For example, portion scoops are used to dole out vegetables, potato salad, and sandwich fillings to keep serving size consistent. Numbers are also used if the final product is countable. Customers appreciate consistency. This is adequate for most recipes, although larger operations may require scales with a larger capacity. Learn more about how Pressbooks supports open publishing practices. About. For example, a 5 kg roast might be purchased for $17 a kilogram. STANDARD YIELDS The term yield means the net weight or volume of a food item after it has been processed and made ready for sale to the guest. Tests done periodically verify that the meat wholesaler is providing meat to stipulated specifications. This is the information that you HAVE. For example, 24 pre-made tart shells would be called for if the final product is to be 24 filled tart shells. However, some chefs and managers feel that using premade convenience products is easier than hiring and training qualified staff. That is, conversion factor = (required yield)/(recipe yield), conversion factor = what you NEED what you HAVE. 4) production potential of bio-solids (376 vs. 120 m3 gas/ton) (EPA, 2014b). Weight is the most accurate way to measure ingredients or portions. Learn this article. History: Since 1950, the USDA Agriculture Handbook No. Employees can gather everything they need before starting recipe preparation thus reducing traveling around the kitchen during preparation, kitchen congestion, loss of focus from frequent starting and stopping, and errors from interruptions to their work. With the recipe BOM (Bill of Materials), Emydex is able to model the flow of raw materials, ingredients, packaging, resources and overhead through the food production process. portions which could also be stated as a yield of six quarts or a 1 gallon. On a scoop, such a number refers to the number of full scoops needed to fill a volume of one quart. cost factor per kg = cost per usable kg original cost per kg. It is also used for dry ingredients in home cooking, but it is less often used for dry measurement in the industry. portion cost = portion size cost of usable kg. A percent yield of 90% means the reaction was 90% efficient, and 10% of the materials were wasted (they failed to react, or their products were not captured). Standardized recipes are a training tool for employees, A good recipe is like a well-crafted formula it has been tested and works every time, S.A.M.E. Generally, if you have recipes that you use often, convert them, test them, and then keep copies of the recipes adjusted for different yields. Cooking yields describe changes in food weight due to moisture loss (e.g., evaporation or moisture drip), water absorption (e.g., boiling) or fat gains/losses during food preparation and cooking. This not only could have drastic effects on your food costs (having no real constant costs to budget for) but also on your customers. 3.1 Production status and area mapping. Employees can gather everything they need before starting recipe preparation thus reducing traveling around the kitchen during preparation, kitchen congestion, loss of focus from frequent starting and stopping, and errors from interruptions to their work. Benefits of using a standardized recipe include: Arguments often used against standardized recipes can include: An effective foodservice manager knows that these arguments against using standardized recipes, even if true in some cases, cannot deter an operation from developing and consistently using standardized recipes. 5.0. b. Most big establishments will have this information on file, and there are many books that can also be used as reference for yields, such as The Book of Yields: Accuracy in Food Costing and Purchasing. Yield can also refer to the amount of usable product after it has been processed (peeled, cooked, butchered, etc.). There are also specific procedures to ensure that the measuring is done accurately and consistently. This column in Figure 12 attempts to reduce the chance that all this work is suddenly for naught. Example: Raw white potato, peeled, in. 1).Foxtail millet was the dominant minor cereal, having been cultivated on 63.0% of the land occupied by minor cereal crops . However, a major exception is measuring liquids with a high sugar content, such as honey and syrup; these should always be measured by weight, not volume. Get your yield percentage by converting the edible product weight into a percentage. Standardized recipes can help employees produce menu items most efficiently if they also list mise en place for small equipment needed for the recipe, such as measuring tools, preparation tools (knives, peeler), holding pans, cooking utensils, etc. Standardization Always Meets Expectations, assuring nutritional content and addressing dietary concerns, such as special diets or food allergies, helping ensure compliance with Truth in Menu requirements, incorporating work simplification principles and aids in cross-training, more easily meeting customer expectations, employees dont need them, they know how to do things in establishment, chef doesnt want to reveal their secrets, portion costs for the item will be consistent until ingredient or labor costs change, and. The reason weight is more accurate than volume is because it takes into account factors such as density, moisture, and temperature that can have an effect on the volume of ingredients. Get your yield percentage by converting the edible product weight into a percentage. Some things to remember when writing a standardized recipe: Standardized recipes are an important control tool for food service managers and operations. Standard Yield Spices and seasonings must be increased with caution as doubling or tripling the amount to satisfy a conversion factor can have negative consequences. Standard Recepies, Standard Specifications, Yield Analysis Jul. After trimming and cooking, the roast will not weigh 11 pounds, but significantly less and will thus yield fewer than 22 portions (11 pounds multiplied by 2 figuring that a pound (16 ounces) would yield two 8 oz portions.) portions of taco meat or a total yield of 5 pounds. Culinary math begins with the basics of addition, subtraction, multiplication, and division along with ratios, yields, and percentages. That is. Our World in Data is free and accessible for everyone. If one order of bacon and eggs goes out with six strips of bacon and another goes out with three strips, it is impossible to determine the actual cost of the menu item. Yields can also be expressed as a total volume or total weight the recipe produces. Find the conversion factor by dividing the required yield (Step 2) by the recipe yield (Step 1). Basic Kitchen and Food Service Management by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted. The only ingredient that will have the same volume and weight consistently is water: 1 cup water = 8 ounces water. However, some chefs and managers feel that using premade convenience products is easier than hiring and training qualified staff. Simple methods to control portion include weighing meat before it is served, using the same size juice glasses when juice is served, counting items such as