Yield Analysis, Butcher's Test & Cooking Test PDF

Yield Analysis, Butcher’s Test and Cooking Test  Objectives Understand the different terminologies from Yield Analysis, Butcher’s Test and Cooking Test Compute and prepare the Yield Analysis, Butcher’s Test Card and Cooking Test Card Why should we learn the various computatio...

Yield Analysis, Butcher’s Test and Cooking Test  Objectives Understand the different terminologies from Yield Analysis, Butcher’s Test and Cooking Test Compute and prepare the Yield Analysis, Butcher’s Test Card and Cooking Test Card Why should we learn the various computation in preparing variety of recipes?  Purpose of Yield Testing Ifthe yield falls below standards, this may indicate that ingredients with lower quality. Facilitate pricing and costing.  Terms to Remember APW – as purchased weight APQ – as purchased quantity EPW – edible portion weight EPQ – edible portion quantity  Formulas Loss/Shrinkage/Waste = APW – EPW 𝐿𝑆𝑊 Loss/Shrinkage/Waste %= x 100% 𝐴𝑃𝑊 𝐸𝑃𝑊 Standard Yield % = x 100% 𝐴𝑃𝑊  Example APW = 1 1/4 Kg LSW = 250 g EPW = ??? LSW % = ??? Yield % = ???  Example EPW = 1250 – 250 = 1000g 250 LSW % = x 100% = 20% 1250 1000 Yield % = x 100%= 80% 1250  Example APW = 2.5 lbs LSW = 10 oz. EPW = ??? LSW % = ??? Yield % = ???  𝐸𝑃𝑊 𝐴𝑃𝑊 𝑥 𝑌%  Using the Triangle Given APW = 1250 Y% = 80% 𝐸𝑃𝑊 EPW = ??? 𝐴𝑃𝑊 𝑥 𝑌%  Using the Triangle EPW = 1250*.80 = 1000 g  Example Given APW = ?? Y% = 30 % 𝐸𝑃𝑊 EPW = 2 kg 𝐴𝑃𝑊 𝑥 𝑌%  Using the Triangle APW = 2 /.30 = 6.67 kg  Butcher’s Test Determine the actual portion costs after considering waste, trim and by- products  Terms to Remember 1.Frozen weight. This represents the initial weight direct from storage. 2.Thawed weight. Net weight after proper thawing has been done 3.Weight of drippings. Removed water and blood during processing 4.Weight of fat, gristles and bones. Trimmed excess fat and hard gristles to improve the palatability of the meat. 5.Weight of trimmings. Trimmings are parts of the meat that are lost due to standardizing the cut of the meat to make it more presentable. 6.Salable weight. This represents the net usable or servable weight of meat How to Conduct Butcher’s Test 1.Prepare the ingredient and record the frozen weight/ initial weight 2.Determine thawed weight , compute for weight percentage 3.Remove meat’s fat gristles and weight. 