. 11 x 100 = 1100

  17. Percentage Yield • Use cross-multiplication to solve for R. Step 1) Multiply on the diagonal. 11 x 100 = 1100 Step 2) Divide this result by the number that is on the diagonal with the unknown. 1100 ÷ 14 = 79%

  18. Percentage Yield • Based upon this kitchen experiment, it appears that the percentage yield for these carrots is 79%.

  19. Percentage Yield: REVIEW • To compute Percentage Yield: 1.) Weigh the food item as-purchased (AP weight) 2.) Trim the food as necessary, then weigh it again (EP weight) 3.) Put the EP weight and AP weight results into the percent-solving formula:

  20. Sample Problem Compute Percentage Yield

  21. Percentage Yield:Sample Problem • What is the percentage yield for this situation? • Eggplant • AP Weight = 5 lbs (as purchased) • EP Weight = 3.8 lbs (after trimming) • Percentage Yield = ? Use the percent-solving formula: 5

  22. Percentage Yield:Sample Problem • What is the percentage yield for this situation? • Eggplant • AP Weight = 5 lbs (as purchased) • EP Weight = 3.8 lbs (after trimming) • Percentage Yield = ? 3.8 Use the percent-solving formula: 5

  23. Percentage Yield:Sample Problem • Eggplant • AP Weight = 5 lbs (as purchased) • EP Weight = 3.8 lbs (after trimming) • Percentage Yield = ? 1st: Cross-multiply: 3.8 x 100 = 380

  24. Percentage Yield:Sample Problem • Eggplant • AP Weight = 5 lbs (as purchased) • EP Weight = 3.8 lbs (after trimming) • Percentage Yield = ? 1st: Cross-multiply: 3.8 x 100 = 380 2nd: Divide: 380 ÷ 5 = 76%

  25. Percentage Yield:Sample Problem • Eggplant • AP Weight = 5 lbs (as purchased) • EP Weight = 3.8 lbs (after trimming) • Percentage Yield = 76%

  26. Practice Problem Compute Percentage Yield

  27. Percentage Yield:Practice Problem • What is the percentage yield for this situation? Solve the problem then click to see the answer. • Beets • AP Weight = 10 lbs (as purchased) • EP Weight = 4.5 lbs (after trimming) • Percentage Yield = ? Use the percent-solving formula: 10

  28. Percentage Yield:Practice Problem • What is the percentage yield for this situation? Solve the problem then click to see the answer. • Beets • AP Weight = 10 lbs (as purchased) • EP Weight = 4.5 lbs (after trimming) • Percentage Yield = ? 4.5 Use the percent-solving formula: 10

  29. Percentage Yield:Sample Problem • Beets • AP Weight = 10 lbs (as purchased) • EP Weight = 4.5 lbs (after trimming) • Percentage Yield = ? 1st: Cross-multiply: 4.5 x 100 = 450

  30. Percentage Yield:Practice Problem • Beets • AP Weight = 10 lbs (as purchased) • EP Weight = 4.5 lbs (after trimming) • Percentage Yield = ? 1st: Cross-multiply: 4.5 x 100 = 450 2nd: Divide: 450 ÷ 10 = 45%

  31. Percentage Yield:Practice Problem • Beets • AP Weight = 10 lbs (as purchased) • EP Weight = 4.5 lbs (after trimming) • Percentage Yield = 45%

  32. Food Science Percentage Yields • It is not necessary to conduct a kitchen experiment every time you want to know a percentage yield. • Textbooks and other sources often have several pages of percentage yields.

  33. Compute AP Weight Introduction

  34. Calculate AP Weight • Of what use are percent yield numbers? Percent yield predicts the amount of trimming loss to expect for a given food item. Because of this, you can make informed decisions about how much of a given product to purchase (or gather from a storage area) in order to have enough for a recipe.

  35. Sample Problem Compute AP Weight

  36. Calculate AP Weight: Sample Problem • A recipe calls for: 5 lbs of green beans 1.5 lbs of mushrooms. How many pounds of each must you start with in order to have enough for the recipe?

  37. Reminder: These are EP weights. Calculate AP Weight: Sample Problem • A recipe calls for: 5 lbs of green beans 1.5 lbs of mushrooms. Our job is to calculate the AP weight. How many pounds of each must you start with in order to have enough for the recipe?

  38. Calculate AP Weight: Sample Problem • To calculate AP weight you need the percentage yields for beans and mushrooms. • According to a reference sheet: • beans 88% yield • mushrooms 90% yield

  39. Calculate AP Weight: Sample Problem BeansEP Weight = 5 lbsPercent Yield = 88%AP Weight = ? Use this formula to solve for the AP Weight. 5

  40. Calculate AP Weight: Sample Problem BeansEP Weight = 5 lbsPercent Yield = 88%AP Weight = ? 5 88

  41. Calculate AP Weight: Sample Problem BeansEP Weight = 5 lbsPercent Yield = 88%AP Weight = ? 1st: Cross-multiply: 5 x 100 = 500

  42. Calculate AP Weight: Sample Problem BeansEP Weight = 5 lbsPercent Yield = 88%AP Weight = ? 1st: Cross-multiply: 5 x 100 = 500 2nd: Divide: 500 ÷ 88 = 5.7 lbs

  43. Calculate AP Weight: Sample Problem BeansEP Weight = 5 lbsPercent Yield = 88%AP Weight = 5.7 lbs

  44. Calculate AP Weight: Sample Problem MushroomsEP Weight = 1.5 lbsPercent Yield = 90%AP Weight = ? BeansEP Weight = 5 lbsPercent Yield = 88%AP Weight = 5.7 lbs Once again, use the percent-solving formula to calculate the AP Weight. 1.5

  45. Calculate AP Weight: Sample Problem MushroomsEP Weight = 1.5 lbsPercent Yield = 90%AP Weight = ? BeansEP Weight = 5 lbsPercent Yield = 88%AP Weight = 5.7 lbs 90 1.5

  46. Calculate AP Weight: Sample Problem MushroomsEP Weight = 1.5 lbsPercent Yield = 90%AP Weight = ? BeansEP Weight = 5 lbsPercent Yield = 88%AP Weight = 5.7 lbs 1st: Cross-multiply: 1.5 x 100 = 150

  47. Calculate AP Weight: Sample Problem MushroomsEP Weight = 1.5 lbsPercent Yield = 90%AP Weight = ? BeansEP Weight = 5 lbsPercent Yield = 88%AP Weight = 5.7 lbs 1st: Cross-multiply: 1.5 x 100 = 150 2nd: Divide: 150 ÷ 90 = 1.7 lbs

  48. Calculate AP Weight: Sample Problem MushroomsEP Weight = 1.5 lbsPercent Yield = 90%AP Weight = ? BeansEP Weight = 5 lbsPercent Yield = 88%AP Weight = 5.7 lbs 1.7 lbs

  49. Practice Problem Calculate AP Weight

  50. Calculate AP WeightPractice Problems • Determine the AP Weight for each of the problems below. • When you have solved the problems, click to see the answers. PeasEP Weight = 3.5 lbsPercent Yield = 40%AP Weight = ? BroccoliEP Weight = 6 lbsPercent Yield = 65%AP Weight = ?

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