shrimp, and portioning with scoops and ladles that hold a known volume. Measurement can be by volume, by weight, or by count. Second, servers are quite happy because they know that if they pick up a dish from the kitchen, it will contain the same portions as another servers plate of the same order. Multiplying the ingredients in the original recipe by that factor. Cost of usable kg (or EP cost): cost of usable kilogram is determined by dividing the total value of the usable meat by the weight of the usable meat as measured in kilograms (see below). They also have significant amounts of waste, which must be accounted for when determining standard portion cost. Obtain the conversion factor by dividing the required yield (from Step 2) by the old yield (from Step 1). Yields & Costings Module, on Emydex Core Platform, integrated to back-office ERP. The only ingredient that will have the same volume and weight consistently is water: 1 cup water = 8 ounces water. If you are starting with a home/internet recipe make it first! The losses due to trimming and cutting must be accounted for in the portion cost of the meat. Think about this: When you produce the expanded chicken tortilla soup recipe in Caf Laura, you run out of soup after serving only 30 customers? There could be a considerable difference in costs between the raw product and the processed product, which is why it is important to go through all these steps. Foodservice operations need to meet the expectations of their customers, every time they visit. This not only could have drastic effects on your food costs (having no real constant costs to budget for) but also on your customers. Those that are heavier than water and will sink, such as molasses, have a specific gravity greater than 1.0. For example, it rose from 546.41 . It may be hard to grasp the importance of consistency with one single portion, but consider if fast-food outlets did not have portion control. For example, 3 eggs is a common measurement called for in recipes, not just because 3 is easy to count but also because eggs are graded to specific sizes. When citing this topic page, please also cite the underlying data sources. Once you have your yield percentage, you can translate this information into monetary units. Example: When converting recipes, conversion calculations do not take into account certain factors: Some other problems that can occur with recipe conversions are: The fine adjustments that have to be made when converting a recipe can only be learned from experience, as there are no hard and fast rules. This can be helpful when determining the standard portion costs. Factors Affecting Working Performance, 21. This page titled Lesson 2.3: Standardized Recipes is shared under a CC BY 4.0 license and was authored, remixed, and/or curated by Beth Egan (Pennsylvania State University) via source content that was edited to the style and standards of the LibreTexts platform; a detailed edit history is available upon request. The procedure is to multiply the amount of each ingredient in the original recipe by the conversion factor. For example, the temptation is to simply multiply the weight of the fat and gristle (850 g) by $0.20 and get $170 instead of converting the grams into kilograms (850 g = 0.850 kg) and then multiplying to give the actual value of $0.17. After trimming and cooking, the roast will not weigh 5 kg, but significantly less. Notice that no value is given to any weight lost in cutting. An example would be a soup recipe that yields 24, 8 oz. Some operations also have photographs of each item posted in the kitchen area to remind workers what the final product should look like. (1750 2500) 100 = 70% for the tenderloin, (5000 7750) 100 = 64.51% for the salmon, (400 750) 100 = 53.33% for the canned tuna. Agricultural production has also become much more international. When proportions of ingredients are critical, their measurements are always given in weights. The higher the yield and more intensive . What if there is more than one process for a product, how will we calculate first pass yield (FPY). Seasonal wetlands formed in these regions during the rainy seasons could be utilised for rice (Oryza spp.) If the frames are used to produce finished products for recipients, used for commercial products, or sold, the standard yield of 74 percent for chicken and 86 percent for turkey must be used. Ideally, every item on a menu should be yield tested before being processed. 102 Food Yields (AH-102) has been referenced for use by food service operations, the food industry, database Often, you must change the quantities of the original recipe into smaller units, then multiply by the conversion factor, then put back into the largest unit that makes sense for the recipe. The reason weight is more accurate than volume is because it takes into account factors such as density, moisture, and temperature that can have an effect on the volume of ingredients. Forecast Produce Price At The Time Of Sowing - In India, the price of the commodity is dependent on various external factors such as area, yield, production, household food demand, feed demand, etc. Assuming an electricity cost of US $0.10/kWh and an efficiency of 35% for converting biogas energy to electricity, energy in food waste They are simply good business! Adhering to the principles of standard portions is crucial to keeping food costs in line. Many operations use a management portion control record for menu items. Help us do this work by making a donation. Spices and seasonings must be increased with caution as doubling or tripling the amount to satisfy a conversion factor can have negative consequences. Cost factor: If the price of pork loin changes, the monetary values entered on the meat cutting yield sheet become invalid. Total value: This is determined by multiplying the value per kg column by the weight column. What are the benefits of using standardized recipes in a foodservice business operation? The Basic Calculation of Operating Costs, 22. Standard yields for the main, often higher cost, ingredients such as meat, may also take into consideration portion cost and be determined in part by calculating the cost per cooked portion. 15 1/2 gals. Comparing yields between people doing the cutting will tell you who is being the most efficient. Strict portion control has several side benefits beyond keeping costs under control. In addition to the list above, standardized recipes may also include recipe cost, nutritional analysis, variations, garnishing and presentation tips, work simplification tips, suggested accompaniments or companion recipes, and photos. The wholesale cost rose by ($13.00 $12.14) $0.86 a kg, but the new cost of usable meat rose by $1.49 a kg. That is, conversion factor = (required yield)/(recipe yield), conversion factor = what you NEED what you HAVE. Unless you are measuring water, remember not to use a volume measure for a weight measure, and vice versa. Determine the required yield of the recipe by multiplying the new number of portions and the new size of each portion. Food production, processing, and marketing systems in developing countries are complex. 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