4. Determine weight of water, blood and weight of trimmings, compute for weight loss percentage  5.Determine the saleable weight Given T-Bone Steak Initial weight 2 kilos Price 140 per kilo Thawed weight 1.96 kg Fat & gristles 0.05 kg Trimmings 0.10 kg Drippings 0.03kg  Formulas 𝑇ℎ𝑎𝑤𝑒𝑑 𝑊𝑒𝑖𝑔ℎ𝑡  Yield % (Thawing) = x 100% 𝐴𝑃𝑊  Weight of Losses = Fat & Gristles + Trimmings + Drippings  Thawed Loss = APW – Thawed Weight  Saleable Weight = Thawed Weight – Weight of Losses 𝑇ℎ𝑎𝑤𝑒𝑑 𝐿𝑜𝑠𝑠  Butcher Loss (Thawed) % = x 100% 𝐴𝑃𝑊  Formulas 𝐹𝑎𝑡 & 𝐺𝑟𝑖𝑠𝑡𝑙𝑒𝑠  Butcher Loss (Fat) % = x 100% 𝑇ℎ𝑎𝑤𝑒𝑑 𝑊𝑒𝑖𝑔ℎ𝑡 𝑇𝑟𝑖𝑚𝑚𝑖𝑛𝑔𝑠  Butcher Loss (Trim) % = x 100% 𝑇ℎ𝑎𝑤𝑒𝑑 𝑊𝑒𝑖𝑔ℎ𝑡 𝐷𝑟𝑖𝑝𝑝𝑖𝑛𝑔𝑠  Butcher Loss (Drip) % = x 100% 𝑇ℎ𝑎𝑤𝑒𝑑 𝑊𝑒𝑖𝑔ℎ𝑡 𝑆𝑎𝑙𝑒𝑎𝑏𝑙𝑒 𝑊𝑒𝑖𝑔ℎ𝑡  Butcher Yield % = x 100% 𝐴𝑃𝑊 𝐴𝑃𝑊  Cost Factor = 𝑆𝑎𝑙𝑒𝑎𝑏𝑙𝑒 𝑊𝑒𝑖𝑔ℎ𝑡  Butchered Cost = APC x Cost Factor Given T-Bone Steak Initial weight 2 kilos Price 140 per kilo Thawed weight 1.96 kg Fat & gristles 0.05 kg Trimmings 0.10 kg Drippings 0.03kg  Formulas 1.96 Yield % (Thawing) = x 100% = 98% 2 𝑘𝑔 Weight of Losses =.050 +.1 +.03 =.18kg Thawed Loss = 2 – 1.96 =.04 kg Saleable Weight = 1.96 -.18 = 1.78 kg.04 Butcher Loss (Thawed) % = x 100% = 2% 2  Formulas.05  Butcher Loss (Fat) % = x 100% = 2.5 % 1.96.1  Butcher Loss (Trim) % = x 100% = 5% 1.96.03  Butcher Loss (Drip) % = x 100% = 1.5% 1.96 1.78  Butcher Yield % = x 100% = 89% 2 2  Cost Factor = = 1.12 1.78  Butchered Cost = APC x Cost Factor  Butcher’s Test Score Card Item Description: T-Bone Steak. Date: December 20, 2024 Cost Factor: 1.12 Seller: S&R weight Loss% Yield % cost Initial Weight (AP) 2 kg 280 Thawed weight 1.96 kg 2% 98% Fat and Gristles 0.050 kg 2.5% Trimmings 0.1 kg 5% Drippings 0.030 kg 1.5% Saleable weight 1.78 kg 89% P. 313.6 Prepared by: ________________________ Date: ______________________________ Given Chicken Breast Initial weight 2 ½ kilos Price 160 per kilo Thawed weight 2150g Fat & gristles 50 g Trimmings 250 g Drippings 30 g  Butcher’s Test Score Card Item Description: CHICKEN BREAST Date: December 20, 2024 Cost Factor: Seller: Landers weight Loss% Yield % cost Initial Weight (AP) Thawed weight Fat and Gristles Trimmings Drippings Saleable weight Prepared by: ________________________ Date: ______________________________  Cooking Test  Cooking test is usually done after the butcher’s test in order to determine the end or final cost of the product. Through cooking test we take into consideration not only the losses due to mechanical processing such as cutting and trimming but also further losses due to the application of heat manifested in shrinkage and loss of weight of the end product as well as slicing before serving  How to Conduct Cooking Test  Prepare the ingredient and weigh before cooking  Cook and weigh item after cooking  Weigh leftover from trimming, slicing and serving. Compute percentage loss from trimming  Find the net yield and yield percentage yield after cooking – service loss  Compute for cost factor  Compute for total cost, cooked cost and cooked cost per kilo T-Bone Steak Price: 156.8/kilo Gross weight : 1.78 kilos Weight after cooking : 1.45 kilos Trimmings :.50 kilos  Formulas  Cooking Loss = Gross Weight – Cooked Weight 𝐶𝑜𝑜𝑘𝑖𝑛𝑔 𝐿𝑜𝑠𝑠  Cooking Loss % = 𝑋100% 𝐺𝑟𝑜𝑠𝑠 𝑊𝑒𝑖𝑔ℎ𝑡 𝐶𝑜𝑜𝑘𝑒𝑑 𝑊𝑒𝑖𝑔ℎ𝑡  Yield after Cooking % = 𝑋100% 𝐺𝑟𝑜𝑠𝑠 𝑊𝑒𝑖𝑔ℎ𝑡 𝑇𝑟𝑖𝑚𝑚𝑖𝑛𝑔,𝑆𝑙𝑖𝑐𝑖𝑛𝑔  Allowance for Service Loss % = 𝐶𝑜𝑜𝑘𝑒𝑑 𝑊𝑒𝑖𝑔ℎ𝑡 𝑋100%  Net Yield = Cooked Weight – Trimmings 𝑁𝑒𝑡 𝑌𝑖𝑒𝑙𝑑  Net Yield Percentage = 𝑋100% 𝐺𝑟𝑜𝑠𝑠 𝑊𝑒𝑖𝑔ℎ𝑡  Formulas 𝐺𝑟𝑜𝑠𝑠 𝑊𝑒𝑖𝑔ℎ𝑡  Cost Factor = 𝑁𝑒𝑡 𝑌𝑖𝑒𝑙𝑑  Cooked Cost = Butchered Cost x Cost Factor of the Cooking Test 𝐶𝑜𝑜𝑘𝑒𝑑 𝐶𝑜𝑠𝑡  Cooked Cost per Kilo = 𝐺𝑟𝑜𝑠𝑠 𝑊𝑒𝑖𝑔ℎ𝑡  Formulas  Cooking Loss = 1.78 – 1.45 =.33Kg.33  Cooking Loss % = 𝑋100% = 𝟏𝟖. 𝟓𝟒% 1.78 1.45  Yield after Cooking % = 1.78 𝑋100% = 84.46%.50  Allowance for Service Loss % = 1.45 𝑋100% = 34.48%  Net Yield = 1.45 -.50 =.95kg.95  Net Yield Percentage = 1.78 𝑋100% = 53.37%  Formulas 1.78  Cost Factor = = 1.87.95  Cooked Cost = 313. 6 x 1.87 = P. 586.43 586.43  Cooked Cost per Kilo = 2 = P. 293.22/kg Item Description: Roasted Leg of pork, Oven Prepared Unit: Kg Cooking time: 3 hours Unit Cost: P156.8 Temperature: 350 F(176C) Cost Factor: 2.105 Weight Loss % Yield % Total cost Gross Weight 2 kg 313.6 Cooking loss.33kg 18.54% Yield after cooking 1.45kg 84. 46% Allowance for service loss Trimming, slicing and.50kg 34.48% tasting Net yield.95kg 53.37% Cooked cost P 586.43 Cooked cost /kilo P. 293.22 Prepared by: _________________ Date: __________________ Activity: Given: Rib Eye Steak Price: 255.50/kilo Gross weight : 2.75 kilos Weight after cooking : 2.45 kilos Trimmings :.80 kilos Cooking temp:350 F Cooking time: 3.5 hrs  Formulas Cooking Loss = 2.75– 2.45 = 0.3Kg.3 Cooking Loss % = 2.75 𝑋100% = 𝟏𝟎. 𝟗𝟏% /𝟏𝟏 % 2.45 Yield after Cooking % = 2.75 𝑋100% = 89.09% / 89 %.80 Allowance for Service Loss % =2.75 𝑋100% = 29.09% / 29% Net Yield = 2.75 -.80 = 1.95 kg 1.95 Net Yield Percentage = 2.75 𝑋100% = 70.91% / 71%  Formulas 2.75 Cost Factor = 1.95 = 1. Cooked Cost = 313. 6 x 1.87 = P. 586.43 586.43 Cooked Cost per Kilo = 2 = P. 293.22/kg Item Description: Rib eye Steak, Oven Prepared Unit: Kg Cooking time: 3.5 hrs Unit Cost: 255.50/kilo Temperature: 350 F Cost Factor: 1.41 Weight Loss % Yield % Total cost Gross Weight 0.3 kg 11% Cooking loss Yield after cooking 2.45 kg 89% Allowance for service loss Trimming, slicing and.80 kg 29% tasting Net yield 1.95 kg 71% Cooked cost Cooked cost /kilo Prepared by: _________________ Date: __________________ MAY 27,2024 Item Description: Rib eye Steak, Oven Prepared Unit: Cooking time: Unit Cost: Temperature: Cost Factor: Weight Loss % Yield % Total cost Gross Weight Cooking loss Yield after cooking Allowance for service loss Trimming, slicing and tasting Net yield Cooked cost Cooked cost /kilo Prepared by: _________________ Date: __________________ MAY 28,2024